Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper to taste

4 tablespoons butter

4 cloves garlic, minced

1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)

2 cups heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese, plus more for serving

1/2 cup chopped fresh parsley

1/4 teaspoon ground nutmeg

1 lb rigatoni pasta

Salt for pasta water

Extra grated Parmesan cheese (for serving)

Fresh parsley, chopped (for garnish)

Red pepper flakes (for garnish, optional)

Instructions

Step 1: In a large bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and pepper. Ensure the chicken is evenly coated with the spices.

Step 2: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, working in batches if needed to avoid overcrowding. Sear the chicken for 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove from skillet and set aside.

Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 4: Pour in the white wine and scrape the skillet bottom to loosen any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.

Step 5: Add the heavy cream and chicken broth to the skillet. Stir to combine and bring the mixture to a simmer, then reduce heat to low.

Step 6: Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally, until it has thickened slightly.

Step 7: Remove the skillet from the heat and stir in the grated Parmesan cheese, chopped fresh parsley, and ground nutmeg. Season with salt and pepper to taste.

Step 8: While the sauce simmers, bring a large pot of salted water to a rolling boil.

Step 9: Add the rigatoni pasta to the boiling water and cook according to package directions until al dente.

Step 10: Before draining, reserve about 1 cup of the pasta cooking water.

Step 11: Drain the pasta in a colander without rinsing.

Step 12: Return the cooked chicken to the skillet with the creamy Parmesan sauce and stir to coat evenly.

Step 13: Add the drained pasta to the skillet and toss to combine, using reserved pasta water as needed to adjust the sauce to your desired consistency.

Step 14: Serve immediately, garnished with extra Parmesan cheese, fresh parsley, and red pepper flakes if desired.

Tips & Variations

For a lighter option, substitute half-and-half for the heavy cream, though the sauce will be less rich and thick.

Add sautéed mushrooms or spinach for extra vegetables and flavor.

If you prefer no wine, you can replace it with additional chicken broth and a splash of lemon juice for brightness.

Use freshly grated Parmesan cheese for the best flavor and smoother melting in the sauce.

FAQs

Can I use other types of pasta for this dish?

Yes, penne, fusilli, or farfalle work well as alternatives to rigatoni, holding the creamy sauce nicely.

How do I know when the chicken is fully cooked?

Cook the chicken until it reaches an internal temperature of 165°F (74°C) and the juices run clear. The pieces should be golden brown on the outside and no longer pink inside.