Garlic Parmesan Chicken Rigatoni
This garlic Parmesan chicken rigatoni is a rich and creamy pasta dish featuring tender seasoned chicken, perfectly cooked rigatoni, and a smooth garlic Parmesan sauce. It's an easy and satisfying meal for busy weeknights.
Equipment
- large pot
- colander
- large skillet
- wooden spoon
- knife and cutting board
Ingredients
- 1 lb boneless chicken breasts, cut into bite-sized pieces
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 oz rigatoni pasta
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- fresh parsley, chopped
Instructions
- Cook the rigatoni according to the package directions until al dente. Drain and set aside to prevent overcooking.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Season the chicken with Italian seasoning, salt, and black pepper, then cook for 6-8 minutes until golden and cooked through. Remove and set aside.
- Add the remaining butter and minced garlic to the skillet. Cook for about 1 minute, stirring constantly, until fragrant.
- Pour in the chicken broth, scraping up browned bits from the pan. Simmer for 3-4 minutes, then stir in heavy cream and Parmesan cheese until smooth and slightly thickened.
- Return the cooked chicken to the skillet. Add the drained rigatoni and toss until well coated with the sauce.
- Sprinkle with freshly chopped parsley and serve hot.
Notes
For best flavor, use freshly grated Parmesan cheese and avoid browning the garlic. If the sauce thickens too much, add a splash of reserved pasta water to loosen it.