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Creamy Garlic Parmesan Chicken Rigatoni

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A delightful weeknight meal featuring tender chicken, rich cream, and delicious rigatoni pasta, perfect for the whole family.

Ingredients

  • 1 pound boneless chicken breasts, cut into bite-sized pieces
  • 3 tablespoons butter
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 12 ounces rigatoni pasta
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped

Instructions

  1. Prepare the ingredients: Start by cutting chicken into bite-sized pieces, mincing the garlic, grating the Parmesan cheese, and chopping the parsley. Cook the rigatoni pasta in a large pot of salted boiling water according to package directions until al dente.
  2. Cook the chicken: In a large skillet, melt the butter over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until the chicken is golden brown and no longer pink in the center, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  3. Build the sauce base: Lower the heat to medium. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes.
  4. Finish the sauce: Add the heavy cream to the skillet and let it simmer for 3-5 minutes until the sauce is slightly thickened. Stir in the grated Parmesan cheese until it melts and the sauce is nice and smooth. Mix in the Italian seasoning.
  5. Combine and serve: Add the drained rigatoni pasta and cooked chicken back into the sauce. Toss gently to coat everything evenly. Serve immediately, garnished with fresh parsley for a burst of color and flavor.

Notes

For a lighter version, substitute half of the heavy cream with low-sodium chicken broth. Use fresh ingredients for the best flavor.