Description
This Garlic Parmesan Chicken with Creamy Rigatoni Pasta is a delightful and comforting dish featuring tender chicken breasts seared to perfection, combined with al dente rigatoni pasta tossed in a rich and creamy Parmesan sauce enhanced with garlic and Italian herbs. Garnished with fresh parsley, this meal is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Sauce
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp unsalted butter
Pasta and Garnish
- 8 oz rigatoni pasta
- Fresh parsley, for garnish
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook each side for 6-7 minutes until golden brown and fully cooked through.
- Slice Chicken: Remove cooked chicken from the skillet, let it cool slightly, then slice into strips.
- Prepare Sauce Base: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Simmer Broth: Pour in the chicken broth, stirring to combine, and let it simmer for 2-3 minutes to slightly reduce and concentrate flavors.
- Add Cream: Stir in the heavy cream continuously until the sauce thickens slightly, ensuring a smooth consistency.
- Melt Cheese: Incorporate the grated Parmesan cheese into the sauce, stirring until it fully melts and creates a rich, creamy texture.
- Toss Pasta: Add the cooked rigatoni into the skillet and toss to evenly coat the pasta in the creamy sauce.
- Combine Chicken and Pasta: Place the sliced chicken on top of the pasta and sauce, then toss gently to combine all ingredients thoroughly.
- Garnish and Serve: Garnish with freshly chopped parsley and serve warm immediately for the best flavor experience.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- Use freshly grated Parmesan cheese for optimal flavor and melting quality.
- For a lighter version, substitute heavy cream with half-and-half or milk, though sauce will be less thick.
- Fresh parsley adds color and freshness but can be omitted if unavailable.
- Reserve some pasta water before draining to thin the sauce if it becomes too thick.
