Description
This Cheddar Garlic Chicken Rigatoni in Parmesan Sauce is a creamy, comforting pasta dish combining tender, seasoned chicken with cheesy, garlicky sauce over perfectly cooked rigatoni. The blend of Parmesan and cheddar cheeses adds depth, while Cajun seasoning provides a subtle smoky kick, making it a hearty yet elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken breasts, cubed
- Olive oil, for seasoning
- Cajun seasoning, to taste
- Smoked paprika, to taste
- 4 tbsp butter, divided
Pasta
- 1 lb rigatoni pasta
Sauce
- Minced garlic (about 3 cloves)
- All-purpose flour (amount estimated around 3 tbsp for roux)
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
Garnish (optional)
- Chives, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente, then drain and set aside.
- Season Chicken: In a medium bowl, toss the cubed chicken breasts with olive oil, Cajun seasoning, and smoked paprika until evenly coated for a flavorful kick.
- Brown Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter and add the seasoned chicken cubes. Cook until browned and cooked through, about 6-8 minutes, then remove chicken from skillet and set aside.
- Sauté Garlic: In the same skillet, add the remaining butter and sauté minced garlic until fragrant, about 1 minute, being careful not to burn it.
- Make Roux and Sauce: Sprinkle all-purpose flour over the garlic and whisk continuously for about 2 minutes to create a roux. Gradually whisk in the whole milk and chicken broth, bringing the mixture to a gentle simmer. Stir constantly until the sauce thickens, about 5-7 minutes.
- Add Cheeses and Season: Stir in the grated Parmesan and shredded cheddar cheeses until melted and smooth. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning if desired.
- Combine All: Add the cooked rigatoni and browned chicken back into the skillet with the cheese sauce. Toss gently to combine and ensure all pasta and chicken are coated evenly.
- Serve: Serve the rigatoni hot, garnished with chopped chives if desired, for a bright, fresh touch.
Notes
- You can substitute whole milk with half-and-half or heavy cream for a richer sauce.
- Adjust Cajun seasoning to preferred spice level or omit for a milder flavor.
- Use gluten-free rigatoni and flour for a gluten-free version.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- For an extra crispy chicken texture, consider breading the chicken before browning.
