New recipes

Chicken and rigatoni pasta with creamy tomato sauce recipe

Chicken and rigatoni pasta with creamy tomato sauce recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pasta
  • Chicken tomato pasta

Rigatoni pasta and chicken breast pieces are tossed with a creamy tomato sauce, embellished with red and green peppers. Get creative - some popular additions are mushrooms and black olives.

64 people made this

IngredientsServes: 6

  • 1 (500g) pack rigatoni pasta
  • 3 tablespoons extra-virgin olive oil
  • 675g skinless chicken breast fillets, cut in bite-sized pieces
  • salt and pepper to taste
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 green peppers, seeded and thinly sliced
  • 3 roasted red peppers, drained and chopped
  • 2 red chillies, seeded and minced
  • 1 (800g) jar passata
  • 120ml double cream
  • 45g grated Parmesan cheese

MethodPrep:25min ›Cook:20min ›Ready in:45min

  1. Boil the rigatoni pasta in salted water for 8 to 10 minutes, or until al dente; drain and keep warm.
  2. Heat the olive oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the centre, about 7 minutes. Remove the chicken from the pan, and keep warm.
  3. Stir in the onion, garlic and peppers. Cook and stir until the onion has softened, about 4 minutes. Add the roasted red peppers, chillies and passata. Bring to a simmer, then stir in the double cream and cooked chicken. Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve.

Recently viewed

Reviews & ratingsAverage global rating:(60)

Reviews in English (49)

This was quite nice!My daughter said it was 'actually,really good', and i've to make it again,lol!I left out the chillies though,so it wouldn't be too spicy for the kids.-23 Oct 2016

by babehunn

Good combination of ingredients, but for our taste it needed a little more. I added half a cup of canned mushrooms and 1/2 teaspoon of crushed red pepper flakes. I only used a 16ounce can of red tomatoes and didn't add the red cherry pepper (didn't have any!) The biggest improvement for me was that I blended the veggies in a blender after cooking. (Just a bit!) This made it much creamier and smoother. (Plus my kids didn't pick out the chunks of veggies!) I also added a whole cup (rather than a 1/2) of heavy cream as another reviewer wrote. I also boiled the chicken in chicken broth to cook it (juicier) and then cut it up and added it to the sauce to simmer for 30 minutes. Yummo! Thanks for the recipe!-12 Jun 2008

by Eileen Feehan

I was so excited to see a chicken riggies recipe here! i'm from CNY, but now live in Northern California. This was great, I couldn't find all the ingredients so I had to make substitutions; still was delicious!-14 Nov 2008

Creamy Italian Chicken in Tomato Sauce (Keto Recipe)

This creamy Italian chicken in tomato sauce is Keto and you can make it in just 20 minutes, so it’s also super easy, healthy, and incredibly delish.

Today I going to show you how to make Italian chicken in creamy tomato sauce. This is one of the best Italian chicken recipes ever because it’s super easy, takes just 20 minutes to make and it’s so delicious.

Furthermore, it’s very popular among all types of foodies, which is great if you’re cooking for a crowd because you just can’t go wrong with it.

Also, this creamy chicken recipe is low carb which makes it perfect for the Ketogenic diet or any other low carb diets out there.

More Keto Chicken Recipes:

And to help you make the best creamy Italian chicken recipe, I’ve put together a list of super useful tips & tricks where you’ll find many interesting things like what to serve with Italian chicken, how to make a super easy Italian chicken marinade or which ingredients you can change in this quick and easy Italian chicken recipe.

So without further ado, let’s dive in, shall we?!

What I love most about this dinner is that it uses ingredients that I always have on hand! I love making homemade tomato sauce, but since you are really jazzing this one up, a high quality store bought sauce works great too. I used peppers and onions in this version of chicken rigatoni, but you can throw in mushrooms, as well! They add a great hearty texture to this meal! If you are trying to reduce your meat intake, you could replace the chicken with the mushrooms completely for a vegetarian Instant Pot meal!

Can you cook fresh vegetables in the Instant Pot?

Yes, you can, but there are a few simple rules. When cooking fresh vegetables in the Instant Pot, make sure to cut them in large pieces. Small pieces will cook too much, even with only a 5 minute cook time, and they will get lost in the sauce. Keep your peppers and onions in large chunks for best results! I don’t recommend using any vegetable that has a high water content, such as zucchini or yellow squash. They release a lot of water and will add too much liquid to your recipe.

