Indulgent Creamy Parmesan Chicken Rigatoni for Cozy Nights

Enjoy a comforting bowl of Creamy Parmesan Chicken Rigatoni, a rich and satisfying dish perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless, Skinless Chicken Breasts Rotisserie chicken can save time.
2 tablespoons Olive Oil Any neutral oil works as a substitute.
to taste Salt
to taste Freshly Ground Black Pepper

For the Sauce

2 tablespoons Butter Can be swapped with olive oil for a lighter option.
3 cloves Minced Garlic Pre-minced garlic is a convenient alternative.
½ cup Dry White Wine Chicken broth or vinegar is a good non-alcoholic substitute.
1 cup Heavy Cream Use half-and-half for a lower-fat version.
1 cup Chicken Broth Vegetable broth is perfect for a vegetarian option.
1 cup Grated Parmesan Cheese Nutritional yeast can replace for vegan diets.
2 tablespoons Fresh Parsley Substitute with basil or spinach if desired.
a pinch Ground Nutmeg Can be omitted if not on hand.

For the Pasta

12 ounces Rigatoni Pasta Any pasta shape can work in a pinch.

Optional Ingredient

to taste Red Pepper Flakes Omit for a milder version or replace with fresh chili.

Equipment

skillet
Large Pot

Method

Step‑by‑Step Instructions

Prepare Chicken: Toss the chicken breasts with olive oil, garlic powder, onion powder, dried oregano, salt, and pepper until evenly coated.
Sear Chicken: Cook the chicken breasts until golden brown, about 3-4 minutes on each side. Remove from skillet and set aside.
Sauté Garlic: Melt butter and sauté minced garlic for 1 minute until fragrant but not browned.
Deglaze with Wine: Add wine and scrape the skillet to release flavorful bits. Simmer for 2-3 minutes.
Make Sauce: Stir in heavy cream and chicken broth. Simmer for 5-7 minutes until sauce thickens.
Incorporate Flavors: Stir in Parmesan cheese, parsley, and nutmeg until cheese melts. Adjust seasoning as needed.
Cook Pasta: Boil salted water, cook rigatoni until al dente, reserve pasta water, drain pasta.
Combine: Stir rigatoni into the sauce, adding reserved pasta water if needed to reach desired consistency.
Serve: Plate and garnish with parsley and Parmesan cheese. Serve immediately.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Prep ahead by gathering all ingredients to streamline cooking. Taste sauce as it simmers to adjust seasoning as needed.

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