This skillet rigatoni with garlic herb chicken is the kind of dinner that looks like you fussed but comes together in one pan on a single burner. The chicken gets a golden, garlicky crust, then the rigatoni cooks right in the same tomato-cream sauce so every tube soaks up flavor instead of water.
Advertisements1
The trick is searing the chicken first and finishing it in the sauce at the end, so it stays juicy while the pasta absorbs all the good stuff. A final shower of parmesan and torn basil makes a white plate of pasta and meat look restaurant-worthy next to a simple fork on a wooden table.
It is weeknight-fast but cozy enough for company, and the ingredient list is short enough that you probably have most of it already.
Why You'll Love This Recipe
About the Ingredients
1.5 lb (680g) boneless, skinless chicken thighs
Thighs stay juicier than breasts in this sauce; if using breasts, pound them to 1/2-inch thickness so they cook evenly. Look for thighs with even thickness and no large fat pockets.
12 oz (340g) rigatoni or penne
Rigatoni's ridges and hollow center trap the sauce best; ziti or mezze penne work as a substitute, but avoid very thin pasta that overcooks fast.
2 tbsp olive oil
Regular (not extra-virgin) olive oil handles the sear better; avocado oil is a good high-heat swap if you have it.
1 medium yellow onion, finely diced (about 1 cup)
Yellow onion gives the sweetest base; a white onion or two shallots can stand in if that is what you have.
4 garlic cloves, minced
Fresh garlic is worth it here; if using jarred, use 1 heaping teaspoon and add it later so it does not burn.
1 can (14.5 oz / 410g) crushed tomatoes
Crushed tomatoes give body without chunks; crushed fire-roasted tomatoes add a subtle smoky depth if you like.
2 cups (480ml) low-sodium chicken broth
Low-sodium lets you control the salt; vegetable broth works for a lighter version, but taste and adjust seasoning.
1/2 cup (120ml) heavy cream
For a lighter sauce, use half-and-half or whole milk plus 1 teaspoon cornstarch; full-fat coconut milk works for dairy-free.
1 tsp dried oregano plus 1 tsp dried basil
Dried herbs bloom in the hot oil; if using fresh, double the amount and stir in at the end instead.
1/2 cup (50g) grated parmesan, plus more to serve
Freshly grated parmesan melts smoothly; pre-shredded has anti-caking starch that can turn grainy, so grate your own if possible.
1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
Kosher salt is less salty by volume than table salt; if using table salt, start with 3/4 teaspoon.
1/4 cup torn fresh basil, to finish
Flat-leaf parsley is a fine swap; add it off the heat so it stays bright green.
Tips & Tricks
Do not skip searing the chicken
That browned crust is where most of the flavor lives, so give it a full 5 minutes per side without moving it.
Stir every few minutes
Rigatoni sinks and sticks, so scrape the bottom of the skillet as it simmers to keep the sauce silky and even.
- Keep the heat moderate when the pasta simmers: A gentle bubble (not a rolling boil) prevents the sauce from reducing too fast and scorching on the bottom.
Pro Tips
Step-by-Step Instructions
1. Season the chicken
Pat the chicken thighs dry and season both sides with 3/4 teaspoon of the salt and the black pepper. Let them sit at room temperature for 10 minutes while you chop the onion and garlic.
2. Sear until golden
Heat the olive oil in a large deep skillet over medium-high heat (375°F / 190°C) until it shimmers. Add the chicken and sear undisturbed for 5 minutes per side until deeply golden brown and the internal temperature reads 165°F (74°C); transfer to a plate.
3. Soften the aromatics
Lower the heat to medium (325°F / 165°C) and add the onion, cooking for 4 minutes until translucent. Stir in the garlic, oregano, and basil and cook 45 seconds until fragrant but not browned.
4. Build the sauce
Pour in the crushed tomatoes and chicken broth, scraping up the browned bits from the bottom. Stir in the remaining 1/4 teaspoon salt and bring to a gentle simmer, about 3 minutes.
5. Simmer the pasta
Add the dry rigatoni, stir well, cover, and simmer on low (about 200°F / 95°C) for 14 to 16 minutes, stirring every 3 minutes, until the pasta is al dente and most of the liquid is absorbed.
6. Make it creamy
Reduce the heat to low and stir in the heavy cream and parmesan until the sauce turns glossy and coats the pasta, about 2 minutes. Taste and adjust salt.
7. Return the chicken
Nestle the seared chicken back into the skillet, spooning sauce over the top, and simmer 3 minutes until heated through and the sauce bubbles gently at the edges.
