Description
A quick and delicious Garlic Parmesan Chicken Rigatoni, perfect for a simple weeknight meal.
Ingredients
Scale
- 1 pound boneless chicken breasts, cut into bite-sized pieces
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 12 ounces rigatoni pasta
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for garnish
Instructions
- Prepare ingredients: Cut chicken into bite-sized pieces, mince garlic, grate Parmesan, and chop parsley. Cook rigatoni pasta in salted boiling water until al dente according to package directions.
- Cook chicken: Melt butter in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden brown and cooked through (165°F/74°C). Remove chicken and set aside.
- Build sauce base: Reduce skillet heat to medium. Sauté minced garlic for about 1 minute until fragrant. Pour in chicken broth, scraping up browned bits from the bottom. Simmer for 2 minutes.
- Finish sauce: Add heavy cream to the skillet and simmer for 3-5 minutes until slightly thickened. Stir in grated Parmesan cheese until melted and smooth. Add Italian seasoning.
- Combine and serve: Add drained rigatoni pasta and cooked chicken to the sauce. Toss to coat evenly. Serve immediately, garnished with fresh parsley.
Notes
For best results, use freshly grated Parmigiano-Reggiano. This dish pairs well with a crisp green salad or crusty garlic bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 820 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 145 mg
Keywords: garlic parmesan chicken rigatoni, creamy pasta, weeknight dinner, easy chicken recipe