Chicken Rigatoni
This Chicken Rigatoni is SO COMFORTING! Tender chicken, creamy sauce, and hearty pasta come together for a perfect weeknight meal.
Equipment
- Large Pot
- Skillet
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 pound dry rigatoni noodles 1 box
- 3 tablespoons olive oil
- 2 boneless, skinless chicken thighs cubed
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon minced garlic
- 8 ounces cream cheese 1 brick, cut into small pieces
- 1 cup peas fresh or frozen
- 2 cups marinara sauce 1 jar
- 0.5 cup shredded Parmesan cheese plus more for garnish
- 1 cup heavy cream
- Chopped fresh basil optional, for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. Add the rigatoni noodles and cook according to package instructions until al dente. Drain the pasta and set aside, reserving about a cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the cubed chicken thighs and season with kosher salt and ground black pepper. Sauté the chicken until it’s browned and cooked through, about 6-8 minutes. Stir occasionally to ensure even cooking.
- Once the chicken is cooked, add the minced garlic to the skillet. Sauté for an additional 1-2 minutes until the garlic is fragrant, being careful not to burn it.
- Reduce the heat to low and add the cream cheese to the skillet. Stir until the cream cheese has melted and formed a creamy base. Gradually pour in the heavy cream and marinara sauce, mixing well to combine. If the sauce is too thick, add some reserved pasta water to achieve your desired consistency.
- Stir in the peas, allowing them to heat through. The peas will add a lovely pop of color and sweetness to the dish.
- Add the cooked rigatoni to the skillet and toss to coat the pasta evenly in the creamy sauce. Sprinkle in the shredded Parmesan cheese and mix until well combined. This will give the dish an extra layer of flavor.
- Serve the Chicken Rigatoni in bowls, garnished with additional Parmesan cheese and chopped fresh basil if desired. Enjoy the warm, creamy goodness!
Notes
- Reserve some pasta water to adjust the sauce consistency and help it cling to the noodles.
- Use boneless, skinless chicken thighs for juicier, more flavorful meat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.