– **Title**: Creamy Parmesan Chicken With Rigatoni Pasta
– **Ingredients**:
– 2 boneless, skinless chicken breasts
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 3 cloves garlic, minced
– 1 teaspoon Italian seasoning
– 1/4 teaspoon red pepper flakes (optional)
– 8 ounces rigatoni pasta
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. **Prepare the Pasta**: Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
2. **Cook the Chicken**: Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and let it rest before slicing it into strips.
3. **Make the Creamy Sauce**: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream, and bring to a gentle simmer.
4. **Add Parmesan and Seasonings**: Gradually whisk in the grated Parmesan cheese until melted and smooth. Add the Italian seasoning and red pepper flakes (if using), stirring to combine. Season with additional salt and pepper to taste.
5. **Combine Pasta and Sauce**: Add the cooked rigatoni to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, you can add a bit of pasta cooking water to reach your desired consistency.
6. **Serve**: Plate the creamy Parmesan chicken over the rigatoni pasta. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Enjoy!
Key Ingredients & Substitutions
Chicken Breast: The star of this dish! I prefer using chicken breast for its lean meat and quick cooking time. If you’re looking for a lighter option, consider using chicken thighs, which are juicier.
Rigatoni Pasta: Rigatoni is great for holding onto the creamy sauce. If you don’t have it, feel free to swap with penne, fusilli, or even farfalle. Each shape brings a fun twist!
Heavy Cream: This adds richness to the sauce. If you’re looking for a lighter version, you can use half-and-half or a plant-based cream like coconut cream, though it will change the flavor slightly.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor. If you can’t find it, Pecorino Romano is a good substitute for a sharper taste. Pre-grated cheese works in a pinch but won’t melt as smoothly.
Garlic: Fresh minced garlic is my choice for its strong flavor. Garlic powder can be a backup, but it won’t provide the same punch.
How Can I Make a Rich and Creamy Sauce Without Curdling?
Creating a creamy sauce can be tricky, but don’t worry! Here are my tips for a smooth result:
- Start with medium heat to avoid overcooking. Too high a temperature can curdle the cream.
- Always add cream after the broth has simmered for a bit, ensuring the base is warm but not boiling.
- Stir the sauce continuously while adding the cheese until it’s melted and blended. This keeps the sauce smooth!
- Remember to let the sauce gently simmer rather than boil. This thickens it without curdling.
How to Make Creamy Parmesan Chicken With Rigatoni Pasta?
Ingredients You’ll Need:
For The Dish:
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 8 oz (225g) rigatoni pasta
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 cup chicken broth
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 tsp Italian seasoning (optional)
- 1/4 tsp red pepper flakes (optional for heat)
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time and 20 minutes of cooking time. In total, you will need around 35 minutes to have a comforting meal ready for your table!
Step-by-Step Instructions:
1. Cook the Rigatoni:
Start by bringing a large pot of water to a boil. Add a pinch of salt and then the rigatoni pasta. Cook according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside while you prepare the sauce.
2. Sauté the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the bite-sized chicken pieces and season them with salt and pepper. Cook the chicken until it turns golden brown and is fully cooked through, which should take about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Make the Garlic Sauce:
In the same skillet with the leftover chicken juices, add the minced garlic. Sauté for about 30 seconds until it’s fragrant (be careful not to burn it!). Then, pour in the chicken broth, allow it to come to a simmer, and use a wooden spoon to scrape up any tasty bits stuck to the bottom of the pan. Let it simmer for about 2-3 minutes for it to reduce slightly.
4. Create the Creamy Base:
Lower the heat and gently stir in the heavy cream, Italian seasoning, and red pepper flakes if you want a bit of heat. Let the sauce simmer for another 2-3 minutes until it thickens a little.
5. Finish the Sauce:
Now, add the grated Parmesan cheese to the skillet. Stir it in until the cheese melts and the sauce becomes smooth. Taste and add more salt and pepper if needed to get it just right!
6. Combine Everything:
Return the cooked chicken to the skillet, then add the rigatoni pasta. Toss everything together until the pasta is well-coated with that creamy, cheesy sauce. It’s looking good!
7. Serve and Enjoy:
Serve your creamy Parmesan chicken and rigatoni immediately. Make it look beautiful by garnishing with some chopped fresh parsley on top. Now dig in and enjoy your delicious meal!
Can I Substitute the Heavy Cream?
Yes, you can use half-and-half or whole milk for a lighter version, but keep in mind that this may result in a less creamy texture. If you want to maintain creaminess while using a lighter option, try adding a tablespoon of cornstarch mixed in a bit of water to the sauce to help it thicken up!
What Can I Use Instead of Parmesan Cheese?
If you don’t have Parmesan on hand, Gruyère or Pecorino Romano are great substitutes. For a dairy-free option, nutritional yeast can add a cheesy flavor without the creaminess; just be sure to adjust the amount based on your taste preference.
How Do I Store Leftover Creamy Parmesan Chicken?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, do so gently on the stovetop over medium-low heat, adding a splash of cream or broth to restore the sauce’s consistency.
Can I Add Vegetables to This Recipe?
Absolutely! Spinach, sun-dried tomatoes, or mushrooms are excellent additions. Just sauté them in the skillet after cooking the chicken and before adding the chicken broth, to ensure they cook through and integrate well into the sauce.
