Name: Irresistible Creamy Parmesan Chicken with Rigatoni Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz rigatoni pasta; 1 lb chicken breast, cut into bite-sized pieces; 2 tbsp olive oil; 1 tbsp butter; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 3/4 cup grated Parmesan cheese; 1 tsp smoked paprika; 1/2 tsp Italian seasoning; Salt and black pepper to taste; Fresh parsley, chopped (for garnish)

Jump to Recipe

You know those nights when you want something comforting, delicious, and ready in under 30 minutes? That’s exactly why I make this Creamy Parmesan Chicken with Rigatoni Pasta on repeat. It’s the kind of dish that feels fancy but comes together with simple ingredients—tender chicken, garlicky cream sauce, and that glorious Parmesan cheese that melts into every bite. Trust me, once you try it, you’ll understand why it’s my go-to when I need a meal that feels like a hug.

The magic here is in the sauce—silky, rich, and just clingy enough to coat every nook of the rigatoni. I love how the smoked paprika adds a subtle warmth, while the fresh parsley brightens everything up. It’s the kind of dish my kids devour (without complaining!) and my husband requests at least once a week. Plus, it’s so forgiving—swap in what you have, adjust the seasoning to your taste, and dinner is served. Let’s get cooking!

Why You’ll Love This Creamy Parmesan Chicken with Rigatoni Pasta

Let me count the ways this dish will become your new weeknight hero:

30 minutes flat – From fridge to table before the kids start asking “What’s for dinner?” for the third time
One-pan wonder – That skillet does most of the work (I won’t tell if you don’t)
Crowd-pleaser magic – Even picky eaters gobble up that creamy Parmesan goodness
Pantry-friendly – Uses ingredients you probably have right now (fresh parsley optional but highly recommended)
Leftover superstar – Tastes even better the next day when the flavors really meld

Seriously, this recipe checks all the boxes – quick, comforting, and guaranteed to make you look like a kitchen rockstar.

Ingredients for Creamy Parmesan Chicken with Rigatoni Pasta

Here’s everything you’ll need to make this dreamy dish – I promise it’s all simple stuff! (But a few make-or-break items I’ll call out – no skimping on the Parmesan, okay?)

12 oz rigatoni pasta – those little tubes are perfect for holding onto all that creamy sauce
1 lb chicken breast, cut into bite-sized pieces – I like them about 1-inch cubes so they cook fast but stay juicy
2 tbsp olive oil – for that perfect sear on the chicken
1 tbsp butter – because everything’s better with butter, right?
3 cloves garlic, minced – don’t you dare use that jarred stuff!
1 cup heavy cream – the backbone of our luscious sauce
1/2 cup chicken broth – helps lighten the sauce just enough
3/4 cup grated Parmesan cheese – freshly grated, please! The pre-shredded stuff won’t melt properly
1 tsp smoked paprika – my secret weapon for depth of flavor
1/2 tsp Italian seasoning – that little herbal boost makes all the difference
Salt and black pepper to taste – season as you go!
Fresh parsley, chopped – for that bright green finish

Quick tip: Get all your ingredients prepped before you start cooking – minced garlic measured, chicken cubed, cheese grated. It makes the whole process so much smoother when you’re not scrambling mid-recipe!

Equipment Needed

Okay, let’s talk tools! You don’t need anything fancy here – just the basics from your kitchen. Here’s what I grab every time I make this creamy Parmesan chicken pasta:

Large skillet – at least 12 inches so everything has room to mingle (I use my trusty cast iron, but any heavy-bottomed pan works)
Wooden spoon – for stirring that gorgeous sauce without scratching your pan
Large pot – for boiling the rigatoni to al dente perfection
Colander – to drain our perfectly cooked pasta
Cheese grater – if you’re grating your Parmesan fresh (which you absolutely should!)
Sharp knife and cutting board – for prepping the chicken and garlic

That’s it! No special gadgets required – just good old-fashioned stovetop cooking. Now let’s make some magic happen!

How to Make Creamy Parmesan Chicken with Rigatoni Pasta

Alright, let’s dive into the good stuff! I promise this comes together so easily – just follow these simple steps and you’ll have restaurant-worthy pasta in no time. Don’t skip the little tips I’ve learned over dozens of times making this dish – they make all the difference!

Step 1: Cook the Pasta

First things first – get that pasta going! Bring a large pot of salted water to a boil (I use about 1 tablespoon of salt – it should taste like the sea). Add your rigatoni and cook for about 9-10 minutes, or until it’s al dente – that means it should still have a little bite to it. We’re not making mush here!

Pro tip: Before draining, scoop out about 1/2 cup of that starchy pasta water – we might need it later to adjust our sauce consistency. Then drain the pasta and give it a quick shake in the colander, but no need to rinse it (that starch helps the sauce cling!).

Step 2: Sear the Chicken

While the pasta cooks, heat your olive oil and butter in that big skillet over medium-high heat. Once the butter stops foaming, add your chicken pieces in a single layer – don’t crowd the pan or they’ll steam instead of sear. Let them get beautifully golden on one side before flipping, about 3-4 minutes per side.

