rigatoni pasta with a creamy tomato sauce and chicken

That sounds like a total comfort meal. Rigatoni is the perfect choice for a creamy sauce because those large ridges and the hollow center act like little "sauce traps."

Here is a simple, high-impact recipe for a Creamy Tomato & Chicken Rigatoni.

Ingredients

Pasta: 1 lb Rigatoni

Protein: 1.5 lbs Chicken breast or thighs (cut into bite-sized pieces)

Sauce Base: 24 oz Marinara sauce (or crushed tomatoes), 1 cup heavy cream, 1/2 cup pasta water

Aromatics: 3 cloves garlic (minced), 1 small shallot (finely diced)

Flavor Boosters: 1 tsp dried oregano, 1/2 tsp red pepper flakes (optional), 1/2 cup grated Parmesan cheese

Freshness: A handful of fresh basil leaves

Instructions

Prep the Pasta: Boil a large pot of salted water. Cook the rigatoni until it is just shy of al dente (it will finish cooking in the sauce). Reserve 1 cup of pasta water before draining.

Sear the Chicken: While the water boils, heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Brown the chicken until cooked through (about 5-7 minutes). Remove chicken from the pan and set aside.

Sauté Aromatics: In the same pan, turn heat to medium. Add a splash of oil if needed and sauté the shallot and garlic for 1-2 minutes until fragrant.

Simmer the Sauce: Pour in the marinara sauce and spices. Let it simmer for 5 minutes. Stir in the heavy cream and Parmesan cheese until the sauce turns a silky, pale orange.

Combine: Add the cooked rigatoni and chicken back into the skillet. Toss everything together, adding splashes of the reserved pasta water to reach your desired creaminess.

Finish: Garnish with fresh basil and an extra dusting of Parmesan.

Tips for Success

The "Pink" Sauce: If you want it extra rich, stir in a tablespoon of butter right at the end for a glossy finish.

Veggie Add-ins: This recipe works beautifully with a handful of baby spinach stirred in at the last second, or some sautéed mushrooms.