Creamy Chicken Rigatoni with Veggies

 ULTIMATE CREAMY CHICKEN & VEGGIE RIGATONI 🫑🥦🍗〰️

Creamy, cheesy, and loaded with flavor — tender chicken, fresh veggies, and rigatoni pasta tossed in a rich Parmesan cream sauce. Perfect for a quick weeknight dinner! 🍝🔥

🔶️ Prep Time: 10 mins

🔶️ Cook Time: 20 mins

🔶️ Total Time: 30 mins

🔶️ Servings: 3

🔶️ Calories: ~680 kcal/serving

🔰 INGREDIENTS:

⭐ For the Pasta

◾ 8 oz rigatoni pasta (about 2 ½ cups dry) 🍝

◾ 1 tsp salt (for pasta water) 🧂

⭐ For the Chicken & Veggies

◾ 10 oz chicken breast, cubed 🍗

◾ 1 tbsp olive oil 🫒

◾ 1 cup broccoli florets 🥦

◾ 1 small red bell pepper, sliced 🫑

◾ ½ cup green peas (fresh or frozen) 🌱

◾ Salt & pepper to taste 🧂

⭐ For the Creamy Sauce

◾ 2 tbsp unsalted butter 🧈

◾ 2 garlic cloves, minced 🧄

◾ ¾ cup heavy cream 🥛

◾ ½ cup chicken broth 🍲

◾ ½ cup grated Parmesan cheese 🧀

◾ ½ tsp paprika 🌶️

◾ Pinch red pepper flakes (optional) 🌶️

🔷️ INSTRUCTIONS

1️⃣ Cook the Pasta → Boil rigatoni in salted water until al dente (firm to the bite). Drain and set aside.

2️⃣ Cook the Chicken → Heat olive oil in a skillet over medium heat. Season chicken with salt & pepper, cook until golden brown and fully cooked. Remove and set aside.

3️⃣ Make the Sauce → In the same skillet, melt butter and sauté garlic for 30 seconds. Pour in heavy cream and chicken broth, simmer gently. Stir in Parmesan, paprika, and red pepper flakes.

4️⃣ Add the Veggies → Stir in broccoli, bell pepper, and peas. Cook 3–4 minutes until tender-crisp.

5️⃣ Combine & Serve → Return chicken and pasta to the skillet, toss everything together until coated in the sauce. Garnish with extra Parmesan or fresh parsley 🌿.

☑️ Tips:

🔹 Swap chicken with shrimp 🍤 or tofu 🌱.

🔹 Add spinach or zucchini for extra greens 🥬.

🔹 Stores up to 4 days in the fridge — perfect for meal prep!

〰️✅ Creamy, hearty, and super satisfying — your new favorite pasta night dish! 🍝💛