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Garlic Parmesan Chicken Rigatoni
Antonio Morelli

Garlic Parmesan Chicken Rigatoni

A creamy, cheesy pasta dish loaded with garlic, Parmesan, and juicy chicken tossed with rigatoni. Comfort food at its best—quick, flavorful, and perfect for weeknight dinners or special family meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts (or thighs)
  • 12 oz rigatoni pasta
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup milk
  • 1 ½ cups freshly grated Parmesan cheese
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt & black pepper (to taste)
  • 1 tsp Italian seasoning
  • Fresh parsley (for garnish)

Equipment

  • Large pot
  • Skillet or sauté pan
  • Cutting board & knife
  • Measuring cups/spoons
  • Colander
  • Whisk
  • Grater for Parmesan

Method
 

  1. Cook pasta in boiling water until al dente. Reserve 1 cup pasta water. Drain.
  2. Season chicken with salt, pepper, and Italian seasoning. Sear in butter + olive oil until golden and cooked through. Rest, then slice.
  3. In the same skillet, sauté garlic in butter. Stir in cream, milk, & then Parmesan cheese and whisk it prefectly until you get the smooth texture. Season to taste.
  4. Add pasta and chicken back into the sauce. Toss until coated, using pasta water to adjust thickness.
  5. Garnish with parsley and extra Parmesan. Serve hot.

Notes

  • Use freshly grated Parmesan for the creamiest sauce.
  • Add veggies like spinach or mushrooms for extra nutrition.
  • Store leftovers in the fridge for up to 3 days; reheat with a splash of milk.
  • For a spicy twist, sprinkle in red pepper flakes.