Herb-Infused Chicken Parmesan

Herb-Infused Chicken Parmesan combines bite-sized chicken thigh chunks seasoned with fresh basil, crisped to golden perfection, then smothered in a rich double‑cream parmesan sauce and tossed with rigatoni. The result is a hearty, flavor‑packed dinner that feels indulgent yet stays quick enough for weeknight cooking.

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Ingredients

Main Ingredients

• 1 pound boneless chicken thigh, cut into bite‑sized chunks
• 12 ounces rigatoni pasta
• 1 cup double cream
• 1 cup finely grated parmesan cheese
• 1/2 cup fresh basil leaves, whole
• 2 teaspoons kosher salt
• 1 teaspoon cracked black pepper

Pan‑Fry & Sauce

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 teaspoon dried oregano

Step-by-Step Instructions

1. 1. Bring a large pot of salted water to a boil; add rigatoni and cook al dente, about 11 minutes, then drain and set aside.
2. 2. While pasta cooks, toss chicken chunks with salt, pepper, and torn basil leaves; heat olive oil in a large skillet over medium‑high heat (375°F) and sear chicken until golden, 3‑4 minutes per side.
3. 3. Add minced garlic and dried oregano to the skillet; sauté 30 seconds until fragrant.
4. 4. Deglaze with chicken broth, scraping browned bits; simmer 2 minutes until reduced by half.
5. 5. Stir in double cream and half the grated parmesan; reduce heat to medium and cook 4 minutes, stirring, until sauce thickens and coats the back of a spoon.
6. 6. Add cooked rigatoni and the remaining parmesan to the skillet; toss 1‑2 minutes until pasta is evenly coated and sauce clings to the ridges.
7. 7. Serve immediately, garnished with extra basil leaves and a sprinkle of parmesan.

Tips for Success

• Pat chicken pieces dry before seasoning to ensure a crisp crust.
• Do not over‑cook rigatoni; it continues to soften while tossed in the sauce.
• Use a heavy-bottomed skillet to prevent hot spots and uneven browning.
• Add the cheese off the heat to avoid grainy texture.
• If the sauce thickens too quickly, thin with a splash of broth or water.

Storage

Cool leftovers to room temperature within two hours, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth to loosen the sauce. The dish also freezes well; thaw overnight in the fridge and reheat as above.

Notes

Dry chicken pieces before searing for maximum crispness. Finish with fresh basil for bright flavor.

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