Creamy Parmesan Chicken Rigatoni

Oh my goodness, I need to share this incredible pasta dish that has become an absolute staple in my home! This Creamy Parmesan Chicken with Rigatoni is truly my go-to comfort food when I want something indulgent but don’t want to spend hours in the kitchen. The combination of tender chicken pieces nestled in a velvety, garlic-infused Parmesan sauce is simply divine. I’ve made this countless times for family dinners, and everyone always scrapes their plates clean!

What Makes This Dish Special

What I love most about this recipe is how the thick rigatoni tubes capture pockets of that luxurious sauce in every bite. The smoked paprika adds this subtle, smoky depth that elevates the entire dish beyond your typical cream sauce pasta. Trust me, once you try this version, you’ll never go back to basic chicken pasta again!

Ingredients You’ll Need

For this incredible pasta dish (which generously serves 4 hungry people), gather:

• 12 oz rigatoni pasta (about 3/4 of a standard box)
• 1 lb boneless, skinless chicken breast, cut into bite-sized chunks
• 2 tbsp extra virgin olive oil (use the good stuff – it makes a difference!)
• 1 tbsp unsalted butter
• 3 large cloves garlic, minced (or 4 if you’re a garlic lover like me!)
• 1 cup heavy cream (don’t even think about substituting half-and-half!)
• 1/2 cup chicken broth (homemade if you have it, but store-bought works great too)
• 3/4 cup freshly grated Parmesan cheese (please, PLEASE use the real stuff, not the powdered kind!)
• 1 tsp smoked paprika (this is my secret weapon!)
• 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper to taste
• A generous handful of fresh parsley, chopped (for garnish and that pop of color)

Step-by-Step Instructions

First: Prepare That Perfect Pasta

1. Bring a large pot of water to a rolling boil. Add a generous pinch of salt (the water should taste like the sea!)
2. Add your rigatoni and cook according to the package directions until perfectly al dente – typically about 10-12 minutes. You want them tender but still with a bit of bite!
3. Before draining, reserve about 1/2 cup of that starchy pasta water (my little insurance policy for getting the perfect sauce consistency later).
4. Drain the pasta but don’t rinse it! Those starches help the sauce cling beautifully to each tube.

Next: Make Your Chicken Irresistibly Flavorful

1. Pat your chicken pieces dry with paper towels (this helps them brown beautifully).
2. In a large skillet or sauté pan, heat the olive oil over medium-high heat until it shimmers.
3. Season the chicken generously with the smoked paprika, Italian seasoning, salt, and pepper, tossing to coat every piece.
4. Add the chicken to the hot pan in a single layer (work in batches if needed – overcrowding is the enemy of good browning!).
5. Let the chicken cook undisturbed for about 3 minutes until golden brown on the bottom, then flip and cook for another 2-3 minutes until cooked through and no pink remains.
6. Transfer the chicken to a plate and cover loosely with foil to keep warm.

Now For That Incredible Sauce

1. In the same pan (don’t clean it – those browned bits are flavor gold!), reduce the heat to medium and add the butter.
2. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it or it will turn bitter!
3. Slowly pour in the chicken broth, using a wooden spoon to scrape up all those delicious brown bits from the bottom of the pan.
4. Pour in the heavy cream, stirring constantly to incorporate.
5. Bring the mixture to a gentle simmer (not a hard boil or the cream might separate) and cook for 3-4 minutes until it begins to thicken slightly.
6. Gradually sprinkle in the Parmesan cheese, stirring continuously until completely melted and the sauce becomes silky smooth.
7. If the sauce seems too thick, add a splash of that reserved pasta water to reach your desired consistency.

Bringing It All Together

1. Return the chicken to the pan, along with any accumulated juices (that’s pure flavor!).
2. Add the cooked rigatoni directly to the sauce and toss gently until every piece is gloriously coated.
3. Let everything heat together for about 1 minute so the pasta can absorb some of that amazing sauce.
4. Taste and adjust seasoning if needed – sometimes I add a bit more black pepper for extra kick!

The Grand Finale

1. Divide this creamy masterpiece between warmed plates or bowls.
2. Shower generously with freshly chopped parsley.
3. For an extra touch of indulgence, grate a little more fresh Parmesan over the top just before serving.
4. Serve immediately – this dish waits for no one!

Pro Tips From My Kitchen To Yours

• For an even richer flavor, add 1/4 cup of sun-dried tomatoes (drained and chopped) to the sauce.
• A pinch of red pepper flakes adds a subtle heat that works beautifully with the creamy sauce.
• Leftover rotisserie chicken works wonderfully in this recipe when you’re really pressed for time!
• This dish reheats surprisingly well! Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to revive the sauce.

I genuinely hope you enjoy this recipe as much as my family does! It’s become our special Friday night tradition – the perfect way to celebrate the end of a busy week. If you try it, I’d absolutely love to hear how it turned out for you!

Creamy Parmesan Chicken Rigatoni

Print Recipe

Oh my goodness, I need to share this incredible pasta dish that has become an absolute staple in my home! This Creamy Parmesan Chicken with Rigatoni is truly my go-to comfort food when I want something indulgent but don’t want to spend hours in the kitchen. The combination of tender chicken pieces nestled in a velvety, garlic-infused Parmesan sauce is simply divine. I’ve made this countless times for family dinners, and everyone always scrapes their plates clean!

• Author: Laura

Ingredients

​2 oz rigatoni pasta 1 lb chicken breast cut into bite-sized pieces 2 tbsp olive oil 1 tbsp butter 3 cloves garlic minced 1 cup heavy cream ½ cup chicken broth ¾ cup grated Parmesan cheese 1 tsp smoked paprika ½ tsp Italian seasoning Salt and black pepper to taste Fresh parsley chopped (for garnish

Instructions

Cook the Pasta Cook the rigatoni according to package instructions. Drain and set aside. Cook the Chicken In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with smoked paprika, Italian seasoning, salt, and pepper. Cook the chicken for 5-6 minutes until golden brown and fully cooked. Remove from the skillet and set aside. Sauté the Garlic In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant. Make the Sauce Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly. Add the Cheese Stir in the grated Parmesan cheese until melted and the sauce becomes creamy. Combine Everything Add the cooked chicken back to the skillet. Toss the cooked rigatoni, ensuring everything is coated in the creamy sauce.