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Creamy Parmesan Chicken With Rigatoni Pasta, a delicious and creamy dish featuring tender chicken and perfectly cooked pasta, is showcased in this featured image.

Easy Creamy Parmesan Chicken with Rigatoni Pasta

This recipe delivers restaurant-quality Creamy Parmesan Chicken with Rigatoni at home. It focuses on creating a rich, emulsified sauce and perfectly seared chicken for a flavorful and satisfying meal. By understanding the science behind the cooking process, you can achieve a creamy and delicious dish that rivals your favorite restaurant version.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 lb rigatoni pasta
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • Salt to taste
  • Pepper to taste
  • 4 tbsp olive oil, divided
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for garnish
  • 1/4 cup chopped fresh parsley, for garnish

Equipment

  • Large bowl
  • large skillet
  • Pasta pot
  • colander
  • Measuring cups
  • Measuring spoons
  • whisk
  • spatula

Method
 

  1. Prepare the Chicken: In a large bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated.
  2. Sear the Chicken: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sear for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Cook the Pasta: While the chicken is searing, cook the rigatoni pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
  4. Create the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
  5. Build the Creaminess: Pour in the chicken broth and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a minute or two.
  6. Emulsify: Reduce the heat to low and stir in the heavy cream. Gradually add the Parmesan cheese, stirring constantly until it's melted and the sauce is smooth.
  7. Combine and Conquer: Add the cooked chicken back to the skillet with the sauce. Toss to coat.
  8. Perfect the Texture: Add the drained pasta to the skillet. Toss everything together, adding some of the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
  9. Serve and Enjoy: Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Notes

For a richer flavor, use aged Parmesan cheese. Sear the chicken in batches to avoid overcrowding the pan. Reserve pasta water and add it gradually to achieve the desired sauce consistency. Chicken thighs can be substituted for chicken breasts for a more tender and flavorful dish. Store leftovers in an airtight container in the refrigerator for up to 3 days.