Creamy Chicken Rigatoni
A delicious and easy one-pot creamy chicken rigatoni recipe that's perfect for weeknight dinners. Packed with flavor and tender chicken, this dish is a crowd-pleaser.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 12 ounces rigatoni pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- salt and black pepper to taste
- 0.5 cup fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a boil. Add the rigatoni pasta and stir to prevent sticking. Reduce heat to medium, cover, and simmer for 10-12 minutes, or until the pasta is al dente, stirring occasionally.
- Stir in the heavy cream and grated Parmesan cheese. Return the cooked chicken to the pot. Season with salt and black pepper to taste.
- Cook for another 5-7 minutes, stirring frequently, until the sauce has thickened and the chicken is heated through. Garnish with fresh parsley before serving.
Notes
This creamy chicken rigatoni is best served immediately. For a spicier dish, add more red pepper flakes. You can also add vegetables like spinach or peas in the last few minutes of cooking.