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If you need dinner on the table fast, this creamy Garlic Parmesan Chicken Rigatoni totally hits the spot. It mixes juicy chicken and rigatoni pasta tossed in a garlicky, cheesy sauce that hugs every piece. Whenever I'm craving something comforting after a busy day, this is my shortcut to happy bellies.
The first time I gave this a shot on a crazy Tuesday, my family wouldn't stop talking about it. Now it's in our usual meal lineup because it's weirdly easy and still feels a little special.
Dreamy Ingredients
- Italian seasoning blend: gives a herby pop—check yours isn't stale for best flavor
- Butter: makes everything richer, plus it helps brown up that chicken
- Heavy cream: goes all-in on creaminess (don't switch to milk if you want it super silky)
- Rigatoni pasta: their shape is perfect for holding onto every bit of that sauce
- Fresh parsley: sprinkle this on at the end to wake up all the flavors
- Black pepper: adds a gentle kick without being spicy
- Salt: can't skip it, trust me—really brings everything together
- Parmesan cheese: grate it fresh if you can, it tastes nuttier (try Parmigiano Reggiano!)
- Boneless chicken breasts: go for thick pieces for juicier bites
- Chicken broth: gives the sauce a deeper, savory taste (use low-sodium if you're watching salt)
- Fresh garlic cloves: chop right before cooking for the biggest garlicky flavor
Easy Step-by-Step
- Sprinkle on the Fresh Parsley:
- Right before you eat, scatter chopped parsley all over so every bite pops with freshness. Set the dish out while it's still piping hot and creamy.
- Mix Back in Chicken and Pasta:
- Gently slide the seared chicken back into the skillet, toss in your cooked rigatoni, and swirl everything so the noodles are totally covered in cheesy sauce.
- Get the Sauce Going:
- Pour in chicken broth to loosen up any bits stuck to the pan, and let it bubble for a few minutes so it gets concentrated and yummy. Stir in cream and Parmesan over low heat, and keep whisking until it's all thick and smooth, about a few minutes.
- Sauté Your Garlic:
- Add that last chunk of butter along with freshly chopped garlic to the pan, give it a good stir for just a minute—don't let the garlic brown or it'll get bitter.
- Brown the Chicken:
- Melt a couple tablespoons of butter in a big pan over medium and season chicken pieces with salt, pepper, and Italian spice. Lay them down and leave alone until the outsides get golden and crisp, around 6–8 minutes. Flavor gets locked in this way!
- Cook the Rigatoni:
- Get a pot of salty water boiling and drop your rigatoni in. Cook till it's barely soft, then drain well so it doesn’t turn mushy while finishing the dish.
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Parmesan makes this dish magic. It’s sharp and nutty, and just pulls all the cream and garlic together so well. My grandma taught me that real Parmigiano Reggiano is worth the splurge—it takes regular pasta over the top. The smell alone always brings back memories of big family dinners from my childhood. That’s why I love making this for my own crew.
Storing Leftovers
Pop any remaining pasta in a sealed container and keep chilled for up to three days. To warm up, add a splash of cream or broth so the sauce loosens up and goes creamy again. Skip the freezer on this one—the creamy sauce doesn’t thaw nicely.
Swaps and Changes
You can totally ditch the chicken for shrimp, or just leave out meat and double up on Parmesan (add some sautéed mushrooms for a deep, savory flavor). No rigatoni? Penne or ziti stand in great. If you want it lighter, try half-and-half—just know the result won’t be quite as dreamy.
Ways to Serve
Goes awesome with a leafy green salad or some steamed broccoli on the side. Want to soak up extra sauce? Toast up some garlic bread. For something a little fancy, pair with a crisp Italian white wine or ice-cold sparkling water.
Story Behind the Dish
This Garlic Parmesan Chicken Rigatoni is the ultimate Italian-American comfort food—a little inspired by classic Alfredo and creamy baked pastas. It's made for big, cozy portions and soulful flavors. Even if it's not your nonna’s traditional dish, it brings people together for a nostalgic, homey meal.
Recipe FAQs
- → How can I avoid thick sauce?
If the sauce's texture seems too heavy, stir in a little reserved pasta water or chicken broth while mixing. This ensures it coats the pasta smoothly.
- → Can I use a different cheese?
Freshly grated Parmesan is the best choice, but Pecorino Romano or Grana Padano are solid swaps for similar flavor and texture.
- → What other pasta shapes work well?
Penne, fusilli, or ziti make great alternatives as their shapes hold onto the creamy sauce effortlessly.
- → How do I keep the chicken from drying out?
Cut the chicken into even pieces, sauté until just browned, and avoid overcooking. Letting it rest briefly before adding to the dish seals in the juices.
- → Is this a good meal-prep option?
Absolutely! Store leftovers in a container and reheat with a splash of cream or broth to maintain creaminess.