– **Title**: Creamy Parmesan Chicken With Rigatoni Pasta
– **Ingredients**:
– 2 boneless, skinless chicken breasts
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 teaspoon Italian seasoning
– 1 cup chicken broth
– 12 oz rigatoni pasta
– Fresh parsley, chopped (for garnish)
– Optional: Red pepper flakes (for heat)
– **Instructions**:
1. Start by cooking the rigatoni pasta according to package instructions until al dente. Drain and set aside.
2. Season the chicken breasts with salt and pepper on both sides.
3. In a large skillet, heat olive oil over medium heat. Once hot, add the chicken breasts. Cook for about 5-7 minutes on each side until they are cooked through and golden brown. Remove from the skillet and set aside to rest.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
6. Add the grated Parmesan cheese and Italian seasoning, stirring until the cheese has melted and the sauce is creamy. If you like a bit of spice, add red pepper flakes to taste.
7. Slice the cooked chicken and return it to the skillet, allowing it to coat in the creamy sauce.
8. Add the cooked rigatoni pasta to the skillet, tossing everything together gently until the pasta is well coated in the sauce.
9. Serve hot, garnished with chopped fresh parsley.
Enjoy your delicious Creamy Parmesan Chicken with Rigatoni Pasta!
Key Ingredients & Substitutions
Chicken Breast: This recipe benefits from tender chicken breast, cut into bite-sized pieces. You can easily swap it for turkey or use rotisserie chicken for quicker prep. I find pre-cooked chicken can be a great time-saver!
Rigatoni Pasta: Rigatoni’s ridged surface holds onto the creamy sauce beautifully. If you don’t have rigatoni, penne or fusilli can work just as well.
Heavy Cream: This gives the sauce its rich and creamy texture. If you’re looking for a lighter option, you can use half-and-half or even whole milk. Just note that the sauce might be a bit thinner.
Parmesan Cheese: Freshly grated Parmesan adds the best flavor. If you’re in a pinch, Pecorino Romano can be a good substitute. However, avoid using powdered cheese; it won’t give the desired creaminess.
Italian Seasoning: A blend of herbs that adds depth to the dish. You can make your own with equal parts dried oregano, basil, and thyme if you don’t have a premixed version.
How Do I Ensure the Sauce is Creamy Without Curdling?
To achieve a smooth, creamy sauce, it’s essential to control the heat when adding the cream. Here are some tips:
- After adding the chicken broth, bring the mixture to a gentle simmer before incorporating the cream. If the broth is boiling too hard, it can cause the cream to curdle.
- Stir constantly when you add the heavy cream to integrate it well with the other ingredients.
- Keep the heat on low to medium after adding the cream and cheese, ensuring they melt and blend smoothly into the sauce.
By following these steps, your sauce will be velvety and delicious every time!
How to Make Creamy Parmesan Chicken With Rigatoni Pasta
Ingredients You’ll Need:
For the Main Dish:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 cups rigatoni pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy Parmesan chicken with rigatoni pasta takes about 25-30 minutes to prepare. You’ll spend about 10 minutes cooking the pasta and 15-20 minutes putting together the chicken and sauce. A quick yet delicious meal that’s perfect for busy nights!
Step-by-Step Instructions:
1. Cook the Rigatoni:
Start by boiling a large pot of salted water. Once it’s boiling, add the rigatoni pasta and cook according to the package instructions until it’s al dente. This usually takes about 10-12 minutes. Once done, drain the pasta and set it aside for later.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and sprinkle them with salt and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned and cooked through. Once the chicken is cooked, remove it from the skillet and set it aside.
3. Make the Sauce:
In the same skillet where you cooked the chicken, add the minced garlic. Sauté the garlic for about 30 seconds until it becomes fragrant, being careful not to burn it. Next, pour in the chicken broth and bring it to a gentle simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—it adds flavor!
4. Combine the Ingredients:
Now, stir in the heavy cream and Italian seasoning, allowing the mixture to come to a gentle simmer again. Once it’s simmering, add the grated Parmesan cheese and stir until it melts and the sauce becomes creamy. If needed, adjust the seasoning with more salt and pepper.
5. Bring It All Together:
Return the cooked chicken to the skillet and add the rigatoni pasta. Toss everything together until the pasta and chicken are fully coated with the creamy sauce. This step is where all the flavors meld beautifully!
6. Serve and Enjoy:
Once everything is well mixed, it’s time to serve! Garnish your dish with freshly chopped parsley for a burst of color and flavor. Enjoy your creamy Parmesan chicken with rigatoni pasta—it’s comfort food at its best!
Can I Use a Different Type of Pasta?
Absolutely! If you’re not a fan of rigatoni, you can substitute with penne, fusilli, or even spaghetti. Just keep in mind that cooking times may vary slightly depending on the pasta shape, so check the package instructions for al dente perfection!
What If I Don’t Have Heavy Cream?
No worries! You can use half-and-half or whole milk as a lighter alternative, but the sauce may be less creamy. If using milk, consider adding a tablespoon of flour or cornstarch to help thicken it, whisking it in while you simmer.
How to Store Leftover Creamy Parmesan Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it up on the stove over medium-low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. Stir frequently to ensure even heating.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s thawed completely before cooking. For quick thawing, submerge sealed chicken in cold water for about an hour or leave it in the fridge overnight. Pat the chicken dry before seasoning and cooking for the best results!
