Description
Creamy Parmesan Chicken Rigatoni is a rich and comforting pasta dish featuring tender seared chicken pieces tossed in a luscious Parmesan cream sauce with garlic, white wine, and fresh herbs. This easy-to-make recipe yields a perfect weeknight meal that combines hearty flavors with a smooth, velvety sauce to coat the rigatoni pasta. Ready in just 45 minutes, it’s a crowd-pleaser for six servings.
Ingredients
Scale
Chicken and Seasoning
- 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 and Garnish
- 1 lb rigatoni pasta
- Salt for pasta water
- Extra grated Parmesan cheese for garnish
- Fresh parsley, chopped for garnish
- Red pepper flakes for garnish (optional)
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 until evenly coated.
- 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 each side for 3-4 minutes until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken and set aside.
- Sauté the Garlic: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer, then reduce heat to low.
- Simmer and Thicken: Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
- Incorporate Parmesan and Season: Remove skillet from heat. Stir in grated Parmesan cheese, fresh parsley, and nutmeg. Season with salt and pepper to taste.
- Boil Water: While sauce simmers, bring a large pot of salted water to a rolling boil.
- Cook Pasta: Add rigatoni to boiling water and cook according to package instructions until al dente.
- Reserve Pasta Water: Before draining, reserve about 1 cup of pasta cooking water.
- Drain Pasta: Drain rigatoni in a colander. Do not rinse.
- Add Chicken to Sauce: Return cooked chicken to the skillet with the cream sauce, stirring to coat evenly.
- Combine Pasta and Sauce: Add drained pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time if needed to reach desired sauce consistency.
- Serve Immediately: Plate the creamy Parmesan chicken rigatoni and garnish with extra Parmesan cheese, fresh parsley, and red pepper flakes if desired.
Notes
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Adjust red pepper flakes according to your spice preference or omit if sensitive to heat.
- Reserving pasta water helps loosen the sauce and allows it to cling better to the pasta.
- Cooking chicken in batches avoids overcrowding and ensures even browning.
- White wine can be substituted with extra chicken broth if preferred for a non-alcoholic version.
