Creamy Garlic Parmesan Rigatoni with Sundried Tomatoes & Basil
This pasta recipe is rich and flavorful, designed to impress! The pasta is coated in a creamy garlic-Parmesan sauce with sundried tomatoes, fresh basil, and grilled chicken. It's perfect for a cozy meal that feels like a taste of Italy!
Ingredients
- 1 Head Garlic (chopped)
- 1/2 Large Yellow Onion (chopped)
- 1/3 Cup Extra Virgin Olive Oil
- 2 Cups Heavy Cream you can use light
- 1/2 Tsp Black Pepper
- 1/2 Tsp Italian Seasoning
- 1/2 Tsp Sea Salt
- 1 Cup Fresh Basil Leaves
- 1/2 Cup Dried Sundried Tomatoes
- 1 Cup Fresh Parmesan (diced from a block)
- 1 Package Jumbo Rigatoni or your choice of pasta
- 4 Large Chargrilled Chicken Breast (seasoned with salt, pepper, and olive oil)
Creamy Garlic Parmesan Rigatoni with Sundried Tomatoes & Basil Ingredients
Instructions
- Bring a pot of water to a boil and cook the pasta al dente.
- Heat a few tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add the chopped garlic and onion, cooking for 3-4 minutes. *Be sure not to let the garlic and onion burn; adjust the heat and add more oil if necessary.
- Pour in the cream, remaining olive oil, and seasonings. Stir the mixture and let it simmer for about 5 minutes.
- Mix in the sundried tomatoes, basil, and Parmesan. Let the sauce simmer on low heat for another 8-10 minutes, allowing it to thicken. **Taste and adjust seasonings as needed.
- Add the cooked and drained pasta to the pan with the sauce. Stir on low heat for about 90 seconds until all pasta is well-coated.
- Top with the chargrilled chicken (or keep it vegetarian by omitting the meat).
- Drizzle olive oil over the chicken, sprinkle with basil, and enjoy!
Notes
- Pasta Choices: While rigatoni works great for holding the creamy sauce, feel free to swap it with penne, fettuccine, or any pasta of your choice.
- Vegetarian Option: Omit the grilled chicken for a vegetarian version, or substitute with sautéed mushrooms or roasted veggies for added texture.
- Cheese Substitutions: Freshly grated Parmesan is key for the best flavor and creaminess, but you can substitute with Pecorino Romano for a sharper taste.
- Make Ahead: You can make the sauce ahead of time and store it in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream or milk to loosen it if necessary.
- Extra Creaminess: To make the sauce even richer, add a tablespoon of cream cheese or a splash of white wine before simmering.
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