This creamy chicken rigatoni is a warm hug in a bowl! With tender chicken, rich sauce, and pasta, it’s comfort food at its best and perfect for busy nights.
I love how quick it is to whip up! Just cook the chicken, mix in some cream, and toss everything together. It always makes my family smile—who doesn’t love cheesy pasta?
Key Ingredients & Substitutions
Rigatoni: Rigatoni is excellent for holding onto the creamy sauce. If you can’t find it, penne or ziti also work well in this dish.
Chicken: Boneless, skinless chicken breasts are great for a lean option. You could use thighs for more flavor or even leftover rotisserie chicken for convenience.
Heavy Cream: For a lighter version, substitute half-and-half or whole milk, but remember the sauce may not be as thick. A dairy-free option could be coconut milk.
Sun-Dried Tomatoes: They add a nice tang. If you prefer a fresh flavor, diced fresh tomatoes can be used instead, but they won’t have the same intense flavor.
Parmesan Cheese: Freshly grated Parmesan is best for taste and meltability. If you’re in a pinch, Pecorino Romano is a good substitute.
How Do I Make the Cream Sauce Just Right?
The cream sauce is the star of this dish, so getting it right is key. Here’s how to make it smooth and delicious:
- Start by sautéing the garlic in olive oil until fragrant, but don’t let it brown—burnt garlic tastes bitter.
- Add the sun-dried tomatoes to release their flavor before pouring in the cream. This step enhances the overall taste.
- Simmer the sauce for a few minutes to thicken. Keep an eye on it to prevent burning; stirring occasionally helps.
- Mix in the cheese gradually until it melts completely. This creates a creamy, cohesive sauce.
These steps will ensure your sauce complements the pasta perfectly! Enjoy cooking your creamy chicken rigatoni!
How to Make Creamy Chicken Rigatoni
Ingredients You’ll Need:
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Total Time Required:
This creamy chicken rigatoni takes about 30 minutes to prepare. You’ll spend around 15 minutes cooking the pasta and sautéing the chicken and vegetables, followed by about 10-15 minutes simmering the sauce and combining everything. It’s a quick and delicious meal perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside for later use.
2. Cook the Chicken:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, seasoning them with salt, pepper, and Italian seasoning. Cook the chicken for about 6-8 minutes, or until it’s browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
3. Sauté Garlic and Sun-Dried Tomatoes:
In the same skillet, add the minced garlic and sauté for about 30 seconds until it’s fragrant. Then, add the chopped sun-dried tomatoes and cook for another 1-2 minutes to release their flavors.
4. Make the Cream Sauce:
Pour in the heavy cream and chicken broth, stirring to mix everything well. Let the mixture simmer for about 3-4 minutes, allowing it to thicken slightly.
5. Add Cheese and Spinach:
Stir in the grated Parmesan cheese until it melts and the sauce is smooth. Next, add the fresh spinach leaves and the cooked chicken back into the skillet. Allow everything to cook together until the spinach wilts and everything is heated through.
6. Combine with Pasta:
Finally, add the cooked rigatoni to the skillet with the creamy chicken sauce. Toss everything together gently, making sure the pasta is well-coated with the sauce.
7. Serve:
Dish out the creamy chicken rigatoni onto plates and garnish with freshly chopped parsley for a pop of color and freshness. Enjoy your comforting meal!
With its rich sauce and delightful flavors, this creamy chicken rigatoni is sure to be a hit at your dinner table. Happy cooking!
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use turkey, shrimp, or even tofu for a vegetarian option. Just adjust cooking times accordingly—shrimp cooks quickly, while tofu should be sautéed until golden.
What If I Don’t Have Sun-Dried Tomatoes?
No problem! You can use diced fresh tomatoes or even omit them entirely. For a similar flavor, consider adding a little tomato paste or roasted red peppers to the sauce.
How Can I Make This Recipe Lighter?
To make it lighter, replace heavy cream with half-and-half or a combination of milk and a bit of cornstarch to thicken. Also, reduce the amount of cheese or use a lighter cheese option.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a splash of water or broth to prevent drying out.