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!
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.
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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!
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 brick)
- 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 room-temperature dairy to prevent the sauce from curdling.
- Nutritional information does not include optional ingredients.
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.
This is called Chicken Riggies in upstate Ny ..Utica area
How fun!
Really easy and delicious. I used leftover chicken and dinner came together quickly. A keeper!
So glad you enjoyed this recipe, Marigold!