Description
This Garlic Parmesan Chicken with Creamy Rigatoni Pasta is a delicious and comforting meal featuring tender chicken breasts seared to golden perfection and tossed with rigatoni pasta in a rich, creamy Parmesan sauce. The dish is infused with garlic and Italian herbs, making it a perfect family-friendly dinner ready in just 30 minutes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper to taste
Sauce
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp unsalted butter
Pasta
- 8 oz rigatoni pasta
Garnish
- Fresh parsley, chopped
Instructions
- Boil pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- Cook chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and Italian seasoning. Cook for 6-7 minutes per side until golden brown and fully cooked. Remove from skillet and let cool slightly, then slice into strips.
- Prepare sauce base: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Simmer broth: Pour in chicken broth, stirring to combine, and let the mixture simmer for 2-3 minutes to reduce slightly.
- Make creamy sauce: Stir in heavy cream continuously until the sauce thickens slightly, then add grated Parmesan cheese and stir until smooth and creamy.
- Toss pasta and chicken: Add cooked rigatoni pasta to the skillet and toss to coat in the creamy sauce. Place sliced chicken on top and toss again to combine all ingredients fully.
- Garnish and serve: Garnish the dish with chopped fresh parsley and serve warm for a delicious meal.
Notes
- For extra flavor, marinate the chicken with garlic and Italian seasoning for 30 minutes before cooking.
- Use freshly grated Parmesan for the best taste and texture.
- Ensure not to overcook the pasta; al dente provides the best bite and holds the sauce well.
- Heavy cream can be substituted with half-and-half for a lighter sauce, though it will be less rich.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
