Chicken Rigatoni

If you love creamy, comforting pasta that comes together without a fuss, this Chicken Rigatoni is the kind of weeknight hero recipe that earns repeat requests. Tender pieces of seasoned chicken thighs mingle with a velvety sauce made from cream cheese, heavy cream, and marinara, while peas add a pop of color and Parmesan brings everything together. The result is rich, satisfying, and just saucy enough to cling to every rigatoni tube.

Why this Chicken Rigatoni works

This version leans into bold, simple flavors and straightforward technique. Using boneless, skinless chicken thighs keeps the meat moist and forgiving during cooking. Cream cheese and heavy cream create a luxuriously thick sauce without needing a long simmer, and marinara gives bright tomato flavor so the dish doesn’t feel one-note. Rigatoni’s ridges and hollow center are perfect for holding onto the sauce, so each bite is saucy and substantial.

Ingredients

• 1 pound dry rigatoni noodles (1 box)
• 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 (1 brick, cut into small pieces)
• ½ cup peas (fresh or frozen**)
• 2 cups marinara sauce (1 jar)
• ⅓ cup shredded Parmesan cheese (plus more, for garnish)
• 1 cup heavy cream
• Chopped fresh basil (optional, for garnish)

Notes on ingredients

*Cube the chicken thighs into bite-sized pieces so they cook quickly and evenly. If you prefer white meat, you can substitute with an equal amount of boneless, skinless chicken breast, cut into the same size cubes.

**If you use frozen peas, add them straight from frozen—no need to thaw.

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan with a lid
• Wooden spoon or heatproof spatula
• Colander
• Measuring cups and spoons

Prep in advance

You can cube the chicken and cut the cream cheese into pieces a few hours ahead, then keep them chilled. The sauce comes together quickly, so the recipe works well for busy evenings when you want a high-impact meal with minimal hands-on time.

Step-by-step directions

1. Bring a large pot of salted water to a rolling boil. Add 1 pound dry rigatoni noodles and cook according to package directions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta in a colander and set aside.
2. While the pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the 2 boneless, skinless chicken thighs (cubed*) in a single layer, leaving space between pieces so they sear rather than steam.
3. Season the chicken with ½ teaspoon kosher salt and ½ teaspoon ground black pepper. Cook, undisturbed, for about 3 minutes to develop a golden crust, then stir and continue cooking until the chicken is cooked through and no longer pink in the center, about 3–4 more minutes depending on the size of the cubes.
4. Add 1 tablespoon minced garlic to the skillet with the chicken. Sauté for 30–60 seconds, just until fragrant—avoid letting the garlic brown.
5. Reduce the heat to medium-low and stir in 8 ounces cream cheese (1 brick, cut into small pieces). Break the cream cheese into smaller pieces as you stir so it melts evenly into the pan.
6. Pour in 2 cups marinara sauce (1 jar) and 1 cup heavy cream. Stir constantly until the cream cheese is fully melted and the sauce is smooth and uniform in color. If the sauce feels too thick, add a splash of the reserved pasta cooking water to loosen it slightly.
7. Fold in ½ cup peas (fresh or frozen**) and ⅓ cup shredded Parmesan cheese. Cook for 1–2 minutes, until the peas are warmed through and the cheese has melted into the sauce.
8. Add the cooked rigatoni to the skillet and toss gently to coat every noodle with sauce. If the sauce needs thinning, add up to the reserved ½ cup pasta water a little at a time until you reach a glossy, clingy consistency.
9. Taste and adjust seasoning with additional kosher salt and ground black pepper if needed. Remove the skillet from heat. Sprinkle extra shredded Parmesan and chopped fresh basil over the top for garnish, if using.
10. Serve immediately, spooning generous portions onto plates or into shallow bowls so each serving has plenty of sauce and chicken.

Serving suggestions

Pair this Chicken Rigatoni with a crisp green salad, roasted broccoli, or a simple garlic bread to soak up extra sauce. A bright, acidic side—like a lemon-dressed arugula salad—provides a pleasing counterpoint to the richness of the cream and cheese.

Make-ahead and storage

This dish reheats very well. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to restore creaminess, or microwave in short bursts, stirring between intervals.

Recipe tips and troubleshooting

• If your sauce separates or looks curdled when reheating, stir in a tablespoon of warm heavy cream or a little reserved pasta water off the heat to bring it back together.
• For a lighter version, you can replace heavy cream with evaporated milk, though the sauce will be slightly less rich.
• To deepen the tomato flavor, stir in a teaspoon of tomato paste when you add the marinara. Cook for a minute to allow the paste to caramelize slightly before adding the cream cheese.
• If you prefer more herbs, stir in a teaspoon of dried Italian seasoning with the marinara, or finish with a handful of chopped fresh parsley for brightness.

Flavor variations

Make this Chicken Rigatoni your own with a few simple swaps. Stir in sautéed mushrooms along with the chicken for an earthy note. Add a pinch of red pepper flakes when you cook the garlic to give the sauce a gentle kick. Swap peas for spinach—stir fresh baby spinach into the hot sauce until wilted for a leafy green boost.

Notes about the meat

This recipe uses boneless, skinless chicken thighs cubed for tenderness and flavor. If you choose to use chicken breast instead, cut it into cubes of similar size so it cooks in the same amount of time. Regardless of cut, aim for even pieces so everything finishes at once.

Why use both cream cheese and heavy cream?

Cream cheese adds body and a slightly tangy richness that helps the sauce cling to the rigatoni, while heavy cream smooths and thins the mixture for a silky finish. Together they provide depth and a luxurious mouthfeel without needing a long simmer or roux.

Final thoughts

This Chicken Rigatoni is proof that deeply satisfying pasta doesn’t require complicated techniques. With a reliable lineup of pantry staples and a short list of steps, you can have a restaurant-worthy, comforting bowl on the table in about the time it takes to boil pasta. The balance of tender chicken, creamy tomato sauce, bright peas, and salty Parmesan make it an easy favorite for weeknights or casual gatherings.

Printable recipe

Ingredients

• 1 pound dry rigatoni noodles (1 box)
• 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 (1 brick, cut into small pieces)
• ½ cup peas (fresh or frozen**)
• 2 cups marinara sauce (1 jar)
• ⅓ cup shredded Parmesan cheese (plus more, for garnish)
• 1 cup heavy cream
• Chopped fresh basil (optional, for garnish)

Directions

1. Cook the rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add cubed chicken thighs in a single layer and season with salt and pepper. Sear about 3 minutes, then stir and cook another 3–4 minutes until cooked through.
3. Add minced garlic and sauté 30–60 seconds until fragrant.
4. Lower heat to medium-low and add cream cheese pieces. Stir to melt the cream cheese into the pan.
5. Stir in marinara sauce and heavy cream, mixing until the sauce is smooth. Thin with reserved pasta water if needed.
6. Stir in peas and Parmesan cheese, heating until peas are warmed and cheese has melted.
7. Toss the cooked rigatoni into the sauce until well coated. Adjust seasoning to taste.
8. Serve immediately, garnished with extra Parmesan and chopped fresh basil if desired.

Enjoy a plate of creamy, comforting Chicken Rigatoni—perfect for sharing or saving as a satisfying leftover for the next day.