If you are craving a meal that feels like a warm hug in every bite, then this Cheesy Rigatoni with Garlic Parmesan Chicken Recipe is exactly what you need. Imagine tender rigatoni pasta swimming in a luxuriously creamy garlic parmesan sauce, topped with perfectly seared chicken that bursts with flavor. This dish is a delightful combination of cheesy richness, savory herbs, and a touch of garlic that brings everything together in the most delicious way. It’s simple enough for a weeknight dinner but special enough for company, promising to please everyone at your table.
Ingredients You’ll Need
Getting the ingredients right is half the magic, and with this Cheesy Rigatoni with Garlic Parmesan Chicken Recipe, each component plays a crucial role. From the tender chicken thighs bursting with flavor to the creamy parmesan sauce that wraps the rigatoni in cheesy goodness, these ingredients are straightforward but essential for that perfect harmony of taste and texture.
- 12 oz rigatoni pasta: Choose a sturdy pasta shape like rigatoni to hold onto the creamy sauce perfectly.
- 1.5 lbs boneless skinless chicken thighs or breasts: Thighs add extra juiciness but breasts work well too.
- 1.5 cups grated parmesan cheese: Freshly grated gives the sauce a sharp, savory punch.
- 1 cup heavy cream: Creates that rich, velvety base for the sauce.
- 4 cloves garlic, minced: Adds a fragrant, irresistible aroma and depth of flavor.
- 3 tablespoons butter: Used for sautéing and adds lusciousness to the sauce.
- 2 tablespoons olive oil: Perfect for searing the chicken to golden perfection.
- 1 teaspoon Italian seasoning: A simple blend that brings warmth and herbal notes.
- 1 teaspoon salt: Balances and enhances all the flavors.
- 0.5 teaspoon black pepper: Adds a gentle kick and complexity.
- 2 tablespoons chopped fresh parsley: For freshness and a pop of color at the end.
How to Make Cheesy Rigatoni with Garlic Parmesan Chicken Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a rolling boil. Toss in the rigatoni and cook until al dente, which usually means just tender with a slight bite, following the package’s instructions. Once perfectly cooked, drain and set the rigatoni aside while you prepare the rest.
Step 2: Season Your Chicken
Generously season your chicken with salt, pepper, Italian seasoning, and a light dusting of parmesan cheese. These simple seasonings build a beautiful, savory crust and infuse the chicken with flavor before cooking.
Step 3: Sear the Chicken
Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat. Once sizzling, add the chicken to the pan and cook each side for about 6 to 7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest to keep juices locked in.
Step 4: Sauté the Garlic
Reduce the heat to medium, then add the remaining butter and minced garlic to the same skillet. Stir and cook for about a minute until the garlic is fragrant but not browned—this will ensure it releases its full flavor without turning bitter.
Step 5: Make the Parmesan Cream Sauce
Pour in the heavy cream and let it simmer gently for 2 to 3 minutes, allowing it to thicken slightly. Stir in the grated parmesan cheese and keep stirring until you have a beautifully smooth, creamy sauce. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Combine Pasta and Sauce
Add the drained rigatoni right into the skillet with your creamy sauce. Toss everything together carefully, making sure each piece of pasta is coated with that rich, garlicky parmesan goodness.
Step 7: Add the Chicken
Slice the rested chicken into strips and either lay it on top of the pasta or gently mix it in, depending on how you want to present the dish. You’re now ready to garnish and serve!
How to Serve Cheesy Rigatoni with Garlic Parmesan Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a vibrant, cheerful green color and a slight herbaceous brightness that cuts through the richness of the dish. A little extra parmesan on the side is always a welcome addition for cheese lovers.
Side Dishes
This dish pairs beautifully with simple sides like a crisp garden salad tossed in a light vinaigrette or some roasted vegetables to add texture and balance. Garlic bread on the side also makes for the perfect accompaniment to mop up every bit of the cheesy sauce.
