Description
Indulge in the rich and creamy flavors of Garlic Parmesan Chicken with Creamy Rigatoni Pasta. This comforting Italian-American dish is a perfect balance of savory chicken, al dente pasta, and a luscious cheese sauce.
Ingredients
Scale
Rigatoni Pasta:
- 12 ounces rigatoni pasta
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce:
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Rigatoni: Prepare rigatoni pasta according to package instructions, then set aside.
- Cook the Chicken: Season chicken pieces with garlic powder, Italian seasoning, salt, and pepper. Cook in a skillet until golden and cooked through. Transfer to a plate.
- Make the Sauce: In the same skillet, melt butter, sauté garlic, add flour to make a roux. Slowly whisk in milk, cream, and broth until thickened. Stir in cheeses until melted. Add red pepper flakes if using.
- Combine and Serve: Return chicken to the skillet, add pasta, and toss to combine. Garnish with parsley before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can substitute penne or fettuccine for rigatoni.
- Add steamed broccoli or spinach for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 6g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 145mg
