Go Back

Chicken Rigatoni in Parmesan Sauce

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, sliced into thick strips
  • 12 oz rigatoni (uncooked)
  • 3 tbsp unsalted butter, divided
  • 5 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp chopped fresh parsley

Method
 

  1. In a large pot, melt 1 tablespoon of butter over medium heat. Add the chicken strips and cook until they are browned and fully cooked. Once done, remove the chicken and set it aside
  2. In the same pot, melt the remaining butter and incorporate the minced garlic and Italian seasoning. Sauté for about 1 minute until fragrant.
  3. Add the uncooked rigatoni, chicken broth, heavy cream, and softened cream cheese to the pot. Stir everything together until well combined.
  4. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 10-12 minutes, stirring occasionally, until the rigatoni is al dente.
  5. Once the pasta is cooked, stir in the freshly grated Parmesan cheese and shredded mozzarella. Add the cooked chicken back into the pot and mix well.
  6. Remove from heat and fold in the chopped parsley. Serve hot and enjoy!

Notes

For a veggie boost, toss in some spinach or cherry tomatoes during the last few minutes of cooking.
Swap the chicken for cooked rotisserie chicken for an even quicker meal!
If you like a little kick, add red pepper flakes to the garlic for some heat.
Feel free to use any pasta shape you have on hand; just adjust the cooking time accordingly!