Chicken Rigatoni

Why You’ll Love This Recipe

This dish brings together the comforting texture of rigatoni pasta and the savory flavors of seasoned chicken, all coated in a delicious, velvety sauce. It’s quick to prepare, customizable, and ideal for feeding a crowd or meal prepping for the week. Whether you prefer a creamy Alfredo-style sauce or a rich tomato base, Chicken Rigatoni adapts beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rigatoni pasta
boneless, skinless chicken breasts or thighs
olive oil
garlic (minced)
onion (diced)
crushed tomatoes or marinara sauce (for tomato-based)
or heavy cream and Parmesan (for cream-based)
Italian seasoning
salt
black pepper
red pepper flakes (optional)
Parmesan cheese (for garnish)
fresh basil or parsley (optional)

Directions

1. Cook rigatoni in salted boiling water according to package instructions. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt, pepper, and Italian seasoning, and cook until golden and cooked through. Remove and set aside.
3. In the same skillet, sauté onion and garlic until fragrant and softened.
4. For tomato-based sauce: add crushed tomatoes or marinara, season with red pepper flakes (if using), and simmer for 5–10 minutes.
   For cream-based sauce: add heavy cream and Parmesan, stirring until smooth and slightly thickened.
5. Return cooked chicken to the skillet, then add cooked rigatoni. Toss to combine and heat through.
6. Serve hot, topped with extra Parmesan and fresh herbs if desired.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Spicy Chicken Rigatoni: Add extra red pepper flakes or sliced hot Italian sausage.
• Vegetable Add-Ins: Mix in spinach, mushrooms, bell peppers, or zucchini.
• Baked Version: Top with shredded mozzarella and bake at 375°F (190°C) for 15–20 minutes until bubbly.
• Creamy Tomato Blend: Mix cream and marinara together for a blush-style sauce.
• Lighter Option: Use grilled chicken and a light tomato sauce for a healthier version.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat or in the microwave. Add a splash of water or broth to loosen the sauce if needed.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great shortcut. Just shred and stir it in during the final steps.

What’s the best sauce for chicken rigatoni?

Both tomato and cream-based sauces work well. Choose based on your flavor preference.

Can I freeze Chicken Rigatoni?

Yes, freeze after cooking in a freezer-safe container for up to 2 months. Thaw and reheat in a skillet or oven.

Do I have to use rigatoni?

No, you can substitute with penne, ziti, or any other tube-shaped pasta that holds sauce well.

How do I make it gluten-free?

Use gluten-free rigatoni and double-check that all other ingredients are certified gluten-free.

Can I add cheese?

Absolutely! Parmesan, mozzarella, or ricotta are all great additions, especially if baking the dish.

How do I keep the chicken juicy?

Cook just until done and remove from heat. Overcooking will dry out the chicken.

What sides pair well with this dish?

A green salad, garlic bread, or roasted vegetables complement this pasta beautifully.

Is this good for meal prep?

Yes, it stores and reheats well, making it ideal for lunches or dinners throughout the week.

Can I use ground chicken instead?

Yes, ground chicken is a tasty and easy substitute for diced chicken.

Conclusion

Chicken Rigatoni is a deliciously comforting and versatile pasta dish that’s quick to prepare and packed with flavor. With tender chicken, hearty pasta, and a rich sauce, it’s a satisfying meal that works for any night of the week. Customize it with your favorite ingredients and enjoy a restaurant-worthy dinner at home.

Chicken Rigatoni

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Chicken Rigatoni is a hearty and flavorful pasta dish featuring tender chicken, rigatoni noodles, and your choice of a creamy or tomato-based sauce. It’s comforting, versatile, and quick enough for busy weeknights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4 to 6
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

• 12 oz rigatoni pasta
• 1 lb boneless, skinless chicken breasts or thighs, diced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 cups crushed tomatoes or marinara sauce (for tomato-based version)
• OR 1 cup heavy cream + 1/2 cup grated Parmesan (for creamy version)
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• Extra Parmesan cheese for garnish
• Fresh basil or parsley, chopped (optional)

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Instructions

1. Cook rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt, pepper, and Italian seasoning, and cook until golden and cooked through. Remove chicken and set aside.
3. In the same skillet, add diced onion and sauté until softened, about 3–4 minutes. Add garlic and cook for 1 minute more.
4. For tomato-based sauce: Add crushed tomatoes or marinara sauce, red pepper flakes (if using), and bring to a simmer. Cook for 5–10 minutes.
5. For creamy sauce: Add heavy cream and Parmesan. Stir until smooth and simmer until slightly thickened, 3–5 minutes.
6. Return the cooked chicken to the skillet, add the drained rigatoni, and toss everything together until heated through.
7. Serve warm, topped with extra Parmesan and fresh herbs if desired.

Notes

• You can mix cream and marinara for a creamy tomato “blush” sauce.
• Rotisserie or pre-cooked chicken works great for shortcuts.
• Add sautéed veggies like mushrooms or spinach for extra nutrition.
• For a baked version, transfer to a baking dish, top with mozzarella, and bake at 375°F for 15–20 minutes.

Nutrition

• Serving Size: 1.5 cups
• Calories: 520
• Sugar: 5g
• Sodium: 620mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 105mg