First, season 1 pound of chicken breast (sliced in half horizontally, to make it thinner and quicker to cook) with salt, dry basil, crushed red pepper. Cook the chicken breast in olive oil until it’s fully cooked, then slice it into small cubes:

Start making the creamy pasta sauce by combining garlic, basil, more crushed red pepper flakes, and tomato sauce (I used one can of Hunt’s tomato sauce) with Mozzarella cheese. Mozzarella will melt nicely and taste so good with the tomato sauce:

Finally, combine cooked penne pasta, cooked peas, cooked chicken together in a homemade tomato cream sauce:

What to serve with Creamy Chili Chicken Pasta

Side: Serve this Creamy Chicken Chili Pasta with a peppery rocket and parmesan salad. The rocket will compliment the red pepper flakes whilst the parmesan will work well with the cream in the sauce.
Or serve this with fresh warm bread, perfect for mopping up any extra creamy red sauce!

Wine: This chili pasta needs a wine that can stand up to the heat. So go for a medium-dry wine like a Riesling or a Moscato d’Asti. Ideally, serve them well-chilled. For those preferring a red then go for a Barbera or a Zinfandel.

For more delicious Pasta Recipes check out:


Signup and get my FREE soup cookbook.

Pin this recipe for Creamy Chicken Chili Pasta. Pin it here.

Creamy Tuscan Chicken Pasta

If you’re craving a hearty pasta dish like the kind you’d order in your favorite Italian restaurant, you’ve got to try this Creamy Tuscan Chicken Pasta.

This really is a restaurant quality meal, except it’s even better because it’s homemade!

The chicken is sauteed until golden, the sliced and added to a big pot of pasta in a creamy, cheesy sauce. Plenty of minced garlic and fresh spinach go into the mix.

And the chopped, sun-dried tomatoes add a burst of color, and a delicious, tangy flavor that makes this dish extra special.

This pasta dish is so easy to make, but elegant enough to serve company, or to enjoy for a romantic dinner at home. And if you have a hungry family to feed, it’s perfect for that too!

Any kind of pasta will work in this dish–penne, rigatoni, rotini, farfalle–you name it. If I wan’t to make it a bit more fancy, I usually opt for something like cavatappi or campanelle.

By the way, this article about Twelve Types of Pasta and When to Use Them is a great resource if your stumped about what kind of pasta to use in the dish you’re making.

But this dish is truly versatile when it comes to the type of pasta you’re using. So make it with whatever you have on hand. You won’t regret it!

Everyone in my family gobbled this up and went back for seconds, which is always a win in my book! Of course, I was a little disappointed that there weren’t any leftovers.

With some crusty bread and a side salad, this Creamy Tuscan Chicken Pasta really is the perfect dish for almost any occasion. Enjoy!

Be sure to save this Creamy Tuscan Chicken Pasta recipe to your favorite Pinterest board for later.

Tips for Cooking Pasta

Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.

Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference.

Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking.

If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking.

  • Instead of extra virgin olive oil, use the oil from the sun dried tomato jar for extra flavor. It’s delicious!
  • If you’d like to add onions to this recipe, saute them first to soften them up before adding the garlic and tomato paste.
  • Make sure to use freshly grated Parmesan instead of the pre-shredded kind. It’s a little more pricey but worth it. The taste is a lot more rich and authentic.
  • Rigatoni is my favorite shape to use for this recipe because the tube fills up with sauce, making it a lot more flavorful. However, you can also use penne or any shape you like!
  • Do not toss out all your pasta water. Before draining it, save some in a cup. The pasta water not only adds flavor from the saltiness but also thickens it and helps glue the sauce to the pasta.
  • Add red pepper flakes to your taste. Add more if you like it spicier. The amount in this recipe does not make it spicy. It just balances the sweetness from the tomato.

Chicken & Tomato Pasta ingredients

This chicken tomato pasta recipe uses a combination of fresh vegetables, chicken and store cupboard ingredients.

