This one-pot pasta dish features juicy chicken, rigatoni, and a rich garlic-Parmesan cream sauce—easy, comforting, and weeknight-friendly.

1 lb rigatoni pasta

2 tbsp unsalted butter

1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces

Salt and pepper, to taste

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 tsp Italian seasoning

¼ tsp red pepper flakes (optional)

2 tbsp chopped fresh parsley, for garnish

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Melt butter in a large skillet over medium-high heat.

Season chicken with salt and pepper; cook 4–5 minutes until browned.

Add garlic and sauté for 30 seconds.

Stir in broth and cream, scraping pan. Add pasta, Italian seasoning, and red pepper flakes.

Reduce heat to medium-low, cover, and simmer 12–15 minutes until pasta is tender. Stir occasionally.

Remove from heat, stir in Parmesan, and adjust seasoning.

Serve hot, garnished with parsley and extra Parmesan.

Substitute chicken with sausage or shrimp.

Add spinach or sun-dried tomatoes for extra flavor.

Use half-and-half for a lighter sauce.

Any short pasta works—adjust cook time accordingly.