Creamy Parmesan Chicken Rigatoni (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1 tsp fine salt
02 -
2 large chicken breasts, diced
03 -
1/2 tsp of freshly ground black pepper
04 -
1/2 tsp garlic powder for seasoning
05 -
1/2 tsp optional smoked paprika
06 -
2 tbsp unsalted butter
07 -
2 tbsp olive oil for cooking
→ Pasta Ingredients
08 -
340g of rigatoni pasta
09 -
Boiling water with salt added
→ Creamy Parmesan Sauce
10 -
250ml of chicken broth (or pasta water if preferred)
11 -
100g Parmesan cheese, finely grated
12 -
4 garlic cloves, minced finely
13 -
3 tbsp butter for the base
14 -
375ml full cream (heavy cream)
15 -
2 tbsp plain flour to thicken
16 -
1/2 tsp coarse salt
17 -
1/2 tsp ground black pepper
18 -
1/2 tsp Italian dried herbs
19 -
A pinch of red chili flakes (optional)
→ Finishing Touches
20 -
Shredded mozzarella cheese, about 50g (optional)
21 -
Chopped fresh basil leaves or parsley for garnish
22 -
Extra Parmesan for serving at the table
# Instructions:
01 -
Boil a big pot of salted water. Pour in the rigatoni and cook it based on the package directions until it's firm to the bite. Scoop out ½ cup of the cooking water before draining, then set pasta aside.
02 -
Sprinkle diced chicken with garlic powder, paprika (if using), pepper, and salt. Heat up oil and butter in a skillet over medium to high heat. Brown the chicken in the pan, stirring every so often, for about 4-5 minutes until it’s golden and done. Take it out and set aside.
03 -
Reusing the skillet, let butter melt over medium heat. Toss in the garlic and let it cook until it smells amazing, just around 30 seconds. Add flour while whisking for a minute to make a thick paste (roux). Slowly pour in the broth, mixing it to keep it smooth. Stir in cream, Parmesan, spices, and chili flakes. Let it simmer for 2-3 minutes until everything thickens.
04 -
Mix the cooked rigatoni and chicken into the creamy sauce in your skillet. Add a splash of the saved pasta water if needed to thin the sauce. Stir in mozzarella (if you want) and let it melt smoothly. Finish by sprinkling with fresh basil or parsley and some extra Parmesan. Eat it hot right away!
# Notes:
01 -
Swap the cream with half-and-half if you’d like a lighter version.
02 -
The starchy pasta water makes your sauce stick to the pasta perfectly.