I toss rigatoni, chicken and kale into one pot and use a simple trick to create a garlic and Parmesan sauce that might surprise you.

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I love the idea of one pot meals that actually feel a little special, and this One Pot Rigatoni Alfredo with Chicken and Kale does that trick every time. Big ridged rigatoni soaks up the saucy goodness, and the kale gives it a bright bite I never skip.

I throw things in, taste, then decide if I want a bit more because you can use more if needed, or maybe sprinkle in something for a little kick. It’s classic comfort but with enough edge that you wonder how something so easy tastes so good.

Ingredients

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Rigatoni: mostly carbs that give hearty bite and soak up the creamy sauce.
Chicken breast: lean protein, builds muscle, adds meaty texture and savory depth.
Kale: leafy green, lots of fiber, vitamins A C and K, slightly bitter.
Parmesan cheese: salty umami punch, calcium and protein, but high in sodium.
Heavy cream: makes sauce ultra rich and silky, high fat and calories.
Garlic: sharp, aromatic, adds depth and a little heat, has antioxidants too.
Olive oil: cooks chicken and veggies, provides monounsaturated fats for heart health.
Lemon juice: brightens the sauce with acidity and fresh citrus notes.

Ingredient Quantities

1 lb rigatoni (about 16 oz)

1 lb boneless skinless chicken breasts, trimmed and cut into 1 inch pieces

2 tbsp olive oil, divided (you can use more if needed)

2 tbsp unsalted butter

1 medium yellow onion, finely chopped

4 cloves garlic, minced

4 cups low sodium chicken broth

1 cup heavy cream

1/2 cup whole milk (or more to loosen sauce)

1 1/2 to 2 cups freshly grated Parmesan cheese

4 cups kale, stems removed and roughly chopped

Salt and freshly ground black pepper, to taste

1/4 tsp red pepper flakes (optional, for a little kick)

Juice of 1/2 lemon (optional, brightens the sauce)

2 tbsp chopped fresh parsley for garnish (optional)

How to Make this

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1. Pat 1 lb chicken breasts dry, cut into 1 inch pieces, season with salt and pepper. Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium-high, sear chicken in batches until golden and just cooked through, about 4-5 minutes. Remove chicken to a plate and set aside.

2. Lower heat to medium, add 2 tbsp unsalted butter and the remaining 1 tbsp olive oil to the same pot. Add 1 medium finely chopped yellow onion and cook until soft and translucent, about 3-4 minutes. Add 4 cloves minced garlic and cook 30-45 seconds until fragrant, don’t let it burn.

3. Add 1 lb rigatoni to the pot in an even layer. Pour in 4 cups low sodium chicken broth, 1 cup heavy cream and 1/2 cup whole milk. Stir gently to combine and scrape up any browned bits from the bottom.

4. Season with a little extra salt, lots of black pepper, and 1/4 tsp red pepper flakes if using. Bring to a low boil, then reduce to a simmer. Cover partially and simmer, stirring every 3-4 minutes so the rigatoni cooks evenly and nothing sticks, until pasta is al dente, usually 10-14 minutes depending on brand.

5. About 3 minutes before the pasta is done, stir the cooked chicken back into the pot and add 4 cups chopped kale (stems removed). Push the kale into the sauce so it wilts evenly. If sauce gets too thick, add a splash more milk.

6. Remove the pot from the heat when the pasta is tender but still with a little bite. Gradually stir in 1 1/2 to 2 cups freshly grated Parmesan cheese a handful at a time so it melts smoothly and you avoid a grainy sauce. Taste before adding more salt since the cheese and broth are salty.

7. If you want it silkier, stir in a little extra butter or a splash more milk. Squeeze the juice of 1/2 lemon over the pasta to brighten the flavors, and adjust black pepper and red pepper flakes to taste.

8. Let the pasta sit off heat for 2 minutes to thicken. Sprinkle with 2 tbsp chopped fresh parsley before serving and offer extra grated Parmesan at the table.

