Description
Cheesy Rigatoni with Garlic Parmesan Chicken is a rich and comforting pasta recipe loaded with creamy cheese sauce, tender rigatoni, and crispy garlic-parmesan chicken. A perfect dinner idea for pasta lovers looking for an indulgent yet easy recipe to impress the family. Great for weeknight meals or cozy weekends.
Ingredients
250g rigatoni
2 boneless, skinless chicken breasts
1 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
4 garlic cloves, minced
3 tablespoons butter
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon Italian seasoning
3/4 cup chicken broth
1/4 cup all-purpose flour
Instructions
1. Season the chicken breasts with salt, pepper, and Italian seasoning, then lightly dredge in flour.
2. Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Sear chicken for 5–7 minutes per side until golden and cooked through. Remove and set aside.
3. In a large pot, boil rigatoni in salted water until al dente. Drain and set aside.
4. In the same skillet, melt remaining butter and add minced garlic. Cook until fragrant.
5. Stir in chicken broth and heavy cream. Let it simmer gently.
6. Add parmesan and mozzarella, stirring until the cheese melts and the sauce is smooth.
7. Add cooked rigatoni to the sauce and toss to coat evenly.
8. Slice the chicken and layer it on top of the pasta.
9. Sprinkle with more parmesan and allow to heat through before serving.
10. Garnish with fresh parsley or basil if desired and serve warm.
Notes
Use freshly grated parmesan for best melting results.
A splash of milk can help revive leftovers when reheating.
Add red pepper flakes for a hint of heat if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American Italian
Nutrition
- Serving Size: 1 plate
- Calories: 670
- Sugar: 1g
- Sodium: 640mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 125mg