Name: Garlic Butter Chicken with Rigatoni and Parmesan Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz rigatoni pasta; 2 boneless, skinless chicken breasts (cut into bite-sized pieces); ½ tsp salt (or to taste); ½ tsp black pepper; ¼ tsp red pepper flakes (optional); 1 tsp Italian seasoning; 2 tbsp olive oil; 3 tbsp unsalted butter; 4 cloves garlic (minced); ½ cup chicken broth; 1 cup heavy cream; ¾ cup grated Parmesan cheese; 2 tbsp chopped fresh parsley (for garnish)

Introduction

This Garlic Butter Chicken with Rigatoni and Parmesan is a comforting, flavorful dish that comes together quickly on a weeknight. Tender chicken pieces are coated in a rich garlic butter sauce and tossed with perfectly cooked rigatoni and Parmesan cheese. It’s an easy meal that feels special every time.

The image shows a close-up of a dish with rigatoni pasta mixed with pieces of grilled chicken. The rigatoni is creamy in color with a smooth texture, each piece hollow and ridged. The grilled chicken pieces are golden-brown with crispy edges, scattered evenly on top and within the pasta. Fresh green parsley is sprinkled all over the dish, adding a touch of bright color. Light shreds of grated cheese cover the surface lightly, melting slightly into the pasta. The food is placed on a white plate that contrasts with the vibrant ingredients, set on a white marbled surface. The light shines softly from above, highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz rigatoni pasta

2 boneless, skinless chicken breasts, cut into bite-sized pieces

2 tbsp olive oil

3 tbsp unsalted butter

4 cloves garlic, minced

½ cup chicken broth

1 cup heavy cream

¾ cup grated Parmesan cheese

1 tsp Italian seasoning

½ tsp salt, or to taste

½ tsp black pepper

¼ tsp red pepper flakes (optional)

2 tbsp chopped fresh parsley, for garnish

Instructions

Step 1: Cook the rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.

Step 2: Heat olive oil in a skillet over medium-high heat. Season the chicken pieces with salt and pepper and sear them in the skillet until golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 3: In the same skillet, melt the butter and add the minced garlic. Sauté briefly until fragrant, about 30 seconds to 1 minute.

Step 4: Pour in the chicken broth and bring to a simmer. Let it cook for a few minutes to reduce slightly.

Step 5: Stir in the heavy cream and let the sauce thicken gently. Then mix in the Parmesan cheese and Italian seasoning until smooth and creamy.

Step 6: Return the cooked chicken to the skillet, add the rigatoni, and toss everything together until well coated. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.

Step 7: Simmer everything together for another minute to blend the flavors.

Step 8: Serve the pasta garnished with chopped fresh parsley and, if you like, a sprinkle of red pepper flakes for a little heat.

Tips & Variations

Add sautéed mushrooms or spinach for extra vegetables and flavor.

Use half-and-half instead of heavy cream for a lighter sauce, but it will be less rich.

To make it dairy-free, substitute Parmesan with nutritional yeast and use a dairy-free butter and cream alternative.

If you prefer a spicier dish, increase the red pepper flakes or add crushed chili peppers.

FAQs

Can I use other pasta instead of rigatoni?

Yes, feel free to use other pasta shapes like penne, fusilli, or farfalle. Just adjust the cooking time accordingly to ensure the pasta is al dente.

How can I tell when the chicken is cooked through?

Chicken pieces should be golden brown on the outside and no longer pink inside. The internal temperature should reach 165°F (74°C) using a meat thermometer for safety.