Description
A creamy and comforting Garlic Butter Chicken with Rigatoni and Parmesan recipe that combines tender chicken pieces with al dente rigatoni pasta in a rich garlic butter sauce finished with Parmesan cheese and fresh parsley. Perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Chicken and Sauce
- 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)
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 10-12 minutes. Reserve ½ cup of the pasta cooking water then drain the pasta.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken pieces with salt and pepper and sear them until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté Garlic: In the same skillet, melt the butter and add minced garlic. Sauté briefly, about 30 seconds to 1 minute, until fragrant but not browned.
- Create Sauce: Pour in the chicken broth, bring to a simmer to reduce slightly. Stir in the heavy cream and let the sauce thicken gently, about 3-4 minutes. Then, add the grated Parmesan cheese and stir until melted and creamy.
- Combine Ingredients: Return the cooked chicken to the skillet and add the drained rigatoni pasta. Toss everything together so the pasta and chicken are well coated with the creamy garlic butter sauce. Simmer for another minute to meld flavors.
- Garnish and Serve: Sprinkle with chopped fresh parsley and red pepper flakes if using. Serve immediately and enjoy the rich, savory flavors.
Notes
- Reserve pasta water to adjust sauce consistency if it becomes too thick.
- Use fresh garlic for the best flavor; avoid pre-minced garlic in jars.
- The red pepper flakes are optional but add a nice subtle heat to the dish.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
- Cook chicken thoroughly to avoid any pink inside; bite-sized pieces help it cook evenly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Garlic butter chicken, rigatoni recipe, creamy pasta, Parmesan chicken pasta, quick dinner
