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When I need something rich and cozy, this dreamy chicken parmesan pasta always hits the spot. Every rigatoni bite soaks up the creamy garlic-Parmesan sauce and juicy bits of seared chicken. When I’ve needed a quick meal for busy nights, it always saves the day. Crowd? No problem—make a big bowl, and it’s sure to be a hit at any Sunday hangout. Want a fast, fancy dinner in your rotation? This one totally delivers.
The first time I pulled this together, it was just leftover chicken and the last wedge of Parmesan in my fridge. Now whenever my sister comes over, it’s what she always hopes I’ll make.
Tasty Ingredients
- Fresh parsley: finish everything with chopped parsley—it’s bright and adds a pop of color
- Salt and black pepper to taste: layer the seasoning for extra depth, grab kosher salt and fresh cracked pepper if you can
- Italian seasoning: classic blend for that herby hit, blends with oregano, basil, and thyme do the trick
- Smoked paprika: sprinkle for gentle smoky flavor, Spanish or Hungarian types are awesome for bold scent and color
- Grated Parmesan cheese: freshly grated is best, melts into the sauce for a nutty richness
- Chicken broth: gives the sauce body and depth, pick a low sodium one so you’re in charge of the salt
- Heavy cream: for that thick, dreamy texture, go full fat for creamy magic
- Garlic: mince fresh garlic to get that deep, aromatic flavor into the sauce
- Butter: adds total richness, unsalted keeps you in control of the seasoning
- Olive oil: use for flavor and to brown the chicken, go for extra virgin if you can for the freshest taste
- Chicken breast: cut up into chunks, soaks in all the flavor, organic or free-range if you’re feeling fancy
- Rigatoni pasta: those big tubes grip every bit of sauce, bonus points for bronze-cut types since they cling even better
Easy Step-by-Step
- Finish and Dish Up
- Scatter some chopped parsley and crack black pepper over the top, then hand out extra Parm if you want. Serve this while it’s piping hot.
- Mix in Pasta and Chicken
- Put your cooked chicken back in along with the drained rigatoni. Stir gently over low heat to coat everything in sauce—let it hang out for a minute to get glossy and perfect.
- Drop in the Cheese
- Add Parmesan little by little, stirring until it’s all creamy and melted. No gritty bits allowed—just smooth cheesy goodness.
- Make the Creamy Sauce
- Pour heavy cream and chicken broth into the pan, scrape up those tasty bits stuck to the bottom. Let it simmer for a few minutes till it thickens up, keep an eye so nothing scorches.
- Sizzle the Garlic
- Turn the heat down. Toss in a chunk of butter. Once it’s melted, add your garlic and keep it moving. You’ll smell it in about a minute—don’t let it brown or it turns bitter.
- Get the Chicken Golden
- Heat olive oil in a skillet on medium-high. Season chicken and lay the pieces out. Leave them for about three minutes to get that golden crust, then flip and go another couple minutes until cooked through. Move chicken to a plate for now.
- Boil Up the Pasta
- Start by cooking your rigatoni in salty water—follow the package, but check early for that perfect bite. Drain and drizzle with oil so it doesn’t stick.
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I’m still amazed at what a punch smoked paprika gives here. One Sunday, my mom grabbed seconds and laughed that she needed to save this meal as her secret weapon, too.
Keeping and Reheating
Leftovers keep great—just use a tight container and stash in the fridge for three days. When it’s time to eat, gently warm on the stove with a splash of cream or broth to loosen things up. Skip the microwave if you want perfect texture, though a low setting works when you’re in a rush. The pasta does soak up sauce overnight, but trust me, it’s still delicious tomorrow.
Switch-Ups and Choices
No rigatoni? Penne or ziti will catch the sauce nicely too—just go for a tube shape. Want richer chicken? Use boneless thighs. Want to lighten it? Grab half-and-half instead of heavy cream and thin with more broth. For a veggie version, swap the chicken for mushrooms and use veggie broth instead.
Serving Inspiration
This is awesome on its own, but I love adding a crisp green salad and some hearty bread to mop up the sauce. Roasted broccoli or garlicky green beans look gorgeous on the plate. If you’re hosting, finish up with lemon zest or microgreens for a pretty, fresh vibe.
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Cool Rigatoni Facts
Rigatoni’s from the heart of southern and central Italy and is well-loved for those signature ridges and strong bite. Because its shape grabs sauce so easily, it’s the perfect base for chunky, creamy, or hearty bowls like this one. Add some classic garlic and Parmesan, and you’ve got a comfort meal that’ll never go out of style.
Frequently Asked Questions About Recipes
- → What can I do to make sure the Parmesan sauce isn't grainy?
Add the Parm slowly to cream when the pan isn’t over direct heat. Stir lots so you get a nice, melty texture. Using freshly grated cheese keeps things extra smooth, too.
- → Is it okay to use a different pasta shape here?
Switch it up—fusilli, ziti, or penne all work well. Go for a shape with big holes or ridges to grab as much sauce as possible.
- → What's the trick for chicken that's not dried out?
Give the chicken a quick sear on medium-high until it’s just done, then pull it out. Bring it back at the end so it doesn't overcook in the sauce.
- → I want more veggies—what should I toss in?
Chopped spinach, green peas, or some sautéed mushrooms are tasty in this. Add them right before serving so they keep their color and texture.
- → Can I prep this ahead for later?
It's best eaten fresh but leftovers heat up just fine—add a splash of cream or milk while reheating to make it silky again.