This easy Chicken Rigatoni recipe serves up tender, bite sized chicken morsels in a rich and creamy tomato sauce – a quick and delicious weeknight dinner!
Chicken with Rigatoni
This is such a comforting and delicious chicken pasta 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!
Looking for more Italian inspired recipes? Why not also try my Easy Chicken Parmesan and my Stuffed Chicken Marsala.
Why You’ll Love this Cheesy Chicken Rigatoni:
- Cheesy: Loaded with parmesan
- Creamy: The delicious tomato sauce is made with cream cheese and heavy cream.
- Hearty: Protein packed chicken with those gorgeous rigatoni noodles – pure Italian comfort food!
If you are craving something rich, creamy and cozy – you can’t go wrong with this scrumptious chicken dinner.
How to Make Chicken Rigatoni
Be sure to see the recipe card below for full ingredients & instructions!
- Cook your noodles, drain and keep warm.
- Sauté your chicken in a large pan.
- Add your sauce ingredients to the pan and simmer.
- Stir in the rigatoni.
- Garnish, serve and enjoy!
Chicken rigatoni is a creamy pasta dish made with chicken thighs, rigatoni noodles, cream cheese, marinara sauce, heavy cream, peas, and Parmesan cheese.
You sure can! I recommend sticking with a short pasta shape, like penne or ziti. Be sure to follow the cooking instructions on the box.
To make chicken rigatoni spicy, substitute arrabbiata sauce for the marinara sauce or add ¼-½ teaspoon crushed red pepper flakes to the sauce.
Yes, you can make chicken rigatoni with chicken breasts. Use an equal amount of boneless, skinless chicken breasts in place of the thighs. You may need to reduce the cooking time by 1-2 minutes.
This is Italian dish comes together so easily, all combined in one pan – perfect for a busy weeknight.
Storage Instructions
Store leftover chicken rigatoni in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
Freeze leftover chicken rigatoni in an airtight container for up to 3 months. Allow to thaw in the refrigerator overnight before reheating.
Chicken Rigatoni Variations
- Use cooked and sliced Italian sausage, chicken sausage, or chicken breasts instead of chicken thighs
- Use your favorite short pasta instead of rigatoni
- Use shrimp instead of chicken for a seafood version
- Use arrabbiata sauce instead of marinara for a spicier version
- Add frozen broccoli florets instead of peas
With it’s 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!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Rigatoni Recipe
Ingredients
- 1 pound dry rigatoni noodles 1 box
- 3 tablespoons olive oil
- 2 boneless, skinless chicken thighs cut into bite-sized pieces
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon minced garlic
- 8 ounces cream cheese cut into small pieces (1 standard package)
- ½ cup peas fresh or frozen
- 2 cups marinara sauce 1 jar
- ⅓ cup shredded Parmesan cheese
- 1 cup heavy cream
- Chopped fresh basil optional, for garnish
- Shredded Parmesan cheese optional, for garnish
Instructions
- Cook the noodles according to package directions. Drain and keep warm.1 pound dry rigatoni noodles
- 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 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, Shredded Parmesan cheese
Notes
- Use cooked and sliced Italian sausage, chicken sausage, or chicken breasts instead of chicken thighs
- Use your favorite short pasta instead of rigatoni
- Use shrimp instead of chicken for a seafood version
- Use arrabbiata sauce instead of marinara for a spicier version
- Add frozen broccoli florets instead of peas
- Nutritional information does not include optional ingredients.
Kjarabek says
This is called Chicken Riggies in upstate Ny ..Utica area
Becky Hardin says
How fun!
marigold says
Really easy and delicious. I used leftover chicken and dinner came together quickly. A keeper!
Becky Hardin says
So glad you enjoyed this recipe, Marigold!