Description
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
12 oz rigatoni pasta, cooked and drained
¼ cup fresh parsley, chopped
¼ cup shredded mozzarella cheese (optional)
Directions:
Season the chicken pieces with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and fully cooked, about 5-7 minutes. Remove from the skillet
and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
Add the Parmesan cheese, Italian seasoning, and red pepper flakes, stirring until the sauce is smooth and creamy.
Return the cooked chicken to the skillet and let it simmer for 2-3 minutes.
Add the cooked rigatoni pasta, tossing to coat evenly in the sauce.
Sprinkle with fresh parsley and mozzarella cheese if desired.
Serve warm and enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 550 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Creamy Garlic Parmesan Rigatoni every time.
- Prep Ingredients: Cut chicken into uniform, bite-sized pieces. Grate the Parmesan cheese and mince the garlic. Chop the parsley. This mise en place ensures a smooth cooking process.
- Cook Pasta: In a large pot of well-salted boiling water, cook the rigatoni to al dente according to package directions. Reserve ½ cup of pasta water before draining.
- Sear Chicken: Pat chicken dry. Season. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer, cooking undisturbed for 3-4 minutes per side until golden and cooked through. Remove and set aside.
- Build the Sauce: In the same skillet over medium heat, sauté garlic for 30 seconds. Pour in heavy cream and chicken broth, scraping up any browned bits. Bring to a gentle simmer.
- Emulsify Sauce: Reduce heat to low. Gradually whisk in the grated Parmesan until fully melted and the sauce is smooth. Stir in Italian seasoning and red pepper flakes.
- Combine: Add the cooked chicken and any juices back to the skillet. Stir in the drained rigatoni, tossing to coat thoroughly. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
- Final Touch: Remove from heat. Stir in most of the chopped parsley. Top with optional mozzarella, cover for a minute to melt, then garnish with remaining parsley.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides. Serve with a crisp Caesar salad, garlic bread for dipping, or simple steamed green beans or broccoli. For a wine pairing, choose a crisp white like Pinot Grigio or a light Chardonnay to cut through the creaminess.
How-to Summary
Season and sear chicken until golden. Remove. Sauté garlic, then simmer cream and broth. Whisk in Parmesan to create a creamy sauce. Return chicken, add cooked pasta, and toss. Garnish with parsley and optional mozzarella.
Frequently Asked Questions
Can I use a different pasta? Absolutely. Penne, fettuccine, or farfalle work well. Adjust cooking time accordingly.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or evaporated milk. The sauce will be thinner but still flavorful.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or broth to restore creaminess.
Can I make it ahead of time? You can prep the sauce and cook the chicken ahead. Combine with freshly cooked pasta when ready to serve for best texture.
My sauce broke or became grainy. What happened? This can occur if the heat is too high when adding the cheese, causing it to separate. Always add Parmesan off the direct heat or on very low, and use freshly grated cheese, not pre-shredded (which contains anti-caking agents).
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté just until fragrant, about 30 seconds.
- Using Pre-Shredded Cheese: It doesn’t melt as smoothly. Always grate Parmesan from a block for a silky sauce.
- Not Reserving Pasta Water: The starchy water is key for adjusting sauce consistency at the end.
- Crowding the Chicken: Adding too much chicken at once steams it instead of searing it. Cook in batches if needed.
- Boiling the Cream Sauce: A rapid boil can cause the sauce to separate. Maintain a gentle simmer.
Conclusion
This Creamy Garlic Parmesan Rigatoni is a restaurant-quality meal achievable in under 40 minutes. By following the step-by-step guide and avoiding common pitfalls, you’ll master a decadent, comforting pasta dish perfect for weeknights or impressing guests. The rich, garlicky sauce with tender chicken is a guaranteed crowd-pleaser. Enjoy the process and the delicious results!
