Craving calm comfort, I make this creamy rigatoni with tender chicken. It fits Chicken Pasta Recipes, Baked Chicken, Baked Pasta Recipes, Boneless Chicken Breast Recipes, Alfredo Pasta Recipes, Creamy Chicken Recipes, and Italian Chicken Recipes. Big bowl, warm sauce, plates come back clean.

1 Key Takeaways
2 Easy Creamy Parmesan Chicken Rigatoni Recipe
3 Ingredients for Creamy Parmesan Chicken Rigatoni
4 How to Make Creamy Parmesan Chicken Rigatoni
5 Tips for Making Creamy Parmesan Chicken Rigatoni
6 Making Creamy Parmesan Chicken Rigatoni Ahead of Time
7 Storing Leftover Creamy Parmesan Chicken Rigatoni
8 Try these pasta dinners next
9 Creamy Parmesan Chicken Rigatoni
10 Nutrition

1) Key Takeaways

I reach for this skillet when I crave comfort and speed. Chicken Pasta Recipes fit busy weeks and cozy nights, and Chicken Pasta Recipes help the table feel full. Creamy sauce hugs ridged rigatoni. Parmesan brings depth. Tender chicken adds protein and chew. Garlic gives a gentle edge. The method stays simple. Brown the chicken. Build the sauce. Toss the pasta. That flow keeps stress low.

Leftovers warm well and taste rich. The dish works for guests or a quiet night. The pot count stays light and the clean up stays friendly. I wrote this as Linda from Cook Daily Recipe and I test each step at home. You can always find more ideas on https://www.cookdailyrecipes.com where I share weeknight wins with calm guidance and zero fuss.

Use good Parmesan and short pasta with grooves. Keep heat steady. Taste and season as you go. Small tweaks shape big flavor. That is the heart of good home cooking and the reason I love sharing it with you.

2) Easy Creamy Parmesan Chicken Rigatoni Recipe

I keep this recipe close and I make it often. Short list. Clear moves. Big payoff. I dice boneless chicken. I salt it with a light hand. I set a pot for pasta. I heat a skillet and add oil. The sizzle tells me I am on track. In that moment the kitchen smells like garlic and comfort. This dish sits right inside the family of Chicken Pasta Recipes and it behaves like a weeknight hero.

The sauce forms fast and stays smooth. Cream meets broth. Parmesan melts and thickens. I add a small splash of pasta water if it needs give. The ridges of rigatoni hold that sauce like little pockets. Each bite lands balanced and warm. I eat a test fork and grin. It tastes like an easy win.

Many readers ask about swaps. Penne works. Ziti works. Thighs work. The method stays the same. Brown. Simmer. Toss. Serve. That is the draw of simple Chicken Pasta Recipes and why I come back to this bowl when time feels short and hunger runs high.

3) Ingredients for Creamy Parmesan Chicken Rigatoni

Boneless skinless chicken breast cut into bite size pieces I like even pieces so the sear happens fast and the texture stays tender. Pat the chicken dry so it browns rather than steams and you get that light golden edge that tastes savory.

Kosher salt and black pepper I season in layers. A pinch on the chicken. A pinch in the sauce. A final pinch at the end. Pepper adds warmth and lift without heat. Salt wakes the whole dish and lets Parmesan shine.

Garlic powder and fresh garlic The powder clings to the chicken and gives deep savor. Fresh minced garlic opens in the butter and perfumes the sauce. The two together build friendly flavor that feels round and cozy.

Olive oil and butter Oil handles the sear. Butter brings body to the sauce. That small blend keeps texture silky. I use enough to coat the pan but not so much that the dish feels heavy.

Heavy cream and low sodium chicken broth Cream lays the base. Broth adds lightness and keeps the sauce from turning thick like glue. The mix gives a spoon coat that sticks to the pasta just right.

Freshly grated Parmesan cheese I grate by hand. Pre grated can clump. Fresh shreds melt clean and taste nutty. I save a little for the top so each bowl gets a final salty shower.

