This Creamy Parmesan Chicken with Rigatoni Pasta is a rich and indulgent dish made with tender chicken, a creamy Parmesan sauce, and rigatoni pasta. The combination of flavors is comforting and perfect for a weeknight dinner or any occasion when you’re craving something cheesy and creamy!
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried thyme (optional)
- Salt and black pepper, to taste
For the creamy Parmesan sauce:
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- 1 tbsp chopped fresh parsley (for garnish)
For the pasta:
- 12 oz rigatoni pasta (or another pasta of choice)
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside, reserving a little pasta water (about 1/4 cup) in case the sauce needs thinning later.
- Prepare the chicken:
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with garlic powder, onion powder, dried thyme, salt, and pepper.
- Add the chicken to the skillet and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove the chicken from the skillet and set aside to rest. Once rested, slice it thinly against the grain.
- Make the creamy Parmesan sauce:
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for 1-2 minutes, until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for 3-4 minutes until slightly thickened.
- Stir in the grated Parmesan cheese and shredded mozzarella cheese, continuing to stir until the cheese is fully melted and the sauce is smooth.
- Season with garlic powder, salt, and pepper to taste.
- Combine pasta and chicken with the sauce:
- Add the cooked rigatoni to the skillet with the creamy sauce, tossing to coat the pasta evenly.
- Add the sliced chicken on top and gently toss everything together to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve:
- Divide the creamy Parmesan chicken and pasta among serving plates.
- Garnish with chopped fresh parsley for a pop of color and extra flavor.
Serving Suggestions
- Serve with a side of garlic bread or a light side salad with a tangy vinaigrette for a well-rounded meal.
- A glass of crisp white wine, such as Chardonnay, complements the richness of the dish beautifully.
This Creamy Parmesan Chicken with Rigatoni Pasta is a deliciously creamy and cheesy dish, perfect for those days when you want comfort food with a little elegance!