Creamy Rigatoni

Prep time:10 minutes

Cook time:20 minutes


  • 1 Tbsp Olive or Vegetable Oil
  • 1 lb Boneless, Skinless Chicken Breast Halves, Cut Into 1-Inch Pieces
  • 2 Cloves Garlic, Finely Chopped
  • 2 Tsp Dried Oregano Leaves
  • 2 Tsp Dried Basil Leaves
  • 28oz Can Diced Tomatoes
  • 2 Cups (Heavy) Whipping Cream
  • 1/2 Tsp Salt
  • 1/2 Tsp Freshly Ground Pepper
  • 1/4 Tsp Ground Red Pepper
  • 2 1/2 Cups Rigatoni Pasta (8 Ounces)
  • 1 8oz Can Sliced Mushrooms, Well Drained or Fresh Mushrooms
  • 1 Medium Onion Diced
  • 1 Package (16 Ounces) Frozen Broccoli, Thawed and Well Drained or Fresh Broccoli


  1. Heat over medium-high heat chicken, garlic, basil, and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
  2. Stir in tomatoes, whipping cream, salt, pepper, and red pepper. Add fresh broccoli and mushrooms if not using frozen broccoli and canned mushrooms.
  3. Heat to boiling, reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
  4. Cook rigatoni as directed on package and drain. Stir rigatoni and vegetables into chicken mixture. Cook until hot. Serve with Parmesan cheese, if desired.

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