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

How to Make Zesty Chicken Rigatoni


  • 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 :)

Printable Recipe Card

About Zesty Chicken Rigatoni

Course/Dish: Chicken, Pasta