Description
2 chicken breasts, boneless and skinless
1 tbsp olive oil
1 tbsp butter
1 cup heavy cream
1 cup grated parmesan cheese
2 cloves garlic, minced
1 tsp dried Italian seasoning
1 cup chicken broth
8 oz rigatoni pasta
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook rigatoni pasta according to package instructions. Drain and set aside.
Season chicken breasts with salt, black pepper, and Italian seasoning.
Heat olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, until golden brown and cooked
through. Remove chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and heavy cream, scraping up any bits from the bottom of the skillet.
Stir in parmesan cheese and cook until the sauce thickens, about 3-5 minutes.
Slice the cooked chicken and add it back to the skillet. Add the cooked rigatoni pasta and toss to coat.
Garnish with fresh parsley and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 480 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Creamy Parmesan Rigatoni with Chicken every time.
- Prep Ingredients: Mince garlic, grate parmesan cheese, and chop parsley. Season chicken breasts generously on both sides with salt, pepper, and Italian seasoning.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook rigatoni to al dente according to package directions. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
- Sear Chicken: In a large skillet, heat olive oil and butter over medium-high heat. Once hot, add chicken breasts. Cook undisturbed for 6-7 minutes per side until deeply golden and internal temperature reaches 165°F. Transfer to a plate.
- Build the Sauce: Reduce heat to medium. Add minced garlic to the skillet and sauté for 30-60 seconds until fragrant. Pour in chicken broth and heavy cream, using a wooden spoon to scrape up the flavorful browned bits from the pan.
- Thicken Sauce: Let the sauce simmer for 2 minutes. Gradually whisk in the grated parmesan cheese until fully melted and the sauce coats the back of a spoon, about 3-5 minutes.
- Combine: Slice the rested chicken. Add the cooked rigatoni and chicken slices to the skillet, tossing everything to coat in the sauce. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
- Finish & Serve: Remove from heat. Garnish with fresh parsley and an extra sprinkle of parmesan. Serve immediately.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides. Serve it with a crisp green salad dressed with a lemony vinaigrette, garlic bread for dipping, or simple steamed vegetables like broccoli or asparagus. For a complete Italian meal, start with a classic bruschetta or caprese salad.
How-to Summary
In summary: cook pasta, season and pan-sear chicken, then use the same skillet to make a creamy parmesan sauce with garlic, broth, and cream. Combine sliced chicken and pasta with the sauce, garnish, and serve hot for a quick, restaurant-quality meal.
Frequently Asked Questions
Can I use a different pasta? Absolutely. Penne, fettuccine, or farfalle all work well. Adjust cooking time according to package directions.
How can I make this dish lighter? Substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich. You can also use low-sodium chicken broth.
My sauce is too thin. How do I thicken it? Let it simmer for a few more minutes to reduce. You can also create a slurry with 1 tsp of cornstarch and 1 tbsp of water, whisk it in, and simmer for 1 minute.
Can I use pre-cooked or rotisserie chicken? Yes. Shred or cube about 2 cups of cooked chicken. Add it to the sauce at the end just to warm through, avoiding overcooking.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or broth to refresh the sauce.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer and remove chicken at 165°F.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Always grate fresh parmesan from a block for a smooth, creamy melt.
- Not Salting the Pasta Water: Pasta water should taste like the sea. This is your primary chance to season the pasta itself.
- Adding Cheese to Boiling Liquid: Remove the skillet from direct heat or turn it down low before adding the parmesan to prevent it from separating and becoming oily.
Conclusion
This Creamy Parmesan Rigatoni with Chicken is the ultimate 30-minute comfort food, proving that a decadent, satisfying meal doesn’t require hours in the kitchen. By following the step-by-step guide and avoiding common pitfalls, you’ll master a versatile cream sauce and perfectly seared chicken. It’s a foolproof recipe that’s sure to become a regular in your weekly dinner rotation, offering restaurant-quality flavor with minimal effort. Enjoy the process and the delicious results!