Creamy Chicken Rigatoni With Asparagus

I originally wanted rigatoni with Alfredo sauce but realized at the last minute that I didn’t have any heavy cream so I decided to just make my own creamy white sauce with regular milk and sour cream. In all fairness, it turned out really well. I added asparagus for some green with one of my favorite pasta shapes, rigatoni.


Recipe: Creamy Chicken Rigatoni With Asparagus


  • half a box of rigatoni pasta, cooked al dente
  • 2 boneless chicken breast, sliced
  • 1 sm onion, chopped
  • sprinkle of garlic powder
  • sprinkle of Italian seasoning
  • sprinkle of salt and black pepper
  • 1 cup of milk
  • 2 tbsp of sour cream
  • 1/2 cup of grated Parmesan cheese
  • 1/4 cup of pasta water (save some before draining off the water from rigatoni)
  • 6-8 stalks of asparagus, chopped
  • a little bit of oil for sauteing


  1. Boil the rigatoni shells according to the box.
  2. In a pan, heat up oil saute onion. Stir in chicken cook then the asparagus. Season with Italian seasoning, salt, and pepper.
  3. Transfer the chicken mixture into a platter. Set aside. Use the same pan for the sauce. Add milk, sour cream, pasta water, Parmesan cheese, and seasonings. Whisk everything together in medium heat until the sauce is thickened and bubbly.
  4. Drain the water off of the pasta, place it back into the pot then pour over the creamy sauce and the chicken & asparagus mix. Stir everything gently.

Sprinkle Parmesan cheese on top.

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