Description
This Creamy Parmesan Chicken Rigatoni recipe offers a delicious and easy-to-make Italian-inspired pasta dish featuring tender chicken pieces simmered in a rich, creamy Parmesan sauce with garlic and herbs. Perfect for weeknight dinners or entertaining, it combines perfectly cooked rigatoni pasta with a luscious, flavorful sauce that’s enhanced by white wine and fresh parsley.
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 serving)
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for garnish)
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 to coat evenly with the spices.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if necessary). Sear for about 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove from skillet and set aside.
- Sauté the Garlic: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until slightly reduced.
- Add Cream and Broth: Stir in heavy cream and chicken broth. Bring to a simmer, then reduce heat to low.
- Simmer and Thicken: Let the sauce simmer gently for 5-7 minutes until it thickens slightly, stirring occasionally.
- Incorporate Parmesan and Season: Remove skillet from heat and stir in grated Parmesan cheese, fresh parsley, and ground nutmeg. Season with salt and pepper to taste.
- Boil Water: While the sauce simmers, bring a large pot of salted water to a boil.
- Cook Pasta: Add rigatoni to the boiling water and cook according to package directions until al dente.
- Reserve Pasta Water: Before draining, reserve about 1 cup of pasta water.
- Drain Pasta: Drain pasta in a colander without rinsing.
- Add Chicken to Sauce: Return cooked chicken to the skillet with the creamy Parmesan sauce and stir to coat evenly.
- Combine Pasta and Sauce: Add drained pasta to skillet with chicken and sauce. Toss to combine, adding reserved pasta water as needed to adjust sauce consistency.
- Serve Immediately: Serve the dish immediately, garnished with extra grated Parmesan cheese, fresh parsley, and red pepper flakes if desired.
Notes
- If you prefer a thicker sauce, simmer it a bit longer to reduce further before adding the Parmesan cheese.
- Use freshly grated Parmesan for the best flavor and melting quality.
- You can substitute chicken breasts with thighs for a juicier result.
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Reserve pasta water is key for adjusting the sauce’s consistency and helping it cling to the pasta.
- Red pepper flakes can be omitted or adjusted according to spice preference.
- Make sure not to overcrowd the pan when searing the chicken to ensure proper browning.
