Creamy Parmesan Chicken Rigatoni
This Creamy Parmesan Chicken Rigatoni is the ultimate comfort food, featuring perfectly cooked rigatoni coated in a luscious, creamy Parmesan sauce with tender pieces of chicken. It's a guaranteed crowd-pleaser that's surprisingly simple to make, even on a busy weeknight.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 lb rigatoni pasta
- 6 cups water
- 1 tbsp salt
- 4 tbsp butter
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups milk whole milk or 2% recommended
- 1 cup chicken broth
- 1 cup grated Parmesan cheese, plus more for serving
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ cup chopped fresh parsley, for garnish optional
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the rigatoni pasta and cook according to package directions until al dente.
- Reserve about 1 cup of pasta water before draining.
- Drain the pasta and set aside.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken pieces and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes).
- Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for about 30 seconds, or until fragrant (be careful not to burn it!).
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk and chicken broth, making sure to smooth out any lumps.
- Bring the sauce to a simmer, stirring occasionally, until it starts to thicken (about 5-7 minutes).
- Reduce the heat to low and stir in the Parmesan cheese, salt, and pepper.
- Continue to stir until the cheese is melted and the sauce is smooth.
- Add the cooked pasta and chicken to the creamy Parmesan sauce.
- Toss to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in the chopped parsley (if using).
- Serve immediately, garnished with extra Parmesan cheese.
Notes
Add sautéed spinach, broccoli florets, or sun-dried tomatoes for extra flavor. Spice it up with a pinch of red pepper flakes. Fresh basil or oregano would also be lovely additions to the sauce. The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before adding the pasta and chicken. For a different flavor profile, try substituting the chicken with beef.