Garlic Parmesan Chicken Rigatoni

This Garlic Parmesan Chicken Rigatoni delivers creamy comfort right from your own kitchen in under 40 minutes and it is so simple and satisfying that even on busy weeknights you will crave dinner at home over takeout The garlicky parm sauce clings to each tube of pasta while juicy chicken soaks up all that flavor making this a go-to favorite when everyone craves something hearty

I first made this when my oldest came home from college craving comfort food and it instantly became part of our weeknight rotation Everybody always scrapes their plates clean and asks for seconds

Ingredients

• Boneless skinless chicken breasts: choose firm plump chicken for the best juicy bites
• Butter: use unsalted European style for richness and a creamy mouthfeel
• Garlic: fresh cloves minced for a super aromatic flavor base skip jarred for this recipe
• Chicken broth: go for low sodium so you can control the seasoning and pick one without lots of additives
• Heavy cream: look for fresh cream in the dairy case for the most velvety sauce
• Parmigiano Reggiano cheese: freshly grated right before using so it melts smoothly and adds that signature tang
• Rigatoni pasta: sturdy shape holds all the sauce firm to the bite when cooked al dente
• Italian seasoning blend: check for a fresh aromatic mix dried oregano and basil should smell strong
• Salt and black pepper: grind your own for best bright flavor
• Fresh parsley: brightens things up and adds color with that last sprinkle

Step-by-Step Instructions

Cook the Rigatoni:

Fill a large pot with water then add salt until it tastes like the sea Bring to a boil Add the rigatoni and cook according to the directions until just al dente Test a piece it should be tender yet still chewy Drain and set aside for later

Sear the Chicken:

Pat your chicken pieces dry with paper towels This helps them brown better In a large skillet over medium heat melt two tablespoons of butter Arrange the seasoned chicken in a single layer Let them cook without turning for about six to eight minutes until the bottoms are golden and the chicken is about cooked through

Add the Garlic:

Turn the heat to medium low Add the last tablespoon of butter to the pan along with minced garlic Stir for one minute just until fragrant The aroma should fill the kitchen but watch so garlic does not brown

Deglaze and Simmer:

Pour in the chicken broth Use a wooden spoon to scrape up the brown bits from the pan bottom Let the broth simmer gently for three to four minutes so it reduces a little and gets more concentrated

Make the Sauce:

Pour in the heavy cream and add your freshly grated Parmesan Lower the heat to its lowest and stir well for two to three minutes until the cheese melts and you get a velvety rich sauce

Combine Pasta and Chicken:

Return the browned chicken to the pan along with the drained rigatoni Toss everything so every noodle gets well coated with the garlicky cream sauce

Finish and Serve:

Chop the parsley and scatter it over the top for a burst of green Serve straight from the pan while everything is piping hot

Pin it

I always look forward to grating fresh Parmigiano Reggiano for this recipe The way it melts into the sauce and smells just like a trattoria in Rome always makes this meal feel extra special My favorite memories are piling up bowls at the table on chilly nights when everyone is hungry and excited for dinner

Storage Tips

After cooling store any leftovers in an airtight container in your fridge for up to three days When reheating add a splash of cream or milk and warm gently over low heat to restore the sauce’s creaminess Avoid microwaving too long which can dry out the chicken

Ingredient Substitutions

No rigatoni on hand Penne or ziti make great substitutes and still hold the sauce beautifully For a lighter version swap in half and half for heavy cream For vegetarians sauté mushrooms instead of chicken and you will still get that great hearty flavor

Serving Suggestions

I love this dish with a big green salad and maybe some crusty bread to mop up the extra sauce If you want to stretch it further serve with a side of roasted broccoli or garlic green beans

A Bit of History

Creamy garlic Parmesan sauces have roots in northern Italian home cooking though Americans have made these dishes a staple in casual dining Upgrading classic Alfredo with garlic and the bold flavor of Parmigiano Reggiano brings both authenticity and comfort to the table

Frequently Asked Questions

→ What's the best way to prevent the chicken from drying out?

Don't overcrowd the pan when browning the chicken. Cook in batches if necessary to ensure even browning. Also, avoid overcooking; the chicken should be golden brown but still slightly moist.

→ Can I use pre-shredded Parmesan cheese?

While you can use pre-shredded Parmesan, freshly grated Parmesan is highly recommended for the best flavor and melting quality. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.

→ How can I make the sauce thicker?

If you prefer a thicker sauce, you can simmer it for a few minutes longer to allow it to reduce. You can also add a slurry of cornstarch and water (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to the sauce while it's simmering.

→ What other vegetables can I add to this?

Sautéed mushrooms, spinach, or sun-dried tomatoes would be delicious additions to this dish. Add them along with the garlic for a flavor boost.

→ Can I make this ahead of time?

You can cook the rigatoni and chicken ahead of time, but it's best to make the sauce just before serving to prevent it from separating. Store the cooked ingredients separately in the refrigerator, then combine them when you're ready to eat.

→ What is the best substitute for heavy cream?

For a lighter option, you can substitute half-and-half for the heavy cream. Keep in mind that the sauce will be less rich and may not thicken as much. You could also try using a mixture of milk and a little bit of cornstarch to help thicken the sauce.