A creamy, flavorful pasta dish that brings together pan-seared chicken, rich garlic-Parmesan sauce, and tender rigatoni for the ultimate comfort meal. It’s perfect for a cozy dinner, meal prep, or casual entertaining.
👥 Servings: 4–6
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: Around 1 hour
🛒 Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (or 4 thighs)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil or butter
For the Pasta:
- 1 lb (450g) rigatoni
- Salt (for boiling water)
For the Garlic Parmesan Sauce:
- 4 tbsp unsalted butter
- 6–8 garlic cloves, minced or grated
- 3 tbsp all-purpose flour
- 2 ½ cups whole milk (or half-and-half for extra richness)
- 1 cup heavy cream
- 1 tsp salt (adjust as needed)
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional for heat)
- 1 tsp onion powder
- 1 tsp dried parsley or Italian seasoning
- 1 ½ cups freshly grated Parmesan cheese (plus more for topping)
- ½ cup shredded mozzarella (optional for creaminess)
- 2 tbsp cream cheese (optional for extra velvet texture)
Optional Toppings:
- Fresh chopped parsley
- Extra Parmesan
- Cracked black pepper
🔪 Step-by-Step Instructions
1. Prep the Chicken
- Pat chicken dry with paper towels.
- Season both sides with salt, pepper, garlic powder, and Italian seasoning.
2. Sear the Chicken
- Heat olive oil or butter in a large skillet over medium-high heat.
- Sear the chicken for 6–8 minutes per side, until golden and cooked through (internal temp should be 165°F / 74°C).
- Transfer to a plate and loosely cover with foil. Once cooled slightly, slice into strips or bite-sized pieces.
3. Cook the Pasta
- Bring a large pot of salted water to a boil (the water should taste salty like the sea).
- Cook the rigatoni until al dente, usually 10–12 minutes.
- Reserve 1 cup of pasta water, then drain the pasta and set it aside.
4. Make the Garlic Parmesan Sauce
- In the same skillet (wipe out any dark bits), melt butter over medium heat.
- Add garlic and sauté for 1–2 minutes, just until fragrant—avoid browning.
- Whisk in the flour to create a roux, cooking for 1 minute.
- Gradually whisk in the milk and cream to keep it smooth.
- Stir in salt, black pepper, red pepper flakes (if using), onion powder, and parsley or Italian seasoning.
- Let the sauce gently simmer for 5–7 minutes, stirring often, until slightly thickened.
- Lower the heat and stir in Parmesan, mozzarella, and cream cheese until melted and smooth.
- If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
5. Combine and Toss
- Add the cooked rigatoni to the sauce and toss to coat evenly.
- Gently fold in the sliced chicken.
- Simmer together for 2–3 minutes so everything is heated through and the flavors meld.
- Adjust consistency with more pasta water, if needed.
6. Serve It Up
- Transfer to serving bowls or a large platter.
- Top with fresh parsley, extra Parmesan, and a few cracks of black pepper.
🍽️ Pro Tips
- Use freshly grated Parmesan for the best flavor and smoothest melt.
- Don’t overcook the chicken—a thermometer is your best friend.
- Pasta water is liquid gold—its starch helps the sauce cling to the pasta.
- Want more flavor? Add sautéed mushrooms, sun-dried tomatoes, or baby spinach during step 5.
🔁 Easy Variations
- Spicy Kick: Add extra red pepper flakes or swap in pepper jack cheese.
- Baked Option: Pour finished pasta into a baking dish, top with mozzarella and Parmesan, and broil for 2–3 minutes until golden.
- Vegetarian Swap: Use roasted veggies like cauliflower, mushrooms, or zucchini instead of chicken.
- Protein Twist: Sub in shrimp, Italian sausage, or rotisserie chicken for variety.
🥡 Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 2 months (skip the cream cheese if freezing for best texture).
- To Reheat: Warm gently on the stove with a splash of milk or cream to bring the sauce back to life. Avoid high microwave heat, which can cause the sauce to split.
