Creamy Parmesan Chicken with Rigatoni Pasta

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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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Slice the chicken:
    While the sauce is simmering, slice the cooked chicken breasts into thin strips or bite-sized pieces.
  7. 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.
  8. 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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