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Creamy Chicken Rigatoni

Creamy Chicken Rigatoni with Tomatoes and Parmesan

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Recipe Details


With classic Italian flavors and simple preparations, this meal is the ultimate crowd-pleaser. Plus, it's ready in 30 minutes, and you'll only need to wash two pans. We're tossing rigatoni with browned chicken, whole grape tomatoes, and a creamy homemade pink sauce. Call in your dinner date to help out in the kitchen—they can tear basil leaves and sprinkle Parmesan over the finished plates.


  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 850
  • Protein 49g
  • Total Carb 86g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    1/8 ounce
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • ground chicken
    12 ounces
    ground chicken
  • white wine
    1/4 cup
    white wine
  • rigatoni
    6 ounces
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • tomato purée
    1 cup
    tomato purée
  • heavy cream
    1 container
    heavy cream
  • baby kale
    3 ounces
    baby kale
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Roughly chop or tear basil leaves, discarding stems (this is a great task for a kitchen helper). Peel onion, halve, and thinly slice. Mince garlic.

  2. Cook chicken

    Cook chicken

    Heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken and season with ½ teaspoon salt and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Add white wine and cook, scraping up brown bits from bottom of pan, until mostly reduced, 1-2 minutes more. Transfer chicken to a bowl, reserving pan drippings in pan, off heat, for Step 4.

  3. Cook rigatoni and tomatoes

    Cook rigatoni and tomatoes

    While chicken cooks, season boiling water generously with salt. Stir in rigatoni and cook for 8 minutes. Then, add whole grape tomatoes and continue cooking until rigatoni is al dente and tomatoes soften and begin to burst, 4-5 minutes more. Drain rigatoni and tomatoes and return to pot, off heat.

  4. Make sauce

    Make sauce

    While rigatoni cooks, heat 1 tablespoon olive oil in pan from chicken over medium heat. When oil is shimmering, add onion and garlic and sauté, stirring, until onion is softened and garlic is fragrant, about 4 minutes. Increase heat to medium high. Stir in tomato purée and browned chicken and simmer until flavors have melded, 3-5 minutes more. Remove pan from heat.

  5. Finish rigatoni

    Finish rigatoni

    Stir ¼ cup heavy cream into pan with sauce, still off heat (save remaining cream for your morning coffee). Season sauce with ¼ teaspoon salt and pepper as desired. Add rigatoni and tomatoes and toss to coat. Stir in baby kale to combine.

  6. Plate chicken rigatoni

    Plate chicken rigatoni

    Divide creamy chicken rigatoni between serving bowls. Garnish with Parmesan and basil, or get your friend in the kitchen to practice their plating skills. Dig in!

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