For a creamy, hearty, and veggie-packed meal that’s ready in under an hour, this Creamy Chicken Veggie Rigatoni Pasta is the perfect recipe. It features tender chicken, vibrant vegetables, and rigatoni pasta all coated in a rich Parmesan cream sauce. With a burst of flavor from garlic, Italian seasoning, and fresh herbs, this dish brings together everything you love about comfort food while incorporating a healthy dose of veggies. Whether you’re serving it for a family dinner or meal prep, this recipe is sure to become a regular favorite.
Ingredients:
- 12 oz (340 g) rigatoni pasta
- 2 tablespoons olive oil
- 1 pound (450 g) chicken breast, diced
- 1 cup broccoli florets
- 1 cup bell peppers, diced (any color)
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons of freshly chopped basil or parsley (for finishing touch)
Instructions:
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until it’s al dente. Drain the pasta, but save about ½ cup of the cooking water.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed chicken breast, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Cook the Vegetables: In the same skillet, add minced garlic and cook for 30 seconds until aromatic. Then, add broccoli florets and bell peppers, sautéing for 3-4 minutes until they start to soften. Toss in the cherry tomatoes and cook for an additional 2 minutes until they begin to soften.
- Sauté the Vegetables: In the same skillet, add the minced garlic and cook for 30 seconds, until fragrant. Then, add the broccoli florets and diced bell peppers, sautéing for 3-4 minutes until slightly tender. Stir in the cherry tomatoes and cook for another 2 minutes until they begin to soften.
- Make the Creamy Sauce: Add the heavy cream, chicken broth, and Italian seasoning to the skillet with the vegetables. Stir well and bring to a simmer. Let the sauce cook for about 3-4 minutes, until it slightly thickens. Stir in the grated Parmesan cheese, allowing it to melt and create a creamy sauce.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet and toss it with the sauce and vegetables. Add the cooked rigatoni pasta to the skillet, stirring everything together so the pasta is fully coated in the creamy sauce. Season with additional salt and pepper, to taste.
- Garnish and Serve: Remove the skillet from heat and garnish the pasta with freshly chopped basil or parsley. Serve warm, and enjoy this creamy, comforting dish with a sprinkle of extra Parmesan if desired.
Conclusion:
This Creamy Chicken Veggie Rigatoni Pasta is the perfect marriage of rich flavors and wholesome ingredients. The tender chicken and colorful veggies, paired with the luscious Parmesan cream sauce, create a dish that is both filling and satisfying. It’s an easy, one-pan meal that’s ideal for a quick weeknight dinner or even a weekend treat. You can customize it with your favorite vegetables, making it versatile and sure to please everyone at the table!