Garlic Butter Chicken with Rigatoni and Parmesan
A delightful dish that combines tender chicken, hearty pasta, and a creamy garlic sauce, perfect for a quick weeknight dinner or a comforting meal.
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.
Notes
To store leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. Consider adding spinach or sun-dried tomatoes for added color and nutrition. Avoid overcooking the chicken to prevent it from becoming dry.