Garlic Parmesan Chicken Rigatoni (Printable View)
Tender chicken, rigatoni, and Parmesan blend in a flavorful, creamy sauce for a comforting, easy pasta dish.
# Ingredient List:
→ Main Dish Ingredients
01 -
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
02 -
3 tablespoons unsalted butter
03 -
3 garlic cloves, minced
04 -
1 cup chicken broth
05 -
1 cup heavy cream
06 -
1 cup freshly grated Parmesan cheese
07 -
12 ounces rigatoni pasta
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon ground black pepper
11 -
Fresh parsley, chopped, for garnish
# Preparation Steps:
01 -
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain thoroughly and set aside.
02 -
Melt 2 tablespoons of the unsalted butter in a large skillet over medium heat. Season the chicken with Italian seasoning, salt, and ground black pepper. Add the chicken to the skillet and cook for 6 to 8 minutes, turning occasionally, until golden and fully cooked. Remove cooked chicken from the skillet and cover to keep warm.
03 -
Add the remaining tablespoon of butter and the minced garlic to the same skillet. Sauté for about 1 minute until the garlic becomes fragrant, stirring constantly to prevent burning.
04 -
Pour in the chicken broth and bring to a gentle simmer for 3 to 4 minutes, scraping any browned bits from the bottom of the pan. Reduce the heat to low, stir in the heavy cream and freshly grated Parmesan cheese, and whisk until the sauce is smooth. Simmer for an additional 2 to 3 minutes, allowing the sauce to thicken slightly.
05 -
Return the cooked chicken pieces to the skillet, along with the drained rigatoni. Gently toss until the pasta and chicken are thoroughly coated in the creamy Parmesan sauce. Remove from heat.
06 -
Transfer the coated rigatoni and chicken to serving plates. Garnish with freshly chopped parsley and serve immediately while hot.
# Supplementary Details:
01 -
For enhanced flavor, use freshly grated Parmesan cheese rather than pre-shredded varieties, which may contain anti-caking agents affecting sauce texture.