Creamy Parmesan Chicken Rigatoni
A comforting pasta dish with creamy Parmesan sauce, tender chicken, and perfectly cooked rigatoni. Perfect for cozy nights or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces
- 12 oz rigatoni pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (optional)
- Red pepper flakes (optional)
- Frozen peas (optional)
- Mushrooms, sautéed (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz of rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced chicken breasts, season with salt and pepper, and cook for 6-8 minutes until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and chicken broth, stirring to combine.
- Gradually stir in freshly grated Parmesan cheese until melted and smooth. If the sauce seems too thick, add reserved pasta water to thin it out.
- Return the cooked chicken to the skillet, then add the drained rigatoni. Toss everything together until the pasta is coated in the creamy sauce.
- Sprinkle with chopped parsley and red pepper flakes (optional). Serve immediately and enjoy!
Notes
[‘Don’t overcook the rigatoni; cook it just until al dente.’, ‘Use freshly grated Parmesan for a smoother sauce.’, ‘Taste and adjust seasoning as you cook.’, ‘Add reserved pasta water to control sauce thickness.’, ‘Prepare ingredients beforehand for smoother cooking.’]
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: Creamy Parmesan Chicken Rigatoni, pasta recipe, chicken pasta, easy dinner, weeknight meal, comfort food