If you’re craving a meal that’s creamy, comforting, and packed with flavor, this Chicken and Rigatoni in Parmesan Sauce Recipe is exactly what you need. Imagine tender bite-sized chicken pieces and perfectly cooked rigatoni pasta coated in a luscious Parmesan cream sauce that feels like a warm hug on a plate. It’s a fuss-free dish that brings restaurant-quality taste to your dinner table, ideal for weeknights or casual weekend feasts with loved ones.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to making this Chicken and Rigatoni in Parmesan Sauce Recipe shine. Each item plays a crucial role, from the tender chicken adding hearty protein, to the rigatoni providing that wonderful tubular texture that holds the creamy sauce so well. Fresh garlic and Italian seasoning infuse vibrant aroma, while Parmesan cheese delivers a rich, savory punch that makes this dish truly unforgettable.
- 1 lb chicken breasts (bite-sized pieces): Using smaller pieces ensures the chicken cooks evenly and blends perfectly with the pasta.
- 12 oz rigatoni: This tube-shaped pasta captures the creamy sauce inside, creating delicious bursts of flavor in every bite.
- 1 cup Parmesan cheese (grated): Freshly grated Parmesan is key for that authentic cheesy depth and smooth sauce texture.
- 1 cup heavy cream: Adds luscious creaminess and body to the sauce for a rich mouthfeel.
- 1 cup chicken broth: Enhances the sauce with savory notes and helps balance the richness.
- 3 tbsp butter: Used to sauté garlic and chicken, giving a silky finish and buttery flavor to the dish.
- 3 garlic cloves (minced): Provides a fragrant, flavorful base without overpowering the other ingredients.
- 1 tsp Italian seasoning: A harmonious blend of herbs that brightens the sauce with classic Italian flair.
- ½ tsp salt: Perfectly seasons the chicken and sauce, enhancing all the flavors.
- ¼ tsp black pepper: Adds just a touch of heat and depth to balance the creaminess.
- Fresh parsley (garnish): Imparts a pop of color and fresh herbal brightness for the finishing touch.
How to Make Chicken and Rigatoni in Parmesan Sauce Recipe
Step 1: Cook the Rigatoni
Begin by boiling the rigatoni in salted water until it reaches a perfect al dente texture — firm to the bite but cooked through. This step is essential because the rigatoni needs to hold up well to the creamy sauce without turning mushy. Once cooked, drain and set aside, ready to be combined later.
Step 2: Sauté the Chicken
Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Melt butter in a skillet over medium heat and sauté the chicken until golden brown and fully cooked through. This process seals in the juices and creates a beautiful texture contrast between the tender inside and slightly crisp outside. Remove the chicken from the skillet and keep warm.
Step 3: Create the Flavorful Base
In the same skillet, add a little more butter if needed and sauté the minced garlic until fragrant and golden, careful not to burn it. Then pour in the chicken broth and let it simmer gently, allowing the flavors to meld and reduce just slightly for a concentrated taste.
Step 4: Make the Creamy Parmesan Sauce
Slowly stir in the heavy cream followed by the grated Parmesan cheese, whisking continuously until the sauce becomes thick, silky, and smooth. This creamy mixture is the heart of the recipe and will coat the rigatoni and chicken beautifully.
Step 5: Combine Everything
Add the cooked rigatoni and sautéed chicken into the Parmesan sauce, gently tossing to ensure every piece is evenly coated with the rich, flavorful sauce. Finish with a sprinkle of fresh parsley for color and an extra layer of fresh flavor before serving.
How to Serve Chicken and Rigatoni in Parmesan Sauce Recipe
Garnishes
Fresh parsley isn’t just for looks — it lends a bright, herbaceous note that cuts through the richness of the Parmesan sauce. For an extra touch of indulgence, you can also sprinkle some additional grated Parmesan and a dash of cracked black pepper right before serving.
Side Dishes
Pair this dish with a crisp green salad dressed in a light vinaigrette to add contrast and freshness. Garlic bread or a crusty baguette also works beautifully to soak up every last bit of that heavenly sauce.
