Description
This Indulgent Cheesy Rigatoni with Garlic Parmesan Chicken recipe combines tender rigatoni pasta tossed in a rich, creamy cheese sauce with perfectly seared garlic-infused chicken breasts. Finished with a sprinkle of fresh parsley, this dish is a comforting and flavorful meal perfect for a satisfying dinner that comes together in just 40 minutes.
Ingredients
Scale
Pasta
- 12 ounces Rigatoni Pasta
Chicken
- 2 breasts Chicken Breasts (can substitute with turkey or plant-based protein)
- 2 cloves Garlic (minced)
- 2 tablespoons Butter (or margarine)
- 1 tablespoon Olive Oil (or vegetable oil)
- to taste Salt
- to taste Black Pepper
- 1 teaspoon Paprika (smoked paprika optional)
Sauce and Cheese
- 1 cup Heavy Cream (or low-fat cream)
- 1 cup Shredded Cheddar Cheese (sharp white cheddar optional)
- 1 cup Shredded Mozzarella Cheese (or provolone)
- ½ cup Grated Parmesan Cheese (or Romano cheese)
Garnish
- ¼ cup Fresh Parsley (chopped, optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the rigatoni pasta and cook for about 10-12 minutes until al dente. Drain the pasta and set it aside.
- Season and Sear Chicken: Season the chicken breasts generously with salt, black pepper, and paprika. Heat butter and olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear each side for 4-5 minutes until golden brown and cooked through. Remove the chicken from the skillet and let it rest.
- Sauté Garlic: In the same skillet, add more butter if needed and sauté the minced garlic for 1-2 minutes until fragrant, being careful not to burn it.
- Make Cream Sauce: Pour the heavy cream into the skillet with the garlic and whisk until smooth. Let the sauce simmer for 3-5 minutes until it thickens slightly.
- Add Cheese: Stir in the shredded cheddar, mozzarella, and grated parmesan cheese. Continue stirring until the cheese has melted and the sauce is creamy and smooth.
- Toss Pasta in Sauce: Add the drained rigatoni pasta to the cheese sauce and gently toss to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water a little at a time to loosen it.
- Slice Chicken and Assemble: Slice the rested chicken breasts into strips and arrange them on top of the cheesy rigatoni. Optionally, sprinkle extra cheese over the top for added indulgence.
- Garnish and Serve: Chop fresh parsley and sprinkle it over the dish before serving to add a fresh burst of flavor and color.
Notes
- Use smoked paprika for a subtle smoky flavor in the chicken seasoning.
- Substitute chicken breasts with turkey or plant-based protein for a different twist.
- Reserve some pasta water to adjust sauce consistency as needed.
- For a lighter version, use low-fat cream and reduced-fat cheeses.
- Serve immediately for the best creamy texture and flavor.
