Ultimate Creamy Chicken & Veggie Rigatoni

 

 Ultimate Creamy Chicken & Veggie Rigatoni 

Prep time: 10 min
Cooking time: 20 min
Servings: 3
Calories per serving: ~680 kcal

Ingredients

For the Pasta 

250 g rigatoni pasta

1 tsp salt (for boiling water)

For the Chicken & Veggies 

300 g 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 butter

2 cloves garlic, minced

200 ml heavy cream

100 ml chicken stock

60 g Parmesan cheese, grated

½ tsp paprika powder

Pinch of chili flakes (optional)

Instructions
Cook rigatoni in salted boiling water until al dente; drain and set aside. Heat olive oil in a large skillet, season chicken with salt and pepper, and cook until golden and fully cooked; set aside. In the same pan, melt butter, sauté garlic for 30 seconds, then pour in cream and chicken stock, bringing to a gentle simmer. Stir in Parmesan, paprika, and chili flakes if using. Add broccoli, red pepper, and peas, cooking for 3–4 minutes until just tender. Return chicken and pasta to the pan, toss to coat in the sauce, and serve hot.

Notes

Swap chicken for shrimp or tofu for variety.

Add spinach for extra greens.

Store in airtight containers for up to 4 days