Description
This Indulgent Cheesy Rigatoni with Garlic Parmesan Chicken recipe combines perfectly cooked rigatoni pasta with a rich, creamy garlic cheese sauce and tender seared chicken breasts. It features a blend of cheddar, mozzarella, and Parmesan cheeses for a luscious, flavorful dish that comes together in just 30 minutes, making it an ideal weeknight comfort meal.
Ingredients
Scale
Pasta
- 12 oz Rigatoni Pasta (can be substituted with penne)
Chicken
- 2 breasts Chicken (or thighs for added moisture)
- to taste Salt & Black Pepper (adjust according to taste)
- 1 tsp Paprika (smoked paprika for enhanced kick)
Sauce & Cooking
- 4 cloves Garlic (minced; fresh is ideal)
- 3 tbsp Butter (can swap with margarine)
- 2 tbsp Olive Oil (any neutral oil works)
- 1 cup Heavy Cream (or half-and-half)
- 1 cup Shredded Cheddar Cheese (use Colby or vegan cheese)
- 1 cup Shredded Mozzarella Cheese (omit for a non-cheesy version)
- 1/2 cup Grated Parmesan Cheese (nutritional yeast for dairy-free)
- 1/4 cup Fresh Parsley (chopped; basil or chives can be alternatives)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Drain the pasta and toss it with olive oil to prevent sticking.
- Season and Sear Chicken: Season chicken breasts thoroughly with salt, black pepper, and paprika. Heat butter and olive oil in a skillet over medium heat. Sear the chicken for 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and let rest on a cutting board.
- Sauté Garlic: In the same skillet, melt an additional tablespoon of butter over medium-low heat. Add minced garlic and sauté gently for about 1 minute until fragrant but not browned.
- Make Cheese Sauce: Pour the heavy cream into the skillet with the garlic and whisk gently. Allow it to heat for 2-3 minutes over low heat. Gradually add shredded cheddar, mozzarella, and grated Parmesan cheese, stirring continuously until the cheeses melt and form a smooth sauce.
- Combine Pasta and Sauce: Add the drained rigatoni into the skillet and toss thoroughly to coat the pasta evenly with the creamy cheese sauce.
- Finish and Serve: Slice the rested chicken breasts into strips and arrange them on top of the cheesy rigatoni. Garnish with freshly chopped parsley. Serve immediately for best flavor and texture.
Notes
- Using chicken thighs instead of breasts can add more moisture and juiciness to the chicken.
- For a dairy-free version, substitute cheese with nutritional yeast and use non-dairy cream alternatives.
- Smoked paprika adds a nice depth of flavor, but regular paprika works well too.
- Make sure not to overcook garlic to avoid bitterness.
- Reserve some pasta water before draining if you want to loosen the sauce consistency.