A few notes about these ingredients and possible substitutions:

  • Chicken breasts - you can substitute for skinless thigh fillets if that is all you have. This chicken tomato pasta sauce also works really well with leftover chicken - just chop it up and add to the pan in step 9.
  • Zucchini - I love that the grated zucchini disappears into the sauce, so my kids hardly notice it. You could also load it up with some grated carrots or other vegetables.
  • Fresh Thyme - if you don't have fresh thyme, you can substitute with ½ teaspoon of dried thyme. Don't have thyme? Try using oregano, marjoram or basil, it will still taste delicious!
  • Passata - you can substitute with canned diced tomatoes.
  • Chicken Stock - As this recipe only uses ½ cup of stock, you want it to be quite concentrated for maximum flavor. I usually use my homemade chicken bone broth for this sauce as it tends to be quite concentrated and so works well. You could use store bought stock or make up a stock cube with just a small amount of water, or even just crumble a stock cube into the sauce.
  • Baby Spinach Leaves - when I make this creamy chicken pasta for the whole family, I serve up the kids' helpings before I add the spinach, as they would run out the door if I put spinach on their plates. Then I just stir through the spinach before serving up the adults' meals.
  • Pasta - I like to serve this chicken with tomato cream sauce with penne pasta, as shown in the photos here. It would also work well with rigatoni, rotini or cavatappi.

Note: while there are multiple steps to this recipe for aurora sauce, it is broken down into workable sections to help you better plan for preparation and cooking.

Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic.

Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes.

Gradually, whisk in the milk until incorporated. Add the nutmeg and bay leaf and season with salt, to taste. Slowly bring the milk-flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil so the raw flour taste will cook out.


Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.

Peel and finely chop 1 onion.

Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove peel.

Grate 4 oz. Parmesan on the smallest holes of the box grater.

Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.

Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5–7 minutes.

Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.

Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won’t break when you add it to the pot).

Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.

Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.

Using a spider, transfer rigatoni to Dutch oven along with any water that’s piggybacking on the pasta.

Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.

Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.

How would you rate Rigatoni with Easy Vodka Sauce?

This was fantastic! Made it exactly as listed My husband loved it as well.

Very delicious and very creamy! I substituted half and half for the cream so it wasn't too rich for me. For a more filling meal I also added diced red bell pepper and andouille sausage slices. Definitely going to make over and over!

This recipe is fine but somewhere along the way Vodka Sauce recipes changed and started featuring loads of parmesan cheese. I grew up with the recipe from my grandmother. It's supposed to be a sweet and spicy sauce. It starts with sweet peppers in with the onion. Add dried Calabrian peppers to taste at the end with the cream. No cheese. Trust me - it's so much better. That's the way I learned it 40 years ago before pizza places bastardized the recipe.

GREAT recipe. I added a bunch of bacon too because. well BACON!

This was SO good. My most favorite vodka sauce I've ever had. The only change I made was adding sauteed mushrooms to the sauce. Easy and fun to make.

Highly recommend this recipe! The ratios are just perfect. Didn’t have parmesan at hand so I used good quality feta crumbs instead and worked beautifully, just has to use the immersion blender to break them up a bit.

Just made this for my family of boys tonight. Everyone loved it. So simple but the flavours were amazing! I think it’s going to become a regular dish in this house

I have made this recipe many times, and it’s always a hit. This past time I substituted the vodka for Chardonnay, and added cooked shrimp right before adding the cheese. I also added an extra 1/4 tsp of red pepper flakes. I think this was the best rendition I have made yet.

Great recipe with big flavor and easy to make. Using heavy cream made it a bit rich for my taste, so I've switched to whole milk, or two percent combined with half and half.

So much to love about this recipe! Great weeknight dinner since it comes together so quickly with very minimal prep, uses staples that I always have on hand, and my entire family licked their plates clean. DELICIOUS and easy, what could be better. Saving this one for sure, though its so simple I could probably just do it from memory going forward.

Made this recipe tonight and it was wonderful! I added some kale to the sauce before the pasta to add some greens and it was a great addition (definitely recommend making extra sauce if you plan to add anything though!). Great weeknight dinner, super fast and easy.

I want you to know that when you added a whole tube of paste I thought it was tomato purée and I freaked the hell out. Then realised it’s not the same thing in the U.K., lol.

This was so good and easy! I approximately halved the recipe. I didn't have cream so I used some 1% milk and butter, and it worked fine (though possibly was a bit thinner of a sauce.) For people asking what to replace the vodka with, I believe you could use white wine vinegar or just some pasta water.

I want to replace the VODKA what i can do?

Loved loved this recipe. I added 1 fresh roma tomato in, just because I had it (otherwise followed the recipe exactly) & it was delish. Highly recommend.