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Irresistible 30-Minute Creamy Chicken Rigatoni Bliss

creamy chicken rigatoni

A rich and flavorful creamy chicken rigatoni with spicy garlic Parmesan cream sauce, chorizo, and veggies.

Ingredients

Scale
  • 12 oz rigatoni
  • 1 lb boneless, skinless chicken breast, cut into bite-size pieces
  • 4 oz chorizo (or pepperoni), sliced into coins
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 8 oz mushrooms, sliced
  • 1 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 1/2 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1/21 tsp crushed red pepper flakes (to taste)
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth (plus a splash more if needed)
  • 1 cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • 2 tbsp chopped parsley or basil, for garnish

Instructions

  1. Cook rigatoni in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Season chicken with salt, pepper, smoked paprika, and Italian seasoning.
  3. In a large skillet over medium-high heat, heat olive oil. Sear chicken 4–5 minutes until browned and cooked through. Remove to a plate.
  4. In the same skillet, add chorizo slices and cook 1–2 minutes to render and crisp slightly.
  5. Add butter, mushrooms, and bell pepper. Sauté 3–4 minutes until softened. Stir in garlic and red pepper flakes for 30 seconds.
  6. Pour in chicken broth and heavy cream. Simmer 2–3 minutes, then stir in Parmesan until smooth and creamy.
  7. Add rigatoni and cooked chicken back to the skillet. Toss to coat. Loosen with a splash of reserved pasta water if needed.
  8. Top with extra chorizo coins and chopped parsley/basil. Sprinkle with more red pepper flakes if you like heat.

Notes

  • Use reserved pasta water to adjust sauce consistency.
  • Chorizo can be substituted with pepperoni.
  • For extra heat, add more red pepper flakes.

Nutrition

Keywords: creamy chicken rigatoni, spicy garlic Parmesan cream sauce, creamy rigatoni recipe, one pan chicken pasta, chorizo pasta dinner, easy weeknight pasta