This creamy chicken rigatoni is a cozy dish that brings pasta and tender chicken together in a delicious sauce. It’s rich, comforting, and perfect for busy weeknights!
I love how the creamy sauce hugs every piece of pasta. It’s like a warm hug from mom! Just cook the chicken, stir in the sauce, and dinner is ready—so easy and yummy!
Key Ingredients & Substitutions
Rigatoni Pasta: This pasta shape is great for holding onto sauce. If you can’t find rigatoni, you can substitute with penne or fusilli for a similar experience. They both work well in creamy dishes!
Chicken: Boneless, skinless chicken breasts make this dish easy to prepare. You can use thighs for more flavor or even leftover rotisserie chicken to save time!
Mushrooms: I used button mushrooms, but you can try cremini or even portobellos for a more robust flavor. If you’re not a fan, feel free to omit them!
Heavy Cream: For a lighter option, you can replace heavy cream with half-and-half or a low-fat cream substitute. Just be aware that it may be less rich.
Parmesan Cheese: This cheese adds a lovely salty flavor. Grana Padano or Pecorino Romano make good substitutes. If you’re dairy-free, nutritional yeast can provide a cheesy taste.
How Do You Ensure Your Chicken is Perfectly Cooked?
Cooking the chicken properly is key for great flavor. Here’s how to do it right:
- Cut the chicken into even bite-sized pieces, so they cook uniformly.
- Season with salt, pepper, and smoked paprika before cooking to add flavor from the start.
- Heat the oil until it’s hot before adding the chicken to sear it nicely. This helps lock in juices.
- Cook for 5-7 minutes until golden brown and fully cooked through (no pink inside). Use a meat thermometer to check—165°F (75°C) is safe!
By following these steps, you’ll have juicy chicken that enhances your creamy chicken rigatoni.
How to Make Creamy Chicken Rigatoni
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni pasta
For the Chicken and Vegetables:
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 small onion, finely chopped
For the Creamy Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp dried Italian seasoning or oregano
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This creamy chicken rigatoni takes about 30 minutes to prepare and cook, making it a perfect weeknight dinner option! Cook the pasta while preparing the sauce and chicken for quick assembly.
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until it’s al dente, which means it should still have a slight bite to it. Once cooked, drain the pasta and set it aside.
2. Prepare the Chicken:
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, seasoning them with salt, pepper, and smoked paprika. Cook for about 5-7 minutes until the chicken is golden brown and fully cooked. Make sure there’s no pink in the middle! Once done, remove the chicken from the skillet and set it aside.
3. Sauté the Vegetables:
In the same skillet, add the chopped onion. Cook it for about 3 minutes until it becomes translucent. Then, add the sliced mushrooms and continue cooking for another 5 minutes, allowing them to release their moisture and brown nicely.
4. Flavor It Up:
Add in the minced garlic and the dried Italian seasoning. Sauté for about 30 seconds until the garlic becomes fragrant. You’re going to love the smell!
5. Make the Sauce:
Now it’s time to deglaze the pan! Pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pan. Then, stir in the heavy cream and bring everything to a gentle simmer. Let it cook for about 3-4 minutes until the sauce thickens slightly.
6. Combine Chicken and Cheese:
Return the cooked chicken to the skillet and stir in the grated Parmesan cheese. Mix together well, allowing the cheese to melt and give the sauce a creamy texture. Taste the sauce and adjust with salt and pepper as needed.
7. Combine with Pasta:
Add the drained rigatoni directly into the skillet with the sauce. Toss everything together gently to ensure each piece of pasta is beautifully coated in that creamy goodness.
8. Garnish and Serve:
Once everything is combined, remove the skillet from the heat. Garnish with freshly chopped parsley for a pop of color and a hint of freshness. Serve immediately while it’s warm and enjoy your delicious creamy chicken rigatoni!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute the rigatoni with gluten-free pasta. Just be sure to follow the cooking instructions on the package, as gluten-free pasta may have different cooking times.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or a combination of milk and cornstarch to mimic the creaminess. Just keep in mind that the sauce may not be as rich.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if it thickens.
Can I Add Vegetables to This Dish?
Definitely! Feel free to add your favorite vegetables. Spinach, bell peppers, or broccoli make excellent additions. Just sauté them along with the onions and mushrooms for a nutritious boost!