Description:
Creamy Parmesan Chicken with Rigatoni Pasta is a rich and indulgent dish that combines tender, golden-browned chicken in a creamy Parmesan sauce with perfectly cooked rigatoni. The pasta absorbs the flavorful sauce, creating a comforting, restaurant-quality meal that’s perfect for weeknights or special occasions. This one-pan dish is packed with flavor and easy to make!
Ingredients:
- Chicken breasts (boneless, skinless): 4 (about 1.5 lbs / 680 g)
- Rigatoni pasta: 12 oz (340 g)
- Heavy cream: 1 ½ cups (360 ml)
- Parmesan cheese (grated): 1 cup (100 g)
- Chicken broth: 1 cup (240 ml)
- Garlic (minced): 4 cloves
- Onion (chopped): 1 small
- Olive oil: 2 tbsp
- Butter: 2 tbsp
- Italian seasoning: 1 tsp
- Salt: ½ tsp (adjust to taste)
- Black pepper: ½ tsp
- Fresh parsley (chopped, for garnish)
Instructions:
- Cook the pasta:
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water. - Prepare the chicken:
Season the chicken breasts with salt, black pepper, and Italian seasoning on both sides. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. - Cook the chicken:
Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 75°C). Remove the chicken from the skillet and set aside. - Sauté onions and garlic:
In the same skillet, reduce heat to medium and add the remaining olive oil and butter. Sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. - Make the creamy sauce:
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer, then stir in the grated Parmesan cheese. Continue to stir until the sauce thickens, about 3-5 minutes. If the sauce becomes too thick, you can thin it with a bit of the reserved pasta water. - Slice the chicken:
While the sauce is simmering, slice the cooked chicken breasts into thin strips or bite-sized pieces. - Combine pasta and chicken:
Add the cooked rigatoni to the skillet, tossing to coat the pasta in the creamy sauce. Return the sliced chicken to the skillet and stir to combine everything evenly. - Serve:
Serve the creamy Parmesan chicken and rigatoni pasta hot, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
Tips for Success:
- Chicken doneness: Ensure the chicken is fully cooked before removing it from the skillet by checking for an internal temperature of 165°F (75°C).
- Cheese: Use freshly grated Parmesan for the best creamy texture, as pre-grated cheese may not melt as smoothly.
- Extra flavor: Add a pinch of red pepper flakes for a subtle kick or a squeeze of lemon juice for added brightness.
Recommendations:
- Side dishes: Pair this creamy pasta dish with a crisp green salad or garlic bread for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed.
- Freezing: You can freeze the sauce and chicken separately from the pasta for up to 2 months. Thaw overnight in the refrigerator before reheating and cooking fresh pasta.
Nutrition (per serving, approx. based on 6 servings):
- Calories: 680
- Protein: 40 g
- Fat: 35 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 850 mg
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