Chicken Rigatoni
Comfort food that feels like a hug on a busy weeknight: this Chicken Rigatoni brings together tender pieces of seasoned chicken, pillowy rigatoni, and a luxuriously creamy tomato sauce studded with sweet peas and bright basil. It’s a simple formula—good pasta, well-seasoned protein, and a sauce that coats every ridge of the rigatoni—and it delivers big flavor with minimal fuss. The recipe is written to be clear and approachable, with easy step-by-step directions so you can get dinner on the table fast and with confidence.
Why you’ll love this Chicken Rigatoni
- Quick to make: Most of the work happens on the stove while the pasta cooks.
- Rich, creamy sauce without any complicated technique.
- Flexible: swap in any short pasta or add extra vegetables if you like.
- Comforting but not overly heavy—the peas and basil keep it fresh.
Ingredients
- 1 pound dry rigatoni noodles (1 box)
- 3 tablespoons olive oil
- 2 boneless, skinless chicken thighs (cubed*)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon minced garlic
- 8 ounces cream cheese (1 brick, cut into small pieces)
- ½ cup peas (fresh or frozen**)
- 2 cups marinara sauce (1 jar)
- ⅓ cup shredded Parmesan cheese (plus more, for garnish)
- 1 cup heavy cream
- Chopped fresh basil (optional, for garnish)
*If you prefer, you can use chicken breast cut into 1-inch cubes in place of the thighs; both will work well. **If using frozen peas, add them straight from the freezer—no need to thaw.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
Make-ahead and storage
This Chicken Rigatoni holds up well in the refrigerator for 3–4 days. Store in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if it has thickened. The pasta will absorb sauce as it sits, so if you plan to make this ahead, consider slightly undercooking the rigatoni by 1–2 minutes so it doesn’t become overly soft when reheated.
Taste notes
The cream cheese and heavy cream create a silky, slightly tangy base that melts into the marinara, making a sauce that clings to the ridges of the rigatoni. Parmesan adds a salty, nutty finish, while the peas pop with sweetness and basil brings a herbal brightness. If you like a little heat, a pinch of red pepper flakes folded into the sauce at the end is delicious.
Step-by-step directions
- Boil the rigatoni: Bring a large pot of salted water to a rolling boil. Add 1 pound dry rigatoni noodles and cook according to the package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the rigatoni in a colander and set aside.
- Heat the oil and brown the chicken: While the pasta cooks, warm 3 tablespoons olive oil in a large skillet over medium-high heat. Add the 2 boneless, skinless chicken thighs (cubed*) in a single layer where possible. Let them sear undisturbed for 2–3 minutes to get color, then stir and continue cooking until the chicken pieces are cooked through and lightly browned, about 5–6 more minutes depending on the size of the cubes.
- Season the chicken: Sprinkle ½ teaspoon kosher salt and ½ teaspoon ground black pepper over the chicken. Stir to coat evenly so the seasoning flavors the meat as it finishes cooking.
- Add the garlic: Push the chicken to one side of the skillet or make a small well in the center. Add 1 tablespoon minced garlic and sauté for 30–60 seconds until fragrant. Be careful not to let the garlic burn; it should become fragrant and slightly softened.
- Incorporate cream cheese: Reduce the heat to medium-low. Add 8 ounces cream cheese (1 brick, cut into small pieces) to the skillet. Stir continuously to help the cream cheese melt and combine with any pan juices. As it softens, break the pieces apart so the cheese fully blends into a smooth base for the sauce.
- Add peas and marinara: Stir in ½ cup peas (fresh or frozen**) and 2 cups marinara sauce (1 jar). Mix well so the peas disperse through the sauce and the marinara is fully incorporated with the softened cream cheese.
- Pour in cream and cheese: Pour 1 cup heavy cream into the skillet and stir to combine. Add ⅓ cup shredded Parmesan cheese and stir until the cheese melts and the sauce becomes creamy and homogeneous. Bring the sauce to a gentle simmer, not a rolling boil, so it thickens slightly and the flavors meld—about 3–4 minutes.
