Description
A comfort food favorite, this cheesy rigatoni is tossed in a rich garlic Parmesan cream sauce and topped with juicy, pan-seared chicken. Perfect for cozy dinners and quick weeknight meals alike.
Ingredients
1 lb rigatoni pasta
1 lb boneless skinless chicken thighs or breasts
2 tablespoons olive oil
4 garlic cloves, minced
1 ½ cups heavy cream
1 cup Parmesan cheese, freshly grated
1 cup mozzarella cheese, shredded
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped parsley (for garnish)
Instructions
- 1. Bring a large pot of salted water to a boil.
- Add rigatoni and cook until al dente.
- Drain and set aside. Season chicken with salt, pepper, and garlic powder.
- In a skillet with olive oil, sear both sides until golden and fully cooked.
- Set aside and slice. In a separate saucepan, sauté minced garlic in a bit of butter until fragrant.
- Add heavy cream and bring to a simmer.
- Stir in Parmesan and mozzarella until smooth.
- Season to taste. Add cooked rigatoni to the sauce.
- Stir until well coated.
- Plate the pasta, top with sliced chicken, and garnish with chopped parsley.
- Serve immediately.
Notes
Let the chicken rest a few minutes before slicing to keep it juicy.
Stir the sauce continuously while melting the cheese to avoid clumping.
For extra garlicky flavor, roast the garlic first before adding it to the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 3g
- Sodium: 490mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 150mg
Keywords: rigatoni, garlic parmesan chicken, creamy pasta