Zesty Chicken Rigatoni

Krystal Jordan


A recipe that was inspired by a recipe online. Very loosely inspired, it's something I make when I get sick of all the basics :)

**you don't have to use chicken, you can make it meatless, or try shrimp!**

★★★★★ 1 vote
15 Min
20 Min


1 lb
rigatoni or penne pasta (cooked to package directions)
boneless skinless chicken breasts, cubed
2 Tbsp
olive oil
1-2 tsp
minced chipotle (directions to follow)
2-3 clove
garlic, minced
1 (8oz) stick
cream cheese (room temp)
1/2 c
milk or half and half
1 c
frozen corn
2 medium
(1 large) tomatoes, diced or
1 can(s)
diced tomatoes, drained
1/4 c
chopped bell pepper
2 Tbsp
minced fresh cilantro or italian parsley


1*Minced Chipotle* cut in half 1 dried chipotle chili, soak in hot water 10-15 minutes, or half of 1 chili from 4-oz. can chipotle peppers in adobo sauce. Mince or process in food processor.
2In large skillet heat olive oil and saute the chicken and chipotle until chicken is done. Toss in the garlic and saute until fragrant, about 30 seconds to 1 minute.
3Stir in the cream cheese and the milk until it makes a smooth sauce. stirring constantly, bring to a simmer for 2 minutes.
4Remove from heat, stir in the corn, tomatoes, peppers and herbs. toss over noodles and enjoy :)
5*note* If you like it more spicy feel free to play around with the amount of chipotle and bell pepper :)

About this Recipe

Course/Dish: Chicken, Pasta