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If you love a bowl of creamy pasta with barely any washing up, this one pot rigatoni Alfredo with chicken and kale is the ticket. Tender chicken, cavolo nero and rigatoni simmer together in a garlicky, creamy Parmesan sauce that clings to every ridge of the pasta. And don’t forget to scroll down for the video of the recipe.
“So tasty, easy, and adaptive (I used spinach instead of kale and added sun-dried tomatoes and red pepper flakes). Love that it’s one-pot too; it’s always nice when my dishwashing is at a minimum! My boyfriend usually isn’t a fan of creamy pastas, but he went for seconds on this one and kept telling me how good it was! Definitely saving this one and making it again!”
Nicky’s Notes
This is my weeknight sanity-saver, refined after multiple tests to guarantee a silky sauce, tender chicken and al dente pasta every time. I use a large, deep sauté pan so the pasta cooks evenly, and the timings below are the ones that repeatedly delivered consistent, reliable results in my kitchen.
What makes this pasta dish soo good:
- One-pan starch magic: cooking the pasta in milk/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 tasty fond, gives depth without extra steps.
- Cavolo nero = texture: sturdy greens add colour and bite so the dish doesn’t feel heavy.
- Family-proofed timing: it reliably hits the table in about 30 minutes, start to finish.
Table of Contents
📋 Ingredients for Rigatoni Alfredo
***Full recipe with detailed quantities in the recipe card below***
Note on the kale
I choose cavolo nero here because it keeps its texture in creamy, one-pot sauces. It’s milder/less bitter than curly kale, so you get lovely savoury ribbons that don’t drown the Alfredo.
Ingredient Swaps and Substitutions
- Chicken: swap for skinless boneless thighs or leftover roast chicken (stir through with the kale to warm).
- Pasta: penne, ziti or fusilli also work; adjust simmer time to al dente.
- Greens: curly kale or spinach (spinach wilts in seconds). Peas or tenderstem broccoli are lovely add-ins.
- Cheese: Pecorino Romano brings a saltier punch; use half-and-half with Parmesan.
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Brown the seasoned chicken in a large deep frying pan, then remove. Soften the onion and garlic in the tasty bits left behind, add the rigatoni with stock and milk. Place a lid on and let it gently simmer until the pasta is just al dente. Stir through cream and Parmesan for that silky Alfredo finish. Then fold in the kale and the cooked chicken and let it all heat through until the greens wilt. Then serve!
Pin this now to find it later
Pin ItWhat Is Alfredo? (And How This Version Differs)
Alfredo does trace back to Rome: in 1914, restaurateur Alfredo Di Lelio created fettuccine tossed simply with butter and Parmesan for his pregnant wife. No garlic, no cream—just silky pasta and cheese. Over time, the Italian-American version added cream and extras, and that’s the lane I’m in here.
My one-pot rigatoni Alfredo with chicken and cavolo nero leans into weeknight practicality—creamy, garlicky, hearty—while keeping the spirit of comfort at its core.
Recipe Tips
- If the alfredo sauce starts to look like it’s going to split during cooking then don’t worry, you can remove the lid, give it a stir and it should come back together.
Ridged rigatoni coated in a glossy, garlicky Parmesan sauce with juicy bites of chicken and savoury ribbons of cavolo nero. Creamy, comforting and properly satisfying dinner that everyone loves.
🍽️ What to serve it with
This one pot chicken alfredo is a meal in itself. I like to put in on the table with a sprinkle of extra Parmesan, some garlic bread and let everyone dig in. Here are some more serving ideas:
- Easy homemade garlic bread (buttery, crisp edges – perfect for swiping up sauce)
- A big bowl of Green Salad or Butter Lettuce Salad on the side for crunch and freshness.
- Browse more salad ideas in my Salads collection for seasonal sides that play nicely with creamy pasta.
📺 Watch how to make it
One Pot Rigatoni Alfredo with Chicken Recipe
Ingredients
- 2 tbsp oil (I use a neutral oil such as avocado oil)
- 3 chicken breasts chopped into bite-size chunks (roughly 550g/1.1lb)
- ¼ tsp each of salt and pepper
- 1 small onion peeled and finely diced
- 3 cloves garlic peeled and minced
- 250 g (7 oz) dried rigatoni pasta
- 160 ml (2/3 cup) homemade or good quality chicken stock
- 480 ml (2 cups) whole/full-fat milk
- 120 ml (1/2 cup) double (heavy) cream
- 70 g (2.5 oz) Cavolo Nero kale roughly chopped
- 75 g (3/4 cup) Parmesan grated
To Serve:
- pinch black pepper
- 2 tbsp chopped parsley
- 2 tbsp Parmesan grated
Instructions
- Heat the oil in a large frying pan (skillet) on a medium heat. Add the chicken, along with the salt and pepper. Cook for approx 5-6 minutes, turning regularly until browned and just cooked through.2 tbsp oil, 3 chicken breasts, 1/4 tsp each of salt and pepper
- Remove from the pan with a slotted spoon and place in a bowl. Cover with foil to keep warm.
