Description
Creamy Parmesan Chicken Rigatoni is a rich and comforting pasta dish featuring tender seared chicken pieces coated in a luscious Parmesan cream sauce, enhanced with garlic, white wine, and fresh parsley. Perfect for a satisfying weeknight dinner, this recipe balances savory flavors and creamy textures with al dente rigatoni pasta for a delightful, hearty meal.
Ingredients
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese, plus more for serving
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
Pasta and Garnish
- 1 lb rigatoni pasta
- Salt for pasta water
- Extra grated Parmesan cheese
- Fresh parsley, chopped
- Red pepper flakes
Instructions
- Season the Chicken: In a large bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, dried oregano, red pepper flakes (if using), salt, and freshly ground black pepper until the chicken is evenly coated with the spices.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear the chicken for 3-4 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Deglaze with Wine: Pour in the dry white wine and use a spoon or spatula to scrape up any browned bits stuck to the skillet. Let the wine simmer for 2-3 minutes until it reduces slightly, intensifying the flavor.
- Add Cream and Broth: Stir in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low to prevent boiling.
- Simmer and Thicken: Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Incorporate Parmesan and Season: Remove the skillet from heat and stir in the grated Parmesan cheese, chopped fresh parsley, and ground nutmeg. Taste and adjust seasoning with salt and black pepper.
- Boil Water: While the sauce simmers, bring a large pot of salted water to a rolling boil for the pasta.
- Cook Pasta: Add the rigatoni to the boiling water and cook according to package instructions until al dente, usually around 10-12 minutes.
- Reserve Pasta Water: Before draining the rigatoni, reserve about 1 cup of the pasta cooking water to help adjust the sauce consistency later.
- Drain Pasta: Drain the pasta in a colander without rinsing to preserve the starch on the pasta that helps the sauce adhere.
- Add Chicken to Sauce: Return the cooked chicken pieces to the skillet with the creamy Parmesan sauce, stirring gently to coat the chicken evenly.
- Combine Pasta and Sauce: Add the drained rigatoni pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time as needed to reach your desired sauce consistency.
- Serve Immediately: Serve the creamy Parmesan chicken rigatoni hot, garnished with extra grated Parmesan cheese, fresh parsley, and additional red pepper flakes if desired.
Notes
- To avoid overcrowding the pan when searing, cook the chicken in batches ensuring a nice golden crust.
- Using dry white wine adds acidity and depth; alternatives like chicken broth can be used if preferred.
- Reserve some pasta water before draining – the starchy water helps in achieving a silky sauce texture.
- Freshly grated Parmesan is recommended over pre-grated for better melt and flavor.
- This dish is best served immediately but can be gently reheated with a splash of cream or broth to loosen the sauce.
