Description
A creamy and flavorful Garlic Butter Chicken with Rigatoni and Parmesan, combining tender chicken pieces sautéed to perfection with a rich garlic butter sauce, tossed with al dente rigatoni pasta and finished with fresh parsley for a comforting, satisfying meal.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Chicken and Seasoning
- 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)
Cooking Fats and Sauce
- 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
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil and cook the rigatoni pasta until al dente. Before draining, reserve ½ cup of the pasta water and then drain the pasta.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken pieces with salt and pepper, then sear them in the hot oil until golden brown on all sides. Remove chicken from the skillet and set aside.
- Sauté Garlic and Prepare Sauce Base: In the same skillet, melt the butter. Add the minced garlic and sauté briefly until fragrant, being careful not to burn it. Then pour in the chicken broth and bring the mixture to a simmer.
- Add Cream and Parmesan: Stir in the heavy cream and allow the sauce to thicken slightly. Once thickened, mix in the grated Parmesan cheese and stir until fully incorporated.
- Combine Chicken and Rigatoni: Return the seared chicken to the skillet, add the cooked rigatoni, and toss everything together to coat evenly with the creamy sauce. Let it simmer for an additional minute to meld the flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish before serving for a pop of color and fresh flavor.
Notes
- Reserve some pasta water to adjust the sauce consistency if it gets too thick.
- You can add red pepper flakes for a mild spicy kick or omit them for a milder flavor.
- Use freshly grated Parmesan for the best flavor and texture.
- Ensure chicken pieces are cut into uniform sizes for even cooking.
- For a lighter option, substitute heavy cream with half-and-half, though sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Garlic Butter Chicken, Rigatoni, Parmesan, Creamy Chicken Pasta, Italian Dinner Recipe, Easy Weeknight Meal