Red pepper flakes and fresh parsley A pinch of heat brightens each bite. Chopped parsley wakes the color and brings a light herbal note. Both parts stay optional and flexible to taste.

Rigatoni and reserved pasta water Ridged tubes carry more sauce which fits creamy builds. The starchy water helps adjust thickness at the very end. That small splash gives the perfect cling and keeps the sauce glossy.

4) How to Make Creamy Parmesan Chicken Rigatoni

Step 1 Set a large pot of salted water on the stove and bring it to a rolling boil. Add rigatoni and cook until just tender. Scoop a mug of the pasta water and drain the rest. Set the pasta aside so it rests and stays ready.

Step 2 Pat the chicken dry and toss with salt, pepper, and garlic powder. Heat olive oil in a wide skillet over medium high heat. Lay the chicken in a single layer. Let it sit so color forms. Turn the pieces and cook through. Move the chicken to a plate.

Step 3 Lower the heat to medium. Add butter to the same skillet and stir in minced garlic until fragrant. Pour in cream and broth. Simmer until the sauce thickens and a spoon shows a light coat. Whisk in Parmesan until smooth and glossy.

Step 4 Slide the cooked chicken into the sauce. Sprinkle a pinch of red pepper flakes if you like heat. Stir in chopped parsley. Add the rigatoni and toss until every ridge wears sauce. Use a splash of pasta water if the sauce needs looseness.

Step 5 Taste and adjust the salt and pepper. Rest the pasta for one minute so it drinks a bit of sauce. Spoon into warm bowls. Finish with extra Parmesan. Serve right away and enjoy the creamy comfort you just built.

5) Tips for Making Creamy Parmesan Chicken Rigatoni

Use short shapes with grooves so the sauce clings. Rigatoni holds up well and feels hearty. Cook pasta to al dente and stop there. Soft noodles break and turn gluey under heat. Good Chicken Pasta Recipes respect texture and give the teeth a small bite.

Grate Parmesan fresh and whisk it off the heat for a smooth melt. If the sauce looks tight add a small splash of pasta water and stir. Keep heat moderate so dairy stays stable. Small moves keep the sauce glossy and kind.

Season in stages. Taste as you go. Salt supports flavor at each point. Let the chicken brown before you move it. That golden edge adds depth to the whole pot and makes easy chicken pasta dinners shine without any fuss.

6) Making Creamy Parmesan Chicken Rigatoni Ahead of Time

I often prep parts on a quiet morning and finish at dinner. Cook the pasta and toss it with a little oil so it does not stick. Chill it in a covered container. Dice and season the chicken. Store it in the fridge so it is ready for a fast sear later.

Make the sauce base and stop before adding the cheese. Cool it and keep it in a jar. Reheat it gently and whisk in Parmesan right before serving. This plan keeps the sauce silky and the texture fresh which is a hallmark of the best chicken pasta dishes.

When the family shows up I heat the skillet and bring the parts together. Pasta goes in. Chicken follows. Sauce hugs everything. A quick toss and dinner lands on the table. This rhythm fits weeknight chicken pasta ideas with no stress at all.

7) Storing Leftover Creamy Parmesan Chicken Rigatoni

Pack leftovers in shallow containers so they cool fast. Refrigerate for two days. Reheat in a skillet over gentle heat. Add a spoon of water or cream and stir until the sauce loosens and turns glossy again. The pasta drinks a little and comes back to life.

For lunch boxes I portion small bowls and top with extra Parmesan. The flavor holds and the texture stays pleasant. If you like a baked top place the leftovers in a small dish and warm in the oven until the edges turn golden and the center steams.

For the freezer I skip it. Cream sauces can split after a long chill. Fresh is best here. Make a new batch next week. Chicken Pasta Recipes keep simple shopping lists so repeats feel easy and welcome.

8) Try these pasta dinners next

9) Creamy Parmesan Chicken Rigatoni