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This creamy parmesan chicken rigatoni is the kind of pasta I crave when nothing but richness and comfort will do. The silky garlic-Parmesan sauce hugs every rigatoni tube and soaks into the juicy, pan-seared chicken bites. This dish has saved many a rushed weeknight and it always gets applause when served family-style at Sunday dinner. If you need a luxurious yet quick dinner in your back pocket, this is the one.
I remember the first time I improvised this when I had leftover chicken and a random half-block of Parmesan. Now it is the meal my sister always requests when she visits for the weekend.
Ingredients
- Rigatoni pasta: big tubes trap sauce perfectly and create just the right bite use a bronze-cut variety for even more sauce cling
- Chicken breast: chopped tender pieces soak up seasoning use organic or free-range if possible for best texture
- Olive oil: brings flavor and helps brown the chicken look for extra virgin with a fresh aroma
- Butter: a bit of richness for the sauce use unsalted so you control the salt
- Garlic: minced fresh garlic infuses the sauce with aromatic depth
- Heavy cream: essential for that dreamy silky texture use full fat for best results
- Chicken broth: adds a savory foundation to the sauce a low-sodium version lets you adjust seasoning
- Grated Parmesan cheese: melts into the sauce for nutty creaminess use fresh grated Parmigiano Reggiano for boldest flavor
- Smoked paprika: adds subtle smoky warmth seek out Spanish or Hungarian for best aroma and color
- Italian seasoning: provides a classic herb note go for a blend with oregano basil and thyme
- Salt and black pepper to taste: season each layer for maximum complexity use kosher salt and fresh cracked pepper
- Fresh parsley: chopped for garnish adds color and freshness choose bright green bunches
Step-by-Step Instructions
- Cook the Pasta:
- Cook the rigatoni in a large pot of boiling salted water until just al dente refer to package timing but start checking a minute early for perfect bite drain and set aside with a dash of olive oil to prevent sticking
- Brown the Chicken:
- In a large skillet heat the olive oil over medium-high until shimmering season the chicken thoroughly and arrange in an even layer cook undisturbed for about three minutes to develop golden color flip and finish for another two to three minutes or until fully cooked and browned remove chicken and set aside
- Sauté the Garlic:
- Reduce heat to medium add butter to the same pan melt then add minced garlic stir constantly watch carefully as the garlic turns fragrant after about a minute do not let it brown as this creates bitterness
- Build the Creamy Sauce:
- Pour in chicken broth and heavy cream whisking to deglaze any browned bits simmer for three to four minutes allowing sauce to slightly thicken stir occasionally and monitor heat to prevent scorching
- Melt the Cheese:
- Add grated Parmesan in small handfuls stirring after each addition until sauce becomes luscious and thick cheese should be fully melted with no gritty bits
- Combine Pasta and Chicken:
- Return the cooked chicken to the skillet and add drained rigatoni toss everything together over low heat let the pasta soak up sauce for a couple minutes watch for the sauce to hug each noodle and the chicken to look glossy
- Finish and Serve:
- Top with chopped parsley and a fresh grind of black pepper serve piping hot with extra Parm on the side
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I am always amazed at how smoked paprika transforms the flavor in this dish. My mother once helped herself to seconds during Sunday lunch and joked that she needed the recipe in her back pocket too.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. When ready to reheat gently warm in a skillet over medium-low heat with a splash of chicken broth or cream to loosen up the sauce. Avoid microwaving for best texture although a low setting can work in a pinch. The rigatoni will soak up some sauce but it is still delicious the next day.
Swaps and Ingredient Options
If you are out of rigatoni penne or ziti work well as alternatives just look for a similar tube shape that holds sauce. You can use boneless thighs instead of breast if you prefer a richer cut of chicken. To make it lighter substitute half-and-half for heavy cream and add extra chicken broth to balance consistency. For a vegetarian twist try mushrooms in place of chicken and swap in vegetable broth.
Serving Ideas
This pasta is satisfying on its own but I like to serve a big green salad and crusty bread for sopping up extra sauce. Roasted broccoli or garlic green beans also make a colorful side. For a dinner party garnish with lemon zest and microgreens for a fresh fancy touch.
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A Little Rigatoni History
Rigatoni originates from central and southern Italy and is prized for its ridged shape and sturdy bite. It is considered the ultimate sauce-catcher among pasta shapes and works beautifully with creamy chunky or meaty sauces. When paired with classic Italian flavors like Parmesan and garlic it becomes a timeless comfort food that never gets old.
Common Recipe Questions
- → How do you keep the Parmesan sauce creamy and smooth?
Stir the Parmesan cheese in gradually with the cream off the heat to ensure smooth melting. Use freshly grated cheese for best texture.
- → Can I use a different pasta instead of rigatoni?
Penne, fusilli, or ziti are great alternatives. Choose shapes that hold sauce well for the creamiest results.
- → What’s the key to juicy chicken pieces?
Sear chicken over medium-high heat until just cooked through, then set it aside before adding it back to the sauce at the end.
- → How can I add more vegetables?
Stir in spinach, peas, or sautéed mushrooms just before serving. They blend beautifully in the creamy sauce.
- → Can this dish be made ahead?
This pasta is best freshly made, but you can reheat gently with a splash of cream or milk to restore creaminess.