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
Scale
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.
