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Close-up of delicious Chicken Rigatoni, showcasing the creamy sauce and perfectly cooked pasta.

Ultimate Chicken Rigatoni

This Ultimate Chicken Rigatoni recipe is a creamy and flavorful pasta dish that's sure to impress. With perfectly cooked pasta, juicy chicken, and a rich tomato-cream sauce, it's a comforting and customizable meal perfect for any occasion. Feel free to adjust the spice level and add your favorite vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound rigatoni pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 4-6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 28 ounces crushed tomatoes
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh parsley, for garnish
  • Salt and pepper to taste
  • 1 cup pasta water, reserved

Equipment

  • large pot
  • colander
  • Large skillet or Dutch oven
  • measuring cups and spoons
  • knife
  • cutting board
  • wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the rigatoni pasta and cook according to package directions, until al dente. Reserve 1 cup of pasta water before draining.
  3. Drain the pasta and set aside.
  4. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
  5. Add the chicken and cook until browned on all sides and cooked through. Season with salt and pepper to taste.
  6. Remove the chicken from the skillet and set aside.
  7. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  8. Add the minced garlic and cook for another minute, until fragrant.
  9. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
  10. Pour in the crushed tomatoes and chicken broth. Stir in the dried oregano, dried basil, and red pepper flakes (if using).
  11. Bring the sauce to a simmer and cook for 15-20 minutes, allowing it to thicken slightly.
  12. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is smooth and creamy.
  13. Add the cooked chicken back to the skillet and stir to coat.
  14. Add the cooked pasta to the skillet and toss to combine with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  15. Season with salt and pepper to taste.
  16. Garnish with fresh parsley and extra Parmesan cheese.
  17. Serve immediately and enjoy!

Notes

For even more flavorful chicken, marinate it for at least 30 minutes in a mixture of olive oil, lemon juice, garlic, and herbs. Toasting the tomato paste in the skillet before adding the other ingredients will deepen its flavor. You can make the sauce ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months. Don't be afraid to experiment with different ingredients and flavor combinations; add sautéed mushrooms, bell peppers, or spinach to the sauce.