Creamy Parmesan Chicken Rigatoni (Print-Friendly Version)

Tender chicken and rigatoni in a velvety Parmesan garlic cream, perfect for quick, cozy dinners.

# What You'll Need:

→ Pasta

01 - 60 g rigatoni pasta

→ Chicken

02 - 450 g chicken breast, cut into bite-sized pieces

→ Sauce

03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter
05 - 3 cloves garlic, minced
06 - 240 ml heavy cream
07 - 120 ml chicken broth
08 - 75 g grated Parmesan cheese
09 - 1 teaspoon smoked paprika
10 - 0.5 teaspoon Italian seasoning
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

→ Garnish

13 - Fresh parsley, chopped

# How to Make It:

01 - Boil rigatoni in a large pot of salted water until al dente according to package directions, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with smoked paprika, Italian seasoning, salt, and black pepper. Sauté for 5–6 minutes until golden brown and fully cooked through. Transfer to a plate and cover loosely.
03 - Add butter to the same skillet. Once melted, add minced garlic and cook for 1 minute, stirring constantly until fragrant.
04 - Pour in chicken broth and heavy cream. Stir to combine and bring to a gentle simmer. Cook for 3–4 minutes until the sauce begins to thicken.
05 - Reduce heat to low. Stir in grated Parmesan cheese until melted and the sauce is smooth and creamy.
06 - Return cooked chicken to the skillet. Add the drained rigatoni and gently toss until all components are well coated in the creamy sauce.
07 - Transfer to serving bowls and garnish generously with chopped fresh parsley.

# Additional Tips:

01 - For extra depth of flavour, use freshly grated Parmesan and finish with a sprinkle of cracked black pepper.

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