There’s just something about a creamy, cheesy pasta dish that feels like a warm hug after a long day. This Creamy Parmesan Chicken with Rigatoni Pasta recipe is the perfect combination of tender chicken, rich and creamy sauce, and al dente rigatoni that makes every bite pure comfort. Whether you’re making dinner for the family or impressing friends with a restaurant-quality meal, this dish checks all the boxes. Plus, it’s surprisingly simple to make!

Why You’ll Love This Recipe

Let me tell you a little secret: This dish was born on one of those “what can I make with what’s in my fridge?” kind of nights. Turns out, some pantry staples and a bit of creativity were all it took to create what has now become a family favorite. The smoky paprika on the chicken, the velvety Parmesan sauce, and that satisfying bite of rigatoni—it’s the kind of meal you’ll make again and again.

Let’s Get Cooking: Start with the Rigatoni

We’re starting with the rigatoni because nothing’s worse than waiting on your pasta when the rest of the dish is ready to go. Here’s how to get that perfect al dente texture:

Boil the Water: Bring a large pot of salted water to a boil. The salt adds flavor to the pasta, so don’t be shy here. A generous tablespoon or two will do the trick.
Cook the Pasta: Toss in your 12 ounces of rigatoni and cook according to the package instructions. For the perfect bite, aim for al dente—firm but cooked through. It usually takes around 10-12 minutes.
Drain and Set Aside: Once cooked, drain the rigatoni and set it aside. You can toss it with a touch of olive oil if you’re worried about it sticking together.

Time for the Chicken

While the pasta is cooking, it’s time to focus on our protein. The chicken in this dish is seasoned with a smoky blend that adds depth to every bite.

Prep the Chicken: Start with 1 pound of chicken breast, cut into bite-sized pieces. This ensures even cooking and makes it easier to mix with the pasta later.
Season Generously: In a bowl, toss the chicken with 1 teaspoon of smoked paprika, ½ teaspoon of Italian seasoning, and a good pinch of salt and black pepper.
Cook to Perfection: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes, stirring occasionally. You’re looking for golden brown pieces that are fully cooked. Once done, remove the chicken from the skillet and set aside.

Why These Steps Work

Cooking the chicken first allows all those delicious bits of seasoning to stick to the pan. Later, when we make the sauce, these flavors will infuse into the creamy mixture, taking it to the next level. Plus, by preparing the chicken while the pasta cooks, you’re maximizing efficiency—a win-win!

Let’s Talk Garlic: A Flavorful Start

Every good creamy sauce starts with a base of aromatic garlic, and this one is no different. Here’s how to nail this step:

Melt the Butter: In the same skillet where you cooked the chicken, melt 1 tablespoon of butter over medium heat. This picks up all those flavorful browned bits left behind by the chicken. Yum!
Sauté the Garlic: Add 3 cloves of minced garlic to the melted butter and sauté for about a minute. You want the garlic to be fragrant but not browned—watch it closely!

Building the Creamy Sauce

Once the garlic has worked its magic, it’s time to bring the sauce to life. This step is quick and simple, but it’s where the magic happens.

Add the Liquids: Pour in 1 cup of heavy cream and ½ cup of chicken broth, stirring well to combine. The chicken broth adds a savory depth, while the heavy cream gives that rich, silky texture we’re after.
Simmer: Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes. This helps the sauce thicken slightly and develop its flavor.

The Cheese Moment: Making It Parmesan-Perfect

Here comes the best part: the cheese. Parmesan is the hero of this sauce, and it’s what gives it that irresistible creamy-cheesy flavor.

Incorporate the Cheese: Gradually stir in ¾ cup of grated Parmesan cheese. Add it a little at a time, stirring constantly to ensure it melts smoothly into the sauce.
Season to Taste: Once the cheese has melted, taste the sauce and adjust the seasoning. Add a pinch of salt and black pepper as needed. Remember, Parmesan is salty, so go easy at first.

Bringing It All Together

With the sauce ready, it’s time to combine everything into one glorious skillet of creamy goodness. Here’s how:

Return the Chicken: Add the cooked chicken back into the skillet, tossing it gently to coat it in the sauce.
Mix in the Pasta: Next, add the cooked rigatoni to the skillet. Stir carefully to ensure every piece of pasta gets coated in that luscious sauce.
Warm It Up: Let the whole mixture cook for another 1-2 minutes, just enough to heat everything through and let the flavors meld together.

Garnish and Serve

Once everything is mixed and creamy, it’s time to serve this masterpiece. Transfer the pasta to a large serving dish or plate it individually for an extra touch of elegance.

