Description
This Cheesy Rigatoni with Garlic Parmesan Chicken is a comforting and delicious pasta dish that combines tender, seasoned chicken thighs or breasts with a creamy garlic Parmesan sauce. The rigatoni pasta is cooked al dente and tossed in a rich sauce made with heavy cream, butter, garlic, and grated Parmesan cheese, then topped with juicy slices of golden-brown chicken and fresh parsley for a perfect family meal ready in just 35 minutes.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Chicken
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1.5 cups grated Parmesan cheese (divided)
Sauce
- 1 cup heavy cream
- 4 cloves garlic, minced
- 3 tablespoons butter (divided)
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Drain and set aside.
- Season Chicken: Season chicken evenly with salt, black pepper, Italian seasoning, and a light dusting of Parmesan cheese.
- Sear Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken for about 6-7 minutes per side until golden brown and cooked through. Remove from skillet and let rest.
- Sauté Garlic: Reduce the heat to medium. Add the remaining 2 tablespoons of butter and minced garlic to the skillet. Sauté until fragrant, about 1 minute.
- Make Sauce: Pour in the heavy cream and simmer gently for 2-3 minutes. Stir in the remaining Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Toss Pasta in Sauce: Add the drained rigatoni into the skillet and toss well to coat all the pasta evenly with the creamy garlic Parmesan sauce.
- Serve Chicken and Pasta: Slice the rested chicken and arrange it over the pasta, or mix the slices into the pasta as preferred.
- Garnish: Sprinkle chopped fresh parsley on top and serve immediately with extra Parmesan cheese on the side for added flavor.
Notes
- Use chicken thighs for juicier meat, but chicken breasts work well too.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Freshly grated Parmesan cheese gives the best flavor and melts more smoothly in the sauce.
- Don’t overcook the pasta; al dente texture holds up better in the creamy sauce.
- Garnish with additional parsley for a fresh, vibrant touch and extra Parmesan for more cheesiness.
