Creamy Chicken Rigatoni

Prep 10 min

Cook 20 min

Ready in 30 min

This one-pan pasta dish so deliciously creamy your family will want it every week. And the best part is how fast and easy it is to make!

Ingredients

1 tbsp (15 mL) butter
1½ lbs. (700 g) boneless skinless chicken thighs, cut into 1" (2.5-cm) pieces
⅛ tsp (0.5 mL) each salt and pepper
1 onion, chopped
1 red bell pepper, seeded and chopped
1 garlic clove, chopped
½ tsp (2 mL) red pepper flakes
2 tbsp (30 mL) tomato paste
1 can (15 oz./398 mL) crushed tomatoes, undrained
8 oz. (250 g) rigatoni pasta
3 cups (750 mL) low-sodium chicken broth
3 oz. (90 g) cream cheese, cubed
3 cups (750 mL) packed baby spinach leaves
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)

Directions

Melt the butter in the 12" (30-cm) Brilliance Weeknight Skillet over medium heat. Season the chicken with the salt and pepper. Brown the chicken for about 2 minutes per side. Remove the chicken from the skillet (it will not be fully cooked).
Add the onion, bell pepper, garlic, and red pepper flakes to the skillet. Cook until softened, about 5–7 minutes. Add the tomato paste, crushed tomatoes, rigatoni, broth, and cream cheese. Return the chicken to the skillet. Bring the mixture to a simmer over medium heat, stirring occasionally.
Continue cooking over medium heat until the pasta is tender and the sauce is thickened, about 13–16 minutes. Remove from the heat and stir in the spinach. Top with Parmesan to serve.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 410, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 115 g, Sodium 450 mg, Carbohydrate 40 g, Fiber 3 g, Sugars 7 g (includes 0 g added sugar), Protein 34 g