Bertucci's-Style Chicken and Broccoli Rigatoni

This creamy garlic-parmesan pasta brings home the best of Bertucci's signature dish. Tender chicken, vibrant broccoli florets, and rigatoni swim in a luscious sauce built on roasted garlic, butter, cream, and freshly grated parmesan. The garlic gets sweet and mellow in the oven, then melts into the sauce for that unmistakable depth. It's rich without being heavy, garlicky without being harsh, and comes together faster than you'd think.

Ingredients

  • 1 whole head whole garlic head, top sliced off to expose cloves
  • 1 tbsp olive oil, for roasting garlic
  • 1 lb rigatoni pasta
  • 3 cups broccoli florets, cut into bite-sized pieces
  • 1¼ lb boneless, skinless chicken breasts
  • to taste salt
  • to taste black pepper, freshly ground
  • 2 tbsp olive oil, for cooking chicken
  • 4 tbsp unsalted butter
  • 1½ cups heavy cream
  • ½ cup whole milk
  • 1½ cups parmesan cheese, freshly grated
  • ¼ cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Take 1 whole garlic head and slice off the top quarter to expose all the cloves. Place it cut-side up in a small baking dish or on a piece of foil. Drizzle 1 tbsp olive oil over the exposed cloves, then wrap tightly in foil or cover the dish. Roast for 30 minutes, until the cloves are golden and soft when pressed.
  3. While the garlic roasts, bring a large pot of salted water to a boil.
  4. Cut 1¼ lb boneless, skinless chicken breasts into bite-sized pieces, roughly 1-inch cubes. Season generously with salt and black pepper.
  5. Cut 3 cups broccoli florets (450 g) into bite-sized pieces if they're not already.
  6. When the water boils, add 1 lb rigatoni (450 g) and cook according to package directions until al dente, usually 10 to 12 minutes. About 3 minutes before the pasta is done, add 3 cups broccoli florets (450 g) to the same pot. Let them cook together until the broccoli is tender-crisp and bright green.
  7. Drain the pasta and broccoli in a colander, reserving 1 cup of the starchy pasta water. Set aside.
  8. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add the seasoned chicken pieces (1¼ lb, 560 g). Cook without stirring for 3 minutes to get a good sear, then flip and cook another 3 to 4 minutes until golden brown on all sides and cooked through. The internal temperature should hit 165°F (74°C). Transfer the chicken to a plate.
  9. When the garlic is done roasting, carefully unwrap it and let it cool for a minute. Squeeze the roasted cloves out of their skins into a small bowl, then mash them with a fork into a smooth paste.
  10. In the same skillet you used for the chicken (no need to wipe it out), melt 4 tbsp butter (60 g) over medium heat. Add the roasted garlic paste and stir for 30 seconds until fragrant.
  11. Pour in 1½ cups heavy cream (360 ml) and ½ cup whole milk (120 ml). Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let it cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly.
  12. Lower the heat to medium-low. Add 1½ cups freshly grated parmesan (150 g) a handful at a time, stirring constantly until melted and smooth. Season with salt and black pepper to taste. If the sauce looks too thick, thin it with a splash of the reserved pasta water.
  13. Add the cooked rigatoni and broccoli and the seared chicken back into the skillet. Toss everything together gently with tongs until the pasta is well coated and the chicken is warmed through, about 2 minutes. Add more pasta water if needed to loosen the sauce.
  14. Divide among shallow bowls. Top with extra parmesan, a grind of black pepper, and a sprinkle of ¼ cup chopped fresh parsley (15 g) if you like.