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
Scale
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
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 715
- Sugar: 3g
- Sodium: 835mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 160mg