Description
Creamy Parmesan Chicken Rigatoni is a comforting and flavorful pasta dish featuring tender seared chicken pieces enveloped in a rich and velvety Parmesan cream sauce, tossed with al dente rigatoni pasta. Enhanced with garlic, white wine, fresh parsley, and a touch of nutmeg, this recipe delivers an easy yet elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 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
- 1 lb rigatoni pasta
- Salt for pasta water
Garnish
- 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, oregano, red pepper flakes if using, salt, and pepper. Ensure the chicken is evenly coated with all the spices for maximum flavor.
- 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 crowding. Cook for 3-4 minutes per side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the skillet to incorporate all the flavors. Let the wine simmer for 2-3 minutes until it reduces slightly.
- Add Cream and Broth: Pour the heavy cream and chicken broth into the skillet, stirring to combine all ingredients. Bring the mixture to a gentle simmer, then reduce heat to low.
- Simmer and Thicken: Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly to coat the back of a spoon.
- Incorporate Parmesan and Season: Remove the skillet from heat, then stir in grated Parmesan cheese, fresh parsley, and ground nutmeg. Season the sauce with salt and freshly ground black pepper according to taste.
- Boil Water: While the sauce simmers, bring a large pot of salted water to a rolling boil for the pasta.
- Cook Pasta: Add rigatoni to the boiling water and cook according to package instructions until al dente.
- Reserve Pasta Water: Before draining, reserve about 1 cup of the pasta cooking water to help adjust sauce consistency later.
- Drain Pasta: Drain the rigatoni in a colander but do not rinse it, preserving the pasta’s natural starch for better sauce adhesion.
- Add Chicken to Sauce: Return the cooked chicken to the skillet with the creamy Parmesan sauce, stirring to ensure the chicken is evenly coated by the sauce.
- Combine Pasta and Sauce: Add the drained rigatoni to the skillet with chicken and sauce. Toss everything together, adding reserved pasta water as needed to achieve a silky, smooth consistency that clings to the pasta.
- Serve Immediately: Plate the pasta dish and garnish with extra grated Parmesan cheese, chopped fresh parsley, and a sprinkle of red pepper flakes if desired for a little heat.
Notes
- For the best flavor, use freshly grated Parmesan cheese rather than pre-grated varieties.
- If you prefer less spice, omit the red pepper flakes.
- White wine can be substituted with additional chicken broth or a splash of lemon juice if desired.
- Reserve some pasta water to adjust sauce consistency; the starch helps the sauce adhere to the pasta perfectly.
- Ensure not to overcrowd the skillet when searing chicken to get a nice golden crust.
- Heavy cream can be substituted with half-and-half for a lighter sauce, but it will be less rich and creamy.
