Creamy Garlic Parmesan Chicken Rigatoni
Tender chicken and rigatoni tossed in a rich, creamy garlic Parmesan sauce — pure comfort food!
Ingredients:
- 1 lb (450 g) boneless chicken breasts, cut into bite-sized pieces
- 3 tbsp butter, divided
- 3–4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and black pepper, to taste
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 12 oz (340 g) rigatoni pasta
- ½ cup chicken broth (optional, for thinning sauce)
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside. - Cook the Chicken
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
Season chicken with salt, pepper, paprika, and Italian seasoning.
Add chicken to the skillet and cook for 5–7 minutes until golden and fully cooked. Remove and set aside. - Make the Garlic Sauce
In the same skillet, melt the remaining 2 tablespoons of butter.
Add minced garlic and sauté for about 30 seconds until fragrant (don’t burn it). - Add Cream & Cheese
Pour in the heavy cream and stir well.
Lower heat to medium-low and slowly add Parmesan cheese, stirring until melted and smooth.
If the sauce is too thick, add chicken broth little by little. - Combine Everything
Return the cooked chicken to the skillet.
Add the cooked rigatoni and toss everything until well coated in the sauce. - Finish & Serve
Taste and adjust seasoning if needed.
Garnish with fresh parsley and extra Parmesan. Serve hot