Creamy Garlic Parmesan Chicken Rigatoni (Print version)

Tender chicken and rigatoni tossed in a silky garlic Parmesan cream sauce for a cozy weeknight pasta dinner.

# Ingredients:

For the pasta and chicken

01 - 12 oz (340 g) rigatoni
02 - 1 1/4 lb (565 g) boneless skinless chicken breasts, cut into 1-inch pieces
03 - 1 teaspoon kosher salt, divided
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon garlic powder
07 - 2 tablespoons olive oil

For the garlic Parmesan sauce

08 - 3 tablespoons (42 g) unsalted butter
09 - 6 cloves garlic, minced
10 - 1 cup (240 ml) low-sodium chicken broth
11 - 1 1/2 cups (360 ml) heavy cream
12 - 1 cup (90 g) freshly grated Parmesan cheese, plus more for serving
13 - 1/4 teaspoon crushed red pepper flakes, optional
14 - 1/2 cup (120 ml) reserved pasta water, plus more as needed
15 - 2 tablespoons chopped fresh parsley
16 - 1 teaspoon fresh lemon juice

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 - Pat the chicken pieces dry. Toss them with 3/4 teaspoon salt, black pepper, Italian seasoning, and garlic powder.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring once or twice, until browned and 165°F in the thickest pieces. Transfer to a plate.
04 - Reduce the heat to medium-low. Melt the butter in the same skillet, add the garlic and red pepper flakes, and cook for 30-45 seconds until fragrant.
05 - Pour in the chicken broth and scrape the browned bits from the pan. Stir in the heavy cream and simmer gently for 3-4 minutes until slightly thickened.
06 - Turn the heat to low. Stir in the Parmesan a handful at a time until melted and smooth. Add 1/4 cup pasta water to loosen the sauce.
07 - Add the rigatoni and chicken back to the skillet. Toss until coated, adding more pasta water as needed. Finish with parsley, lemon juice, and the remaining 1/4 teaspoon salt if needed.

# Good to know:

01 - Best served right after tossing while the sauce is glossy.
02 - Use freshly grated Parmesan for the smoothest sauce.
03 - Reheat leftovers gently with a splash of broth, milk, or water.

Back