5:28 1 1a 0 Parmesan Chicken Rigatoni with Garlic Herb Mozzarella
Creamy Parmesan chicken rigatoni with garlic herb mozzarella, ready in 35 minutes. A cozy one-pan dinner that's perfect for weeknights.
This Parmesan chicken rigatoni with garlic herb mozzarella is the kind of dinner that feels like a lot more work than it is. The sauce gets its body from butter, garlic, and a handful of Parmesan, then the mozzarella melts in at the end to make everything silky. It's a one-pan meal, which means less washing up and more time sitting down.
The chicken is seared first until it's golden on the outside, then it finishes cooking in the sauce. That double step keeps it juicy. The rigatoni holds onto the sauce better than most pasta shapes, so every bite gets a good coating.
If you've never made a pasta sauce without cream, this is a good place to start. The cheese and pasta water do all the work.
Why You'll Love This Recipe
About the Ingredients
2 large chicken breasts, cut into 1-inch chunks
Cut them evenly so they cook at the same rate. If you have chicken thighs, they work too, just add a couple of minutes.
1 lb (450g) rigatoni pasta
Rigatoni's ridges catch the sauce. Penne or ziti work if that's what you have.
6 tbsp (85g) unsalted butter, divided
You'll use 2 tablespoons for searing and 4 for the sauce. Salted butter is fine, just skip the extra salt in the sauce.
2 tbsp olive oil
For searing the chicken. It raises the smoke point so the butter doesn't burn.
4 cloves garlic, minced
Fresh garlic is best. Jarred minced garlic works in a pinch, but use a heaping tablespoon.
1 tbsp Italian seasoning
Dried is fine. If you have fresh herbs, use a tablespoon of chopped basil or oregano.
1 cup (240ml) chicken broth
Low-sodium broth lets you control the salt. Vegetable broth works too.
1/2 cup (120ml) heavy cream
This is the only creamy element. You can use half-and-half, but the sauce will be thinner.
1 cup (100g) grated Parmesan cheese
Freshly grated melts smoother. Pre-shredded has anti-caking agents that can make the sauce grainy.
8 oz (225g) garlic herb mozzarella, shredded
If you can't find garlic herb, use plain mozzarella and add an extra teaspoon of Italian seasoning.
Salt and freshly ground black pepper
Season the chicken before searing, then taste the sauce at the end.
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the rigatoni 1 minute less than the package says. It finishes in the sauce. Reserve 1 cup of pasta water before draining.
2. Sear the chicken
Season the chicken chunks with salt and pepper. Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 4-5 minutes per side until golden and cooked through. Transfer to a plate.
3. Make the sauce
Reduce the heat to medium. Add the remaining 4 tablespoons butter to the same skillet. Once melted, add the garlic and Italian seasoning. Cook 1 minute until fragrant, stirring constantly.
4. Add broth and cream
Pour in the chicken broth, scraping up any browned bits with a wooden spoon. Let it simmer for 2 minutes. Stir in the heavy cream and bring to a gentle simmer.
5. Add Parmesan
Turn the heat to low. Whisk in the Parmesan cheese until melted and smooth. The sauce should coat the back of a spoon.
6. Combine pasta and chicken
Add the drained rigatoni and the cooked chicken to the skillet. Toss to coat everything in the sauce. If it looks dry, add pasta water a splash at a time.
7. Melt the mozzarella
Sprinkle the shredded garlic herb mozzarella over the top. Cover the skillet and let it sit for 2-3 minutes until the cheese melts. Stir once to distribute it.
8. Serve
Spoon into bowls and finish with a crack of black pepper and extra Parmesan if you like.
How to Store 5:28 1 1a 0 Parmesan Chicken Rigatoni with Garlic Herb Mozzarella
Refrigerator
Store in an airtight container for up to 3 days. The sauce thickens as it sits; add a splash of milk when reheating.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium-low heat with a splash of milk or broth. Stir often until hot.
Tips & Tricks
- Don't skip the pasta water. The starch helps the sauce cling to the rigatoni. Scoop out a cup before draining.
- If the sauce looks thin, let it simmer a minute or two longer. It thickens as it cools.
- Cut the chicken into even chunks so they cook through at the same time. Aim for 1-inch pieces.
- If the mozzarella clumps, the heat is too high. Keep it on low and stir gently.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well. Cut them into 1-inch chunks and cook them a minute or two longer until they reach 165°F (74°C).
Q: What can I substitute for heavy cream?
Half-and-half or whole milk will work, but the sauce will be thinner. If using milk, simmer it a couple of minutes longer to thicken.
Q: How do I know the chicken is done?
The internal temperature should read 165°F (74°C) on an instant-read thermometer. If you don't have one, cut into a piece; the juices should run clear, not pink.
Q: Can I make this gluten-free?
Use gluten-free rigatoni. The rest of the ingredients are naturally gluten-free. Cook the pasta according to the package, since gluten-free pasta can behave differently.
Q: Why is my sauce grainy?
Grainy sauce usually comes from pre-shredded cheese or adding Parmesan over high heat. Grate your own and stir it in off the heat.
Delicious Variations
- Add a cup of baby spinach with the chicken broth. It wilts into the sauce in a minute.
- Swap the chicken for sliced Italian sausage. Brown it first and skip the extra oil.
- Make it spicy with 1/2 teaspoon red pepper flakes added with the garlic.
If you make this Parmesan chicken rigatoni, let me know how it turns out. Leave a comment below or tag me in your photo. And if you're looking for more weeknight pasta ideas, check out the rest of the site.
Easy Parmesan Chicken Rigatoni – Creamy 35-Minute Dinner
Creamy Parmesan chicken rigatoni with garlic herb mozzarella, ready in 35 minutes. A cozy one-pan dinner that's perfect for weeknights.
🧂 Ingredients
- 2 large chicken breasts, cut into 1-inch chunks
- 1 lb (450g) rigatoni pasta
- 6 tbsp (85g) unsalted butter, divided
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 cup (240ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- 8 oz (225g) garlic herb mozzarella, shredded
- Salt and freshly ground black pepper
📋 Instructions
- 1Cook the pasta — Bring a large pot of salted water to a boil. Cook the rigatoni 1 minute less than the package says. It finishes in the sauce. Reserve 1 cup of pasta water before draining.
- 2Sear the chicken — Season the chicken chunks with salt and pepper. Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 4-5 minutes per side until golden and cooked through. Transfer to a plate.
- 3Make the sauce — Reduce the heat to medium. Add the remaining 4 tablespoons butter to the same skillet. Once melted, add the garlic and Italian seasoning. Cook 1 minute until fragrant, stirring constantly.
- 4Add broth and cream — Pour in the chicken broth, scraping up any browned bits with a wooden spoon. Let it simmer for 2 minutes. Stir in the heavy cream and bring to a gentle simmer.
- 5Add Parmesan — Turn the heat to low. Whisk in the Parmesan cheese until melted and smooth. The sauce should coat the back of a spoon.
- 6Combine pasta and chicken — Add the drained rigatoni and the cooked chicken to the skillet. Toss to coat everything in the sauce. If it looks dry, add pasta water a splash at a time.
- 7Melt the mozzarella — Sprinkle the shredded garlic herb mozzarella over the top. Cover the skillet and let it sit for 2-3 minutes until the cheese melts. Stir once to distribute it.
- 8Serve — Spoon into bowls and finish with a crack of black pepper and extra Parmesan if you like.
