Here’s a long, detailed recipe for Garlic Parmesan Chicken Rigatoni, packed with layers of flavor, creamy texture, and comforting pasta goodness. This version includes a homemade creamy garlic parmesan sauce, pan-seared chicken, and perfectly cooked rigatoni pasta. You’ll also get pro tips and variations at the end!
🍝 Garlic Parmesan Chicken Rigatoni
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: ~1 hour
🛒 Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts (or 4 thighs)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsp olive oil (or butter)
For the Pasta:
1 lb (450g) rigatoni pasta
Salt (for pasta water)
For the Garlic Parmesan Sauce:
4 tbsp unsalted butter
6–8 garlic cloves, minced or grated
3 tbsp all-purpose flour
2 ½ cups whole milk (or half-and-half for extra richness)
1 cup heavy cream
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp crushed red pepper flakes (optional, for a kick)
1 tsp onion powder
1 tsp dried parsley or Italian seasoning
1 ½ cups freshly grated Parmesan cheese (plus more for topping)
½ cup grated mozzarella (optional for extra creaminess)
2 tbsp cream cheese (optional, for a velvety texture)
Optional Garnishes:
Fresh chopped parsley
Extra parmesan
Cracked black pepper
🔪 Step-by-Step Instructions
1.
Prep the Chicken
Pat chicken breasts dry with paper towels.
Season both sides with salt, pepper, garlic powder, and Italian seasoning.
2.
Sear the Chicken
Heat olive oil in a large skillet over medium-high heat.
Add chicken and sear until golden brown and cooked through (internal temp: 165°F / 74°C), about 6–8 minutes per side, depending on thickness.
Transfer to a plate and cover loosely with foil to rest.
Once cooled slightly, slice into strips or bite-sized chunks.
3.
Cook the Pasta
Bring a large pot of water to a boil.
Salt generously (it should taste like the sea).
Add rigatoni and cook al dente according to package instructions (usually 10–12 minutes).
Reserve 1 cup of pasta water, then drain the rest and set pasta aside.
4.
Make the Garlic Parmesan Sauce
In the same skillet used for the chicken (wipe out any burnt bits if needed), melt butter over medium heat.
Add minced garlic and sauté for 1–2 minutes, just until fragrant—do not brown.
Sprinkle in the flour and whisk constantly to form a roux, cooking for about 1 minute.
Slowly whisk in the milk and cream, a little at a time, ensuring there are no lumps.
Add salt, pepper, red pepper flakes (if using), onion powder, and parsley or Italian seasoning.
Let the sauce simmer, stirring frequently, for 5–7 minutes, until slightly thickened.
Lower heat and stir in Parmesan cheese, mozzarella, and cream cheese.
Mix until cheese is fully melted and sauce is smooth and velvety.
If it gets too thick, loosen with a splash of reserved pasta water.
5.
Combine Everything
Add cooked rigatoni to the sauce and toss to coat.
Fold in sliced chicken.
If needed, adjust consistency with a bit more pasta water.
6.
Finish and Serve
Simmer everything together for 2–3 minutes, letting flavors meld.
Taste and adjust seasoning—add more cheese, salt, or pepper as needed.
Transfer to serving bowls or a large platter.
Garnish with fresh parsley, more Parmesan, and cracked black pepper.
🍽️ Pro Tips
Use fresh Parmesan (not pre-shredded) for better melting and flavor.
Don’t overcook the chicken. A meat thermometer ensures juiciness.
Reserve pasta water—the starch helps emulsify and loosen the sauce.
Want extra texture? Add sautéed mushrooms, sun-dried tomatoes, or spinach before combining everything.
🔁 Variations
Spicy Version: Add 1 tsp red pepper flakes and use pepper jack cheese with Parmesan.
Baked Version: Transfer finished pasta to a baking dish, top with more mozzarella & Parmesan, and broil for 2–3 minutes.
Vegetarian Option: Replace chicken with roasted cauliflower, mushrooms, or sautéed zucchini.
Protein Swap: Try grilled shrimp or sliced Italian sausage instead of chicken.
🥡 Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw in fridge overnight.
Reheat: Add a splash of milk or cream when reheating to restore the sauce’s creaminess.
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