Garlic Parmesan Chicken Rigatoni Recipe

Craving something rich, creamy, and downright comforting that won’t keep you in the kitchen all evening? This Garlic Parmesan Chicken Rigatoni is a surefire weeknight hero. Tender chicken coated in a luscious garlic parmesan sauce clings to each bite of perfectly cooked rigatoni—this dish brings restaurant-level flavors to your dinner table in just over half an hour. The sauce is silky and indulgent, with the unmistakable aroma of garlic and the warm nuttiness of freshly grated parmesan. You’ll love how the pasta soaks up every drop of that saucy goodness. If you’ve got hungry mouths and not much time, this recipe swoops in to save the day, all while giving you maximum flavor with minimum effort.

Ingredients You’ll Need

Let’s break down what you’ll need and why each ingredient plays a starring role:

• Boneless Chicken Breasts: For juicy, bite-sized pieces that cook quickly and soak up all the flavors. Cut them small for faster cooking.
• Butter: Adds creaminess, richness, and helps build the base of the sauce. Divide for sautéing chicken and blooming garlic.
• Garlic: Minced fresh and sautéed for depth—don’t skimp here, garlic lovers!
• Chicken Broth: De-glazes the pan and infuses savory notes into the sauce.
• Heavy Cream: This is where all that dreamy silkiness comes from. Don’t bother with half-and-half; the richness pays off.
• Parmesan Cheese: Freshly grated melts perfectly and gives the sauce a nutty, salty finish. Pre-grated stuff just doesn’t melt the same—trust me, it’s worth grating your own.
• Rigatoni Pasta: Those big ridges are perfect for holding every bit of sauce. Penne works in a pinch, but rigatoni is king here.
• Italian Seasoning: For easy herbaceousness that rounds everything out.
• Salt & Black Pepper: Season chicken generously for best flavor.
• Fresh Parsley: Not just a garnish—the fresh pop at the end brightens up the creamy dish.

Note: If you prefer dark meat, chicken thighs work—just adjust for slightly longer cooking time. For vegetarians, skip the chicken and add sautéed mushrooms or roasted cauliflower.

Variations

This is one of those glorious “infinite possibility” recipes. Here’s how to make it your own:

• Add Veggies: Wilt in baby spinach at the end, or stir in roasted cherry tomatoes or steamed broccoli right before serving for extra color and nutrition.
• Switch the Protein: Swap chicken for shrimp (cook them quickly and set aside before building the sauce), or use leftover rotisserie chicken.
• Make it Spicy: A pinch of red pepper flakes in with the garlic turns up the heat.
• Change the Pasta: Penne, ziti, or even farfalle—all good options if rigatoni isn’t handy.
• Go Gluten-Free: Use your favorite gluten-free pasta—the sauce holds up beautifully.

How to Make Garlic Parmesan Chicken Rigatoni

Step 1: Boil the Pasta

Bring a big pot of salted water to a boil and cook the rigatoni until just al dente (follow the package, but check a minute early for perfect bite). Drain and set aside—you want it ready to toss right in.

Step 2: Sauté the Chicken

In a large skillet, melt most of the butter and get it bubbling but not browned. Season those chicken pieces well with Italian seasoning, salt, and pepper, then add to the pan. Cook until they’re golden and just cooked through —this only takes 6-8 minutes thanks to the bite-sized pieces.

Step 3: Bloom the Garlic

Push the chicken aside or remove it if your pan is crowded, then add the last bit of butter and the minced garlic. Let it sizzle for a minute until fragrant (watch closely—it burns fast).

Step 4: Build the Sauce

Pour in the chicken broth, scraping up any brown bits from the pan for extra flavor. Let it simmer and reduce for 3-4 minutes.

Step 5: Creamy Magic

Stir in the heavy cream and parmesan, stirring constantly until the cheese melts and the sauce is smooth and dreamy. Simmer gently for 2-3 minutes—don’t let it boil hard or it could separate.

Step 6: Pull It All Together

Return the cooked chicken to the pan if you set it aside. Add the drained pasta and toss until each tube is coated in that luxurious sauce.

Step 7: Garnish and Serve

Shower everything with a handful of fresh parsley and serve hot. Don’t wait—the sauce is best when fresh and glossy!

How to Serve

Pair this dish with a big green salad dressed simply with lemon and olive oil (something sharp and fresh balances out the richness). Warm, crusty bread is a natural side—a swipe through the leftover sauce is a treat. If you’re pouring something, a glass of chilled white wine or sparkling water with lemon rounds it out—all about keeping it simple yet satisfying.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors soak in and sometimes taste even better the next day!

Freezing

Cream sauces don’t love the freezer; they can separate when thawed. If you must freeze, portion in single servings and thaw gently in the fridge before reheating.

Reheating

For best results, add a splash of milk or broth when reheating on the stovetop or in the microwave—this revives the sauce and prevents it from getting too thick or dry.

FAQs

Final Thoughts

This Garlic Parmesan Chicken Rigatoni is what weeknight dinner dreams are made of—fast, flavor-packed, and so comforting. It’s just the kind of meal to bring everyone to the table, eager for seconds. Grab those simple ingredients, trust the process, and don’t be afraid to tweak it to fit your tastes. Give it a try, and let yourself fall in love with just how easy and delicious homemade pasta night can be!

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