This creamy chicken rigatoni dish is a warm hug on a plate! With tender chicken and big noodles dressed in a rich, cheesy sauce, it’s pure comfort food.
You know it’s a winner when everyone at the table is happily slurping their pasta. I love how easy it is to make for a busy weeknight dinner—just mix, cook, and enjoy!
Key Ingredients & Substitutions
Rigatoni Pasta: Rigatoni is a great choice because its shape holds sauce well. If you’re out of rigatoni, you can use penne or rotini instead. They will still work just fine in this creamy dish!
Chicken: Boneless, skinless chicken breasts are perfect here. If you’re looking for a leaner option, turkey breast is a great swap. For a vegetarian option, try using chickpeas or mushrooms instead!
Heavy Cream: This gives the sauce a rich texture. If you want a lighter version, half-and-half can be a suitable substitute, but the sauce will be less thick. Coconut cream works well for a dairy-free approach.
Parmesan Cheese: I love using freshly grated Parmesan for the best flavor. If you can’t find it, Pecorino Romano is a nice alternative. Nutritional yeast is great for a vegan option!
Spinach: Fresh spinach adds color and nutrients. If it’s not available, kale or Swiss chard can replace it. I’ve even used frozen spinach when fresh ones weren’t an option—just make sure to thaw and drain it well!
How Do I Make the Creamy Sauce Without It Curdling?
A smooth, creamy sauce is key to this dish! To avoid curdling, here are some tips to keep in mind:
- Make sure your heat is on low to medium when adding cream to the skillet—it should be warm but not boiling.
- Add the cream slowly while stirring, allowing it to blend naturally into the sauce.
- Use fresh cheese rather than pre-grated cheese, which can sometimes contain anti-caking agents that affect texture.
- Be careful with cooking times after adding the cream; simmer, don’t boil, to keep everything combined nicely!
Follow these steps, and you’ll have a delightful, creamy sauce every time!
How to Make Creamy Chicken Rigatoni
Ingredients You’ll Need:
- 12 oz rigatoni pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy chicken rigatoni takes around 30 minutes to prepare. You’ll spend about 10 minutes cooking the pasta while the chicken and sauce come together, making it a quick and delicious dinner option!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni and cook according to the package instructions until al dente. When it’s done, drain the pasta in a colander and set aside for later.
2. Sauté the Chicken:
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Once hot, add the bite-sized chicken pieces and season with salt and black pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside.
3. Add Garlic:
In the same skillet, add the minced garlic. Sauté for about 30 seconds until it becomes fragrant, being careful not to let it burn.
4. Create the Creamy Sauce:
Pour the chicken broth and heavy cream into the skillet with the garlic. Stir the mixture and bring it to a gentle simmer. You will start to notice the sauce thickening a bit.
5. Mix in the Cheese:
Add the grated Parmesan cheese to the sauce, stirring continuously until it melts and the sauce becomes smooth and creamy—this will take about 3-4 minutes.
6. Combine Chicken and Spinach:
Now it’s time to add the fresh spinach and the cooked chicken back into the skillet. Stir everything together and cook for another couple of minutes until the spinach is wilted and everything is heated through.
7. Toss with Rigatoni:
Add the drained rigatoni to the skillet, tossing gently to coat all the pasta with the creamy sauce and combine evenly.
8. Season to Taste:
Before serving, sprinkle the crushed red pepper flakes over the top for a little kick and adjust with additional salt and pepper if needed. Taste a little to check if it’s just right for you!
9. Serve and Enjoy:
Dish out the creamy chicken rigatoni onto plates, and garnish with freshly chopped parsley for a pop of color. Enjoy your delicious meal!
Can I Use Different Pasta Shapes?
Absolutely! While rigatoni works perfectly for this dish, you can substitute it with other pasta shapes like penne, fettuccine, or bow ties. Just adjust the cooking time according to the package instructions for the pasta you choose.
Can I Use Frozen Chicken?
Yes, you can use frozen chicken, but make sure to fully thaw it before cooking! The safest way is to leave it in the fridge overnight. If you’re short on time, place it in a sealed plastic bag and submerge it in cold water for quick thawing.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of chicken broth or cream to keep it creamy and moist.
Can I Make This Dish Vegetarian?
Definitely! For a vegetarian version, replace the chicken with sautéed mushrooms, zucchini, or chickpeas, and use vegetable broth instead of chicken broth. You can also add other vegetables like bell peppers or broccoli for extra flavor and nutrition!
