Grab a skillet and whip up a 30-minute Italian chicken and pasta dish with a spicy sauce and cheese. In three easy steps, you’ll be feasting on a simple and comforting meal sure to please the whole family.
Creamy Chicken and Rigatoni
- Prep Time 10 min
- Total 30 min
- Servings 8
- Ingredients 13
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
- 2 cloves garlic, finely chopped
- 2 teaspoons dried basil leaves
- 2 teaspoons dried oregano leaves
- 2 cans (14 1/2 ounces each) Muir Glen™ organic diced tomatoes, well drained
- 2 cups whipping (heavy) cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground red pepper (cayenne)
- 2 1/2 cups rigatoni pasta (8 ounces)
- 1 package (16 ounces) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained
- Shredded Parmesan cheese, if desired
Instructions
-
Step1Heat oil in Dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
-
Step2Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
-
Step3Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.
Nutrition
495
Calories
23g
Total Fat
22g
Protein
54g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 495
- Calories from Fat
- 205
- Total Fat
- 23g
- Saturated Fat
- 12g
- Cholesterol
- 95mg
- Sodium
- 370mg
- Total Carbohydrate
- 54g
- Dietary Fiber
- 4g
- Protein
- 22g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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