My easy chicken rigatoni recipe serves up tender, bite-sized chicken morsels in a rich and creamy marinara sauce in just 30 minutes. It’s a quick and delicious weeknight dinner I can really rely on. My kids love this simple chicken-filled pasta dish, and I love that I can sneak some protein and veggies into their meal!
Top Reader Review
Really easy and delicious. I used leftover chicken and dinner came together quickly. A keeper!
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Creamy Rigatoni Marinara with Chicken
I know I can always get my kids to eat pasta for dinner, so making this chicken rigatoni is a total no-brainer when I don’t want a fuss. I mix tender cubes of chicken, frozen peas, and cream cheese into rigatoni with marinara sauce to create this simple but tasty pasta dish in no time. It’s rich, creamy, and full of flavor! Plus it’s ready to eat in just 30 minutes, which makes meal time so much easier.
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Use Leftovers or Rotisserie Chicken
This 30-minute pasta is already quick to make, but you can make it even easier by using leftover or pre-cooked chicken, including rotisserie chicken. Just add it into the recipe as instructed–no major changes need to be made.
Chicken Rigatoni Recipe
Ingredients
- 1 pound dry rigatoni pasta (1 box*)
- 3 tablespoons olive oil
- 2 boneless, skinless chicken thighs (cubed**)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon minced garlic
- 8 ounces cream cheese (1 brick, cut into small pieces)
- ½ cup frozen peas (or fresh***)
- 2 cups marinara sauce (1 jar****)
- ⅓ cup shredded parmesan cheese (plus more, for garnish)
- 1 cup heavy cream
- chopped fresh basil (optional, for garnish)
Instructions
- Cook the noodles according to package directions. Drain and keep warm.1 pound dry rigatoni pasta
- Heat the olive oil in a large sauté pan set over medium heat. Season the chicken with salt and pepper and cook through, about 3-4 minutes per side. Add the garlic and cook for another minute.3 tablespoons olive oil, 2 boneless, skinless chicken thighs, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 tablespoon minced garlic
- Add the cream cheese and stir until melted.8 ounces cream cheese
- Add the peas, marinara sauce, and Parmesan cheese and simmer until the cheese is melted and smooth. Add the heavy cream and stir. Bring the sauce back to a low simmer, then remove from the stove.½ cup frozen peas, 2 cups marinara sauce, ⅓ cup shredded parmesan cheese, 1 cup heavy cream
- Stir in the rigatoni.
- Top with basil and shredded Parmesan cheese, if desired.chopped fresh basil
Notes
- Use room-temperature dairy to prevent the sauce from curdling.
- If you don’t want a creamy marinara sauce, skip the cream cheese and/or heavy cream.
- For a spicier sauce, use a jar of arrabbiata, or add crushed red pepper flakes to the sauce.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Spice Up the Marinara Sauce
If you’re feeling spicy, you can make this chicken rigatoni with a jar of arrabbiata sauce, or add ¼-½ teaspoon of crushed red pepper flakes to the marinara sauce.
How to Make Chicken Rigatoni Step by Step
Cook the Pasta: Cook 1 pound (1 box) of dry rigatoni noodles according to package directions. I let the pasta boil while I cook the chicken and start on the sauce. Once cooked, 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 thighs or breasts (cut into bite-sized pieces) with ½ teaspoon of salt and ½ teaspoon of black pepper. Cook through in the skillet, about 3-4 minutes per side. Then add 1 tablespoon of minced garlic, and cook for another minute.
Add the Cream Cheese: Next, add 8 ounces (1 brick) of cubed cream cheese, and stir until melted. I let the cream cheese sit out at room temperature for about 30 minutes before cooking, and cut it into cubes so that it melts evenly.
Simmer the Sauce: Add ½ cup of peas, 2 cups of marinara sauce, and ⅓ cup of shredded Parmesan cheese; simmer until the cheese is melted and smooth. Then stir in 1 cup of heavy cream. Bring the sauce back to a low simmer, then promptly remove from heat.
Add the Pasta: Off heat, stir the cooked rigatoni into the marinara sauce until fully coated.
Serve: Serve creamy chicken rigatoni garnished with Parmesan and basil, if desired. This also tastes great with a sprinkle of red pepper flakes for a bit of heat!
How to Store, Freeze, and Reheat
Store leftover chicken rigatoni in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat on the stove over medium heat, stirring until warmed through. I add a splash of heavy cream to help revive the sauce. For convenience, you can reheat in the microwave in 30-second intervals. If frozen, defrost in the fridge before reheating for best results.
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