Description

This Delicious Cheesy Rigatoni with Garlic Parmesan Chicken recipe combines tender rigatoni pasta with a rich, creamy garlic parmesan sauce and perfectly seared chicken breasts. With melted cheddar, mozzarella, and Parmesan cheeses, this dish offers a comforting, cheesy experience that’s perfect for a family dinner or special occasion. The addition of fresh garlic and a sprinkle of parsley adds fresh, aromatic flavors to this hearty meal.

Ingredients

Scale

Pasta

10 oz Rigatoni Pasta (or any similar pasta like penne or ziti)

Chicken

2 pieces Chicken Breasts (or thighs for juiciness)
1 tsp Salt (to taste)
1/2 tsp Black Pepper (to taste)
1 tsp Paprika (for warmth and color)

Sauce

2 cloves Garlic (minced) (fresh garlic recommended)
3 tbsp Butter (olive oil can be used as a dairy-free substitute)
1 tbsp Olive Oil (for searing)
1 cup Heavy Cream (half-and-half can be a lighter alternative)
1 cup Shredded Cheddar Cheese (or other meltable cheese like Gouda)
1 cup Shredded Mozzarella Cheese (for stretchiness and creaminess)
1/2 cup Grated Parmesan Cheese (for nuttiness and umami)

Garnish

1/4 cup Fresh Parsley (chopped) (for garnish)

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Instructions

Cook the Pasta: 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 a little olive oil to keep it from sticking.
Sear the Chicken: Season the chicken breasts with salt, pepper, and paprika evenly on both sides. In a skillet over medium heat, melt the butter together with the olive oil. Add the chicken and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest.
Make the Sauce: Using the same skillet, melt additional butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and whisk continuously. Gradually stir in the shredded cheddar, mozzarella, and grated Parmesan until the sauce is smooth and creamy.
Combine and Finish: Add the drained rigatoni directly into the skillet with the cheese sauce. Toss gently to coat the pasta thoroughly. Slice the rested chicken breasts and arrange them on top of the cheesy rigatoni.
Garnish and Serve: Sprinkle the chopped fresh parsley over the dish to add brightness and a fresh finish. Serve immediately while warm and enjoy your hearty cheesy rigatoni with garlic parmesan chicken.

Notes

For a dairy-free alternative, substitute butter with olive oil and heavy cream with half-and-half or a plant-based cream.
Chicken thighs can be used instead of breasts for a juicier texture.
Make sure not to overcook the pasta; al dente texture holds up best in creamy dishes.
Fresh garlic is recommended for best flavor, but garlic powder can be used in a pinch.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.