Pin it
This mouthwatering combo pairs chewy pasta with juicy chicken and a velvety garlic butter mixture for a true American-Italian comfort classic. The sauce wraps beautifully around the grooved rigatoni while the Parmesan brings a savory kick.
I've played with this dish tons of times and found that well-seasoned chicken pieces and perfectly cooked pasta make all the difference in how it turns out.
Key Components
- Chicken breasts: Look for ones with similar thickness so they cook evenly
- Rigatoni: These big hollow tubes trap sauce wonderfully
- Heavy cream: Don't swap for low-fat versions if you want that silky finish
- Parmesan: Grab a block and grate it yourself
- Garlic: Skip the jar stuff and use real cloves
- Butter: Go with unsalted to control the saltiness
- Olive oil: Extra virgin gives the best flavor
- Seasonings: An Italian mix brings everything together
Steps to Follow
- Getting the Pasta Right
- Fill a big pot with water and bring it to a vigorous boil. Make the water taste like the ocean with salt. Cook the rigatoni about 2 minutes under what the box says. Save a cup of the starchy water before you drain.
- Prepping the Chicken
- Thoroughly dry the chicken with paper towels. Cover all sides with salt, pepper, Italian herbs, and paprika. Let it sit for 5 minutes so the flavors can stick.
- Cooking Your Protein
- Get your pan nice and hot until the oil starts to shimmer. Place the chicken down and don't touch it for 4-5 minutes. Flip just once. Make sure it hits 165°F inside.
- Starting the Sauce
- Drop butter into the same pan. Toss in your minced garlic, keeping it moving so it doesn't burn. Let it get fragrant but keep it light colored.
- Creating the Sauce
- Pour in broth and scrape up all those tasty brown bits. Let it bubble for 2 minutes. Pour in cream while stirring. Wait for it to thicken slightly. Mix in Parmesan until it's all blended in.
- Putting It All Together
- Put the chicken back in the pan. Add your pasta and toss everything around. Splash in some of that saved pasta water if it needs thinning out.
- Safety First
- Check that your sauce hits 165°F for safe eating. Turn the heat up or down as needed.
- The Final Touch
- Sprinkle with fresh parsley and extra Parmesan. Eat it while it's hot.
Pin it
I've learned that getting your timing right makes all the difference - having everything chopped and ready means you'll nail this dish every time.
Keeping It Fresh
- Keeps in the fridge for 3 days in sealed containers
- When reheating, add a touch of cream
- If prepping ahead, keep pasta and sauce apart
- Don't try freezing it - cream sauces don't thaw well
You can easily tweak this crowd-pleaser to fit different diets without losing what makes it so darn good.
Health Perks
- Loads of protein helps build and fix muscles
- The carbs give you lasting energy
- Dairy components strengthen your bones
- The garlic helps fight off colds
Family Experience
My mom, who's Italian, taught me her trick of slowly adding the starchy pasta water to get that perfectly smooth sauce. The starch makes everything silky.
Seasonal Twists
- Spring: Toss in some peas and fresh herbs
- Summer: Mix with halved cherry tomatoes
- Fall: Stir in some diced butternut squash
- Winter: Add some golden roasted mushrooms
Nutrition Breakdown
- Nice balance between proteins and carbs
- Packed with energy-boosting B vitamins
- Gives you plenty of calcium and vitamin D
- Contains garlic that's good for your heart
Perfect Pairings
- Serve with a simple green salad
- Add a side of crusty garlic bread
- Include a plate of roasted veggies
- Scatter with chopped fresh herbs
Pin it
What I love about this dish is how flexible it is. You can whip it up on busy weeknights or serve it when friends come over for dinner.
Frequently Asked Questions
- → Can I swap for different pasta?
- Sure thing, any pasta works great, especially penne or fettuccine instead of rigatoni.
- → How do I make the sauce even richer?
- Throw in more Parmesan or a bit more heavy cream for an extra thick and luxurious texture.
- → Can I cook this beforehand?
- It's best right after cooking, but you can warm it up slowly with a bit of cream to bring back the sauce's smoothness.
- → Does this work for gluten-free diets?
- Absolutely, just use gluten-free pasta and you're all set as everything else doesn't have gluten.
- → What goes well on the side?
- Try some warm garlic bread or a crisp green salad to round out your meal.