- Adjust consistency and season to taste: If the sauce becomes too thick, add a splash of the reserved pasta cooking water (start with 2–4 tablespoons) to reach your desired consistency. Taste and adjust seasoning if needed—add a pinch more kosher salt or black pepper to suit your preference.
- Combine pasta and sauce: Add the drained rigatoni to the skillet and gently toss to coat each piece of pasta with the sauce. Heat together for 1–2 minutes so the pasta warms through and absorbs some of the sauce. If the pan seems crowded, you can transfer sauce and pasta to the large pot used to cook the rigatoni and toss there.
- Finish and serve: Remove the skillet from the heat. Spoon the Chicken Rigatoni into serving bowls or plates. Garnish with additional shredded Parmesan cheese and chopped fresh basil if desired. Serve immediately while hot.
Recipe tips and troubleshooting
- For the best saucy coating, cook the rigatoni until just al dente. The pasta will finish cooking a touch in the sauce and will soak up flavor.
- If the cream cheese struggles to melt smoothly, break it into small pieces and reduce the heat; stir continuously until fully incorporated.
- Frozen peas can go straight into the hot sauce without thawing. They’ll heat through in a couple of minutes and keep their color and texture.
- If you want a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be slightly less rich.
- Make it ahead: combine pasta and sauce, cool completely, and refrigerate. Reheat gently on low, adding a splash of water or cream if needed to loosen the sauce.
Serving suggestions
Serve this Chicken Rigatoni with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for mopping up leftover sauce. A crisp white wine or iced tea pairs nicely for a casual dinner.
Notes on ingredient swaps
- If you prefer a different pasta shape, use any short rigged or tubular pasta—the ridges and tube help trap the creamy sauce.
- To make this with a leaner cut, use chicken breast cubed to the same size as the thigh cubes listed. Cooking time is similar; just make sure pieces reach a safe internal temperature and are no longer pink.
- Vegetarian option: replace the chicken with sautéed mushrooms or a plant-based chicken alternative and proceed with the same technique.
Nutrition snapshot (approximate, per serving)
One hearty serving of this Chicken Rigatoni provides a satisfying balance of protein, carbohydrates, and fats. Exact nutrition depends on portion sizes and brand choices, but expect a rich, calorie-dense dish due to the cream cheese, heavy cream, and Parmesan. Pair with a light vegetable side for a more balanced meal.
Final thoughts
This Chicken Rigatoni is the kind of dish that becomes a weeknight favorite: quick, forgiving, and deeply satisfying. The creamy tomato sauce clings to every rigatoni tube while tender chicken pieces and sweet peas add texture and color. Once you’ve tried this version, feel free to make it your own—add mushrooms, spinach, or a sprinkle of crushed red pepper for contrast. With simple ingredients and straightforward steps, you’ll have a dinner that tastes like effort without the fuss.
Chicken Rigatoni
Ingredients
Equipment
Method
- Cook the rigatoni in a large pot of salted boiling water according to package directions until al dente; drain and keep warm.
- Heat the olive oil in a large sauté pan over medium heat.
- Season the cubed chicken thighs with kosher salt and ground black pepper, then add to the hot pan and cook until cooked through and browned, about 3–4 minutes per side depending on size.
- Add the minced garlic to the pan and cook until fragrant, about 1 minute.
- Add the cream cheese pieces to the pan and stir until melted and smooth.
- Stir in the peas, marinara sauce, and shredded Parmesan, and simmer gently until the cheese is melted and the sauce is smooth.
- Pour in the heavy cream, stir to combine, bring back to a low simmer, then remove the pan from the heat.
- Toss the drained rigatoni with the sauce until evenly coated.
- Serve topped with extra shredded Parmesan and chopped fresh basil if desired.
Notes
- Use room-temperature dairy to prevent the sauce from curdling.
- Nutritional information does not include optional ingredients.
