Creamy Parmesan Chicken and Rigatoni

This creamy garlic butter chicken and rigatoni in Parmesan sauce combines tender chunks of seasoned chicken with al dente pasta, all enveloped in a rich, velvety sauce that clings to every bite. The marriage of garlic, butter, and Parmesan creates a restaurant-quality meal that comes together in just 30 minutes, perfect for busy weeknights when you want something truly satisfying.

I first created this pasta dish when my Italian grandmother was visiting and needed to impress her with something that honored our family roots while still being accessible for everyday cooking. She asked for the recipe before leaving, which might be my greatest culinary achievement to date.

Ingredients

• Chicken breasts: Cut into bite-sized pieces ensures quick cooking and perfect texture in every bite
• Garlic powder AND fresh garlic: Provides layers of flavor both in the chicken seasoning and sauce
• Smoked paprika: Adds subtle smokiness that elevates the entire dish without overpowering
• Rigatoni Pasta: Ideal because the ridges and tube shape capture the creamy sauce inside and out
• Heavy cream: Creates that luxurious mouthfeel that makes this dish truly special
• Parmesan cheese: Use freshly grated for the smoothest sauce and most authentic flavor
• Italian seasoning blend: Saves time while providing balanced herb notes throughout
• Reserved pasta water: Contains starch that helps the sauce cling to the pasta perfectly

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea to properly season the pasta from within. Add the rigatoni and cook according to package directions until just al dente usually 9 to 11 minutes. Reserve half a cup of the starchy pasta water before draining this is your secret weapon for silky sauce. Drain the pasta but do not rinse as the starch helps the sauce adhere.

Season and Cook the Chicken:

Cut your chicken breasts into even bite-sized pieces about 1 inch cubes for quick and consistent cooking. In a bowl combine salt pepper garlic powder and smoked paprika then toss the chicken until evenly coated. Heat a large skillet over medium high heat then add olive oil and butter. Once the butter is melted and bubbling add the seasoned chicken in a single layer giving each piece enough space to properly brown. Cook for 4 to 5 minutes turning occasionally until the outside is golden and the inside registers 165°F. Remove the chicken to a clean plate but leave all those flavorful browned bits in the pan.

Create the Parmesan Cream Sauce:

Using the same skillet with all those delicious chicken drippings reduce heat to medium and add butter. Once melted add minced fresh garlic and cook for exactly 30 seconds until fragrant but not browned as garlic can quickly become bitter. Sprinkle the flour evenly across the surface and whisk continuously for a full minute to cook out the raw flour taste while forming a paste. Very slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. Once smooth add the heavy cream and continue whisking as the sauce begins to thicken. Add the Parmesan cheese in small handfuls stirring between additions to ensure it melts completely into the sauce. Season with salt pepper Italian herbs and red pepper flakes if using then let the sauce gently simmer for 2 to 3 minutes until it coats the back of a spoon.

Combine and Finish:

Return the cooked chicken to the skillet including any accumulated juices. Add the drained rigatoni and gently fold everything together using tongs or a wooden spoon until every piece of pasta and chicken is coated in the luxurious sauce. If the sauce seems too thick add a splash of the reserved pasta water which will both loosen the sauce and help it adhere to the pasta through its starch content. If using mozzarella sprinkle it over the top and stir gently until melted. Remove from heat and let stand for 2 minutes allowing the pasta to absorb some sauce. Finish with a generous sprinkle of fresh herbs and extra Parmesan before serving immediately in warmed bowls.

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The smoked paprika might seem like an optional ingredient but it adds a subtle depth that transforms this dish from good to memorable. I discovered this by accident when regular paprika ran out during a dinner party and now I would never make it any other way. My guests always comment on that "something special" they cant quite identify.

Make It Lighter

For a less indulgent version you can create a similarly creamy texture with a few smart substitutions. Replace the heavy cream with half and half or a combination of whole milk and a smaller amount of cream. Reduce the butter by half and increase the pasta water to maintain moisture. The sauce wont be quite as rich but still satisfying with plenty of flavor from the garlic and Parmesan. For added nutrition and color fold in a few handfuls of baby spinach just before serving letting the residual heat wilt the leaves.

Perfect Pairings

This creamy chicken rigatoni deserves thoughtful accompaniments to complete the meal. A simple arugula salad dressed with lemon juice olive oil and shaved Parmesan offers a peppery brightness that cuts through the richness of the pasta. For a vegetable side roasted asparagus or broccolini provides textural contrast while complementing the garlic notes in the dish. Garlic bread might seem excessive with all the flavors already present but a light ciabatta toast brushed with olive oil makes the perfect vehicle for soaking up extra sauce that might otherwise be left behind.

Troubleshooting Tips

The most common issue when making cream sauces is curdling or separation. Prevent this by removing the pan from heat before adding the Parmesan and never letting the sauce come to a full boil after the cream is added. If your sauce becomes too thick simply add more pasta water to thin it to your desired consistency. Conversely if the sauce is too thin allow it to simmer a bit longer until it reaches the perfect coating consistency. Remember that all cream sauces continue to thicken as they cool so its better to err on the slightly thinner side.

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Enjoy this restaurant-quality meal at home with minimal effort and maximum flavor. It’s sure to become a family favorite in no time.

Frequently Asked Questions

→ Can I use a different pasta shape?

Yes! While rigatoni works beautifully because the sauce clings to its ridges and fills the tubes, you can substitute penne, fusilli, or farfalle with excellent results. Any medium-sized pasta shape with texture will work well.

→ How can I make this dish lighter?

To reduce calories, substitute half-and-half for the heavy cream, use chicken broth instead of pasta water, and reduce the amount of butter and cheese. You could also use boneless skinless chicken thighs and whole wheat pasta for a healthier twist.

→ Can I make this ahead of time?

The sauce tends to thicken significantly when cooled. If making ahead, prepare the components separately—cook the pasta al dente and store with a touch of olive oil, prepare the chicken, and make the sauce. Combine and reheat gently with a splash of broth or milk when ready to serve.

→ What can I add to make this dish more colorful?

Add color and nutrition by incorporating vegetables like sautéed spinach, roasted cherry tomatoes, steamed broccoli, or sautéed bell peppers. Add them when combining the pasta, chicken, and sauce.

→ Is there a way to make this dairy-free?

For a dairy-free version, substitute the butter with olive oil or dairy-free butter, use coconut cream instead of heavy cream, and replace the Parmesan with nutritional yeast or a dairy-free cheese alternative. The flavor profile will change slightly but will still be delicious.

→ How do I prevent the cream sauce from breaking?

To prevent the sauce from separating, avoid boiling it once the cream is added. Simmer gently and make sure the Parmesan is added gradually off the heat. If reheating, do so slowly on low heat, stirring constantly.