9. Tips: always use freshly grated Parm for a creamy finish, don’t over-salt early, and stir often while simmering so the rigatoni cooks evenly and the sauce doesn’t stick. If sauce separates, add a splash of milk and whisk gently off heat to bring it back together.

Equipment Needed

1. Large deep skillet or Dutch oven, for searing the chicken and cooking the rigatoni in one pot
2. Chef’s knife and cutting board, to trim and cut the chicken and chop onion, garlic and kale
3. Measuring cups and spoons, for the broth, cream, milk and seasonings
4. Tongs or a slotted spoon, to turn and lift the chicken pieces without splashing
5. Wooden spoon or heatproof silicone spatula, to stir and scrape up browned bits
6. Microplane or box grater, for freshly grated Parmesan (trust me, it matters)
7. Large ladle or long-handled spoon, to add broth and stir while the pasta simmers
8. Plate or shallow bowl lined with paper towel, to rest the seared chicken before adding back in

FAQ

Q: Can I use a different pasta or gluten free pasta instead of rigatoni?
A: Yes. Pick a pasta with similar thickness so cooking time stays close, but keep an eye on it since gluten free pasta often cooks faster and can go mushy. If it looks too fast add a little more broth and check every minute.

Q: My sauce turned out too thin or too thick, how do I fix it?
A: Too thin, stir in more freshly grated Parmesan or simmer a few minutes uncovered to reduce, or add a splash of milk to loosen if it gets gummy. Too thick, add warm milk or chicken broth a bit at a time and stir till it loosens, don't boil hard after adding cheese.

Q: Can I swap the chicken for shrimp, sausage, or make it vegetarian?
A: Yep. Shrimp goes in at the end and needs just a few minutes, sausage should be browned first and may need longer, and for vegetarian try mushrooms, white beans, or crispy tofu. Adjust seasoning and cook times.

Q: How do I stop the pasta from sticking in a one pot method?
A: Use enough liquid to mostly cover the pasta, keep the heat at a gentle simmer and stir every few minutes to separate pieces. Spreading the pasta out when you add it and pushing it down so it's submerged helps, and a splash of oil at the start prevents clumps.

Q: Can I make this ahead, store it, or freeze it?
A: Store in the fridge up to 3 to 4 days in an airtight container. Reheat gently on the stove with a splash of milk or broth to loosen the sauce, stirring often. Freezing with cream in it changes texture, so for best results freeze before adding cream or omit cream and add fresh cream when reheating.

Q: My sauce is grainy after adding Parmesan, what did I do wrong?
A: Most likely the cheese was pregrated or the sauce was too hot and boiled after cheese went in. Always use freshly grated Parmesan and take the pot off the heat before adding it, then stir until melted. A little lemon juice at the end brightens the flavor too.

One Pot Rigatoni Alfredo With Chicken And Kale Recipe Substitutions and Variations

Rigatoni: swap with penne, ziti or cavatappi. They cook about the same so no recipe changes needed, just watch for al dente.
Chicken breasts: use boneless skinless thighs for more flavor and forgiveness, or shredded rotisserie chicken to save time. If using rotisserie add it at the end to warm, if using thighs they might need a minute or two more to hit 165°F.
Heavy cream: replace with 1 cup half-and-half plus 2 tbsp melted butter for similar richness, or use full-fat coconut milk for a dairy-free option (flavor will change).
Parmesan cheese: swap with Pecorino Romano or Grana Padano. Pecorino is saltier so taste before adding more salt; for a vegan option try nutritional yeast but sauce will be less creamy.

Pro Tips

1. Sear the chicken in batches on high heat so you get a good brown crust, dont crowd the pan or it will steam. Pull the pieces when theyre just shy of done because they finish cooking fast in the sauce.

2. Always use freshly grated Parmesan and add it off the heat, a handful at a time. If you dump it in hot bubbling sauce it can turn grainy. If the sauce looks too thick or starts to look grainy, add a splash of warm milk and stir gently to smooth it out.

3. Keep a cup of warm broth or milk on hand rather than water for loosening the sauce. Adding cold liquid can shock the sauce and make it separate. Also stir the pasta every few minutes so the tubes cook evenly and do not stick to the bottom.

