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If you love creamy pasta dishes but want a high protein, plant-based version, this creamy vegan chicken rigatoni recipe is for you! Made with plant-based “chicken”, a rich tomato cream sauce, and perfectly al dente rigatoni, this dish is just as comforting as the classic version- without the meat or dairy. Plus, it’s easy to make, comes together in about 30 minutes, and has 36 grams of plant-based protein per serving.

What vegan protein to use for the vegan “chicken”

One of my favorite protein sources for this dish is the Say Grace Nuggets. I love this vegan protein option because it’s made with just one ingredient: soy protein, and has incredible macros. It digests really well and is super versatile to cook with. These nuggets turn out perfectly crispy in this recipe, which tastes amazing with this rigatoni with vegan tomato cream sauce. Whether you’re looking to boost your protein intake or just want a high-quality plant-based alternative, Say Grace is a must-try! Use discount code MYPLANTBASEDFRIEND for 10% off your Say Grace orders.

Why you’ll love this creamy vegan chicken rigatoni recipe

High in plant-based protein (thanks to the vegan chick’n)
Creamy and comforting sauce- just like your favorite traditional recipe, but dairy-free
Easy and quick to make, ready in about 30 minutes
Perfect for meal prep, this dish reheats beautifully
The macros per serving, using the ingredients shown, are:
- 36 grams protein
- 78 grams carbs
- 20 grams fat

Ingredients:

Rigatoni pasta: Any pasta works, but rigatoni holds the sauce well! I used a regular pasta, but if you want to up the protein content even more, you can use a high protein rigatoni.
Plant-based chicken: Use your favorite vegan chick’n brand (I recommend the Say Grace nuggets).
Better than Bouillon: perfect for marinating and adding flavor to your vegan chicken nuggets. I recommend the No Chicken Base or the Vegetable Base.
Breadcrumbs, corn starch, Italian herbs, nutritional yeast, salt: For the perfect crispy and flavorful breading to coat the chick’n.
Garlic, shallot, olive oil: For amazing flavor.
Cherry tomatoes, tomato paste, marinara sauce + soy milk: Makes the perfect creamy and rich tomato sauce.
Nutritional yeast, vegan parmesan, fresh basil: Adds richness and elevates the flavor.

How to make this vegan chicken rigatoni recipe

Cook and bread your vegan chicken nuggets.
Cook your rigatoni until al dente, then drain.
Sauté the aromatics- add chopped garlic and shallot to olive oil in a pan on low heat.
Make the creamy sauce- combine cherry tomatoes, tomato paste, marinara sauce, nutritional yeast, vegan parmesan, seasonings, and soy milk.
Combine & serve- divide your saucy rigatoni into two plates, top with the vegan chicken, more vegan parmesan, and fresh chiffonade basil. Enjoy!

Craving more delicious savory vegan recipes? You might enjoy my taco meat made with walnuts, or my crispy buffalo cauliflower wings.

Vegan Chicken Rigatoni

This creamy vegan chicken rigatoni is the perfect comfort food made healthy! Made with plant-based chicken and a rich tomato cream sauce, it's easy to make and absolutely delicious.

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Prep Time 10

Cook Time 20

Course Main Course

Servings 2

Ingredients

Vegan Chicken

2 oz. Say Grace nuggets code MYPLANTBASEDFRIEND for 10% off.
1 Tbsp Better than Bouillon

Vegan Chicken Breading (dry mix)

1/2 cup panko breadcrumbs
1 Tbsp nutritional yeast
1 tsp Italian herbs
1/2 tsp salt

Vegan Chicken Breading (wet mix)

1/4 cup soy milk
1 Tbsp corn starch

Creamy Rigatoni

2 servings rigatoni or your favorite pasta
1 Tbsp olive oil
1 shallot finely chopped
2 cloves garlic finely chopped
1 cup cherry tomatoes
1 Tbsp tomato paste
1/2 cup marinara sauce
1 Tbsp nutritional yeast
1/4 cup vegan parmesan I used Follow Your Heart
2 tsp crushed red pepper flakes
black pepper and italian herbs to taste
1 cup soy milk

Toppings

1/4 cup vegan parmesan
1/4 cup basil chiffonade

Instructions

Make Vegan Chicken

Add 1 Tbsp Better than Bouillon to a medium-size pot of water and boil.
Add 2 servings (2 oz. dry) of Say Grace Nuggets to pot and cook for 10 minutes.
Strain cooked nuggets, run under cold water, and squeeze out as much liquid as possible. In a small bowl, mix panko breadcrumbs, nutritional yeast, italian herbs, and salt to create dry breading mixture. In another small bowl, mix soy milk and corn starch. Dip nuggets into wet mixture, then dip in dry mixture until coated well, and add to airfryer. Air fry coated nuggets at 375 for 10-12 minutes.

Cook Pasta

Boil a pot of water, and add in 2 servings of rigatoni. Cook for 13 minutes until al dente.

Make Creamy Tomato Sauce

Add 1 Tbsp olive oil to a pan on low heat. Add in finely chopped garlic and shallot, and cook until slightly browned. Then, add cherry tomatoes and cover with lid until the tomatoes are cooked down. Use a spoon to crush tomatoes as needed.
Remove lid and add tomato paste, marinara sauce, nutritional yeast, vegan parmesan, crushed red pepper flakes, black pepper, and Italian herbs. Mix together until the vegan cheese is melted.
Add soy milk and mix until well combined.

Plating

Add your cooked rigatoni to the pan, and mix together until the pasta is well coated in sauce.
Divide pasta and sauce into two bowls or plates. Top with your vegan chicken, more vegan parmesan, and chiffonade basil. Enjoy!

Keyword dinner, vegan

Don’t forget to save 10% on all of your Say Grace plant protein orders with discount code: MYPLANTBASEDFRIEND.

For more easy, high protein vegan recipes, follow me on Instagram @myplantbasedfriend.