Creamy Chicken Rigatoni with Bell Pepper and Parmesan

There’s something magical about a creamy pasta dish that feels like a celebration, even on an ordinary Tuesday. This chicken rigatoni brings together al dente pasta, juicy dark meat chicken and sweet bell pepper in a velvety pink sauce that’s both comforting and satisfying. With a generous sprinkle of Parmesan on top, every bite is pure bliss.

Best of all, this recipe comes together in just 20 minutes, making it ideal for busy evenings when you crave something hearty without spending hours in the kitchen. The combination of Italian seasoning, tomato paste and cream sauce base creates a perfectly balanced flavor that will have everyone asking for seconds.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Core, deseed and dice bell pepper. Trim and thinly slice scallions, separating whites from greens.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, 3-4 minutes. Add diced dark meat chicken and scallion whites; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.
3. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
4. While pasta cooks, stir Italian seasoning, tomato paste and 1 tsp sugar into pan with chicken mixture until coated. Pour in ¼ cup plain water. Bring to a simmer and cook for 1 minute, then reduce heat to low.
5. Add cream sauce base to pan with sauce. Stir in 1 TBSP butter until melted. Season with salt and pepper.
6. Add drained rigatoni to pan with sauce; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Divide pasta between bowls and top with Parmesan. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat stays juicier and adds more flavor to the dish.

What can I use instead of cream sauce base?

You can make a quick substitute by mixing 4 ounces of heavy cream with a pinch of salt and garlic powder.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to revive the sauce.