I love this recipe because it feels like something I’d order at an Italian restaurant but can easily make at home in about 30 minutes. The creamy sauce coats the rigatoni beautifully, while the garlicky chicken adds that irresistible flavor and texture contrast. It’s perfect for both weeknight dinners and casual entertaining since it’s simple to make yet impressive to serve.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb rigatoni pasta 1.5 lbs boneless skinless chicken breasts or thighs 3 tablespoons olive oil 4 cloves garlic, minced 1 tablespoon butter 1 cup heavy cream 1 cup grated parmesan cheese 1 cup shredded mozzarella cheese 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons fresh parsley, chopped
Directions
I start by bringing a large pot of salted water to a boil, then cook the rigatoni until it’s al dente. I drain it and make sure to reserve about 1/2 cup of the pasta water.
While the pasta cooks, I pat the chicken dry and season it with salt, pepper, garlic powder, and a light coating of grated parmesan.
In a large skillet, I heat olive oil over medium-high heat and sear the chicken for about 4–5 minutes per side until golden and cooked through. Once done, I remove it and let it rest to keep it juicy.
Using the same skillet, I reduce the heat and melt the butter with a little of the remaining olive oil. I add the minced garlic and cook until it’s fragrant and slightly golden.
I pour in the heavy cream, then stir in the parmesan and mozzarella, letting the sauce simmer until smooth and thickened.
I add the cooked rigatoni to the sauce and toss it until it’s well coated, loosening the mixture with some of the reserved pasta water if needed.
Finally, I slice the rested chicken and place it on top of the cheesy pasta. I finish by garnishing with chopped parsley, a sprinkle of extra parmesan, and a touch of cracked black pepper.
Servings and Timing
This recipe makes about 4 generous servings. It takes around 10 minutes to prep and 20 minutes to cook, for a total of 30 minutes from start to finish.
Variations
I sometimes switch up the pasta and use penne or fettuccine instead of rigatoni. When I’m in the mood . For a lighter version, I use half-and-half instead of heavy cream, and if I want even more cheesiness, I stir in a handful of fontina or provolone. I also love adding sautéed spinach or sun-dried tomatoes for a pop of color and freshness.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of milk or cream to bring the sauce back to its creamy texture. The chicken stays tender, and the pasta reheats beautifully.
FAQs
Can I use a different type of pasta?
Yes, I often use penne, ziti, or fusilli when I don’t have rigatoni on hand.
How can I make the sauce even creamier?
I sometimes add a little more heavy cream or an extra handful of mozzarella for a silkier texture.
Can I use pre-cooked chicken?
Yes, cooked chicken breast or rotisserie chicken works great—just warm it in the sauce before serving.
What can I use instead of heavy cream?
Half-and-half or whole milk can be substituted, though the sauce will be slightly lighter.
Can I add vegetables to this dish?
Absolutely! I like to mix in sautéed spinach, mushrooms, or broccoli for extra nutrition and color.
How do I prevent the sauce from becoming too thick?
I add a bit of the reserved pasta water gradually until it reaches my desired consistency.
Should I grate my own cheese or use pre-shredded?
I prefer grating my own because it melts better and makes the sauce smoother.
How do I know when the chicken is cooked perfectly?
I cook it until it’s golden brown and the internal temperature reaches 165°F for juicy, tender chicken.
Can I make this dish ahead of time?
Yes, I prepare the sauce and pasta separately, then combine and reheat just before serving.
Can I freeze leftovers?
Yes, I freeze them in airtight containers for up to 2 months and thaw overnight in the fridge before reheating.
Conclusion
Cheesy Rigatoni with Garlic Parmesan Chicken is one of those dishes I can always count on to please everyone at the table. I love how the garlicky parmesan chicken and creamy, cheesy rigatoni come together for a meal that’s both comforting and luxurious. It’s quick enough for a weeknight but special enough to serve guests—truly the best of both worlds.
Cheesy Rigatoni with Garlic Parmesan Chicken is a creamy, indulgent pasta dish featuring tender garlic-parmesan seared chicken served over rigatoni coated in a rich, cheesy sauce made with parmesan, mozzarella, and cream. It’s the perfect comfort food for busy weeknights or cozy dinners.
Ingredients
1 lb rigatoni pasta
1.5 lbs boneless skinless chicken breasts or thighs
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon butter
1 cup heavy cream
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain, reserving about 1/2 cup of pasta water.
Pat the chicken dry and season with salt, pepper, garlic powder, and a light coating of grated parmesan.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove and let rest.
In the same skillet, reduce the heat and melt the butter with a little olive oil. Add minced garlic and cook until fragrant and lightly golden.
Pour in the heavy cream and stir in the parmesan and mozzarella cheeses. Simmer until the sauce becomes smooth and thickened.
Add the cooked rigatoni to the sauce and toss to coat. Add a splash of reserved pasta water to loosen if needed.
Slice the rested chicken and place it on top of the cheesy rigatoni. Garnish with chopped parsley, extra parmesan, and cracked black pepper before serving.
Notes
Use penne, ziti, or fettuccine as substitutes for rigatoni.
Half-and-half or whole milk can replace heavy cream for a lighter sauce.
Add sautéed spinach, mushrooms, or sun-dried tomatoes for extra flavor.
Grate your own cheese for the smoothest, creamiest sauce.
Store leftovers for up to 3 days in the refrigerator or freeze for up to 2 months.
