Description
Creamy Parmesan Chicken Rigatoni is a flavorful and easy-to-make pasta dish featuring tender, seasoned chicken pieces seared to perfection and tossed in a rich, creamy Parmesan sauce with garlic, white wine, and fresh parsley. This hearty meal is perfect for a comforting weeknight dinner and serves six generously.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese, plus more for serving
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
Pasta and Garnish
- 1 lb rigatoni pasta
- Salt for pasta water
- Extra grated Parmesan cheese for garnish
- Fresh parsley, chopped for garnish
- Red pepper flakes for garnish (optional)
Instructions
- Season the Chicken: In a large bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and freshly ground black pepper. Ensure the chicken is evenly coated with all the spices for maximum flavor.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer—work in batches if needed to avoid overcrowding. Sear the chicken for 3-4 minutes per side until golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C). Remove chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant but not browned, to build the sauce’s flavor base.
- Deglaze with Wine: Pour in the white wine and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until slightly reduced, intensifying the flavor.
- Add Cream and Broth: Stir in the heavy cream and chicken broth. Bring the mixture to a gentle simmer over medium heat, then reduce to low heat to prevent boiling.
- Simmer and Thicken: Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly and becomes creamy in texture.
- Incorporate Parmesan and Season: Remove the skillet from heat and stir in the grated Parmesan cheese, chopped fresh parsley, and ground nutmeg. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Boil Water: While the sauce simmers, bring a large pot of salted water to a rolling boil, preparing for the pasta.
- Cook Pasta: Add the rigatoni to the boiling water and cook according to package instructions until al dente (firm to the bite but cooked through).
- Reserve Pasta Water: Before draining, reserve about 1 cup of pasta cooking water to help loosen the sauce if necessary.
- Drain Pasta: Drain the rigatoni in a colander, do not rinse, preserving the starches that help the sauce stick.
- Add Chicken to Sauce: Return the cooked chicken to the skillet with the creamy Parmesan sauce. Stir well to coat the chicken evenly in the sauce.
- Combine Pasta and Sauce: Add the drained rigatoni to the skillet with the chicken and sauce. Toss everything together thoroughly, adding reserved pasta water a little at a time to reach your desired sauce consistency.
- Serve Immediately: Plate the creamy Parmesan chicken rigatoni right away. Garnish with additional grated Parmesan cheese, chopped fresh parsley, and red pepper flakes if desired for an extra kick.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add freshly cracked black pepper to taste.
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce texture.
- If you do not have white wine, you can substitute an equal amount of chicken broth with a splash of lemon juice for acidity.
- Reserve pasta water is key to loosening the sauce if it becomes too thick; add it gradually.
- Make sure not to overcrowd the pan when searing chicken to ensure a good sear and proper cooking.
- This recipe can be prepared with gluten-free rigatoni pasta to make it gluten-free.
