Description
This Creamy Parmesan Chicken with Rigatoni Pasta is a rich and comforting Italian-inspired dish perfect for weeknight dinners. Tender, seasoned chicken breasts are pan-seared to golden perfection and served in a luscious Parmesan cream sauce with fresh spinach, all tossed together with perfectly cooked rigatoni pasta. The dish is garnished with fresh parsley, adding a burst of color and freshness.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 1 pound)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Pasta
- 8 ounces rigatoni pasta
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup fresh spinach leaves
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Pasta: Start by cooking the rigatoni pasta according to package instructions in a large pot of salted boiling water. Once al dente, drain and set aside.
- Season the Chicken: While the pasta is cooking, season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
- Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Once hot, add the seasoned chicken breasts and cook for about 5-7 minutes per side until they are cooked through and golden brown. Remove the chicken from the skillet and let it rest on a cutting board.
- Sauté the Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it.
- Simmer the Cream: Pour in the heavy cream and bring it to a gentle simmer, stirring frequently. Cook for about 2-3 minutes until the cream is heated through.
- Make the Parmesan Sauce: Gradually add the grated Parmesan cheese to the skillet, stirring until the sauce is smooth and creamy. If the sauce becomes too thick, add a splash of pasta water to reach the desired consistency.
- Add Chicken and Spinach: Slice the chicken breasts into strips and add them back into the skillet along with the fresh spinach leaves. Stir until the spinach is wilted and the chicken is heated through.
- Toss Pasta with Sauce: Add the cooked rigatoni pasta to the skillet, tossing everything together until the pasta is well coated with the creamy sauce.
- Garnish and Serve: Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving.
Notes
- If the sauce is too thick, gradually add reserved pasta water to adjust consistency.
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce.
- Spinach can be substituted with kale or other leafy greens if preferred.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
