Chicken and Rosemary Cream Rigatoni
Indulge in the rich and comforting flavors of Chicken and Rosemary Cream Rigatoni, a delightful pasta dish perfect for cozy family dinners or impressive date nights. This recipe pairs tender, golden-browned chicken with a creamy rosemary-infused sauce that clings beautifully to al dente rigatoni. Enhanced by the warmth of garlic and a subtle kick from red pepper flakes, the sauce is finished with Parmesan cheese for an irresistibly velvety texture. With a quick prep time of just 15 minutes and a fragrant blend of fresh herbs, this one-pot masterpiece is both elegant and easy to make. Serve it piping hot with a sprinkle of parsley for a restaurant-worthy presentation that will have everyone coming back for seconds. Keywords: chicken rigatoni recipe, creamy rosemary pasta, easy chicken dinner, Parmesan cream sauce, comfort food.
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Recipe Information
Ingredients
- 12 oz Rigatoni pasta
- 2 pieces Boneless, skinless chicken breasts
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 tbsp Fresh rosemary, finely chopped
- 1.5 cups Heavy cream
- 0.5 cup Chicken broth
- 0.75 cup Grated Parmesan cheese
- 0.25 tsp Red pepper flakes
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, season the chicken breasts with 1/2 tsp of salt and 1/2 tsp of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for 5 minutes, then slice it into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and chopped rosemary, cooking for 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer.
Stir in the grated Parmesan cheese and red pepper flakes. Continue to cook the sauce for 3-4 minutes, stirring occasionally, until it thickens slightly.
Add the reserved pasta water a little at a time, if needed, to adjust the sauce consistency.
Toss the cooked rigatoni and sliced chicken into the sauce, ensuring the pasta is coated evenly.
Taste and adjust seasoning with the remaining salt and black pepper, if needed.
Serve hot, garnished with fresh parsley (if using). Enjoy your Chicken and Rosemary Cream Rigatoni!
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.6 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 333 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
