Garlic Parmesan Chicken Rigatoni Recipe
Quick and easy Garlic Parmesan Chicken Rigatoni, a creamy and flavorful Italian-American dish perfect for a weeknight dinner. Tender chicken breast pieces are cooked in a rich garlic and Parmesan cream sauce and tossed with al dente rigatoni pasta, delivering a hearty main course ready in under 40 minutes.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 Minutes
- Yield: 4 Servings
- Category: Hearty Main Dishes
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Main Ingredients
- 680g boneless, skinless chicken breast, cut into bite-sized pieces
- 45g unsalted butter, divided
- 4 cloves garlic, minced
- 355ml low-sodium chicken broth
- 240ml heavy cream
- 100g freshly grated Parmigiano Reggiano cheese
- 450g rigatoni pasta
- 2 teaspoons Italian seasoning blend
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 60ml fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Drain thoroughly and set aside.
- Cook Chicken: Melt 30g of butter in a large skillet over medium heat. Season chicken pieces with Italian seasoning, sea salt, and freshly ground black pepper. Add chicken to skillet and cook undisturbed for 6-8 minutes until golden brown and cooked through.
- Sauté Garlic: Add remaining 15g of butter and minced garlic to the skillet with the chicken. Sauté for about 1 minute until fragrant but not browned.
- Deglaze and Simmer: Pour in the low-sodium chicken broth, scraping the bottom of the skillet to deglaze and release any browned bits. Bring to a gentle simmer and reduce for 3-4 minutes to concentrate flavor.
- Add Cream and Cheese: Stir in heavy cream and freshly grated Parmigiano Reggiano cheese. Reduce heat to low and stir continuously for 2-3 minutes until cheese is fully melted and sauce is smooth and creamy.
- Combine Chicken and Pasta: Return the browned chicken to the skillet, add the cooked rigatoni pasta, and toss thoroughly to coat all components evenly with the rich garlic Parmesan sauce.
- Garnish and Serve: Sprinkle generously with chopped fresh parsley. Serve immediately to enjoy the best flavor and texture.
Notes
- For a different protein option, consider sautéed mushrooms or shrimp instead of chicken.
- Penne or ziti pasta can be used interchangeably with rigatoni based on preference.
- To reduce richness, half-and-half can replace heavy cream, but expect a thinner sauce and different depth of flavor.
- Use freshly grated Parmigiano Reggiano for best flavor and smooth sauce; pre-shredded cheese may not melt as well.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of cream or broth to rehydrate the sauce if needed.