We’re looking for golden brown here, not just “not pink” – that browning equals flavor! Once all pieces are cooked through (no pink in the center when you cut one open), remove them to a plate. They’ll finish cooking in the sauce later, so don’t worry if they’re slightly underdone.

Step 3: Make the Creamy Parmesan Sauce

In that same skillet (keep all those delicious browned bits!), turn the heat down to medium and add your minced garlic. Sauté for just about 30 seconds until fragrant – any longer and it might burn. Now pour in the heavy cream and chicken broth, scraping up all those tasty browned bits from the pan bottom.

Let the mixture simmer gently for 2-3 minutes to thicken slightly. Then reduce heat to low and gradually whisk in the Parmesan cheese until it’s completely melted and silky smooth. Stir in the smoked paprika and Italian seasoning, then taste and season with salt and pepper as needed.

Troubleshooting tip: If your sauce seems too thick, add a splash of that reserved pasta water. Too thin? Let it simmer another minute or sprinkle in a bit more Parmesan.

Step 4: Combine and Serve

Now for the grand finale! Return the cooked chicken (and any juices from the plate) to the skillet with our gorgeous sauce. Add the drained rigatoni and toss everything together until every tube is coated in that creamy Parmesan goodness. Give it one final taste – need more salt? Pepper? Now’s the time!

Serve immediately with a generous sprinkle of fresh parsley for that pop of color and freshness. Watch how fast it disappears – I swear this dish has legs because it always seems to walk right off the plate!

Tips for Perfect Creamy Parmesan Chicken with Rigatoni Pasta

After making this dish more times than I can count (seriously, my family won’t let me stop), I’ve picked up some game-changing tricks. These little touches take it from good to “can I have seconds?” amazing:

Freshly grate your Parmesan – I know, I know, the pre-shredded stuff is convenient. But trust me, it’s worth the extra minute. The anti-caking agents in bagged cheese make sauces grainy instead of silky smooth.
Season in layers – A pinch of salt when cooking the chicken, another when making the sauce, and a final adjustment at the end. This builds flavor without over-salting.
Don’t overcook the chicken – Those bite-sized pieces cook fast! Remove them from the pan when they’re just done – they’ll finish cooking when we return them to the sauce.
Low and slow for the sauce – When adding the Parmesan, keep the heat low and stir constantly. High heat can cause the cheese to separate and get oily.
Taste as you go – That smoked paprika might need adjusting depending on your brand. Same with the Italian seasoning – some blends are stronger than others.
Resist the urge to rinse pasta – That starchy coating helps the sauce cling to every rigatoni tube. Rinsing washes away the magic!
Let it rest – If you can wait 2 minutes before serving (I know, tough!), the sauce thickens slightly and coats the pasta even better.

One last thing – don’t stress if it’s not perfect the first time! This is one of those forgiving recipes that still tastes amazing even if the chicken’s a tad overdone or the sauce seems thin. Cooking should be fun, not fussy!

Variations for Creamy Parmesan Chicken with Rigatoni Pasta

One of my favorite things about this recipe? How easily it adapts to whatever I’ve got in the fridge or what my crew’s craving that night. Here are some delicious twists we’ve loved over the years:

Veggie boost – Toss in a handful of baby spinach or kale during the last minute of cooking – it wilts perfectly in the hot sauce. Sautéed mushrooms or roasted red peppers are amazing too!
Pasta swap – No rigatoni? Penne, farfalle, or even fettuccine work beautifully. Just adjust cook times based on the package directions.
Protein play – Swap chicken for shrimp (add them at the very end since they cook fast) or even crispy pancetta for a salty punch.
Herb variations – Out of parsley? Fresh basil or thyme leaves make a lovely garnish. In winter, I sometimes use a pinch of dried oregano for extra coziness.
Extra cheesy – Stir in some shredded mozzarella with the Parmesan for an ultra-gooey texture (kids go nuts for this version).
Spice it up – A pinch of red pepper flakes or a swirl of pesto at the end kicks things up for those who like heat.

The beauty is – there are no wrong answers here! As my grandma used to say, “The best recipes are the ones you make your own.” So grab what you love and make this creamy Parmesan pasta yours.

Serving Suggestions

Now that you’ve got this gorgeous creamy Parmesan chicken pasta ready, let’s talk about how to make it a complete meal! Here are my favorite ways to serve it – some keep things simple, others turn it into a full-on Italian feast:

Classic garlic bread – That crispy, buttery goodness is perfect for mopping up every last drop of sauce from your plate. I keep frozen garlic bread on hand for emergencies (don’t judge me).
Simple side salad – A mix of romaine, cherry tomatoes, and red onion with balsamic vinaigrette cuts through the richness beautifully.
Roasted veggies – Toss some broccoli or asparagus with olive oil, salt, and pepper at 400°F while the pasta cooks. Easy peasy!
Wine pairing – A crisp Pinot Grigio or buttery Chardonnay complements the creamy sauce perfectly. For non-alcoholic, sparkling water with lemon does the trick.
Dessert idea – Keep it Italian with tiramisu or just some fresh berries and whipped cream if you’re feeling fancy.

