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Creamy tomato chicken and broccoli rigatoni in a bowl

Creamy Tomato Chicken & Broccoli Rigatoni

A cozy pasta dinner made with tender chicken, broccoli, and rigatoni tossed in a creamy tomato sauce with cheese, herbs, and warm spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 5-6 large whole tomatoes
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp paprika
  • ½ tsp chili powder
  • ½ tsp cumin powder
  • salt and black pepper to taste
  • ½ cup shredded cheese mozzarella or Parmesan
  • ½ cup heavy cream or half-and-half
  • fresh parsley or cilantro chopped
  • 2 tbsp olive oil or butter
For the Chicken & Broccoli
  • 200 g chicken breast or thigh cut into bite-sized pieces
  • 1 head broccoli cut into florets
  • salt, black pepper, and garlic powder for seasoning the chicken
For the Pasta
  • 1 lb / 450g rigatoni pasta cooked according to package instructions

Method
 

Make the Tomato Base
  1. Heat the olive oil or butter in a large deep pan or skillet over medium heat.
  2. Remove the tomato stems and place the whole tomatoes into the pan. Add the chopped onion on top.
  3. Cover with a lid and cook for 10–15 minutes, until the tomatoes are soft and their skins begin to split.
  4. Remove the lid. Add the minced garlic and cook for 30 seconds.
  5. Add the paprika, chili powder, cumin, salt, and black pepper.
  6. Use a potato masher or spoon to crush the tomatoes and onions into a chunky sauce. Let it simmer for another 5 minutes.
  7. Stir in the chopped herbs, shredded cheese, and heavy cream or half-and-half. Mix until the cheese melts and the sauce becomes creamy.
Cook the Chicken & Broccoli
  1. While the sauce is simmering, heat a little oil in a separate skillet.
  2. Add the chicken pieces seasoned with salt, black pepper, and garlic powder.
  3. Sauté until golden brown and cooked through.
  4. Add the broccoli florets and stir-fry for 3–5 minutes, until tender-crisp.
Assemble the Dish
  1. Add the cooked rigatoni directly into the creamy tomato sauce.
  2. Add the chicken and broccoli mixture on top.
  3. Toss everything together gently until the pasta is fully coated in the sauce.
Serve
  1. Transfer to a serving bowl or plate.
  2. Garnish with extra shredded Parmesan cheese and serve warm.

Notes

  • Cut the chicken into even pieces so it cooks evenly.
  • Let the cream cheese soften slightly before adding for a smoother sauce.
  • Use heavy cream for a richer sauce or half-and-half for a lighter version.
  • Cook the pasta just until al dente so it holds up well in the sauce.
  • Do not overcook the broccoli.
  • Stir the broccoli into the sauce while hot so it stays tender without overcooking.
  • Freshly grated Parmesan melts more smoothly into the sauce.
  • If the sauce gets too thick, add a small splash of pasta water before serving.
  • Rigatoni works well because it holds the creamy sauce beautifully.