Creamy Chicken Rigatoni Recipes

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RIGATONI WITH ITALIAN CHICKEN



Rigatoni with Italian Chicken image

This is a very easy chicken and pasta dish that will have your family raving.

Provided by BERTPEREZ

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 8

Number Of Ingredients 8

6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
¼ cup butter
¼ teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon dried parsley

Steps:

  • Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
  • Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
  • Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.

Nutrition Facts : Calories 597 calories, Carbohydrate 53.2 g, Cholesterol 69.7 mg, Fat 28.4 g, Fiber 3.4 g, Protein 30.3 g, SaturatedFat 8.8 g, Sodium 1361.1 mg, Sugar 8.3 g

CREAMY CHICKEN RIGATONI BAKE



Creamy Chicken Rigatoni Bake image

This is dinner tonight...something I threw together...I suspect the family will want garlic bread and a salad with it..but any good crusty bread would be good with this, and maybe a veggie..

Provided by Cassie *

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 15

8 oz rigatoni pasta, cooked
1/2 c chopped celery
1/2 c onions, diced
1/3 c butter
1/3 c flour
2 Tbsp instant chicken bouillon granules
1 1/2 c sharp cheddar cheese
3 c chicken, cooked and cubed
4 1/2 c milk
1/2 c diced red bell pepper
TOPPING
1 sleeve of ritz crackers, crushed
1/2 stick butter ,melted
1/2 tsp garlic powder
1/2 c shredded parmesan

Steps:

  • 1. Cook pasta according to package directions. Preheat oven to 350.
  • 2. In large skillet, over medium heat, cook celery,red bell pepper and onion in margarine until tender. Stir in flour and boullion. . Gradually stir in milk. Cook and stir until thickened and bubbly. Remove from heat. Add cheese; stir until melted.
  • 3. Stir in the pasta and chicken.
  • 4. Spoon into a greased 9x13 baking dish. Melt the 1/2 cup of butter and add to the crushed ritz crumbs, then add cheese and garlic powder, mix well and evenly coat the top of casserole Cover. Bake 30 - 40 minutes remove the cover, and continue baking another 5 min or till golden brown...I used a deep dish pie plate for presentation..so it may not take as long to bake using a 9x13 pan.

CREAMY RIGATONI FLORENTINE



Creamy Rigatoni Florentine image

Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.

Provided by Colleen

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package rigatoni pasta
2 tablespoons olive oil
2 pounds boneless chicken, cubed
¼ cup sliced fresh mushrooms, or more to taste
3 cloves garlic, chopped
1 (26 ounce) jar spaghetti sauce
1 pint half-and-half
1 teaspoon Italian seasoning, or to taste
1 (10 ounce) package fresh spinach, chopped
1 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan cheese, or more to taste
8 leaves fresh basil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
  • Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
  • Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
  • Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g

CREAMY SPINACH AND CHICKEN RIGATONI



Creamy Spinach and Chicken Rigatoni image

I am a nutrition fanatic, but I live in New Orleans and like a lot of flavor. This low-fat italian dish has "all dat" and more. The flour-based "cream" sauce provides richness while remaining heart healthy!

Provided by Lauren Wagner

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons all-purpose flour
2 1/4 cups low-fat milk (1%)
3/4 teaspoon mild chili powder
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon olive oil
2 cloves garlic, minced
1/2 lb boneless skinless chicken breast, cut into 1 inch chunks
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup cheddar cheese, shredded
2 tablespoons grated parmesan cheese
10 ounces rigatoni pasta

Steps:

  • Place the flour in a large saucepan over medium heat, and gradually whisk in the milk.
  • Bring to a boil and whisk in the chili powder, salt, and pepper.
  • Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes.
  • Remove from heat.
  • In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
  • Add the garlic and cook, stirring frequently, for about 1 minute.
  • Add the chicken and cook until slightly browned, about 3 minutes.
  • Add the spinach, stirring to coat.
  • Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer.
  • Meanwhile, cook the rigatoni in boiling water until just tender.
  • Drain well.
  • Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine.
  • Spoon the pasta mixture onto plates and serve.

CREAMY CHICKEN RIGATONI



Creamy Chicken Rigatoni image

A meal enjoyed so much by my family that we can hardly put our forks down!

Provided by Catherine Haury

Categories     Pasta

Time 1h5m

Number Of Ingredients 18

2 Tbsp olive oil, extra virgin
10 oz button mushrooms
2 Tbsp balsamic vinegar
1 small yellow onion, chopped
2 tsp garlic, pureed
salt and pepper
1 lb chicken breasts, cubed
14 oz chicken broth
1 1/2 oz white wine
2 1/2 oz marsala wine
16 oz heavy cream
8 oz rigatoni, uncooked
2 Tbsp parmesan cheese
1 Tbsp garlic butter
1/2 Tbsp basil
1/2 Tbsp parsley
parmesan cheese, shavings (garnish)
parsley, fresh chopped (garnish)

Steps:

  • 1. In a large skillet, heat oil, mushrooms, onion, garlic puree, salt, pepper, and brown lightly. Add balsamic vinegar and saute for 1 minute.
  • 2. Lower heat, and add chicken, simmer for 10 minutes or until all of the chicken is cooked.
  • 3. Add the white wine, marsala wine and chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced by half, or about 15 minutes.
  • 4. Add cream and bring to a boil while stirring, reduce the heat to low and simmer for 5 minutes.
  • 5. Boil the rigatoni al dente, about 10-12 minutes. Do not rinse.
  • 6. Add the well-drained rigatoni to the skillet and finish with parmesan cheese, basil, parsley, and garlic butter.
  • 7. Add more Marsala for flavor as needed. Place in pasta bowl and garnish with parmesan shavings and chopped parsley.

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Top Asked Questions

How to cook rigatoni pasta with chicken and tomatoes?
Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes. Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta.
What is the best tomato cream rigatoni recipe?
This easy but totally delicious tomato cream rigatoni recipe is weeknight dinner perfection. Melt together the olive oil and butter and saute the onions until soft and translucent. Add the garlic and saute for another 30 seconds before adding the chopped tomatoes.
How do you cook rigatoni in boiling water?
Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain. Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate.
What goes well with rigatoni?
Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve. Bring a large pot of lightly salted water to a boil.

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