Description
A hearty Chicken Rigatoni recipe featuring tender chicken and creamy sauce, perfect for weeknight dinners.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup marinara sauce
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Begin by boiling a large pot of salted water and cook the rigatoni according to the package instructions until al dente. This typically takes about 10-12 minutes. Once cooked, drain the pasta and set it aside, but don’t rinse it—keep that starch!
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes. Then, throw in the minced garlic and sauté for another minute until fragrant.
- Add the cut chicken pieces to the skillet. Season with salt and pepper, then cook until the chicken is browned and fully cooked through, usually around 5-7 minutes.
- Once the chicken is cooked, reduce the heat to low. Stir in the heavy cream, chicken broth, and marinara sauce. Allow the mixture to simmer for 4-5 minutes.
- Now, incorporate the rigatoni into the skillet, tossing it gently to coat with the sauce. Stir in the grated Parmesan cheese and mix until melted and combined.
- To serve, plate your Chicken Rigatoni and sprinkle with freshly chopped parsley or basil.
Notes
For a lighter option, substitute heavy cream with half-and-half or coconut cream. You can add veggies like spinach or bell peppers for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg