Garlic Parmesan Chicken Rigatoni—creamy, cheesy, and loaded with rich flavor for a comforting, easy-to-make weeknight pasta dinner favorite!
Ingredients You’ll Need
Every component in this Garlic Parmesan Chicken Rigatoni recipe shines—and together, they create magic. The ingredients are straightforward, yet each one adds an essential layer of flavor, texture, or color for a dish that’s as beautiful as it is delicious.
- Boneless chicken breasts: Bite-sized pieces cook quickly and soak up all the savory flavors of the sauce.
- Butter: Adds a rich base for sautéing and brings creaminess to the sauce.
- Garlic cloves: Freshly minced garlic infuses the entire dish with aromatic warmth—don’t skimp!
- Chicken broth: Provides savory depth, ensuring the sauce is flavorful but not too heavy.
- Heavy cream: Gives the sauce its luscious, velvety finish and irresistible richness.
- Parmesan cheese: Freshly grated is best, melting right in for nutty, salty tang.
- Rigatoni pasta: Perfectly ribbed to grab onto that creamy garlic-Parmesan sauce.
- Italian seasoning: A simple blend that brings herbaceous notes and ties the flavors together.
- Salt: Enhances every ingredient and balances the sauce.
- Black pepper: Adds a subtle kick and rounds out the flavor profile.
- Fresh parsley: Just a sprinkle for a bright, vibrant final touch.
How to Make Garlic Parmesan Chicken Rigatoni
Step 1: Cook the Rigatoni
Start by boiling your rigatoni noodles in generously salted water, just until al dente—check the package instructions for timing. It’s key to drain and set the pasta aside just before it gets too soft, so it holds its shape in the sauce. Don’t forget to reserve a cup of pasta water if you love creamier, silkier sauce!
Step 2: Sear the Chicken
In a large skillet or sauté pan, melt 2 tablespoons of butter over medium-high heat. While the pan heats up, toss your chicken pieces with Italian seasoning, salt, and pepper. Add the chicken to the sizzling butter and cook until golden and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate and set aside—you’ll want every lovely browned bit left in the pan.
Step 3: Sauté the Garlic
Turn the heat to medium and add the remaining tablespoon of butter to the pan. Toss in your freshly minced garlic and cook for just a minute, stirring constantly until the garlic becomes fragrant. This quick step deeply seasons your sauce—just be careful not to let the garlic brown.
Step 4: Make the Sauce
Pour in the chicken broth and let it simmer for 3 to 4 minutes, scraping up those delicious browned bits from the pan’s bottom. Next, stir in the heavy cream and freshly grated Parmesan, whisking until the cheese melts and the sauce turns glossy. Let everything simmer gently for another 2 to 3 minutes so the flavors meld and the sauce thickens to the perfect consistency.
Step 5: Bring It All Together
Return the cooked chicken (and any juices that have collected) to the pan along with your drained rigatoni. Toss everything together gently, making sure every piece of pasta is generously coated in that luscious garlic Parmesan sauce. If the mixture is a bit thick, splash in a spoonful or two of reserved pasta water to reach your desired creaminess.
Step 6: Finish and Serve
Turn off the heat and shower your Garlic Parmesan Chicken Rigatoni with a flourish of fresh parsley. Serve it piping hot and enjoy those wafts of cheesy, garlicky goodness as you dig in.
How to Serve Garlic Parmesan Chicken Rigatoni
Garnishes
A sprinkle of extra freshly grated Parmesan and a handful of finely chopped fresh parsley will brighten the plate and add a burst of color. For even more flavor, a light dusting of cracked black pepper never goes amiss!
Side Dishes
Garlic Parmesan Chicken Rigatoni is hearty enough to stand alone but absolutely shines alongside a crisp Caesar salad, buttery garlic bread, or simple roasted veggies like asparagus or broccoli. These sides help balance out the richness of the pasta and round out the meal.
Creative Ways to Present
Serve Garlic Parmesan Chicken Rigatoni family-style in a big, rustic bowl for a truly welcoming vibe. For a dinner party twist, spoon it into individual pasta bowls and top each with a generous cheese curl and a sprig of parsley. If you’re feeling extra fancy, nestle the pasta inside Parmesan “bowls” for an edible, cheesy surprise!
Make Ahead and Storage
Storing Leftovers
Allow any leftover Garlic Parmesan Chicken Rigatoni to cool, then transfer to airtight containers and refrigerate for up to 3 days. The sauce may thicken as it sits, but a quick splash of broth or cream will revive it perfectly during reheating.
Freezing
You can absolutely freeze portions of Garlic Parmesan Chicken Rigatoni! Place cooled pasta in freezer-safe containers or bags, removing as much air as possible. For best taste and texture, thaw and enjoy within 2 months.
Reheating
Gently reheat chilled or thawed leftovers on the stovetop over low heat, stirring in a bit of milk, cream, or broth to help the sauce regain its silky texture. Microwave reheating works in a pinch, but give it a stir halfway through to make sure it heats evenly.
FAQs
Can I use a different pasta shape?
Absolutely! While rigatoni is classic for soaking up sauce, penne or fusilli work beautifully—just aim for a sturdy, ridged pasta that holds plenty of creamy goodness.
Is it okay to substitute half-and-half for the heavy cream?
Yes! Half-and-half gives a lighter but still creamy sauce. Just know that the end result may not be quite as decadent as with full cream, but it’ll still taste fantastic.
Can I add vegetables to this dish?
Definitely! Toss in baby spinach, peas, sautéed mushrooms, or even chopped sun-dried tomatoes near the end of cooking for added color and nutrition. Just be careful not to overcrowd the pan.
What’s the secret to extra flavorful chicken?
Season generously before cooking and let the chicken get a nice golden sear—it locks in juices and builds big flavor. A quick marinade in lemon juice and olive oil doesn’t hurt either if you have a few extra minutes.
How do I keep the sauce from getting lumpy?
Whisk the Parmesan in gradually over gentle heat, and don’t let the sauce boil after the cheese is added. This helps it melt smoothly and prevents any graininess.
Final Thoughts
If you’re craving comfort with a side of serious flavor, you just have to try Garlic Parmesan Chicken Rigatoni. It’s easy, satisfying, and sure to become a favorite in your kitchen—so grab your skillet and treat yourself and your loved ones to this irresistible pasta masterpiece tonight!
More Recipes You’ll Love
If you’re craving more ways to enjoy the irresistible combo of garlic, cheese, and comfort food, don’t miss our other popular creations. Dive into the ultra-satisfying Creamy Parmesan Garlic Beef Bowtie Pasta for another rich and hearty weeknight dinner option, or try the perfectly portioned Garlic Parmesan Chicken Meatloaves for a protein-packed twist on a classic. Pair your meal with warm, crispy Garlic Parmesan Sheet Pan Breadsticks, or lighten things up with the savory Cheesy Garlic Parmesan Spinach Spaghetti Squash. And for a crispy, cheesy snack or side, the Air Fryer Cheesy Garlic Tortilla Bread is always a crowd-pleaser. These delicious dishes not only complement your rigatoni masterpiece but also keep the garlic-parmesan goodness going strong.
Print
Garlic Parmesan Chicken Rigatoni Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
Garlic Parmesan Chicken Rigatoni is a creamy, comforting pasta dish featuring tender chicken breast, aromatic garlic, and rich Parmesan cheese, all tossed with al dente rigatoni. This weeknight favorite comes together in under 40 minutes, making it the perfect satisfying meal for busy evenings or casual entertaining.
Ingredients
Pasta
- 12 ounces rigatoni pasta
Chicken
- 1 pound boneless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 3 tablespoons butter (divided)
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
To Finish
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Rigatoni: Boil the rigatoni in a large pot of salted water according to the package directions until al dente. Drain the pasta and set aside.
- Cook the Chicken: In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Season the chicken pieces with Italian seasoning, salt, and black pepper. Add the chicken to the skillet and cook, stirring occasionally, until the pieces are golden on the outside and cooked through, about 6–8 minutes. Transfer the cooked chicken to a plate and set aside.
- Sauté the Garlic: Reduce the heat to medium, add the remaining 1 tablespoon of butter to the skillet, and stir in the minced garlic. Cook for about 1 minute, just until fragrant—be careful not to let the garlic burn.
- Make the Sauce: Pour the chicken broth into the skillet, scraping up any browned bits on the bottom. Let it simmer for 3–4 minutes to reduce slightly. Stir in the heavy cream and freshly grated Parmesan cheese. Cook, stirring, until the sauce is smooth and thickened, about 2–3 minutes.
- Combine and Toss: Return the cooked chicken to the pan, then add the drained rigatoni. Toss everything together until the pasta and chicken are evenly coated in the creamy sauce.
- Garnish and Serve: Remove from heat. Sprinkle with fresh chopped parsley and serve the pasta hot.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- You can substitute penne or ziti if rigatoni is unavailable.
- Add a pinch of crushed red pepper flakes for a bit of heat.
- Leftovers reheat well with a splash of cream or milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-American