Description
This Garlic Parmesan Chicken with Creamy Rigatoni Pasta is a delicious and comforting Italian-inspired dish featuring tender, seasoned chicken breasts paired with rigatoni pasta tossed in a rich, creamy Parmesan sauce. Ready in just 30 minutes, it combines simple ingredients like garlic, Italian seasoning, and heavy cream for a satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper, to taste
Sauce and Pasta
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup Parmesan cheese, grated
- 8 oz rigatoni pasta
- 2 tbsp unsalted butter
- Fresh parsley, for garnish
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and Italian seasoning. Cook for 6-7 minutes per side until golden brown and fully cooked through.
- Slice the chicken: Remove the chicken from the skillet, let it cool slightly, then slice into strips for easier serving.
- Sauté garlic: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Make the sauce: Pour in the chicken broth, stirring to combine, and let it simmer for 2-3 minutes. Stir in the heavy cream, mixing continuously until the sauce thickens slightly. Then stir in the grated Parmesan cheese, allowing it to melt and create a smooth, creamy sauce.
- Toss pasta and chicken in sauce: Add the cooked rigatoni to the skillet and toss to coat in the sauce. Place the sliced chicken on top and toss again until everything is combined and evenly coated.
- Garnish and serve: Garnish with fresh parsley and serve the dish warm for a comforting and flavorful meal.
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but the sauce may be less rich.
- You can swap rigatoni with penne or any pasta of choice.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Grate fresh Parmesan cheese for the best flavor and smooth sauce texture.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the sauce.
