This creamy chicken rigatoni is a cozy and filling dish perfect for any night. With tender chicken and rich cream sauce, it’s a real crowd-pleaser!
I love how the rigatoni holds onto the sauce, making each bite delicious. You might even want to double the recipe—trust me, leftovers are a treat! 😋
Key Ingredients & Substitutions
Rigatoni Pasta: Rigatoni is great because its shapes hold onto the sauce nicely. If you can’t find it, penne or farfalle are excellent alternatives!
Chicken: I love using boneless, skinless chicken breasts for their tenderness. If you prefer, you can substitute with rotisserie chicken or even tofu for a vegetarian option.
Heavy Cream: The cream gives the sauce that rich feel. You can swap for half-and-half or even cashew cream for a lighter, dairy-free version.
Fresh Spinach: Spinach adds color and nutrients! If you don’t have any on hand, kale or even frozen spinach will work. Just make sure to add it in earlier if you’re using frozen!
How Do You Make Creamy Sauce Without It Breaking?
Creating a creamy sauce is all about the right technique. Here’s how to ensure it stays smooth:
- Use medium heat when you add heavy cream to avoid boiling it. High heat can cause it to break.
- Make sure to stir frequently as it simmers. This helps it thicken uniformly.
- If your sauce looks too thick, add a splash more chicken broth or water to achieve your desired consistency.
These tips will help you master creamy sauces in any dish!
How to Make Creamy Chicken Rigatoni
Ingredients You’ll Need:
For the Dish:
- 12 oz rigatoni pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup mushrooms, sliced
- 1 cup fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp paprika
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious creamy chicken rigatoni takes about 25 minutes to prepare and cook. In no time, you’ll have a comforting meal ready to serve!
Step-by-Step Instructions:
1. Cook the Rigatoni:
Start by boiling a large pot of salted water. Add the rigatoni and cook according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside for now.
2. Sauté the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the bite-sized pieces of chicken to the skillet. Season them with salt, pepper, and paprika. Cook them until they are browned and cooked through, which should take about 5-7 minutes. Once fully cooked, remove the chicken from the skillet and set it aside.
3. Cook the Vegetables:
In the same skillet, feel free to add just a bit more olive oil if needed. Add the chopped onions and sauté them until they are translucent, which should take about 3 minutes. Next, add the minced garlic and sliced mushrooms, cooking until the mushrooms are softened, around 4 minutes.
4. Make the Cream Sauce:
Lower the heat to medium and pour in the chicken broth. Remember to scrape up any browned bits stuck to the pan—those add great flavor! Let it simmer for about 2 minutes.
5. Add Cream and Cheese:
Stir in the heavy cream and the grated Parmesan cheese. Allow the sauce to simmer gently until it thickens slightly, which will take about 3-4 minutes.
6. Combine Chicken and Spinach:
Now, add the chopped spinach and the cooked chicken back into the skillet. Stir everything together and cook until the spinach wilts, about 1-2 minutes.
7. Toss in the Rigatoni:
Finally, add the drained rigatoni pasta to the creamy chicken mixture. Toss everything together so that the pasta is evenly coated in that rich sauce.
8. Season to Taste:
Give it a taste! Adjust the seasoning with more salt, pepper, and if you like a bit of spice, sprinkle in some crushed red pepper flakes.
9. Serve and Enjoy:
Your creamy chicken rigatoni is ready! Serve it hot, garnished with freshly chopped parsley for a bit of color and extra flavor. Enjoy your comforting meal!
This recipe yields creamy goodness, with tender chicken and fresh spinach, perfect for a cozy dinner at home.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. The best way is to let it sit in the fridge overnight or use the faster method of placing it in a sealed bag and submerging it in cold water until thawed.
Can I Make This Dish Vegetarian?
Absolutely! You can replace the chicken with a firm plant-based protein like tofu or tempeh. Additionally, you can use vegetable broth instead of chicken broth and leave out the Parmesan cheese or use a dairy-free substitute.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a little splash of chicken broth or cream to prevent the sauce from drying out, and warm gently on the stove or in the microwave.
Can I Add More Veggies?
Definitely! Feel free to add other vegetables like bell peppers, zucchini, or broccoli. You can cook them along with the onions and mushrooms to enhance the dish’s flavor and nutrition!