What’s in This Chicken Rigatoni Recipe?
Chicken with Rigatoni is loaded with Italian flavors and comes together so easily. It’s cheesy, hearty, and guaranteed to satisfy kids and adults alike!
Pasta: While the obvious choice is rigatoni, any short pasta shape, like penne or ziti, will work. Chicken: We like boneless, skinless chicken thighs for the juiciest results, but chicken breasts will also work. Garlic: Minced fresh garlic adds an earthy and savory flavor to this dish. Cream Cheese: Makes this pasta creamy and rich. Peas: Add a pop of sweetness and color. Both fresh and frozen peas work. Marinara Sauce: Use your favorite store-bought sauce! Cheese: Parmesan cheese adds a salty and umami flavor to the dish. Cream: Heavy cream enhances the creaminess of the dish and helps thin the sauce to the right consistency.
Variations on Chicken with Rigatoni
Use cooked and sliced Italian sausage, chicken sausage, or shrimp for a different flavor. Use arrabbiata sauce (or add ¼-½ teaspoon of crushed red pepper flakes to the marinara sauce) for a spicy version. When we don’t have peas, we like to use frozen broccoli florets instead.
How to Store and Reheat
Store leftover chicken rigatoni in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low or in the microwave.
How to Freeze
Freeze leftover chicken rigatoni in an airtight container for up to 3 months. Allow to thaw in the refrigerator overnight before reheating.
Notes from the Test Kitchen
With its cheesy, creamy sauce and succulent chicken morsels, this easy chicken rigatoni is a breeze to whip up and it’s so delicious! A versatile dish that you can adapt in all sorts of ways if you like. A 30-minute chicken dinner that you’ll come back to again and again!
How to Make Chicken Rigatoni Step by Step
Cook the Noodles: Cook 1 pound of rigatoni according to the package directions. Drain and keep warm. Cook the Chicken: Heat 3 tablespoons of olive oil in a large sauté pan set over medium heat. Season 2 boneless, skinless chicken breasts cut into bite-sized pieces with ½ teaspoon of salt and ½ teaspoon of black pepper and cook through, about 3-4 minutes per side. Add 1 tablespoon of minced garlic and cook for another minute. Add the Cream Cheese: Add 8 ounces (1 brick) of cream cheese and stir until melted. Simmer the Sauce: Add ½ cup of peas, 2 cups of marinara sauce, and ⅓ cup of shredded Parmesan cheese, and simmer until the cheese is melted and smooth. Add 1 cup of heavy cream and stir. Bring the sauce back to a low simmer, then remove from the stove. Add the Pasta: Stir in the rigatoni. Top with basil and shredded Parmesan cheese, if desired.
More Chicken Pasta Recipes We Love
Crack Chicken Pasta Baked Ziti Chicken Enchilada Pasta Bake Chicken Noodle Casserole Cajun Chicken and Shrimp Pasta Baked Chicken Feta Pasta Chicken Mushroom Pasta Chicken and Broccoli Stuffed Shells
