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Creamy Parmesan Chicken with Rigatoni Pasta

A creamy and comforting dish featuring tender chicken simmered in a luscious creamy sauce and perfectly cooked rigatoni pasta, topped with Parmesan cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz rigatoni pasta
  • 1 lb chicken breast, diced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, add olive oil. Once hot, add diced chicken and season with salt and pepper. Cook until golden brown and fully cooked, about 5-7 minutes. Remove chicken from skillet and set aside.
Cooking the Sauce
  1. In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and stir, bringing it to a simmer.
  2. Add grated Parmesan cheese and Italian seasoning, mixing until smooth.
Combining Ingredients
  1. Add the cooked chicken and rigatoni to the skillet with the sauce. Stir gently to coat everything evenly. Allow to cook for an additional 2-3 minutes until combined and warmed through.
Serving
  1. Garnish with fresh parsley and additional Parmesan, if desired. Serve hot and enjoy!

Notes

For a refreshing contrast, pair this dish with a light side salad dressed in balsamic vinaigrette or serve it with garlic bread. Storing and reheating tips: If there are leftovers, cool the dish completely before transferring it to an airtight container, and it will stay fresh in the refrigerator for up to 3 days.