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
Scale
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.
