Description
Creamy Parmesan Chicken Rigatoni is a rich, comforting pasta dish featuring tender seared chicken simmered in a luscious Parmesan cream sauce with garlic, white wine, and fresh herbs. This easy-to-make recipe delivers a perfect blend of creamy, savory flavors and al dente rigatoni pasta, making it an ideal dinner for family or guests.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese, plus more for serving
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
Pasta
- 1 lb rigatoni pasta
- Salt for pasta water
Garnish (optional)
- Extra grated Parmesan cheese
- Fresh parsley, chopped
- Red pepper flakes
Instructions
- Season the Chicken: In a large bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and pepper. Ensure the chicken is evenly coated with the spices for even flavor distribution.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, cooking in batches if necessary to avoid overcrowding. Sear chicken for about 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove chicken and set aside.
- Sauté the Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for approximately 1 minute until fragrant, being careful not to burn it.
- Deglaze with Wine: Pour the white wine into the skillet, scraping up any browned bits from the bottom to incorporate flavor. Let the wine simmer for 2-3 minutes until slightly reduced.
- Add Cream and Broth: Stir in the heavy cream and chicken broth, combining well. Bring the mixture to a simmer, then reduce heat to low to gently cook the sauce.
- Simmer and Thicken: Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally, until it has thickened slightly to a creamy consistency.
- Incorporate Parmesan and Season: Remove the skillet from heat. Stir in grated Parmesan cheese, chopped fresh parsley, and ground nutmeg. Season the sauce with salt and freshly ground black pepper to taste.
- Boil Water: While the sauce simmers, bring a large pot of salted water to a rolling boil, preparing to cook the pasta.
- Cook Pasta: Add rigatoni to the boiling water and cook according to package instructions until al dente, usually around 10-12 minutes.
- Reserve Pasta Water: Before draining, reserve about 1 cup of pasta cooking water to adjust sauce consistency later if needed.
- Drain Pasta: Drain the rigatoni in a colander without rinsing it, preserving the pasta’s surface starch for sauce adherence.
- Add Chicken to Sauce: Return the cooked chicken to the skillet with the creamy Parmesan sauce, stirring to coat the chicken evenly.
- Combine Pasta and Sauce: Add the drained rigatoni into the skillet with chicken and sauce. Toss everything together, adding reserved pasta water gradually to reach your preferred sauce consistency.
- Serve Immediately: Plate the creamy Parmesan chicken rigatoni and garnish with extra grated Parmesan, fresh parsley, and a sprinkle of red pepper flakes if desired. Serve hot for best flavor and texture.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- Use freshly grated Parmesan for the best flavor and melting quality.
- If white wine is not preferred, substitute with extra chicken broth and a splash of lemon juice for acidity.
- Do not rinse the pasta after draining to allow sauce to cling better.
- Reserve pasta water is key to adjusting sauce thickness and helping it adhere to the pasta.
- Cook chicken in batches to ensure even browning and avoid steaming.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
