Rich, velvety white sauce, perfectly seasoned chicken, colorful bell peppers, and hearty rigatoni — this Creamy Chicken Rigatoni is pure comfort in a bowl. It’s better than restaurant quality and ready in under 45 minutes!
Prep Time: 15 minutes Cook Time: 25 minutes Servings: 4
Ingredients
For the Chicken
- 1 lb (450g) boneless chicken breast
- Salt to taste
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp oil (for marinating) + extra for cooking
For the Creamy White Sauce
- 1 tbsp oil
- 2 tbsp butter
- 1 tbsp fresh garlic, minced
- ½ cup yellow onion, finely diced
- 1½ tbsp all-purpose flour
- Salt to taste
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp red chili flakes
- 1 tsp dried basil
- 1½ cups chicken stock
- 1 cup mixed bell peppers, diced
- ½ cup red onion, diced
- 1 cup unsweetened heavy whipping cream
- ¾ cup freshly grated Parmesan cheese
- 1 tsp lemon juice
To Assemble
- 8 oz (225g) rigatoni pasta (or pasta of your choice)
- ½ cup reserved pasta water
- Extra Parmesan cheese for garnish
- 1 tbsp fresh parsley, finely chopped
Instructions
1. Cook the Pasta Bring a large pot of generously salted water to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water, then drain the pasta.
2. Prepare & Cook the Chicken Pat the chicken dry and season with salt, black pepper, smoked paprika, garlic powder, and 1 tbsp oil. Mix well. Heat oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through. Remove to a plate, let it rest for 5 minutes, then slice into strips.
3. Make the Creamy White Sauce In the same skillet, heat 1 tbsp oil and 2 tbsp butter over medium heat. Add diced yellow onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
Stir in the flour and cook for 1 minute to remove the raw taste. Gradually whisk in the chicken stock, stirring constantly to avoid lumps.
Add salt, black pepper, garlic powder, dried basil, and red chili flakes. Simmer for 3–5 minutes until slightly thickened.
Lower the heat and pour in the heavy cream. Stir in the grated Parmesan cheese until melted and smooth. Add lemon juice and adjust seasoning.
4. Add Vegetables & Finish Add diced bell peppers and red onion (add earlier if you like them softer, or later for crunch). Cook for 2–3 minutes.
Add the cooked rigatoni and sliced chicken into the sauce. Toss everything gently to coat. Use reserved pasta water a little at a time to loosen the sauce until it becomes silky and perfectly coats the pasta.
5. Garnish & Serve Turn off the heat. Garnish with fresh chopped parsley and extra Parmesan cheese. Serve immediately.
Pro Tips for Best Results
- Freshly grated Parmesan melts better and gives a smoother sauce.
- Don’t skip the lemon juice — it brightens the rich cream sauce beautifully.
- For extra flavor, add a pinch of Italian seasoning or nutmeg.
- Make it spicy by increasing red chili flakes or adding jalapeños.
- Want it extra creamy? Add 2–3 tbsp cream cheese.
Serving Suggestions
- Garlic bread or cheesy toast on the side
- Fresh green salad with vinaigrette
- Chilled white wine
This Creamy Chicken Rigatoni with White Sauce is the perfect cozy yet elegant dinner. Creamy, garlicky, and loaded with flavor — it’s guaranteed to impress!
Try it and let me know in the comments how you liked it! Want a spicy version, mushroom version, or one-pot version next? Just tell me!
Save this recipe for your next pasta night! 🍝❤️
