One Pot Rigatoni Alfredo with Chicken and Kale

Creamy one pot rigatoni Alfredo with chicken and kale is a quick and easy dinner recipe made with tender chicken, Parmesan cheese, and hearty pasta in a rich Alfredo sauce. This family-friendly pasta dish is cooked in one pan and ready in under 30 minutes—perfect for weeknights.

This creamy One Pot Rigatoni Alfredo combines tender chicken, hearty Cavolo Nero kale, and perfectly cooked pasta in a rich Parmesan Alfredo sauce. It’s a comforting, satisfying dinner that comes together in one pan—ideal for busy weeknights with minimal cleanup.

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Ingredients

Main Ingredients

• 2 tbsp olive oil
• 3 chicken breasts, cut into bite-size pieces
• Pinch of salt and black pepper
• 1 small onion, chopped
• 3 garlic cloves, crushed
• 250 g (7 oz) dried rigatoni pasta
• 160 ml (⅔ cup) good-quality chicken stock
• 480 ml (2 cups) whole milk
• 120 ml (½ cup) double (heavy) cream
• 70 g (2.5 oz) Cavolo Nero kale, roughly chopped
• 75 g (¾ cup) grated Parmesan cheese

To Serve

• Pinch of black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Cook the chicken
   Heat the olive oil in a large frying pan over medium heat. Add the chicken with a pinch of salt and pepper. Cook for 6–7 minutes, turning regularly until browned and cooked through. Remove from the pan and keep warm under foil.
2. Sauté the onion and garlic
   In the same pan, add the chopped onion and cook for 2 minutes until translucent. Stir in the garlic and cook for another 30 seconds.
3. Add pasta, stock, and milk
   Stir in the rigatoni, chicken stock, and milk. Bring to a simmer, then cover with a lid or foil. Reduce the heat and cook gently for 10 minutes, stirring once or twice.
4. Add cream, cheese, and kale
   Remove the lid, stir in the cream and all but 2 tablespoons of the Parmesan. Add the kale, cover again, and cook for another 2–3 minutes until wilted.
5. Finish the dish
   Return the cooked chicken to the pan. Stir everything together and let it simmer for a couple of minutes until the chicken is heated through.
6. Serve
   Sprinkle with the reserved Parmesan, a pinch of black pepper, and chopped parsley before serving.

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Tips

• Stir the pasta occasionally while simmering to prevent sticking.
• Chop the kale into small pieces so it cooks quickly and distributes evenly.
• Use freshly grated Parmesan for the best texture and flavor.

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Variations and Substitutions

• Pasta: Swap rigatoni with penne, fusilli, or farfalle.
• Greens: Substitute Cavolo Nero with spinach, Swiss chard, or regular kale.
• Protein: Replace chicken with cooked turkey, sausage, or plant-based protein.
• Dairy-free: Use oat milk and a dairy-free cream alternative, plus nutritional yeast instead of Parmesan.

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FAQs

Can I make this ahead of time?
Yes, it can be made in advance and reheated. Add a splash of milk or cream when reheating to loosen the sauce.

Can I use pre-cooked chicken?
Yes. Add it during the final step to warm through with the rest of the dish.

Is this recipe freezer-friendly?
It’s best eaten fresh, but you can freeze leftovers. Let cool completely, then store in an airtight container for up to 2 months.

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Serving Suggestions

• Serve with a simple green salad and crusty bread for a complete meal.
• Add extra Parmesan or a drizzle of olive oil just before serving.
• Pair with roasted vegetables or garlic sautéed mushrooms.

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Why You’ll Love This Recipe

• Everything cooks in one pan—fewer dishes, faster cleanup.
• Creamy, rich Alfredo sauce without being too heavy.
• Balanced with protein, greens, and pasta.
• Perfect for cozy weeknight dinners or quick meal prep.