Optional Garnish: Sprinkle some freshly chopped parsley over the top for a pop of color and freshness. It’s totally optional but adds a nice finishing touch.

Pro Tips for Success

Don’t Overcook the Pasta: Al dente pasta holds up better when mixed with sauce, so keep an eye on it while boiling.
Use Fresh Parmesan: Pre-grated Parmesan often doesn’t melt as smoothly, so for the creamiest sauce, grate your own.
Save Some Pasta Water: If your sauce feels too thick, a splash of reserved pasta water can help loosen it up and make it even silkier.

Creamy Parmesan Chicken with Rigatoni Pasta

FAQs and Conclusion

By now, your kitchen should smell absolutely amazing, and your creamy Parmesan chicken with rigatoni pasta is ready to wow your taste buds. Before we wrap up, let’s address some common questions and offer a few tips to help you make this recipe even more versatile and stress-free.

Frequently Asked Questions

1. Can I use a different type of pasta?

Absolutely! While rigatoni is perfect for catching all that creamy sauce in its ridges, other short pastas like penne, ziti, or farfalle work just as well. You can even try spaghetti or fettuccine for a fun twist.

2. How can I make this dish lighter?

If you’re looking to cut down on calories, swap the heavy cream with half-and-half or a light cooking cream. You can also use less Parmesan or a mix of Parmesan and a lower-fat cheese, like grated mozzarella.

3. Can I make this dish ahead of time?

Yes! Prepare the components separately: cook the pasta, cook the chicken, and make the sauce. Combine everything and reheat gently on the stovetop just before serving. Add a splash of chicken broth or milk if the sauce thickens too much during storage.

4. What can I serve with this dish?

This pasta dish is hearty on its own, but it pairs beautifully with a crisp green salad and some warm, crusty bread. Garlic bread or a side of roasted vegetables, like asparagus or broccoli, also make great accompaniments.

5. Can I add vegetables to the recipe?

Definitely! Sautéed spinach, sun-dried tomatoes, or steamed broccoli are excellent additions that complement the creamy sauce. Just toss them in when you mix the chicken and pasta.

6. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to revive the sauce’s creamy texture.

7. Is this recipe gluten-free?

To make it gluten-free, use a gluten-free pasta and ensure your chicken broth and seasonings don’t contain gluten. The rest of the ingredients are naturally gluten-free.

Conclusion: Make It Your Own!

This creamy Parmesan chicken with rigatoni pasta isn’t just a recipe—it’s an experience. It’s about savoring the simple joys of home-cooked comfort food, sharing a meal with loved ones, and knowing you’ve created something special. Whether you stick to the recipe or experiment with your own variations, this dish is sure to become a staple in your meal rotation.

I’d love to hear how your version turned out! Did you add veggies, switch up the pasta, or try a fun garnish? Share your tips, tricks, and feedback in the comments below—I can’t wait to see your delicious creations. And don’t forget to snap a photo of your plate-worthy pasta masterpiece before diving in!

Happy cooking, and here’s to creamy, cheesy, pasta-filled goodness!

Creamy Parmesan Chicken with Rigatoni Pasta recipe

Author: Thomas
Total Time: 35 mins

Print Recipe

Description

This indulgent dish combines tender chicken, al dente rigatoni, and a velvety Parmesan sauce for a comforting meal that’s perfect for weeknights or special occasions. The smoked paprika and Italian seasoning add depth, while the creamy sauce ties everything together beautifully.

Instructions

1️⃣ Cook the pasta:

In a large pot, bring salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.

2️⃣ Cook the chicken:

Heat olive oil in a large skillet over medium-high heat.

Season the chicken pieces with smoked paprika, Italian seasoning, salt, and pepper.

Cook for 5-6 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

3️⃣ Sauté the garlic:

In the same skillet, melt the butter over medium heat.

Add the minced garlic and sauté for 1 minute until fragrant.

4️⃣ Make the sauce:

Pour in the chicken broth and heavy cream, stirring well to combine.

Bring the mixture to a simmer and let it cook for 3-4 minutes until slightly thickened.

5️⃣ Incorporate the cheese:

Gradually stir in the grated Parmesan cheese. Mix until the cheese melts and the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.

6️⃣ Combine:

Return the cooked chicken to the skillet and toss to coat in the sauce.

Add the cooked rigatoni to the skillet, stirring gently to combine everything evenly.

7️⃣ Serve:

Transfer to serving plates or a large dish. Garnish with freshly chopped parsley if desired. Serve immediately while hot and creamy.

Notes

For extra flavor, consider adding a pinch of red pepper flakes to the sauce.
Substitute rigatoni with penne or ziti if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce.

Prep Time: 15 mins
Cook Time: 20 mins

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