Let me tell you about my absolute favorite weeknight lifesaver – this creamy chicken rigatoni that tastes like it came straight from your favorite Italian restaurant! I’ve been making this dish for years, ever since my cousin Gina showed me her secret for that perfect velvety sauce. It’s become our family’s go-to “I’m too tired to cook but still want something amazing” meal.
The magic happens in just 30 minutes flat. You get tender grilled chicken, al dente rigatoni (those little tubes hold sauce SO well), and this luscious creamy tomato sauce that coats every single noodle. My kids go crazy for it – even my picky eater who usually pushes veggies aside. And here’s the best part: it’s one of those dishes that somehow tastes even better as leftovers. Trust me, you’ll want to make extra!
Why You’ll Love This Creamy Chicken Rigatoni
Oh, where do I even start? This dish is pure comfort in a bowl, and here’s why it’ll become your new obsession:
- Weeknight magic: From fridge to table in 30 minutes flat – faster than takeout!
- Restaurant-worthy: That creamy tomato sauce? It tastes like it came from your favorite Italian spot.
- Customizable spice: Add extra red pepper flakes if you’re feeling adventurous (my husband always does).
- Crowd-pleaser: Kids devour it, adults rave about it – total win-win.
- Leftover gold: Somehow even better the next day (if you manage to have any left).
Ingredients for Creamy Chicken Rigatoni
Okay, let’s gather our goodies! I’ve broken everything down so you can shop and prep like a pro. Trust me, each ingredient plays a special role in creating that perfect creamy chicken rigatoni magic.
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1 lb total)
- 1 tbsp olive oil (the good stuff!)
- 1 tsp garlic powder (not garlic salt – big difference!)
- 1 tsp Italian seasoning (my secret? Rub it between your fingers to wake up the flavors)
- 1/2 tsp smoked paprika (optional but oh-so-worth it)
- 3/4 tsp kosher salt (or 1/2 tsp table salt)
- 1/2 tsp freshly ground black pepper
For the Pasta:
- 12 oz rigatoni (those little tubes are sauce catchers!)
- Big pinch of salt for the pasta water (make it taste like the sea)
For the Sauce:
- 2 tbsp unsalted butter (real butter only, please)
- 4 cloves garlic, minced (fresh is best – no jarred stuff here)
- 1/2 tsp crushed red pepper flakes (optional but gives a nice kick)
- 1/2 cup chicken broth (low-sodium so we control the salt)
- 1 (14-15 oz) can crushed tomatoes (San Marzano if you’re feeling fancy)
- 2 tbsp tomato paste (that little can in your fridge works great)
- 1 cup heavy cream (yes, the real deal – we’re not counting calories today)
- 1/2 cup freshly grated Parmesan (the powdery stuff won’t melt right)
- Salt and pepper to taste (always taste as you go!)
For Garnish:
- 2 tbsp chopped fresh parsley (makes it pretty and fresh)
- Extra Parmesan for serving (because there’s no such thing as too much cheese)
Ingredient Substitutions
Out of something? No panic! Try these swaps: half-and-half works for heavy cream (sauce will be thinner), shrimp or mushrooms replace chicken beautifully, and veggie broth keeps it vegetarian. Just promise me you’ll still use real Parmesan – it makes all the difference!
How to Make Creamy Chicken Rigatoni
Okay, let’s get cooking! I’ll walk you through each step like I’m right there with you in the kitchen. Follow these simple steps, and you’ll have the most amazing creamy chicken rigatoni ready before you know it!
Cooking the Rigatoni
First things first – get that salted water boiling! Use a big pot (rigatoni needs room to dance) and make it as salty as the sea. Cook your pasta for about 1 minute less than the package says – we want that perfect al dente bite. Don’t forget to scoop out a cup of that starchy pasta water before draining – it’s like liquid gold for adjusting your sauce later!
Grilling the Chicken
While the pasta cooks, let’s give our chicken some love. Pat those breasts dry (super important for a good sear) and rub them all over with our spice mix. Heat up your pan until it’s nice and hot – you should hear a sizzle when the chicken hits it. Cook for about 5-7 minutes per side until they’re golden and reach 165°F inside. Let them rest for 5 minutes before slicing – this keeps all those delicious juices right where they belong!
Making the Creamy Tomato Sauce
Here’s where the magic happens! In the same pan (all those browned bits = flavor town), melt your butter and toss in the garlic and red pepper flakes. Just 30 seconds – don’t let it burn! Pour in your chicken broth to deglaze, scraping up all those tasty bits. Then add your crushed tomatoes and tomato paste – let it simmer for 5 minutes to thicken. Now the fun part: lower the heat and slowly stir in the cream and Parmesan. Keep it gentle – we don’t want the cream to break!