Creative Ways to Present
For a fun twist, serve individual portions in small ovenproof dishes and broil the top with extra parmesan and breadcrumbs for a crispy golden crust. Another idea is layering the rigatoni and chicken in a casserole dish and baking briefly for a bubbly, comforting pasta bake feel.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The creamy sauce might thicken, but it reheats wonderfully and still tastes indulgent after a day or two.
Freezing
If you want to freeze the Cheesy Rigatoni with Garlic Parmesan Chicken Recipe, separate the chicken from the pasta and sauce for best results. Freeze both components individually to maintain texture, then thaw overnight in the fridge before reheating.
Reheating
Warm leftovers gently in a skillet over low heat, adding a splash of cream or milk to bring back that silky sauce texture. Avoid the microwave when possible, as it can cause separation and uneven heating.
FAQs
Can I use other pasta instead of rigatoni?
Absolutely! Penne, ziti, or even fusilli will work well because their shapes hold the creamy sauce just as nicely as rigatoni.
Is chicken breast or thigh better for this recipe?
Both are delicious, but chicken thighs stay juicier and more flavorful. Breasts are leaner and will still work well if you prefer a lighter option.
Can I make the sauce dairy-free or lighter?
Yes! Swap heavy cream for coconut cream or a cashew cream alternative to make it dairy-free. For a lighter sauce, use half-and-half or a blend of milk and cream cheese, but the texture will be less rich.
How can I add some heat to the dish?
Try sprinkling red pepper flakes into the sauce as it simmers or adding a dash of hot sauce for a spicy kick that complements the garlic and parmesan perfectly.
Can this recipe be made gluten-free?
Definitely—just swap rigatoni for your favorite gluten-free pasta. Just be sure to check that all other ingredients, like seasoning blends, are gluten-free too.
Final Thoughts
This Cheesy Rigatoni with Garlic Parmesan Chicken Recipe is a true crowd-pleaser that manages to be both comfortingly familiar and excitingly flavorful. Whether making it for family dinners or a special occasion, it’s a dish that promises smiles, full bellies, and requests for seconds. Go ahead and make it your own—once you try it, it’ll quickly become a cherished favorite in your recipe collection.
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Cheesy Rigatoni with Garlic Parmesan Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Cheesy Rigatoni with Garlic Parmesan Chicken is a comforting and delicious pasta dish featuring tender chicken thighs seared to golden perfection and tossed with rigatoni pasta in a rich, creamy garlic parmesan sauce. Ready in just 35 minutes, it’s perfect for a satisfying weeknight dinner that feels indulgent yet easy to prepare.
Ingredients
Pasta
- 12 oz rigatoni pasta
Chicken
- 1.5 lbs boneless skinless chicken thighs or breasts
Sauce
- 1.5 cups grated parmesan cheese
- 1 cup heavy cream
- 4 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain the pasta and set it aside to keep warm.
- Season the chicken: Pat the chicken dry and season both sides evenly with salt, pepper, Italian seasoning, and a light dusting of grated parmesan cheese for extra flavor.
- Sear the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest to retain juices.
- Sauté garlic: Reduce the skillet heat to medium and add the remaining butter along with minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Prepare the sauce: Pour in the heavy cream and allow it to simmer gently for 2-3 minutes. Stir in the grated parmesan cheese until the sauce becomes smooth and creamy. Taste and adjust seasoning with additional salt and pepper as needed.
- Toss pasta in sauce: Add the drained rigatoni back to the skillet and toss thoroughly to coat each piece evenly with the garlic parmesan sauce.
- Slice and add the chicken: Slice the rested chicken into strips and either arrange on top of the coated pasta or mix it in to combine flavors.
- Garnish and serve: Sprinkle chopped fresh parsley over the top for a fresh finish. Serve warm with extra parmesan cheese on the side if desired.
Notes
- Use chicken thighs for juicier, more flavorful results, but chicken breasts work just as well.
- Make sure not to overcook the rigatoni; it should be al dente to hold up well in the creamy sauce.
- You can add a pinch of red pepper flakes to the sauce for a subtle heat.
- Freshly grated parmesan cheese melts best and gives a richer flavor than pre-grated versions.
- Leftover dish can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.