Creative Ways to Present
For a fun twist, serve the Chicken and Rigatoni in Parmesan Sauce Recipe in individual ramekins topped with a hint of toasted breadcrumbs or even some sun-dried tomatoes for a pop of sweetness. You can also scatter toasted pine nuts or chopped fresh basil for a festive presentation that impresses your guests.
Make Ahead and Storage
Storing Leftovers
This dish stores well in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it chills, so give it a good stir when reheating to bring back that creamy consistency.
Freezing
If you want to save some for later, freeze the Chicken and Rigatoni in Parmesan Sauce Recipe in a freezer-safe container for up to 2 months. Be sure to leave some space for expansion and label the container with the date for easy reference.
Reheating
Reheat gently on the stove over low heat, stirring frequently and adding a splash of chicken broth or cream if the sauce seems too thick. This will revive the silky texture without overcooking the chicken or drying out the pasta.
FAQs
Can I use other types of pasta instead of rigatoni?
Absolutely! While rigatoni is ideal for holding the sauce, penne or ziti are great alternatives that will also capture the creamy Parmesan sauce nicely.
Is it possible to make this recipe dairy-free?
To adapt this recipe for a dairy-free diet, substitute the heavy cream with coconut cream and use a dairy-free Parmesan-style cheese. Keep in mind this will change the flavor profile somewhat but still offer a deliciously creamy experience.
How can I make the dish spicier?
Add a pinch of red pepper flakes when sautéing the garlic or sprinkle some cayenne pepper into the sauce. This will lend a subtle heat that complements the richness without overpowering it.
Can I prepare parts of this dish in advance?
You can cook the rigatoni and chicken ahead of time and refrigerate them separately. When ready to serve, quickly prepare the sauce and combine everything to keep the flavors fresh and vibrant.
What wine pairs well with Chicken and Rigatoni in Parmesan Sauce Recipe?
A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs wonderfully with this dish. Their acidity cuts through the creamy sauce and complements the Parmesan’s nutty flavor perfectly.
Final Thoughts
This Chicken and Rigatoni in Parmesan Sauce Recipe is truly a keeper, delivering cozy comfort and bright flavors all in one bowl. Whether you’re treating yourself or sharing with family, it’s a delicious way to elevate simple ingredients into a memorable meal. Give it a try — I promise it will quickly become one of your favorite go-to dinner options!
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Chicken and Rigatoni in Parmesan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy Chicken and Rigatoni in Parmesan Sauce recipe features tender bite-sized chicken breasts sautéed to golden perfection and tossed with al dente rigatoni pasta in a rich, velvety Parmesan cream sauce. Infused with garlic and Italian seasoning, this comforting dish is easy to prepare and sure to satisfy your cravings for a hearty yet elegant pasta dinner.
Ingredients
Chicken and Pasta
- 1 lb chicken breasts, cut into bite-sized pieces
- 12 oz rigatoni pasta
Sauce
- 1 cup Parmesan cheese, grated
- 1 cup heavy cream
- 1 cup chicken broth
- 3 tbsp butter
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions, approximately 10-12 minutes. Drain the pasta and set aside.
- Sauté the Chicken: In a large skillet, melt 1 ½ tablespoons of butter over medium heat. Season the bite-sized chicken pieces with Italian seasoning, salt, and black pepper. Add the chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Simmer Broth: In the same skillet, add the remaining 1 ½ tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth and bring to a simmer, allowing it to reduce slightly for about 3-4 minutes.
- Make the Parmesan Cream Sauce: Lower the heat and stir in the heavy cream, allowing the mixture to warm through. Gradually add the grated Parmesan cheese while stirring continuously until the sauce is smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
- Combine and Serve: Return the cooked chicken to the skillet, then add the drained rigatoni. Toss everything together in the sauce until evenly coated and heated through. Garnish with freshly chopped parsley and serve immediately.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce.
- To make this dish lighter, substitute half-and-half or whole milk for heavy cream, though the sauce will be less rich.
- Adding a pinch of crushed red pepper flakes to the sauce can add a subtle heat.
- Fresh parsley garnish adds a nice color contrast and fresh flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
