Rigatoni with Italian Chicken

Rigatoni with Italian Chicken

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"This is a very easy chicken and pasta dish that will have your family raving."
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45 m servings 597 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1361 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
  2. Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
  3. Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


  1. 43 Ratings

Most helpful positive review

Fabulous, but I did make it a little differently. I marinated the diced chicken pieces in light Italian dressing for the day and cooked them in a little olive oil instead of butter. The main c...

Most helpful critical review

i found this recipe really bland. that could be because the tomatoes i got were not italian herbed they were just plain. the chicken pieces are awesome, the italian dressing marinade really ma...

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Fabulous, but I did make it a little differently. I marinated the diced chicken pieces in light Italian dressing for the day and cooked them in a little olive oil instead of butter. The main c...

Totally loved this one. My daughter took it to school and they thought that it came from a restaurant - it was so tasty. I use a little less butter and only enough salad dressing to coat the b...

Very easy and delicious. I added fresh spinach to the boiling water for the last minute the pasta was cooking. I will make this again.

This was very good and very quick. I did make one slight change: I cut up the chicken before I marinated it in the dressing. This allowed more chicken to be in contact with the marinade for more...

We loved it! I ended up not completely draining the chicken. I also added a jar of mushrooms and the diced tomatoes to the chicken. After I drained the noodles, I tossed about a tblsp of fresh i...

Don't know why I never thought of marinating the chicken in Italian dressing before! The tomatoes made a good sauce once I let them cook for a bit. I threw in some green beans as well. It was...

I made this recipe on a whim, but had to change it because I was not about to go out to the store. I had some frozen Foster Farms chicken thighs from Costco, not breasts. Had some canned diced t...

Came out very tasty. I substituted Red Hot for the red pepper flakes. The sauce didn't come out thick enough - I recommend using 1 14 oz of the diced tomatoes and 1 14 oz of tomato sauce and hea...

Not bad, but I'm not sure how I feel about the (cold) diced tomatoes. I may try cooking the tomatoes next time. Otherwise, a good, uncomplicated recipe.

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