Ingredients:
- 12 oz (340g) rigatoni pasta
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup chicken broth
- 1 tsp Italian seasoning
- Salt & freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Construction:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add rigatoni and cook until al dente, following package instructions.
- Reserve 1 cup of pasta water, then drain and set aside.
2. Cook the Chicken:
- Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat.
- Season chicken pieces with salt, pepper, and Italian seasoning.
- Sauté for 6-8 minutes until golden and cooked through.
- Remove chicken from skillet and set aside.
3. Prepare the Sauce:
- In the same skillet, melt the remaining 1 tbsp butter.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth, bring to a simmer, and reduce for 3-4 minutes.
- Stir in heavy cream and Parmesan cheese, simmering until smooth and creamy (2-3 minutes).
4. Combine and Serve:
- Return chicken and drained rigatoni to the skillet.
- Toss everything together, ensuring the pasta is well coated.
- If needed, add reserved pasta water to adjust sauce consistency.
- Garnish with fresh parsley and extra Parmesan.
- Serve immediately and enjoy!
Variations:
- Spicy Twist: Add red pepper flakes or diced jalapeños for heat.
- Mushroom Lovers: Sauté sliced mushrooms with the garlic for extra flavor.
- Sun-Dried Tomato Upgrade: Stir in chopped sun-dried tomatoes for a tangy kick.
- Greens Addition: Mix in baby spinach or kale for added nutrition.
- Bacon Boost: Sprinkle crispy bacon bits on top for extra smokiness.
- Protein Swap: Use shrimp or Italian sausage instead of chicken.
Tips for the Perfect Creamy Rigatoni:
- Use freshly grated Parmesan for a smoother sauce (pre-shredded can be grainy).
- Don’t overcook the pasta—it should be al dente so it doesn’t get mushy in the sauce.
- Simmer, don’t boil the cream sauce to prevent separation.
- Reserve pasta water—it helps loosen the sauce and makes it silkier.
- For extra richness, add a splash of white wine when deglazing the pan.
Nutritional Information (Per Serving – Approximate):
- Calories: ~600 kcal
- Protein: ~40g
- Carbohydrates: ~50g
- Fat: ~30g
- Fiber: ~3g
- Sodium: ~700mg (varies based on cheese and broth)
Serving Suggestions:
- Side Pairings: Serve with garlic bread, roasted vegetables, or a Caesar salad.
- Wine Pairing: Pairs well with Chardonnay, Pinot Grigio, or a light Rosé.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to revive the sauce.
Would you like a dairy-free or low-carb version?