Combining Everything
Time to bring it all together! Toss your drained rigatoni into that luscious sauce, adding splashes of reserved pasta water if it’s too thick. The noodles should be perfectly coated but not swimming. Plate it up, top with those beautiful chicken slices, and finish with a shower of fresh parsley and extra Parmesan. Oh wow – just look at that masterpiece!
Tips for Perfect Creamy Chicken Rigatoni
Listen, I’ve made this dish more times than I can count, and here are my hard-earned secrets for creamy chicken rigatoni that’ll have everyone begging for seconds:
- Grate your own Parmesan – the pre-shredded stuff just doesn’t melt the same way (and it’s got weird anti-caking agents).
- Undercook your pasta by 1 minute – it’ll finish cooking in the sauce and stay perfectly al dente.
- Control the heat when adding cream – too hot and it’ll curdle (medium-low is your friend).
- Start with half the red pepper flakes – you can always add more spice, but you can’t take it out!
- Let the chicken rest before slicing – those juices need time to redistribute or they’ll all end up on your cutting board.
Oh, and one more thing – always taste as you go! Your palate is the best kitchen tool you’ve got.
Serving Suggestions for Creamy Chicken Rigatoni
This creamy chicken rigatoni shines all on its own, but oh boy does it love good company! My family always insists on garlic bread for dunking into that luscious sauce – the crispier the better. A simple green salad with lemon vinaigrette cuts through the richness perfectly. For special occasions, I’ll roast some asparagus or sauté spinach with garlic. And don’t forget the wine! A chilled Pinot Grigio makes everything taste even better.
Storing and Reheating
Here’s the beautiful thing about this creamy chicken rigatoni – it tastes even better the next day! Store leftovers in an airtight container (I swear by my glass ones) for up to 3 days. When reheating, add a splash of chicken broth or water to bring that sauce back to life – microwave in bursts, stirring between each one. Pro tip: the chicken stays juicier if you reheat it separately from the pasta!
Nutritional Information
Just a quick note – these numbers are rough estimates since ingredients vary by brand. Your creamy chicken rigatoni might be slightly different depending on what you use!
Frequently Asked Questions
I get questions about this creamy chicken rigatoni all the time – here are the answers to what everyone wants to know!
Can I use milk instead of heavy cream?
You can, but the sauce won’t be nearly as luxe. If you must, use whole milk and add an extra tablespoon of butter. But trust me – that rich, velvety texture from heavy cream is what makes this pasta so special!
How do I make it spicier?
Easy! Double the red pepper flakes, or add a pinch when serving. My husband likes to stir in some chopped Calabrian chiles – now that’s what I call spicy pasta! Just remember – you can always add more heat, but you can’t take it out.
Can I make this ahead?
Absolutely! The sauce keeps beautifully for 2 days in the fridge. Just cook fresh pasta when ready to serve – nobody likes soggy noodles. The flavors actually deepen overnight, making it the perfect make-ahead meal.
What if I don’t have rigatoni?
No worries! Penne or ziti work great too – anything with ridges or holes to catch that creamy tomato sauce. Just avoid spaghetti or linguine – they don’t hold the sauce the same way.
Is there a vegetarian version?
Sure thing! Skip the chicken and use mushrooms or roasted veggies instead. Even better? Throw in some white beans for protein. The creamy sauce works with just about anything!
Print
Creamy Chicken Rigatoni Recipe That’ll Steal Your Heart in 30 Minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful rigatoni dish with grilled chicken, perfect for an easy weeknight meal.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika (optional)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 12 oz rigatoni
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional, for spicy)
- 1/2 cup chicken broth
- 1 (14–15 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 cup heavy cream
- 1/2 cup grated Parmesan, plus more to serve
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup pasta water, then drain.
- Pat chicken dry. Rub with olive oil, garlic powder, Italian seasoning, paprika (if using), salt, and pepper. Sear on a hot skillet or grill pan over medium-high heat for 5–7 minutes per side (until cooked through to 165°F). Rest 5 minutes, then slice.
- In the same pan, melt butter over medium heat. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- Carefully pour in vodka. Simmer 2–3 minutes, scraping up browned bits, until slightly reduced.
- Stir in crushed tomatoes and tomato paste. Simmer 5 minutes.
- Lower heat and stir in heavy cream and Parmesan. Simmer 2–3 minutes until thick and glossy. Season with salt and pepper.
- Add drained rigatoni to the sauce and toss to coat. Loosen with a splash of reserved pasta water if needed.
- Plate the rigatoni, top with sliced chicken, and finish with parsley and extra Parmesan.
Notes
- For extra spice, increase the red pepper flakes.
- Use fresh Parmesan for the best flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 8g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 180mg