- Add the chopped onions to the pan and fry gently for a couple of minutes until the onions start to go translucent.1 small onion
- Add in the garlic, stir and cook for 30 seconds.3 cloves garlic
- Then add in the pasta, stock and milk. Bring to a simmer, stir, then cover with a lid or foil. Turn down the heat and cook gently for 10-12 minutes until the pasta is just al dente.250 g (7 oz) dried rigatoni pasta, 160 ml (2/3 cup) homemade or good quality chicken stock, 480 ml (2 cups) whole/full-fat milk
- Remove the foil/lid and stir in the cream and Parmesan. Add the kale and chicken, cover again and cook for a further 2-3 minutes until the kale has wilted and the chicken has heated through.120 ml (1/2 cup) double (heavy) cream, 75 g (3/4 cup) Parmesan, 70 g (2.5 oz) Cavolo Nero kale
- Serve sprinkled with parmesan a pinch of black pepper and fresh parsley.pinch black pepper, 2 tbsp chopped parsley, 2 tbsp Parmesan
Video
Notes
How do I stop the sauce from splitting?
Gentle heat, and add cream and Parmesan for the last couple of minutes to gently heat through helps give you that delicious creamy glossy sauce. If it looks shaky, uncover and stir – it should come back together. If the sauce starts to look like it’s going to split during step 5 then don’t worry, you can remove the lid, give it a stir and it should come back together.Can you make it ahead?
I think this tastes best when made and served immediately. That’s when you’re going to get the creamiest sauce. Reheating pasta in a creamy sauce can sometimes cause any oils in the sauce to separate, leading to a slightly more oily, rather than creamy taste. However! you can liven it up again on reheating, by adding in an extra splash of cream and an extra sprinkling of parmesan. If you are looking to make ahead, or reheat leftovers, then make the dish, quickly cool, cover and refrigerate.Can you freeze it?
I don’t recommend freezing creamy one-pot pasta dishes as the sauce can split and the pasta tends to soften too much and go mushy. Reheat (with extra cream and parmesan) in a microwave for 3-4 minutes, or in a lidded saucepan, over a low heat, for about 6-7 minutes, until the chicken and pasta are piping hot throughout. You’ll need to stir a couple of times during reheating too. Nutritional Information is per serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This one pot rigatoni alfredo recipe was first posted in Sept 2017. Updated with new photos, recipe improvements and with additional information in Oct 2025.
🍲 More one pot pasta recipes
If you’re a fan of one-pot meals try these next:
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Love this as does my wife and daughter (who is fussy) made extra with added mushrooms which she loves. Took the remaining meal for her and her partner.
Keep the recipes coming. Already have your two books which I’ve made meals from.
Tried this changed from parmesan to pecorino really nice. The cream I used was extra thick double cream was used again added to the flavour. I reduced the chicken amount was absolutely great.
Enjoyed so much
We’re not Kale eaters. Can I substitute broccoli or spinach fo4 the kale? Thanks!
Hi Nicky,
Greetings from “Down Under”. This is a lovely dish, I couldn’t find any cavalo nero but I used ordinary kale & it was delicious.
When i was young my mum would make polenta & i literally loathed it, so I would have to make my own dinner as my mum wouldn’t cook a second meal just for me, I I would cook some pasta & add a little butter & a little parmesan cheese. We called this “pasta in bianco” (white pasta) i never imagined that it was an “alfredo” dish, but you learn something new everyday.
Thank you again for a great recipe
Kindest regards
Reet
So glad you liked it Reet.
Your pasta meal sounds lovely – sometimes simple is absolutely the best!!
Was fantastic. I added mushrooms and I think I added a little too much cream but very easy and I appreciated the minimal dishes!
In addition to the listed ingredients, I added cherry tomatoes, zucchini, chilli flakes and some butter — Because, well butter makes everything better! Very good though! 🙂
Delicious, thank you, I added a few herbs, everyone lived it so it’s a keeper!
Question rather than a comment: Can I double the quantities and get the same results?