Creamy Chicken Rigatoni
A rich and creamy chicken rigatoni dish that's perfect for a weeknight meal or special occasion. Tender chicken and perfectly cooked rigatoni are coated in a luscious sauce with a hint of garlic and herbs.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 1 cup grated Parmesan cheese
- 0.5 cup chopped fresh parsley
- 0.5 teaspoon dried Italian seasoning
- salt to taste
- black pepper to taste
Instructions
Preparation Steps
- Cook rigatoni according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the same skillet and cook for about 1 minute until fragrant, being careful not to burn it.
- Pour in chicken broth and heavy cream. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce begins to thicken.
- Stir in grated Parmesan cheese, Italian seasoning, salt, and pepper. Continue to cook until cheese is melted and sauce is smooth.
- Return the cooked chicken to the skillet and stir to coat with the sauce.
- Add the cooked rigatoni to the skillet and toss gently to combine everything. Cook for another 2-3 minutes until heated through.
- Serve immediately, garnished with fresh parsley.
Notes
For a spicier kick, add a pinch of red pepper flakes to the sauce. You can also add sautéed mushrooms or spinach for extra vegetables.