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featured chicken rigatoni.
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4.65 from 14 votes

Chicken Rigatoni Recipe

This easy Chicken Rigatoni recipe serves up tender, bite sized chicken morsels in a rich and creamy marinara sauce in just 30 minutes. A quick and delicious weeknight dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Servings: 6 people
Calories: 710kcal
Author: Becky Hardin

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
    overhead view of ingredients for chicken rigatoni.
  • 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
    chicken thigh pieces in a skillet.
  • Add the cream cheese and stir until melted.
    8 ounces cream cheese
    chicken thigh pieces with cream cheese in a skillet.
  • 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
    heavy cream and cheese added to chicken rigatoni sauce in a skillet.
  • Stir in the rigatoni.
    rigatoni added to chicken rigatoni sauce in a skillet.
  • Top with basil and shredded Parmesan cheese, if desired.
    chopped fresh basil
    chicken rigatoni in white bowls with forks.

Video

Notes

*Rigatoni works best for this dish because it holds the creamy sauce and chicken well. But you can use penne or another tubular pasta instead.
**Boneless, skinless chicken breasts can be used instead. You can also use leftover, shredded, or rotisserie chicken.
***No need to thaw the peas first. When I don't have peas, I like to use frozen broccoli florets instead.
****Use a jar of your favorite marinara/tomato sauce.
Tips:
  • 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.
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.

Nutrition

Calories: 710kcal | Carbohydrates: 67g | Protein: 24g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 847mg | Potassium: 638mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1595IU | Vitamin C: 11mg | Calcium: 149mg | Iron: 2mg