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!
2boneless, skinless chicken thighscut into bite-sized pieces
½teaspoonkosher salt
½teaspoonground black pepper
1tablespoonminced garlic
8ouncescream cheesecut into small pieces (1 brick)
½cuppeasfresh or frozen
2cupsmarinara sauce1 jar
⅓cupshredded Parmesan cheese
1cupheavy cream
Chopped fresh basiloptional, for garnish
Shredded Parmesan cheeseoptional, 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
Video
Notes
Use room-temperature dairy to prevent the sauce from curdling.
Nutritional information does not include optional ingredients.
Storage: Store chicken rigatoni in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.