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Creamy Garlic Parmesan Chicken Rigatoni

Creamy Garlic Parmesan Chicken Rigatoni is a comforting, one-pan pasta dish made with tender chicken, rich garlic-Parmesan sauce, and perfectly cooked rigatoni. It’s weeknight easy but dinner-party worthy.
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Ingredients
  

  • 1 pound boneless chicken breasts cut into bite-sized pieces
  • 3 tablespoons unsalted butter
  • 3 garlic cloves minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 12 ounces rigatoni pasta
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley chopped, for garnish

Instructions
 

  • Boil rigatoni in salted water until al dente, about 10–12 minutes. Drain and set aside.
  • In a large skillet, melt 2 tablespoons of butter. Season chicken with Italian seasoning, salt, and pepper. Cook for 6–8 minutes until golden and cooked through. Remove and set aside.
  • Add remaining butter to the same skillet. Sauté minced garlic for 1 minute until fragrant.
  • Pour in chicken broth and simmer for 3–4 minutes. Stir in heavy cream and Parmesan. Whisk until smooth and creamy. Simmer for 2–3 more minutes to thicken.
  • Add chicken and rigatoni to the sauce. Toss until well coated and warmed through, about 1–2 minutes on low heat.
  • Sprinkle with fresh parsley and extra Parmesan. Serve hot.