If you love a bowl of creamy pasta with minimal washing up, this one‑pot rigatoni Alfredo with chicken and cavolo nero (kale) is the answer. Tender chicken and sturdy greens simmer with rigatoni in a garlicky Parmesan sauce that clings to every ridge. Scroll down for the recipe video and step‑by‑step tips.
“So tasty, easy, and adaptable (I used spinach instead of kale and added sun‑dried tomatoes and red pepper flakes). Love that it’s one‑pot — fewer dishes! My boyfriend usually isn’t into creamy pastas but he went back for seconds. Definitely saving this one!”
– Laura S
Nicky’s Notes
This is my weekday sanity saver, refined to ensure a silky sauce, tender chicken and perfectly al dente pasta every time. I use a large, deep sauté pan so the rigatoni cooks evenly. The timings below are the ones that consistently worked best in my kitchen.
Why this dish works so well:
- One‑pan starch magic: cooking the pasta in milk and stock releases starch that naturally thickens the Alfredo—no flour needed.
- Proper flavour layering: browning the chicken first, then softening onion and garlic in the fond builds depth without extra steps.
- Cavolo nero adds texture: these sturdy greens keep a pleasant bite and balance the creaminess.
- Reliable weeknight timing: it’s on the table in about 30 minutes, from start to finish.
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for Rigatoni Alfredo
- Abbreviated Recipe
- What Is Alfredo? (And How This Version Differs)
- Recipe Tips
- 🍽️ What to serve it with
- 📺 Watch how to make it
- One Pot Rigatoni Alfredo with Chicken Recipe
- 🍲 More one pot pasta recipes
📋 Ingredients for Rigatoni Alfredo
Full recipe with exact quantities is provided in the recipe card below.
Note on the kale
I use cavolo nero because it keeps its texture in creamy, one‑pot sauces. It’s milder and less bitter than curly kale, so you get savoury ribbons that complement rather than overpower the Alfredo.
Ingredient swaps and substitutions
- Chicken: use skinless, boneless thighs or leftover roast chicken (stir through at the end to heat).
- Pasta: penne, ziti or fusilli work well—adjust simmer time to reach al dente.
- Greens: curly kale or spinach (spinach wilts very quickly). Peas or tenderstem broccoli are also nice additions.
- Cheese: Pecorino Romano adds a sharper saltiness; you can use half‑and‑half instead of full cream for a lighter finish.
Abbreviated recipe
Brown seasoned chicken in a large deep frying pan, then remove and keep warm. Sauté onion and garlic in the pan, add rigatoni with stock and milk, cover and simmer until the pasta is just al dente. Stir through cream and Parmesan to finish the sauce, then fold in the kale and cooked chicken and heat until the greens have wilted. Serve immediately.
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What is Alfredo? (And how this version differs)
The original Alfredo, created in Rome in the early 20th century, was simply fettuccine with butter and Parmesan. There was no garlic or cream. Over time, the Italian‑American version embraced cream and richer flavours. This one‑pot rigatoni Alfredo leans into that creamy, garlicky tradition while prioritising weeknight practicality: quick, comforting and satisfying.
Recipe Tips
- If the sauce looks like it’s about to split, remove the lid and stir — gentle heat and stirring usually bring it back together. Add the cream and Parmesan at the end and heat briefly to finish the sauce.
Expect glossy, ridged rigatoni coated in a rich Parmesan sauce, juicy bites of chicken and savoury ribbons of cavolo nero. It’s creamy, comforting and easy to love.
🍽️ What to serve it with
This one‑pot chicken Alfredo is a satisfying main. I like to serve it with extra grated Parmesan and garlic bread for mopping up the sauce. Other options:
- A crisp green salad to add freshness and crunch.
- Steamed or roasted seasonal vegetables for extra colour.
- Simple garlic bread or crusty bread for scooping the sauce.
📺 Watch how to make it
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One Pot Rigatoni Alfredo with Chicken Recipe
Ingredients
- 2 tbsp oil (neutral oil such as avocado)
- 3 chicken breasts, chopped into bite‑size chunks (roughly 550g / 1.1 lb)
- ¼ tsp each salt and pepper
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 250 g (7 oz) dried rigatoni
- 160 ml (2/3 cup) chicken stock
- 480 ml (2 cups) whole milk
- 120 ml (1/2 cup) double (heavy) cream
- 70 g (2.5 oz) cavolo nero, roughly chopped
- 75 g (3/4 cup) Parmesan, grated
To serve:
- Pinch black pepper
- 2 tbsp chopped parsley
- 2 tbsp extra Parmesan, grated
Instructions
- Heat the oil in a large frying pan over medium heat. Add the chicken with salt and pepper and cook for 5–6 minutes, turning regularly, until browned and just cooked through. Remove with a slotted spoon and keep warm.
- Add the diced onion to the pan and fry gently for a couple of minutes until translucent. Add the garlic and cook for 30 seconds.
- Add the pasta, stock and milk. Bring to a simmer, stir, then cover and reduce the heat. Cook gently for 10–12 minutes, until the pasta is just al dente.
- Remove the lid, stir in the cream and Parmesan, then add the kale and chicken. Cover and cook for 2–3 minutes more, until the kale has wilted and the chicken is heated through.
- Serve sprinkled with extra Parmesan, a pinch of black pepper and chopped parsley.
Video
Notes
How do I stop the sauce from splitting?
Cook over gentle heat and add the cream and Parmesan at the end, heating briefly. If the sauce looks like it’s separating, uncover and stir — it usually comes back together.
Can you make it ahead?
It’s best served immediately for the creamiest texture. If you need to reheat leftovers, add a splash of cream and extra Parmesan while gently reheating in a covered pan or microwave, stirring occasionally.
Can you freeze it?
I don’t recommend freezing creamy one‑pot pasta — the sauce can split and the pasta may become mushy. If you do freeze, thaw and reheat gently with extra cream and Parmesan.
Nutritional information is per serving and approximate.
Nutrition
| Carbohydrates: 53 g
| Protein: 46 g
| Fat: 31 g
Nutrition information is automatically calculated and should be used as an approximation.
This one‑pot rigatoni Alfredo recipe was first posted in Sept 2017 and updated with new photos and improvements in Oct 2025.
🍲 More one pot pasta recipes
If you enjoy one‑pot meals, try these next:
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One‑pan Chorizo Spaghetti
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30 Minute One Pot Chicken Pasta
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One‑Pan Spaghetti and Meatballs
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One Pot Chorizo Rigatoni
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Cajun Chicken Pasta One Pot
Pasta
One Pot Creamy Bolognese
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