This creamy chicken rigatoni is a cozy bowl of goodness. With tender chicken and rich, cheesy sauce, it’s perfect for dinner any night of the week!
I love how quick this meal comes together! Just cook your pasta, whip up that creamy sauce, and dinner is served. Easy, peasy, and oh-so-tasty! 🍝
Key Ingredients & Substitutions
Rigatoni: This tubular pasta holds the sauce beautifully. If you don’t have rigatoni, penne or fusilli work well too! They each provide lovely bites with the creamy sauce.
Chicken: Boneless, skinless breasts are ideal here. You could use thighs for a richer flavor or even rotisserie chicken to save time. Just shred it and toss it in at the end!
Heavy Cream: This gives the dish its creamy texture. For a lighter option, you can substitute half-and-half or whole milk, but it won’t be as rich. For dairy-free, consider using coconut cream or cashew cream.
Parmesan Cheese: Freshly grated is best! If you run out or want a substitute, Pecorino Romano provides a similar taste. Nutritional yeast is a great dairy-free option that gives a cheesy flavor too.
Spinach: Fresh is key for wilting beautifully in the sauce. You could also use kale or Swiss chard if you have that on hand. Frozen spinach works too; just thaw and drain it well!
How Can You Achieve a Creamy Sauce Without Curdling?
To keep your sauce smooth and creamy, follow a few easy steps:
- Cook the chicken first. This allows you to deglaze the pan, picking up flavorful bits.
- Heat the cream gently. Avoid boiling it to prevent curdling; a simmer works best!
- Add the cheese gradually, stirring as you go. This helps it melt evenly without clumping.
- If you find lumps, whisk vigorously or blend the sauce for a velvety finish.
With these tips, your sauce should turn out perfectly creamy every time!
How to Make Creamy Chicken Rigatoni
Ingredients You’ll Need:
For the Dish:
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- 1/2 tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy chicken rigatoni recipe takes about 30 minutes from start to finish! You’ll spend about 10 minutes prepping the ingredients and cooking the pasta, and around 20 minutes making the sauce and combining everything. Perfect for a quick and satisfying dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add in the rigatoni and cook according to the package instructions until al dente, which usually takes about 10-12 minutes. Once cooked, drain the pasta and set it aside, but don’t rinse it—this helps the sauce stick later!
2. Cook the Chicken:
While your pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the bite-sized pieces of chicken with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. When done, remove the chicken from the skillet and place it aside on a plate.
3. Make the Garlic Sauce:
In the same skillet, add the minced garlic and sauté it for about 30 seconds, or until it’s lovely and fragrant. Make sure not to burn it! Then, pour in the heavy cream and chicken broth, scraping those tasty brown bits off the bottom of the skillet to mix in that flavor.
4. Thicken the Sauce:
Bring the mixture to a gentle simmer. Gradually add the grated Parmesan cheese while stirring continuously. Continue to stir until the cheese is melted and the sauce thickens slightly. It should be creamy and inviting!
5. Combine Ingredients:
Add the cooked chicken back into the skillet, along with the chopped spinach and red pepper flakes if you like a little heat. Cook everything together for 2-3 minutes until the spinach wilts and brightens up the dish.
6. Mix in the Pasta:
Now, it’s time to add the drained rigatoni to the skillet! Toss everything together gently until the pasta is evenly coated with that delicious creamy sauce. Take a moment to savor the aroma!
7. Serve and Enjoy:
Before you serve, taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with a sprinkle of fresh parsley and extra Parmesan if you’d like. Enjoy your comforting, creamy chicken rigatoni!
Can I Use Whole Wheat Pasta for This Recipe?
Absolutely! Whole wheat rigatoni is a great alternative and adds a nice nutty flavor. Just keep an eye on the cooking time, as whole grain pasta can sometimes take a bit longer to cook than traditional pasta.
What to Do if I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with half-and-half or a mixture of milk and butter for a similar richness. Mix 3/4 cup of milk with 1/4 cup of melted butter to mimic the consistency of heavy cream.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat, adding a splash of chicken broth or cream to help loosen the sauce.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables such as bell peppers, mushrooms, or zucchini. Just sauté them alongside the garlic before adding the cream to ensure they’re cooked through and flavorful.