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.
Would you like a printable PDF, meal prep tips, or a low-carb variation of this recipe?