Introduction

Creamy Chicken Rigatoni is a comforting and satisfying pasta dish perfect for a quick weeknight dinner. With tender chicken, fresh spinach, and a luscious Parmesan cream sauce, it blends simple ingredients into a rich, flavorful meal that everyone will love.

The image shows a deep white bowl filled with rigatoni pasta covered in a thick creamy orange sauce mixed with pieces of chicken and wilted green spinach leaves. The rigatoni pasta tubes are large, ridged, and coated evenly in the sauce. Dark red bits of sun-dried tomatoes and freshly chopped green herbs are sprinkled on top, adding color contrast. The textures vary from the smooth sauce coating the pasta to the chunky chicken and leafy spinach, creating a rich and hearty look. The bowl is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside without rinsing.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Cook the chicken for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside.
Step 3: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream and chicken broth, scraping the bottom of the skillet to deglaze and mix in any browned bits.
Step 4: Bring the sauce to a gentle simmer. Gradually stir in the grated Parmesan cheese until melted and the sauce thickens slightly to a creamy consistency.
Step 5: Return the cooked chicken to the skillet, add the chopped spinach and red pepper flakes if using. Cook for 2-3 minutes until the spinach wilts.
Step 6: Add the drained rigatoni to the skillet and toss gently to coat the pasta evenly with the creamy sauce.
Step 7: Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley and extra Parmesan cheese if desired.

Tips & Variations

Use penne or fusilli if you don’t have rigatoni on hand—they all hold the sauce nicely.
Try chicken thighs or shredded rotisserie chicken for richer flavor and quicker prep.
Substitute half-and-half or whole milk for heavy cream for a lighter dish, though it won’t be as rich.
For dairy-free options, try coconut or cashew cream, and replace Parmesan with nutritional yeast.
Add other vegetables like bell peppers, mushrooms, or zucchini by sautéing them with the garlic.
Whole wheat pasta can be used for a nutty flavor, just watch the cooking time as it may vary.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed.

How to Serve

A close-up view of a pan filled with three layers: the bottom layer shows rigatoni pasta in a yellow-orange creamy sauce, the middle layer has chunks of chicken covered in the same sauce with some pieces of sun-dried tomatoes and wilted dark green spinach, and the top layer is sprinkled with fresh chopped bright green parsley, all contained in the pan with a white interior and dark green outer edge, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat pasta for this recipe?

Yes, whole wheat rigatoni works well and offers a pleasant nutty flavor. Just be mindful that it may take a bit longer to cook than regular pasta.

What can I do if I don’t have heavy cream?

You can substitute heavy cream with half-and-half or a mix of milk and melted butter (3/4 cup milk plus 1/4 cup melted butter) to mimic the richness of cream.