Description
This Indulgent Cheesy Rigatoni with Garlic Parmesan Chicken is a rich and comforting pasta dish combining tender chicken breasts with a creamy garlic-parmesan cheese sauce. Perfectly cooked rigatoni is tossed in a luscious blend of cheddar, mozzarella, and Parmesan cheeses, then topped with flavorful seared chicken and fresh parsley for a restaurant-quality meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 oz Rigatoni Pasta (can be substituted with penne)
Chicken
- 2 breasts Chicken (or thighs for added moisture)
Sauce & Seasonings
- 4 cloves Garlic (minced; fresh is ideal)
- 3 tbsp Butter (can swap with margarine)
- 2 tbsp Olive Oil (any neutral oil works)
- 1 cup Heavy Cream (or half-and-half)
- 1 cup Shredded Cheddar Cheese (use Colby or vegan cheese)
- 1 cup Shredded Mozzarella Cheese (omit for a non-cheesy version)
- 1/2 cup Grated Parmesan Cheese (nutritional yeast for dairy-free)
- 1 tsp Paprika (smoked paprika for enhanced kick)
- to taste Salt & Black Pepper (adjust according to taste)
- 1/4 cup Fresh Parsley (chopped; basil or chives can be alternatives)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente, about 10-12 minutes. Drain the pasta and toss with olive oil to prevent sticking.
- Prepare the Chicken: Season chicken breasts with salt, pepper, and paprika. In a skillet, heat butter and olive oil over medium heat. Sear the chicken for 4-5 minutes on each side until golden brown and cooked through. Transfer the chicken to a cutting board and let it rest.
- Sauté Garlic: Melt an additional tablespoon of butter in the same skillet over medium-low heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Make the Cheese Sauce: Pour heavy cream into the skillet with the garlic and whisk gently. Let it heat for 2-3 minutes on medium-low. Gradually add shredded cheddar, mozzarella, and Parmesan cheeses, stirring continuously until all cheeses are melted and the sauce is smooth.
- Toss Pasta in Sauce: Add the drained rigatoni into the skillet and toss it well in the cheese sauce until each piece is thoroughly coated.
- Assemble and Serve: Slice the rested chicken breasts and arrange the pieces on top of the cheesy rigatoni. Garnish with chopped fresh parsley and serve immediately for a warm, indulgent meal.
Notes
- For a dairy-free version, substitute cheeses with vegan alternatives and Parmesan with nutritional yeast.
- Using chicken thighs instead of breasts can provide extra moisture and juiciness.
- Smoked paprika adds a nice smoky depth but regular paprika works fine.
- You can swap rigatoni for penne or other tubular pasta shapes.
- Resting the chicken after cooking helps retain juices and improves tenderness.
- Adjust salt and pepper seasoning as needed depending on cheese saltiness.
