Cheesy Rigatoni with Garlic Parmesan Chicken
Skip the takeout—this Cheesy Rigatoni with Garlic Parmesan Chicken brings restaurant comfort to your table in about 40 minutes. Tender, well‑seared chicken meets ridged rigatoni in a velvety garlic‑Parmesan cream that clings to every bite. It’s an easy dinner, weeknight friendly, and pure cozy food joy—perfect for busy nights, date nights, and family dinners.
Equipment
- Large Skillet
- Pasta pot
- Tongs
- Chef's knife
- Cutting board
Ingredients
Ingredients
- 2 large chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 5 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 12 oz rigatoni pasta
- 0.5 cup pasta water, reserved
- 0.25 cup fresh parsley, chopped
- 1 tsp kosher salt divided
- 0.5 tsp black pepper divided
- 0.25 tsp red pepper flakes optional
Instructions
- Pat chicken dry; season both sides with 1/2 tsp salt and 1/4 tsp pepper.
- Heat olive oil in a large skillet over medium-high; sear chicken 5–6 minutes per side until golden and 165°F. Tent with foil.
- Boil rigatoni in salted water until al dente. Reserve 1/2 cup pasta water; drain.
- Reduce skillet heat to medium. Add butter; when foamy, cook garlic 30–60 seconds.
- Pour in heavy cream; simmer gently 2–3 minutes. Whisk in Parmesan until smooth.
- Season sauce with remaining salt, pepper, and red pepper flakes (optional).
- Add rigatoni and a splash of pasta water; toss until glossy and well coated.
- Slice chicken; nestle over pasta and spoon over a little sauce.
- Garnish with parsley and extra Parmesan; serve hot.
Notes
Grate Parmesan fresh for the smoothest sauce. Reheat gently with a splash of milk or cream.
Nutrition
Calories: 935kcalCarbohydrates: 66gProtein: 58gFat: 52gSaturated Fat: 30gCholesterol: 220mgSodium: 980mgFiber: 3gSugar: 4gVitamin A: 1600IUVitamin C: 7mgCalcium: 520mgIron: 3mg
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