Description
Garlic Parmesan Chicken Rigatoni is a creamy, savory dish that combines tender chicken with al dente rigatoni pasta, enveloped in a rich garlic sauce. Perfect for busy weeknights or special gatherings, this meal is quick to prepare and promises to satisfy even the pickiest eaters. With every bite, you’ll experience an explosion of flavor from fresh garlic, parmesan cheese, and aromatic herbs.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 12 oz rigatoni pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
Instructions
- Prepare the Pasta: Boil salted water in a large pot. Cook rigatoni according to package instructions until al dente. Reserve 1 cup pasta water before draining.
- Sauté the Chicken: Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper and cook for about 6 minutes per side until golden brown. Remove and let rest before slicing.
- Create the Sauce: In the same skillet, add minced garlic and sauté until fragrant (about 1 minute). Pour in heavy cream and stir well.
- Combine Everything: Add sliced chicken back into the skillet along with cooked rigatoni, grated Parmesan, oregano, and reserved pasta water as needed for creaminess. Stir until well combined.
- Final Touches: Taste and adjust seasoning if necessary. Serve topped with additional Parmesan cheese and parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 620
- Sugar: 3g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: - For extra flavor, consider adding vegetables like spinach or sun-dried tomatoes. - You can substitute chicken with shrimp or try different cheeses such as mozzarella or feta. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.