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Creamy Parmesan Chicken with Rigatoni Pasta Recipe

Creamy Parmesan Chicken with Rigatoni Pasta Recipe
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★★★★★

4.9 from 9 reviews

Creamy Parmesan Chicken with Rigatoni Pasta is a comforting and savory dish featuring tender boneless chicken breasts cooked in a rich, cheesy Parmesan and mozzarella sauce, served over perfectly cooked rigatoni pasta. This recipe blends creamy textures and rich flavors, making it an ideal meal for a cozy dinner.

Ingredients

Scale

For the Pasta:

  • 1 lb (450g) rigatoni pasta

For the Chicken:

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the Sauce:

  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) chicken broth
  • 1 cup (100g) grated Parmesan cheese
  • 1 cup (100g) shredded mozzarella cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • Optional: crushed red pepper flakes for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
  2. Prepare the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
  3. Cook the Chicken: Add the chicken to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and slice it into strips.
  4. Sauté Garlic: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  5. Make the Sauce: Pour in the heavy cream and chicken broth, stirring gently to combine. Allow the mixture to simmer for 3-4 minutes until it begins to thicken slightly.
  6. Add Cheeses: Stir in grated Parmesan and shredded mozzarella cheese, continuing to stir until the cheeses melt and the sauce becomes creamy.
  7. Season the Sauce: Add chopped parsley and Italian seasoning, mixing well to incorporate all flavors.
  8. Combine Chicken and Sauce: Return the sliced chicken to the skillet, tossing it in the creamy sauce to coat thoroughly.
  9. Add Pasta: Add the cooked rigatoni pasta to the skillet and gently toss until the pasta is fully coated with sauce and evenly mixed with the chicken.
  10. Heat Through: Allow the mixture to heat through for an additional 2-3 minutes. Taste and adjust seasoning if necessary.
  11. Serve: Serve the creamy Parmesan chicken and rigatoni pasta hot, garnished with optional crushed red pepper flakes and additional parsley if desired.

Notes

  • Use freshly grated Parmesan for best flavor and smooth melting.
  • Do not overcook the chicken to keep it juicy and tender.
  • For a lighter option, substitute heavy cream with half-and-half but expect a less creamy texture.
  • Adding crushed red pepper flakes offers a nice heat contrast to the creamy sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.

Nutrition

Keywords: Creamy Parmesan Chicken, Rigatoni Pasta, Chicken Pasta Recipe, Comfort Food, Easy Dinner

Find it online: https://cheflenacooks.com/creamy-parmesan-chicken-with-rigatoni-pasta-recipe/