Description
Creamy Parmesan Chicken Rigatoni is a rich and comforting pasta dish featuring tender seared chicken pieces cooked in a luscious Parmesan cream sauce, infused with garlic, white wine, and fresh herbs. This easy-to-make recipe combines perfectly cooked rigatoni pasta with a flavorful sauce, making it a perfect weeknight meal for the whole family.
Ingredients
Scale
Chicken and Seasoning
- 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
Instructions
- Season the Chicken: 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 until evenly coated.
- 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. Sear for about 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove chicken from skillet and set aside.
- Sauté the Garlic: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until it reduces slightly.
- Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then reduce heat to low.
- Simmer and Thicken: Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally until slightly thickened.
- Incorporate Parmesan and Season: Remove the skillet from heat and stir in the grated Parmesan cheese, chopped fresh parsley, and ground nutmeg. Season to taste with salt and freshly ground black pepper.
- Boil Water: While the sauce simmers, bring a large pot of salted water to a rolling boil.
- Cook Pasta: Add rigatoni pasta to the boiling water and cook according to package instructions until al dente.
- Reserve Pasta Water: Before draining, reserve about 1 cup of the starchy pasta water to help adjust sauce consistency later.
- Drain Pasta: Drain the cooked pasta in a colander. Avoid rinsing the pasta to retain surface starch.
- Add Chicken to Sauce: Return the cooked chicken to the skillet with the creamy Parmesan sauce, stirring to coat the chicken evenly.
- Combine Pasta and Sauce: Add the drained rigatoni to the skillet with the chicken and sauce. Toss together, gradually adding reserved pasta water as needed to reach the desired creamy consistency.
- Serve Immediately: Serve the Creamy Parmesan Chicken Rigatoni hot, garnished with additional grated Parmesan cheese, fresh parsley, and red pepper flakes if desired.
Notes
- You can substitute chicken breasts with boneless, skinless thighs for a juicier texture.
- If you prefer a lighter sauce, reduce the heavy cream amount or use half-and-half.
- Adding reserved pasta water helps the sauce cling perfectly to the pasta without being too thick.
- White wine can be omitted or replaced with extra chicken broth if you want a non-alcoholic version.
- Use fresh Parmesan cheese for best flavor; pre-grated cheese can be less flavorful and may not melt as smoothly.