4. Add the greens and chicken only in the last few minutes so the kale wilts but stays bright. Finish with a squeeze of lemon and a little extra butter or olive oil for a silkier mouthfeel, taste for salt after the cheese is in.

One Pot Rigatoni Alfredo With Chicken And Kale Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I toss rigatoni, chicken and kale into one pot and use a simple trick to create a garlic and Parmesan sauce that might surprise you.

Servings

servings

Calories

773

kcal

Equipment: 1. Large deep skillet or Dutch oven, for searing the chicken and cooking the rigatoni in one pot
2. Chef’s knife and cutting board, to trim and cut the chicken and chop onion, garlic and kale
3. Measuring cups and spoons, for the broth, cream, milk and seasonings
4. Tongs or a slotted spoon, to turn and lift the chicken pieces without splashing
5. Wooden spoon or heatproof silicone spatula, to stir and scrape up browned bits
6. Microplane or box grater, for freshly grated Parmesan (trust me, it matters)
7. Large ladle or long-handled spoon, to add broth and stir while the pasta simmers
8. Plate or shallow bowl lined with paper towel, to rest the seared chicken before adding back in

Ingredients

1 lb rigatoni (about 16 oz)
1 lb boneless skinless chicken breasts, trimmed and cut into 1 inch pieces
2 tbsp olive oil, divided (you can use more if needed)
2 tbsp unsalted butter
1 medium yellow onion, finely chopped
4 cloves garlic, minced
4 cups low sodium chicken broth
1 cup heavy cream
1/2 cup whole milk (or more to loosen sauce)
1 1/2 to 2 cups freshly grated Parmesan cheese
4 cups kale, stems removed and roughly chopped
Salt and freshly ground black pepper, to taste
1/4 tsp red pepper flakes (optional, for a little kick)
Juice of 1/2 lemon (optional, brightens the sauce)
2 tbsp chopped fresh parsley for garnish (optional)

Directions

Pat 1 lb chicken breasts dry, cut into 1 inch pieces, season with salt and pepper. Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium-high, sear chicken in batches until golden and just cooked through, about 4-5 minutes. Remove chicken to a plate and set aside.
Lower heat to medium, add 2 tbsp unsalted butter and the remaining 1 tbsp olive oil to the same pot. Add 1 medium finely chopped yellow onion and cook until soft and translucent, about 3-4 minutes. Add 4 cloves minced garlic and cook 30-45 seconds until fragrant, don’t let it burn.
Add 1 lb rigatoni to the pot in an even layer. Pour in 4 cups low sodium chicken broth, 1 cup heavy cream and 1/2 cup whole milk. Stir gently to combine and scrape up any browned bits from the bottom.
Season with a little extra salt, lots of black pepper, and 1/4 tsp red pepper flakes if using. Bring to a low boil, then reduce to a simmer. Cover partially and simmer, stirring every 3-4 minutes so the rigatoni cooks evenly and nothing sticks, until pasta is al dente, usually 10-14 minutes depending on brand.
About 3 minutes before the pasta is done, stir the cooked chicken back into the pot and add 4 cups chopped kale (stems removed). Push the kale into the sauce so it wilts evenly. If sauce gets too thick, add a splash more milk.
Remove the pot from the heat when the pasta is tender but still with a little bite. Gradually stir in 1 1/2 to 2 cups freshly grated Parmesan cheese a handful at a time so it melts smoothly and you avoid a grainy sauce. Taste before adding more salt since the cheese and broth are salty.
If you want it silkier, stir in a little extra butter or a splash more milk. Squeeze the juice of 1/2 lemon over the pasta to brighten the flavors, and adjust black pepper and red pepper flakes to taste.
Let the pasta sit off heat for 2 minutes to thicken. Sprinkle with 2 tbsp chopped fresh parsley before serving and offer extra grated Parmesan at the table.
Tips: always use freshly grated Parm for a creamy finish, don’t over-salt early, and stir often while simmering so the rigatoni cooks evenly and the sauce doesn’t stick. If sauce separates, add a splash of milk and whisk gently off heat to bring it back together.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.