why make this recipe
Garlic Butter Chicken with Rigatoni and Parmesan is a delightful dish that combines tender chicken, hearty pasta, and a creamy garlic sauce. This recipe is perfect for a quick weeknight dinner or a comforting meal to impress your family and friends. It’s easy to make and packed with flavor, making it a winner for any occasion.
how to make Garlic Butter Chicken with Rigatoni and Parmesan
Ingredients :
- 1 lb chicken breast, cut into bite-sized pieces
- 8 oz rigatoni pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Directions :
- Cook the rigatoni according to package instructions until al dente; drain and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chicken pieces, and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes.
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese until melted and smooth.
- Add the cooked rigatoni to the skillet and toss to coat in the sauce.
- Serve warm, garnished with fresh parsley.
how to serve Garlic Butter Chicken with Rigatoni and Parmesan
Serve this delicious dish warm. You can pair it with a simple side salad or some garlic bread for a complete meal. The creamy sauce and tender chicken make every bite satisfying.
how to store Garlic Butter Chicken with Rigatoni and Parmesan
To store leftovers, keep them in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat them in the microwave or on the stovetop until warmed through.
tips to make Garlic Butter Chicken with Rigatoni and Parmesan
- For a stronger garlic flavor, you can add an extra clove or two of minced garlic.
- To elevate the dish, consider adding some spinach or sun-dried tomatoes for added color and nutrition.
- Make sure not to overcook the chicken, as it can become dry. Cook just until golden brown and tender.
variation
You can easily make this recipe with shrimp instead of chicken for a seafood twist. Additionally, using whole wheat rigatoni or gluten-free pasta can cater to different dietary needs.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken if you thaw it properly before cooking. Ensure it’s fully cooked through before serving.
2. Can I make this dish ahead of time?
While it’s best served freshly made, you can prepare the sauce in advance and reheat it before adding the pasta.
3. What if I don’t have rigatoni?
You can substitute it with any pasta shape you have on hand, such as penne or farfalle. Each will offer a slightly different texture but will still taste great.
Garlic Butter Chicken with Rigatoni and Parmesan
Ingredients
Main ingredients
- 1 lb chicken breast, cut into bite-sized pieces Boneless, skinless chicken breast is recommended.
- 8 oz rigatoni pasta Cook according to package instructions.
- 4 tbsp unsalted butter
- 4 cloves garlic, minced For a stronger garlic flavor, add extra cloves.
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Cook the rigatoni according to package instructions until al dente; drain and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chicken pieces, and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes.
Cooking
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese until melted and smooth.
- Add the cooked rigatoni to the skillet and toss to coat in the sauce.
Serving
- Serve warm, garnished with fresh parsley.
