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Creamy Garlic Parmesan Chicken Rigatoni for Weeknight Dinner

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This Creamy Garlic Parmesan Chicken Rigatoni is a rich and comforting pasta dish perfect for weeknight dinners. Tender chicken is seared and tossed in a luscious sauce made from garlic, butter, heavy cream, and parmesan cheese. Combined with hearty rigatoni and topped with melty mozzarella, every bite is packed with creamy, cheesy flavor. Simple ingredients come together in just one pan, making it as practical as it is indulgent.

Ingredients

  • 12 oz rigatoni pasta
  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 4 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  • Cook the rigatoni according to package directions until al dente. Drain and set aside.
  • Season the chicken pieces with salt and pepper.
  • In a large skillet over medium heat, heat the olive oil and cook the chicken until golden brown and cooked through. Remove and set aside.
  • In the same skillet, melt the butter over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant.
  • Whisk in the flour and cook for 1 minute to form a roux.
  • Slowly pour in the heavy cream and chicken broth, whisking constantly to avoid lumps.
  • Stir in the Parmesan cheese and Italian seasoning. Cook until the sauce thickens, about 3–5 minutes.
  • Add the cooked chicken and rigatoni pasta back into the skillet. Toss to coat everything in the sauce.
  • Sprinkle the shredded mozzarella over the top and cover the skillet with a lid. Let sit for a few minutes until the cheese melts.
  • Garnish with chopped parsley before serving, if desired.

Notes

  • Use freshly grated Parmesan for the best flavor and melt quality.

  • Rigatoni holds sauce better than smooth pasta—don’t substitute with thin noodles.

  • Adjust the thickness of the sauce using pasta water or more cream as needed.

  • For a lighter version, use half-and-half and reduce the amount of cheese slightly.

  • Make it vegetarian by skipping the chicken and adding mushrooms or spinach.

  • Leftovers taste even better the next day—store in an airtight container and reheat gently.

Find it online: https://thetastyyfork.com/creamy-garlic-parmesan-chicken-rigatoni-for-weeknight-dinner/