Creamy Salmon Pasta with Rigatoni – A Rich and Satisfying Weeknight Favorite

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There’s nothing quite like a cozy, creamy bowl of pasta after a long day—and this Creamy Salmon Pasta with Rigatoni hits every note. With perfectly cooked rigatoni, flaked seared salmon, and a luxurious garlic cream sauce enriched with sun-dried tomatoes and Parmesan, this dish is a true showstopper. Whether you’re cooking for family, friends, or just indulging in a solo comfort meal, this recipe is sure to become a staple in your dinner rotation.

Why You’ll Love This Creamy Salmon Pasta

This recipe is perfect for anyone who loves bold, savory flavors with minimal effort. It feels elevated enough for date night but comes together quickly enough for a weeknight meal. The richness of the cream sauce balances beautifully with the lightness of the flaked salmon, and the sun-dried tomatoes offer a tangy, umami-packed punch. Best of all, the ingredients are straightforward, and you probably already have most of them in your pantry or fridge.

Who Is This Recipe For?

  • Busy professionals looking for an impressive yet simple dinner.
  • Seafood lovers wanting to enjoy salmon in a unique way.
  • Families craving something hearty and wholesome.
  • Entertainers in need of a reliable crowd-pleasing dish.

If you love dishes like creamy Alfredo, sun-dried tomato pastas, or salmon fillets with a twist—this one’s for you.

Ingredients Breakdown

Here’s everything you’ll need for this unforgettable salmon pasta:

For the Pasta:

  • 12 oz rigatoni pasta (or any sturdy pasta of your choice)
  • Salt (for pasta water)

For the Salmon:

  • 2 salmon fillets
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp garlic powder

For the Creamy Sauce:

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • Salt and pepper, to taste
  • 1 tbsp fresh parsley, chopped (for garnish)

Kitchen Equipment Needed

To whip up this creamy salmon rigatoni, here’s what you’ll need:

  • Large pot for boiling pasta
  • Colander
  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Sharp knife and cutting board
  • Tongs or fish spatula
  • Measuring cups and spoons
  • Grater (for fresh Parmesan, if using)

Step-by-Step Instructions

1. Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add your rigatoni and cook until al dente, according to the package instructions. Drain and reserve a bit of the pasta water in case your sauce needs loosening later.

Pro Tip: Add a splash of olive oil to the pasta water to help prevent sticking.

2. Prepare the Salmon

While the pasta is cooking, season your salmon fillets with salt, pepper, and garlic powder.

Heat olive oil in a skillet over medium-high heat and sear the salmon for about 4-5 minutes per side until golden brown and cooked through. Once cooled slightly, flake the salmon into large chunks.

Shortcut: Use pre-cooked or canned salmon in a pinch—just drain and flake!

3. Make the Creamy Sauce

In the same skillet, reduce the heat to medium and melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.

Stir in the heavy cream and broth. Let the mixture simmer for 3-4 minutes until it thickens slightly. Add in Parmesan cheese, chopped sun-dried tomatoes, and salt and pepper to taste.

Let the sauce simmer for another 2-3 minutes until silky smooth.

Tip: If your sauce gets too thick, add a splash of reserved pasta water or more broth to reach your desired consistency.

4. Combine Pasta and Sauce

Add the cooked rigatoni to the skillet and toss well, ensuring every piece is coated with the creamy goodness. Fold in the flaked salmon gently so it doesn’t break apart too much.

5. Garnish and Serve

Sprinkle with chopped parsley and a generous pinch of Parmesan for the finishing touch. Serve warm with crusty bread and a simple salad—or just a fork and an empty plate.

Recipe Variations and Swaps

Want to personalize your creamy salmon pasta? Here are some ideas:

  • Swap proteins: Substitute salmon with shrimp, grilled chicken, or even crispy tofu for a vegetarian option.
  • Go gluten-free: Use your favorite gluten-free pasta.
  • Add veggies: Toss in spinach, asparagus, or peas to up the nutrition factor.
  • Make it spicy: Add red pepper flakes or a touch of cayenne to the sauce.

How to Store and Reheat

Leftovers:

Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheating:

Reheat gently on the stovetop over medium-low heat with a splash of broth or cream to restore the sauce’s creamy texture. You can also microwave it in short bursts, stirring in between.

Avoid boiling the sauce when reheating to prevent separation.

Perfect Pairings

To elevate your meal even further, consider these food and drink pairings:

  • Wine: A crisp white wine like Sauvignon Blanc or a buttery Chardonnay complements the richness of the sauce and the salmon.
  • Salad: A lemony arugula salad or Caesar salad adds freshness and contrast.
  • Bread: Serve with garlic bread or a rustic baguette to soak up every bit of sauce.
  • Dessert: Follow up with a light lemon sorbet or panna cotta for the perfect finish.

Frequently Asked Questions (FAQ)

Can I use canned salmon instead of fresh fillets?

Yes! Canned salmon is a great time-saving alternative. Just drain and flake before adding it to the sauce.

What’s the best pasta for this recipe?

Rigatoni is ideal because it holds the sauce well, but penne, fusilli, or even fettuccine are great alternatives.

Can I make this dish ahead of time?

You can prep the components in advance—like cooking the salmon and making the sauce—but for best texture, combine everything just before serving.

Can I make this dairy-free?

Yes! Use plant-based butter and cream alternatives (like coconut cream or oat-based cream), and swap Parmesan for nutritional yeast or vegan cheese.

Final Thoughts and Call to Action

This Creamy Salmon Pasta with Rigatoni is a true celebration of flavor and texture—creamy, savory, and irresistibly satisfying. Whether it’s a quiet weeknight or a special gathering, this dish brings comfort and elegance to the table with very little fuss.

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