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Creamy Chicken and Rigatoni Recipe


  • Creamy Chicken and Rigatoni
    Creamy Chicken and Rigatoni

    1 tablespoon olive or vegetable oil

  • 1 pound boneless, skinless chicken breast halves, cut in to 1-inch pieces
  • 2 cloves garlic, finely chopped
  • 2 teaspoons dried basil leaves
  • 2 teaspoons dried oregano leaves
  • Two cans (Fourteen 1/2 ounces each) Muir Glen® organic diced tomatoes, well drained
  • Two mugs whipping (heavy) cream
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp ground red pepper (cayenne)
  • 2 1/2 mugs rigatoni pasta (8 ounces)
  • 1 bundle (Sixteen ounces) frozen broccoli, red pepper, onions as well as mushrooms, thawed as well as well drained
  • Shredded Parmesan cheese, if desired

How to make Creamy Chicken and Rigatoni

  • Heat oil within Saucepan more than medium-high warmth. Cook chicken, garlic, basil and oregano in oil about Five minutes, stirring often, until chicken is no longer red within center.
  • Stir in tomatoes, whipping cream, salt, pepper as well as red pepper. Heat to cooking; reduce heat to low. Simmer uncovered about 10 minutes or till somewhat thickened.
  • Cook as well as drain rigatoni because directed upon bundle. Mix rigatoni as well as vegetables into chicken mixture; prepare until hot. Function with parmesan cheese.
  • Creamy Chicken and Rigatoni is ready to serve.

Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 8 servings

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