Description
A delicious creamy chicken rigatoni pasta dish that is simple to make and packed with flavor.
Ingredients
Scale
- 1 pound dry rigatoni pasta
- 3 tablespoons olive oil
- 2 boneless, skinless chicken thighs, cubed
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon minced garlic
- 8 ounces cream cheese, cut into small pieces
- ½ cup frozen peas (or fresh)
- 2 cups marinara sauce
- ⅓ cup shredded parmesan cheese (plus more, for garnish)
- 1 cup heavy cream
- chopped fresh basil (optional, for garnish)
Instructions
- Cook the noodles according to package directions. Drain and keep warm.
- Heat the olive oil in a large sauté pan set over medium heat. Season the chicken with salt and pepper and cook through, about 3-4 minutes per side. Add the garlic and cook for another minute.
- Add the cream cheese and stir until melted.
- Add the peas, marinara sauce, and Parmesan cheese and simmer until the cheese is melted and smooth. Add the heavy cream and stir. Bring the sauce back to a low simmer, then remove from the stove.
- Stir in the rigatoni.
- Top with basil and shredded Parmesan cheese, if desired.
Notes
- This dish can be made with fresh peas for a brighter flavor.
- Add more Parmesan cheese on top for additional richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg