Ingredients:
400g rigatoni pasta
2 chicken breasts, cut into bite-size pieces
2 tbsp olive oil
1 tbsp butter
4 cloves garlic, finely minced
1 cup heavy cream
½ cup freshly grated Parmesan cheese
½ cup pasta water (reserved)
1 tsp Italian seasoning
½ tsp paprika (optional)
Salt & black pepper, to taste
Fresh parsley, chopped
Optional: pinch of red pepper flakes (for a slight kick)
Instructions:
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil (it should taste like the sea).
Cook the rigatoni until al dente.
👉 Reserve ½ cup pasta water, then drain.
2️⃣ Sear the Chicken (Flavor boost 🔥)
Season chicken with salt, pepper, and paprika.
Heat olive oil in a pan over medium-high heat.
Sear chicken until golden with slight crust (not just cooked).
Remove and set aside.
3️⃣ Build the Flavor Base
In the same pan, reduce heat to medium.
Add butter + garlic → sauté 30–45 seconds (don’t burn it).
👉 (Pro tip: This is where most flavor is built.)
4️⃣ Make the Creamy Sauce
Pour in heavy cream and let it gently simmer.
Add:
Parmesan cheese
Italian seasoning
Optional chili flakes
Stir until smooth and creamy.
👉 Add a splash of reserved pasta water to loosen and emulsify the sauce.
5️⃣ Bring Everything Together
Return chicken to the pan.
Add rigatoni and toss well until fully coated.
👉 Let it cook together for 1–2 minutes so pasta absorbs the sauce.
6️⃣ Final Touch
Taste and adjust seasoning.
Finish with:
Fresh parsley
Extra Parmesan on top
🔥 Pro Tips (Game-Changer):
Use fresh Parmesan, not packaged → smoother sauce
Don’t overcook chicken → keep it juicy
Pasta water = secret for silky restaurant texture
Slight browning on chicken = deeper flavo
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5 Comments
The ragatoni dish has chicken pasta things which is yummy and delicious to eat. many chef not recommend added pasta with the mionese with chicken. But this taste could be better. Now on Microsoft solution partner with the US based agency.
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