Creamy Tomato Chicken Rigatoni

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.

Step 2: Season the diced chicken with salt, black pepper, and garlic powder.

Step 3: Heat olive oil in a large skillet over medium heat and cook the chicken for 5–7 minutes until golden brown and fully cooked. Remove and set aside.

Step 4: In the same skillet, melt the butter and sauté the diced onion for 3–4 minutes until softened.

Step 5: Add the minced garlic and cook for another 30 seconds until fragrant.

Step 6: Stir in the marinara sauce, heavy cream, Italian seasoning, and red pepper flakes if using. Simmer for 5 minutes.

Step 7: Add the Parmesan cheese and stir until the sauce becomes smooth and creamy.

Step 8: Return the cooked chicken to the skillet and add the cooked rigatoni pasta. Toss everything together until evenly coated.

Step 9: Garnish with fresh basil and extra Parmesan cheese before serving.

Storage and Reheating Tips

Store leftover Creamy Tomato Chicken Rigatoni in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to keep the sauce creamy. Avoid overheating to prevent the sauce from separating.