Garlic Butter Chicken with Rigatoni
A delightful dish that combines creamy sauce, tender chicken, and hearty rigatoni pasta, perfect for weeknight dinners or cozy weekends.
Ingredients
Pasta and Chicken
- 12 oz rigatoni pasta
- 2 pieces boneless, skinless chicken breasts (cut into bite-sized pieces)
Sauce Ingredients
- 3 tbsp unsalted butter
- 4 cloves garlic (minced) Use fresh garlic for the best flavor.
- 1 cup heavy cream Can substitute with half-and-half or non-dairy option for a lighter version.
- ¾ cup freshly grated Parmesan cheese Extra Parmesan for serving.
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional) Adjust based on heat preference.
Garnish
- 2 tbsp chopped fresh parsley For garnish.
Instructions
Cooking Pasta and Chicken
- Cook the rigatoni in salted boiling water until al dente. Before draining, reserve ½ cup of the pasta water.
- In a skillet, heat the olive oil over medium heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Sear the chicken until golden brown, then set it aside.
Making the Sauce
- In the same skillet, melt the butter and sauté the minced garlic until fragrant.
- Add the chicken broth to the skillet and let it simmer for 2 minutes.
- Stir in the heavy cream and let it simmer until it thickens. Mix in the Parmesan cheese until smooth.
Assembling the Dish
- Return the chicken to the skillet, add the cooked rigatoni, and toss everything until fully coated. Simmer for an additional 1-2 minutes.
- Serve warm, garnished with fresh parsley and extra Parmesan if desired.
Notes
Best served warm. Pairs well with a crisp green salad or garlic bread. To store leftovers, let the pasta cool completely, place it in an airtight container and refrigerate for up to 3 days. Reheat with a little water or cream to loosen the sauce.