Creamy Garlic Parmesan Chicken Rigatoni with Cheesy Broccoli

Blackened chicken

• 1½ lb (680 g) boneless skinless chicken breasts, sliced horizontally into ¾-inch (2 cm) cutlets and patted very dry
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried thyme
• ¾ tsp kosher salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper, optional

Rigatoni and broccoli

• 1 lb (450 g) rigatoni
• 12 oz (340 g) broccoli florets, cut into bite-size florets
• 1 tbsp kosher salt, for the pasta water

Creamy garlic Parmesan cheddar sauce

• 3 tbsp (43 g) unsalted butter
• 5 garlic cloves, minced
• 1 tbsp (16 g) tomato paste
• 1½ cups (360 ml) heavy cream
• ½ cup (120 ml) low-sodium chicken broth
• 1 cup (100 g) finely grated Parmesan, from a block
• 1 cup (113 g) shredded sharp cheddar, from a block
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• ½ tsp kosher salt, plus more to taste
• 1 cup (240 ml) pasta cooking water, reserved

To finish

• 2 tbsp finely chopped fresh parsley
• ¼ cup (25 g) finely grated Parmesan, for sprinkling

1. Season and blacken the chickenMix the paprika, garlic powder, onion powder, thyme, salt, pepper and cayenne. Rub the chicken with the 1 tbsp olive oil and coat both sides with the spice mix. Heat a 12-inch cast-iron or stainless skillet over medium-high heat until very hot. Cook the cutlets 4 to 5 minutes per side, in two batches if needed, until a dark, blackened crust forms and the center reaches 165°F (74°C). Rest 5 minutes on a cutting board.A dark, blackened crust with charred spots on both sides, and white, juicy meat when cut.⏱ 4 min timer, first side
2. Boil the rigatoni and broccoliBoil the rigatoni in 4 quarts (4 L) of water with the salt for 1 minute less than the package says (usually 9 to 10 minutes). Add the broccoli for the last 2 minutes. Scoop out 1 cup (240 ml) of the cooking water, then drain the pasta and broccoli together without rinsing, and separate them.The rigatoni is bendy but firm in the center, and the broccoli is bright green and just tender.⏱ 9 min timer, pasta
3. Make the creamy cheese sauceWipe out a large deep skillet and melt the butter over medium heat. Cook the garlic 30 seconds, then stir in the tomato paste for 1 minute. Pour in the cream and broth with the Italian seasoning, paprika and salt, and simmer gently 4 minutes. Reduce the heat to low and whisk in the 1 cup Parmesan and the cheddar a handful at a time until smooth. Pour ¾ cup (180 ml) of the sauce into a bowl for the broccoli.A smooth, pale orange sauce that coats a spoon, with no grainy cheese.⏱ 4 min timer, simmer
4. Toss the rigatoniAdd the rigatoni and ¼ cup (60 ml) of the pasta water to the sauce left in the skillet and toss 1 to 2 minutes, adding more water a splash at a time until glossy and clinging inside and out of the tubes.Glossy orange-gold rigatoni, with sauce filling the tubes.
5. Coat the broccoliToss the broccoli with the reserved ¾ cup sauce and a sprinkle of the extra Parmesan, until every floret is coated.Bright green florets in a cheesy, creamy coating.
6. Slice the chicken and plateSlice the rested chicken across the grain into thick strips. Pile the rigatoni in shallow bowls or on a large platter, set the broccoli on one side and fan the chicken on the other. Sprinkle the parsley and the ¼ cup Parmesan over the pasta and serve right away.Three sections on the plate: orange rigatoni, creamy broccoli and blackened chicken, with parsley and Parmesan on top.

• Slice the chicken into even cutlets. A uniform ¾-inch (2 cm) thickness cooks through at the same speed the crust blackens, so the outside doesn’t burn before the center is done.
• Pat the chicken dry and get the pan very hot. This builds the dark crust you see in the photo.
• Blackened is not burnt. The crust should be dark brown to black from the spices and sear, with no acrid smell. Lower the heat if it smokes heavily.
• Rest before slicing for 5 minutes, so the juices stay inside the chicken.
• Undercook the rigatoni by a minute. It finishes in the sauce and soaks up flavor instead of getting soft.
• Add the broccoli to the pasta water for the last 2 minutes only. It stays bright green and crisp-tender, and you only wash one pot.
• Take the sauce to low heat before the cheese goes in, and add it a handful at a time. Boiling after the cheese is added makes it grainy.
• Where the orange color comes from: the cheddar, tomato paste and paprika. Skip them and the sauce would look pale white.
• Loosen with pasta water, not more cream. The sauce thickens as it stands, and a splash of starchy water makes it glossy again.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts. For 12 servings, sear the chicken in more batches and use a Dutch oven for the sauce.

Nutrition is an estimate per serving. Contains dairy and wheat.

Easy swaps

Chicken thighs: use boneless skinless thighs, cooked 5 to 6 minutes per side to 175°F (79°C). They stay juicier.

Pasta: penne, ziti or cavatappi work in place of the rigatoni.

Frozen broccoli: use 12 oz (340 g) of frozen florets and add them to the pasta water for the last 3 minutes.

Spicy: add ½ tsp red pepper flakes to the sauce, or use pepper jack in place of the cheddar.

Lighter sauce: use half-and-half in place of the cream and keep the simmer very gentle so it doesn’t split.

Gluten-free: use gluten-free rigatoni and follow its package time.

Oven or air fryer chicken: bake the seasoned cutlets at 425°F (220°C) for 15 to 18 minutes, or air-fry at 400°F (200°C) for 10 to 12 minutes, flipping halfway, until they reach 165°F (74°C).

Make ahead: season the chicken and cut the broccoli up to a day ahead. The sauce is best made fresh.

Storage and reheating

Fridge: cool within 2 hours, then store the chicken, pasta and broccoli in separate airtight containers for 3 to 4 days.

Reheat: warm the pasta in a skillet over low heat with a splash of milk or broth, stirring until creamy, to 165°F (74°C). Warm the chicken in a 350°F (175°C) oven for 8 to 10 minutes.

Freezer: not recommended, since the cream sauce can split and the broccoli turns soft.