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Creamy Brie Chicken Rigatoni

Creamy brie chicken rigatoni in a white bowl with fresh parsley garnish
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This Creamy Brie Chicken Rigatoni is a rich and decadent pasta dish featuring tender chicken, rigatoni pasta, and melted brie cheese in a creamy garlic sauce. Perfect for elegant weeknight dinners.

Ingredients

Scale
  • 1 lb rigatoni pasta
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 oz brie cheese, rind removed and cut into cubes
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 shallot, finely diced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup white wine (optional)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried thyme
  • Salt and black pepper to taste

Instructions

  1. Cook rigatoni according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
  2. Season chicken pieces with salt and pepper on all sides.
  3. In a large 12-inch skillet, heat olive oil over medium-high heat. Add chicken and cook for 5-6 minutes, flipping halfway, until golden brown and cooked through to 165°F with no pink remaining. Remove from skillet and set aside.
  4. In the same skillet over medium heat, add shallot and garlic. Cook for 1-2 minutes until fragrant and translucent, watching carefully so garlic doesn’t burn.
  5. Add white wine if using and simmer for 2 minutes to reduce slightly, scraping up browned bits.
  6. Pour in chicken broth and heavy cream. Stir to combine and bring to a gentle simmer with small bubbles around edges.
  7. Add brie cheese cubes and stir continuously for 2-3 minutes until melted and sauce is creamy and smooth. Keep at gentle simmer, not rolling boil, to prevent graininess.
  8. Stir in Parmesan cheese, dried thyme, and cooked chicken with any juices. Mix well.
  9. Add cooked rigatoni to the skillet. Using tongs or two wooden spoons, gently lift and turn pasta to coat with sauce. If sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency.
  10. Taste and adjust seasoning with salt and pepper. Remove from heat and garnish with fresh parsley before serving.

Notes

  • Remove the rind from brie completely before cooking and cut into small cubes for smooth, fast melting.
  • Use a 12-inch skillet to give all ingredients enough room.
  • Don’t overcook the pasta – al dente is key as it continues cooking in the sauce.
  • If you don’t have white wine, substitute with additional chicken broth.
  • Sauce will thicken as it sits. Add pasta water, cream, or milk when reheating leftovers.
  • Keep sauce at gentle simmer after adding cheese to prevent graininess.

Nutrition

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