Creamy Chicken Rigatoni Rosa with Zucchini and Parmesan
A rich and satisfying pasta dish featuring tender chicken breast in a creamy tomato-based rosa sauce, brightened with fresh zucchini and finished with Parmesan cheese. The cream cheese creates an ultra-smooth sauce that clings beautifully to the rigatoni tubes, while a touch of chili flakes adds gentle warmth. Perfect for weeknight dinners when you want something comforting yet fresh, this one-pan meal comes together in about 30 minutes. The combination of vegetables, protein, and pasta makes it a complete family-friendly dinner that balances indulgence with wholesome ingredients.
Ingredients
- 6 ounce rigatoni pastapenne or shells1:1vegetarian
similar tube shape works well
- 1 unit zucchini
- 1 clove garlic
- 10 ounce chopped chicken breast
- 1 unit tomato paste
- 4 tablespoon cream cheese
- 1 unit chicken stock concentrate
- 1 teaspoon chili flakes
- 6 tablespoon parmesan cheese
- salt
- pepper
- 2 teaspoon cooking oil
- ½ teaspoon sugar
- 1 tablespoon butter
Instructions
- 1
Wash and dry produce
- 2
Bring large pot of salted water to a boil and cook rigatoni until al dente, stirring occasionally
- 3
Reserve pasta cooking water, then drain and set aside
- 4
Trim and halve zucchini lengthwise, then slice crosswise into half-moons
- 5
Peel and mince or grate garlic
- 6
Heat oil in large pan over medium-high heat and cook zucchini until browned and tender, seasoning with salt and pepper
- 7
Remove zucchini to plate
- 8
Heat another drizzle of oil in same pan over medium-high heat
- 9
Season chicken with salt and pepper and cook until almost done
- 10
Stir garlic and tomato paste into pan with chicken and cook until fragrant and chicken is fully cooked
- 11
Stir in cream cheese, stock concentrate, reserved pasta cooking water, butter, sugar, and chili flakes to taste
- 12
Remove from heat
- 13
Add drained rigatoni and zucchini to pan with sauce
- 14
Stir in half the Parmesan and season with salt and pepper
- 15
Add more pasta water if needed for creamy consistency
- 16
Divide between bowls and top with remaining Parmesan
Tips
Reserve extra pasta cooking water as the starchy liquid helps create the perfect creamy sauce consistency when mixed with the cream cheese.
Cook zucchini until properly browned for the best flavor - don't rush this step as it develops sweetness and prevents watery sauce.
Add pasta water gradually while tossing to achieve the ideal sauce consistency that coats each piece of rigatoni without being too thick or thin.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Sauce may thicken when cold - add splash of broth when reheating.
Can prep vegetables up to 1 day ahead. Cook pasta and chicken fresh for best texture.
Serve immediately while hot for optimal creamy sauce consistency. Garnish with fresh herbs if desired.
Common Mistakes
Don't skip browning the zucchini to avoid watery sauce
Reserve enough pasta water before draining to adjust sauce consistency
Don't overcook chicken to avoid dry, tough texture
Substitutions
Dairy-Free Swaps
General Alternatives
similar tube shape works well
FAQ
Can I use frozen zucchini instead of fresh?
Fresh zucchini is recommended as frozen will release too much water and make the sauce thin. If using frozen, thaw completely and pat very dry first.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. The sauce will thicken when cold, so add a splash of chicken broth when reheating to restore creaminess.
Can I make this dish dairy-free?
Replace cream cheese with cashew cream and use nutritional yeast instead of Parmesan. The texture will be slightly different but still delicious.