Introduction:
This dish is the ultimate comfort food—a creamy, cheesy pasta featuring golden, pan-seared chicken breasts, rigatoni pasta, and a silky Parmesan sauce. It’s hearty, flavorful, and easy enough to prepare on a weeknight but impressive enough for guests. The rigatoni’s ridges hold onto the sauce beautifully, while the chicken adds a protein-packed, savory contrast.
🛒 Ingredients:
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt & pepper to taste
- 2 tbsp olive oil
- 1 tbsp unsalted butter
For the Pasta:
- 12 oz (340 g) rigatoni pasta
- Salt (for pasta water)
For the Creamy Parmesan Sauce:
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1½ cups heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese (plus extra for garnish)
- ½ tsp Italian seasoning
- Salt & pepper to taste
- Optional: crushed red pepper flakes or chopped parsley for garnish
👩🍳 Instructions:
1. Cook the Rigatoni:
- Bring a large pot of salted water to a boil.
- Cook rigatoni according to package instructions until al dente.
- Reserve ½ cup pasta water, then drain and set aside.
2. Prepare and Cook the Chicken:
- Slice the chicken breasts in half horizontally to make 4 thinner cutlets.
- Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
- In a large skillet over medium heat, heat olive oil and 1 tbsp butter.
- Add chicken and cook for 4–5 minutes per side or until golden and fully cooked.
- Remove chicken from skillet and let rest. Slice into strips or bite-sized pieces.
3. Make the Creamy Parmesan Sauce:
- In the same skillet, reduce heat to medium-low and add 2 tbsp butter.
- Add minced garlic and sauté for 1 minute until fragrant.
- Whisk in the flour and cook for 1 minute to form a light roux.
- Slowly whisk in the chicken broth and heavy cream. Stir until smooth.
- Simmer for 3–4 minutes until slightly thickened.
- Add Parmesan cheese, Italian seasoning, salt, and pepper.
- Stir until the cheese is melted and sauce is silky. Add a splash of pasta water if needed to thin it out.
4. Combine & Serve:
- Add cooked rigatoni to the sauce and toss to coat.
- Add the sliced chicken back into the pan. Stir to combine and warm through.
- Garnish with extra Parmesan, chopped parsley, or a pinch of red pepper flakes if desired.
🍽️ Serving Suggestions:
Serve with:
- Garlic bread
- A crisp Caesar or arugula salad
- A glass of chilled white wine (e.g., Chardonnay or Pinot Grigio)
🔁 Method Tips:
- Make it ahead: You can cook the chicken and sauce a day in advance. Reheat gently and toss with fresh pasta.
- Protein swaps: Try shrimp or cooked Italian sausage.
- Lighter option: Use half-and-half instead of heavy cream (but reduce broth slightly).