Parmesan Chicken Rigatoni (Printable Version)
Loads of rigatoni and juicy chicken mixed in a creamy, cheesy sauce. Makes weeknights easy and tasty.
# Everything You’ll Need:
→ Garnish
01 -
Chopped fresh parsley
→ Sauce
02 -
Salt, as much as you like
03 -
Some freshly cracked black pepper
04 -
Half a teaspoon of Italian herb mix
05 -
A teaspoon of smoked paprika
06 -
75 g Parmesan, finely grated
07 -
120 ml chicken stock
08 -
240 ml thick cream
09 -
3 cloves of garlic, chopped up small
10 -
1 tablespoon unsalted butter
11 -
2 tablespoons olive oil
→ Chicken
12 -
450 g chicken breast, chopped into small pieces
→ Pasta
13 -
60 g rigatoni noodles
# Steps to Cook:
01 -
Scoop everything into your favorite bowls. Throw over some parsley before digging in.
02 -
Tip the drained pasta and all the chicken back into the pan. Give it a good toss so the sauce covers every bit.
03 -
Keep the heat low. Toss in all that Parmesan and stir until it melts and the sauce turns creamy.
04 -
Pour in heavy cream and chicken stock while stirring. Keep the heat gentle and let it bubble for a few minutes until it gets a bit thicker.
05 -
Drop butter into your pan. When it melts, throw in minced garlic. Move it around for about a minute until you really smell it.
06 -
Warm up some olive oil in a big skillet over medium heat. Sprinkle the chicken pieces with paprika, spices, pepper, and salt. Cook for around 5–6 minutes until they're done and have a nice color. Move them to a plate and cover loosely.
07 -
Toss your rigatoni into boiling salted water and cook until it’s just how you like it, then drain and set aside.
# Extra Suggestions:
01 -
Try fresh Parmesan for more flavor and shake on some extra black pepper right before serving.