Creamy Tomato Chicken Rigatoni with Peas

There are certain recipes that you make once, enjoy, and then completely forget about.

And then there are the ones that become part of your family.

This creamy tomato chicken rigatoni is most definitely the latter.

It’s one of my family’s favorite meals. It’s super easy, can be modified to taste, and ALWAYS comes out amazing. It’s perfect for leftovers, easy to dress up for guests, and kids love it too.

It’s been on heavy rotation in our house for years and years, and if it sounds like something your family would love, I have a feeling it might end up on heavy rotation at your house too!

Why We Love This Recipe

First of all, it’s pasta. So we’re already off to a good start.

But what makes this one especially good is the sauce. It’s a combination of marinara and alfredo, which gives you the best of both worlds. You get the flavor and acidity of tomato sauce, but the alfredo makes everything creamy and rich without turning it into a super-heavy cream sauce.

Then there’s chicken, garlic, a little butter, parmesan and peas. I add crushed red pepper flakes because I like just a little heat, but you can easily adjust those depending on who you’re feeding.

And while I usually make this with rigatoni, there’s absolutely no reason you couldn’t use penne, ziti or another pasta you already have in the pantry.

That’s one of the reasons this recipe has stuck around for so long. It’s really hard to mess up.

A Few Things That Make It Even Better

I usually use Carbone alfredo sauce because I love the flavor and it makes this ridiculously easy, but you can absolutely use your favorite alfredo sauce or make your own.

Same goes for the marinara. Use whatever you already know your family likes. I use Carbone.

And don’t skip the butter at the end! It’s only two tablespoons but stirring it into the sauce before adding the pasta gives everything that silky, finished texture that makes the dish taste next level.

I also love peas in this but if peas are a hard no in your house, leave them out. You could add spinach or broccoli instead, or just keep it simple with chicken and pasta.

This is not a delicate recipe so make it your own!

Creamy Tomato Chicken Rigatoni

Serves: 4-6 depending on appetites and what you’re serving with it

Ingredients

* 1 lb rigatoni

* 2 tablespoons olive oil

* 3 cloves garlic, minced

* 1/4 teaspoon crushed red pepper flakes, plus more for serving (to taste)

* 1.25 lbs boneless chicken tenderloins, cut into strips

* 1 15-ounce jar Carbone alfredo, or your favorite alfredo sauce

* 2 cups Carbone marinara sauce, or your favorite

* Salt and black pepper, to taste

* About 1 cup cooked frozen peas

* 2 tablespoons butter

* Freshly grated Parmesan cheese, for serving

Instructions

1. Cook the pasta.

Bring a large pot of well-salted water to a boil and cook the rigatoni until al dente according to the package directions. Drain and set aside.

2. Start the chicken.

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the minced garlic, crushed red pepper flakes and some black pepper. Sauté for about a minute. Don’t let the garlic burn!

3. Add the chicken.

Add the chicken strips to the skillet and season with some salt. Cook until the chicken is almost completely cooked through and no longer pink.

4. Make the creamy tomato sauce.

Pour in the marinara sauce and stir everything together. Add the alfredo sauce and stir again until completely combined.

Reduce the heat and allow the sauce to simmer for about 10 minutes. This is where everything comes together and the sauce gets REALLY good.

5. Add the butter and peas.

Stir in 2 tablespoons of butter and the peas. Continue cooking until the butter has completely melted and the peas are heated through.

I usually microwave my frozen peas for about 3 1/2 minutes before adding them to the skillet. Be sure to drain liquid out first though.

6. Bring it all together.

Add the cooked rigatoni to the chicken and sauce and toss until every piece of pasta is coated.

7. Finish and serve.

Top with plenty of freshly grated Parmesan and another pinch of crushed red pepper flakes if you like a little extra heat.

Serve immediately.

What to Serve With It

Honestly, this can absolutely be dinner all by itself. You’ve got pasta, chicken, tomato sauce and peas all in one bowl.

But if I’m making it for guests or want to turn it into more of a complete dinner, I usually serve it with roasted green beans or a simple salad. Add some warm crusty bread or garlic bread and everyone is happy.

It’s also a meal that looks and tastes like you put considerably more effort into dinner than you actually did, which is always a win.

And yes, the leftovers are uhh-mazing!

Make It Your Own

After making a particular dish for years, you stop treating the recipe like a set of rules. That’s definitely the case with this one.

Want it spicier? Add more crushed red pepper.

Love garlic? Add another clove.

No peas? Use what you have.

Want more sauce? Add more marinara.

Have leftover cooked chicken? Use that and make dinner even faster.

You really can adjust this one to whatever sounds good or whatever happens to be in your kitchen. This is one of those for us. I hope it becomes one for you too!