8. Finish and serve
Scatter torn basil over the top, add extra parmesan, and serve hot straight from the skillet with a fork.
Delicious Variations
Spicy Arrabbiata Style
Add 1/2 teaspoon red pepper flakes with the garlic and skip the cream for a bright, fiery tomato sauce.
Mushroom and Spinach
Swap the chicken for 12 oz sliced cremini mushrooms and stir in 3 cups baby spinach at the end for a vegetarian version.
Lemon-Herb Chicken
Zest one lemon into the sauce and squeeze in the juice at the end for a lighter, brighter finish.
How to Store Skillet Rigatoni with Garlic Herb Chicken
Refrigerator
Store in an airtight container for up to 4 days; the pasta will absorb sauce, so reheat with a splash of broth.
Freezer
Freeze in portions for up to 2 months; thaw overnight in the refrigerator before reheating for the best texture.
Reheating
Reheat gently in a covered skillet over medium-low heat (about 300°F / 150°C) with 2 tablespoons broth, stirring until steaming.
Frequently Asked Questions
Q: Do I have to cook the pasta separately?
No, the rigatoni cooks right in the sauce, which is what makes this a one-pan dish. Just keep the heat low and stir every few minutes so it absorbs the liquid evenly without sticking.
Q: Why did my sauce turn out dry or stuck to the pan?
The heat was likely too high or the skillet too thin, so the liquid evaporated before the pasta finished. Use a heavy-bottomed pan, keep it at a gentle simmer, and add a splash of broth if it tightens up.
Q: Can I use a different pasta shape?
Penne, ziti, or mezze rigatoni are the best swaps because they hold up to the long simmer. Avoid very thin pasta like angel hair, which turns mushy in the sauce.
Q: Is this dish spicy?
No, as written it is mild and herb-forward, with no chili added. If you want heat, stir 1/2 teaspoon red pepper flakes in with the garlic.
Give this skillet rigatoni with garlic herb chicken a try tonight and let the one-pan ease win you over. Snap a photo of your white plate, fork and all, and tag me so I can see your version.
Skillet Rigatoni with Garlic Herb Chicken
This skillet rigatoni with garlic herb chicken is a one-pan weeknight dinner with juicy seared chicken, tender pasta, and a silky tomato-cream sauce.
🧂 Ingredients
- 1.5 lb (680g) boneless, skinless chicken thighs
- 12 oz (340g) rigatoni or penne
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 garlic cloves, minced
- 1 can (14.5 oz / 410g) crushed tomatoes
- 2 cups (480ml) low-sodium chicken broth
- 1/2 cup (120ml) heavy cream
- 1 tsp dried oregano plus 1 tsp dried basil
- 1/2 cup (50g) grated parmesan, plus more to serve
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1/4 cup torn fresh basil, to finish
📋 Instructions
- 1Season the chicken — Pat the chicken thighs dry and season both sides with 3/4 teaspoon of the salt and the black pepper. Let them sit at room temperature for 10 minutes while you chop the onion and garlic.
- 2Sear until golden — Heat the olive oil in a large deep skillet over medium-high heat (375°F / 190°C) until it shimmers. Add the chicken and sear undisturbed for 5 minutes per side until deeply golden brown and the internal temperature reads 165°F (74°C); transfer to a plate.
- 3Soften the aromatics — Lower the heat to medium (325°F / 165°C) and add the onion, cooking for 4 minutes until translucent. Stir in the garlic, oregano, and basil and cook 45 seconds until fragrant but not browned.
- 4Build the sauce — Pour in the crushed tomatoes and chicken broth, scraping up the browned bits from the bottom. Stir in the remaining 1/4 teaspoon salt and bring to a gentle simmer, about 3 minutes.
- 5Simmer the pasta — Add the dry rigatoni, stir well, cover, and simmer on low (about 200°F / 95°C) for 14 to 16 minutes, stirring every 3 minutes, until the pasta is al dente and most of the liquid is absorbed.
- 6Make it creamy — Reduce the heat to low and stir in the heavy cream and parmesan until the sauce turns glossy and coats the pasta, about 2 minutes. Taste and adjust salt.
- 7Return the chicken — Nestle the seared chicken back into the skillet, spooning sauce over the top, and simmer 3 minutes until heated through and the sauce bubbles gently at the edges.
- 8Finish and serve — Scatter torn basil over the top, add extra parmesan, and serve hot straight from the skillet with a fork.
