Creamy Parmesan Chicken Rigatoni Recipe

Introduction

Creamy Parmesan Chicken Rigatoni is a comforting and flavorful pasta dish that’s easy to make on any weeknight. Tender chicken pieces are coated in a rich, garlicky Parmesan cream sauce that perfectly complements the hearty rigatoni. This recipe promises a satisfying meal that the whole family will enjoy.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 2 cups heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese, plus more for serving
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 lb rigatoni pasta
• Salt for pasta water
• Extra grated Parmesan cheese, fresh parsley, and red pepper flakes for garnish

Instructions

1. Step 1: In a large bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, dried oregano, red pepper flakes (if using), salt, and freshly ground black pepper, ensuring the chicken is evenly coated.
2. Step 2: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, working in batches if needed. Sear the chicken for 3-4 minutes per side until golden and cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken and set aside.
3. Step 3: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Step 4: Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes until slightly reduced.
5. Step 5: Add the heavy cream and chicken broth to the skillet. Stir to combine and bring the mixture to a gentle simmer, then reduce the heat to low.
6. Step 6: Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
7. Step 7: Remove the skillet from heat and stir in the grated Parmesan, chopped fresh parsley, and ground nutmeg. Season with additional salt and pepper to taste.
8. Step 8: Meanwhile, bring a large pot of salted water to a rolling boil.
9. Step 9: Cook the rigatoni according to package instructions until al dente.
10. Step 10: Before draining, reserve about 1 cup of the pasta cooking water.
11. Step 11: Drain the pasta well but do not rinse it.
12. Step 12: Return the cooked chicken to the skillet with the creamy Parmesan sauce and stir to coat evenly.
13. Step 13: Add the drained rigatoni to the skillet and toss everything together, adding reserved pasta water as needed to achieve the desired sauce consistency.
14. Step 14: Serve immediately, garnished with extra Parmesan, fresh parsley, and red pepper flakes if desired.

Tips & Variations

• For extra flavor, consider adding sautéed mushrooms or spinach to the sauce.
• Use fresh garlic instead of garlic powder for a more pronounced garlic taste in the chicken seasoning.
• If you prefer a lighter sauce, substitute half of the heavy cream with milk or use half-and-half.
• To make this dish vegetarian, omit the chicken and substitute the chicken broth with vegetable broth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce if it has thickened. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta instead of rigatoni?

Yes, you can use other sturdy pasta shapes like penne, ziti, or fusilli that hold up well to creamy sauces.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, you can replace it with extra chicken broth or a splash of white grape juice with a teaspoon of vinegar for acidity.

Creamy Parmesan Chicken Rigatoni Recipe

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★★★★★

4.4 from 54 reviews

Creamy Parmesan Chicken Rigatoni is a comforting and flavorful pasta dish featuring tender seared chicken pieces tossed in a rich, creamy Parmesan sauce with hints of garlic, white wine, and fresh parsley. Perfect for an easy weeknight dinner or a special occasion, this recipe combines simple ingredients to create a deliciously satisfying meal.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Chicken and Seasonings

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Sauce

• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 2 cups heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese, plus more for serving
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste

Pasta

• 1 lb rigatoni pasta
• Salt for pasta water

Garnish

• Extra grated Parmesan cheese
• Fresh parsley, chopped
• Red pepper flakes (optional)

Instructions

1. Season the Chicken: In a large bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and freshly ground black pepper to evenly coat the chicken with the spices.
2. Sear the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes per side until golden brown and cooked through, with an internal temperature of 165°F (74°C). Remove chicken from the skillet and set aside.
3. Sauté the Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until slightly reduced.
5. Add Cream and Broth: Stir in the heavy cream and chicken broth, combining the mixture well. Bring to a gentle simmer then reduce heat to low.
6. Simmer and Thicken: Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
7. Incorporate Parmesan and Season: Remove the skillet from heat. Stir in grated Parmesan cheese, chopped fresh parsley, and ground nutmeg. Season with salt and freshly ground black pepper to taste.
8. Boil Water: While the sauce simmers, bring a large pot of salted water to a rolling boil.
9. Cook Pasta: Add rigatoni to boiling water and cook according to package directions until al dente.
10. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta cooking water.
11. Drain Pasta: Drain the rigatoni in a colander. Do not rinse the pasta to retain starch for better sauce adhesion.
12. Add Chicken to Sauce: Return the cooked chicken to the skillet with the creamy Parmesan sauce, stirring to coat evenly.
13. Combine Pasta and Sauce: Add the drained rigatoni to the skillet with chicken and sauce. Toss to combine, adding reserved pasta water gradually to achieve the desired sauce consistency.
14. Serve Immediately: Plate the Creamy Parmesan Chicken Rigatoni and garnish with extra grated Parmesan cheese, freshly chopped parsley, and red pepper flakes if desired. Serve hot.

Notes

• You can substitute chicken thighs for breasts if preferred for a juicier texture.
• Use dry white wine suitable for cooking; omit or replace with extra chicken broth if alcohol-free version is desired.
• Be careful not to overcook the pasta; al dente texture is ideal.
• If the sauce becomes too thick after adding pasta, adjust consistency with reserved pasta water as needed.
• Freshly grated Parmesan melts better and provides superior flavor compared to pre-grated cheese.
• For a lighter version, substitute heavy cream with half-and-half but the sauce will be less rich.
• This dish pairs well with steamed vegetables or a crisp green salad for a balanced meal.

Keywords: Creamy Parmesan Chicken Rigatoni, chicken pasta recipe, creamy chicken pasta, Parmesan sauce, easy Italian dinner, weeknight dinner, rigatoni pasta dish