Description
This Cheesy Chicken Pasta is an easy, creamy, and irresistibly delicious dish featuring tender chicken breast pieces and al dente rigatoni tossed in a rich Parmesan cream sauce with garlic and Italian seasoning. Perfect for a comforting weeknight meal that comes together in just 30 minutes.
Ingredients
Scale
Pasta and Chicken
- 12 oz rigatoni pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
Sauce and Seasoning
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta until al dente according to package instructions. Reserve ½ cup of the pasta water before draining the pasta to use later if needed.
- Cook the Chicken: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Sear the chicken in the hot oil until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Sauté Garlic and Build Sauce: In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds. Pour in ½ cup chicken broth and let it simmer for a couple of minutes to reduce slightly.
- Add Cream and Cheese: Stir in 1 cup heavy cream and allow the sauce to thicken gently, cooking for about 3-4 minutes while stirring occasionally. Then mix in ¾ cup grated Parmesan cheese until melted and smooth. Add 1 teaspoon Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, and optional ¼ teaspoon red pepper flakes to taste.
- Combine Everything: Return the cooked chicken to the skillet along with the drained rigatoni pasta. Toss everything together until the pasta and chicken are well coated with the creamy sauce. Let it simmer for an additional minute to marry the flavors. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
- Serve: Plate the cheesy chicken pasta and garnish with 2 tablespoons of chopped fresh parsley for a bright finish. Serve immediately while hot and creamy.
Notes
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Reserve pasta water to adjust sauce consistency as needed.
- For a spicier kick, increase the red pepper flakes.
- You can substitute rigatoni with penne or other tubular pasta shapes.
- Make sure not to overcook the pasta to maintain the perfect al dente texture.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
