Can I use pre-cooked chicken?

Absolutely! Pre-cooked or leftover rotisserie chicken makes this even faster. Just add it after the sauce is built so it warms through gently without drying out.

Can I make this dish ahead of time?

You can cook the chicken and boil the pasta in advance, but for best results assemble the sauce and combine just before serving. If you do make it ahead, reheat gently with an extra splash of cream or broth.

What if I don’t have rigatoni?

No worries—penne, ziti, or even fusilli work beautifully. Just choose a shape with ridges or tubes so the sauce has something to cling to.

Is there a way to lighten up the sauce?

For a slightly lighter version, swap half the cream for whole milk or evaporated milk. The sauce won’t be quite as rich, but the flavors still shine.

Garlic Parmesan Chicken Rigatoni Recipe

Description

Garlic Parmesan Chicken Rigatoni is a creamy, flavor-packed pasta dish featuring tender chicken, a rich garlic-Parmesan sauce, and hearty rigatoni. Ideal for quick weeknight dinners, this recipe blends Italian seasoning with a luscious cheese sauce for a comforting meal everyone will love.

Ingredients

Units Scale

For the Chicken

1 pound boneless chicken breasts, cut into bite-sized pieces
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Pasta

12 ounces rigatoni pasta

For the Sauce

3 tablespoons butter, divided
3 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
1 cup Parmesan cheese, freshly grated

For Garnish

Fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Boil Pasta: Cook the rigatoni according to the package directions until al dente. Drain and set aside to prevent overcooking.
Cook Chicken: Melt 2 tablespoons of butter in a large skillet over medium heat. Season the chicken pieces with Italian seasoning, salt, and black pepper, then add them to the skillet. Cook for 6-8 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Remove chicken from the skillet and set aside.
Sauté Garlic: Add the remaining 1 tablespoon of butter to the same skillet along with the minced garlic. Cook for about 1 minute, stirring constantly, until the garlic becomes fragrant. Be careful not to brown the garlic to avoid bitterness.
Make Sauce: Pour in the chicken broth, scraping up any browned bits from the pan. Simmer for 3-4 minutes to reduce slightly. Stir in the heavy cream and freshly grated Parmesan cheese, continuing to stir until the sauce is smooth and slightly thickened, about 2-3 minutes.
Combine and Toss Pasta: Return the cooked chicken to the pan. Add the drained rigatoni pasta and gently toss everything until the pasta and chicken are well coated with the creamy sauce.
Garnish and Serve: Sprinkle with freshly chopped parsley before serving. Serve hot for the best flavor and texture.

Notes

For a lighter sauce, substitute half-and-half for heavy cream.
You can use rotisserie chicken for a faster meal prep.
Try adding spinach or sun-dried tomatoes for extra flavor and nutrition.
Use freshly grated Parmesan for the best melting and flavor.

Nutrition

Serving Size: 1/4 of recipe
Calories: 650
Sugar: 3g
Sodium: 830mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 68g
Fiber: 3g
Protein: 38g
Cholesterol: 155mg