Description
A satisfying creamy chicken pasta dish featuring rigatoni, chicken, and a rich garlic-Parmesan sauce, perfect for busy weeknights.
Ingredients
Scale
- 12 oz dry rigatoni pasta
- 1 tbsp kosher salt, for the pasta water
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp smoked paprika
- 1 tsp Italian seasoning, divided
- 3/4 tsp fine salt, divided
- 1/2 tsp ground black pepper, divided
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup finely grated Parmesan cheese
- 1/2 cup reserved pasta cooking water
- 2 tbsp chopped fresh parsley
Instructions
- Boil the water. Fill a 5- to 6-quart pot with water and bring it to a rolling boil over high heat. Stir in the kosher salt.
- Cook the rigatoni. Add the pasta and cook according to the package’s al dente range, usually 10 to 12 minutes. Before draining, carefully scoop out 1/2 cup pasta water. Drain the rigatoni without rinsing it.
- Season the chicken. Pat the chicken pieces dry with paper towels. Toss them with the smoked paprika, half the Italian seasoning, half the fine salt, and half the black pepper.
- Brown the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in one even layer. Cook for 5 to 7 minutes, turning occasionally, until golden and the thickest pieces register 165°F. Transfer the chicken to a clean plate.
- Cook the garlic. Reduce the heat to medium and add the butter. Once it melts, stir in the minced garlic. Cook for 30 to 60 seconds, just until fragrant.
- Build the sauce. Pour in the chicken broth while scraping the bottom of the skillet. Simmer for 2 minutes, then add the heavy cream, remaining Italian seasoning, fine salt, and black pepper.
- Gently thicken it. Bring the sauce to a gentle simmer over medium-low heat. Cook for 3 to 4 minutes, stirring frequently, until it lightly coats the back of a spoon. Avoid boiling hard.
- Add the cheese. Lower the heat and gradually stir in the Parmesan. Continue stirring until the cheese has melted and the sauce looks smooth.
- Combine everything. Return the chicken and its juices to the skillet. Add the drained rigatoni and toss for 1 to 2 minutes. Stir in reserved pasta water until the sauce coats the pasta.
- Finish and serve. Remove from heat and fold in the chopped parsley. Rest for 2 minutes, then serve warm.
Notes
Add more black pepper for heat. This dish pairs well with a crisp salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 880
- Sugar: 5g
- Sodium: 900mg
- Fat: 49g
- Saturated Fat: 23g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 47g
- Cholesterol: 150mg
Keywords: creamy pasta, chicken pasta, Italian, weeknight dinner, rigatoni