My weekday move? Just the pasta with a sprinkling of extra Parmesan and a big green salad. When company comes? Break out the garlic bread and candles – instant bistro vibes! Either way, prepare for compliments (and maybe requests for seconds).

Storage and Reheating

Okay, confession time – I rarely have leftovers of this creamy Parmesan chicken pasta because my family inhales it. But when we do (miraculously) have some left, here’s how I keep it tasting just as amazing the next day!

First, let that pasta cool to room temperature (but not more than 2 hours – food safety first!). Then transfer it to an airtight container – I like glass because it doesn’t absorb smells. It’ll keep in the fridge for up to 3 days, though honestly, it’s usually gone by day two in my house.

Now, the key to reviving that creamy magic? Low and slow reheating. I do one of two things:

Stovetop method: Warm it in a skillet over medium-low heat with a splash of chicken broth or cream. Stir gently until heated through – this helps bring back that silky sauce texture.
Microwave method: Place in a microwave-safe bowl, cover with a damp paper towel, and heat in 30-second bursts, stirring between each. Add a teaspoon of water or milk if it looks dry.

Pro tip: The pasta will absorb some sauce overnight, so don’t panic if it looks thick at first. That extra liquid you add while reheating works wonders! And whatever you do, don’t boil it – high heat can make the sauce separate.

One last thing – while you can freeze this, I don’t recommend it. Dairy-based sauces sometimes get grainy when frozen and thawed. But hey, that’s just more reason to enjoy every last bite fresh, right?

Nutritional Information

Now, I’m no nutritionist, but I know many of you like to have a general idea of what’s in your food! Keep in mind these numbers can vary depending on the exact ingredients and brands you use – especially things like how much Parmesan you end up adding (we all know I usually go heavy on the cheese!).

For a standard serving of this creamy Parmesan chicken with rigatoni, you’re looking at roughly:

Calories: Around 650 per generous portion
Protein: A solid 40g from that chicken and cheese
Carbs: About 45g mostly from the pasta
Fats: 35g (it’s a creamy sauce after all!)

If you’re watching certain nutrients, here are some easy tweaks:

Use whole wheat pasta for extra fiber
Swap half the heavy cream for milk to lighten it up
Add extra veggies to bulk it up with fewer calories

But let’s be real – sometimes you just need that rich, comforting bowl of creamy pasta goodness! As my Italian friend Maria says, “Food is meant to be enjoyed, not just counted.” So whether you’re tracking macros or just here for the flavor, I hope you savor every delicious bite!

Frequently Asked Questions

Over the years, I’ve gotten so many great questions about this creamy Parmesan chicken pasta – here are the ones that come up most often with my tried-and-true answers!

Can I use half-and-half instead of heavy cream?
Yes, but the sauce won’t be quite as rich and luxurious. If you do, let it simmer a bit longer to thicken, and maybe add an extra sprinkle of Parmesan to help it cling to the pasta.

My sauce turned out grainy – what happened?
This usually means the heat was too high when adding the cheese. Next time, take the pan off the heat when stirring in the Parmesan, and use freshly grated – the pre-shredded stuff has anti-caking agents that can cause graininess.

Can I make this ahead of time?
You can prep components ahead (cook pasta, cube chicken, grate cheese), but I don’t recommend making the full dish more than an hour before serving. The pasta absorbs the sauce over time. If you must, reserve some extra cream to stir in when reheating.

What’s the best way to reheat leftovers?
Always on the stovetop with a splash of milk or broth! The microwave can make the sauce separate. Low and slow is the key to bringing back that creamy texture.

Can I use frozen chicken breasts?
Absolutely! Just thaw them completely first (overnight in the fridge works best), then pat them very dry before cooking. Wet chicken won’t brown properly – we want that golden color for maximum flavor!

Final Thoughts

Well, there you have it – my absolute favorite way to make Creamy Parmesan Chicken with Rigatoni Pasta! This recipe has saved me on countless busy weeknights and impressed plenty of dinner guests too. It’s become such a staple in my kitchen that I practically make it with my eyes closed now (though I don’t recommend that if you’re just starting out!).

What I love most is how this dish feels special without being fussy. That first bite of tender chicken and pasta coated in that velvety Parmesan sauce? Pure comfort. And the fact that it comes together in about 30 minutes? Even better.

I’d love to hear how it turns out for you! Did your family devour it like mine does? Did you add any fun twists? Drop a comment below or tag me if you share photos – nothing makes me happier than seeing others enjoy this recipe as much as we do.

Now go grab that skillet and get cooking! Just be warned – this might become your new go-to pasta dish too. Happy cooking, friends!

Irresistible Creamy Parmesan Chicken with Rigatoni Pasta Recipe