Description
A creamy and flavorful Garlic Butter Chicken with Rigatoni and Parmesan combines tender seared chicken, rich garlic butter sauce, and al dente rigatoni pasta, all tossed in a luscious parmesan cream sauce infused with Italian herbs and a hint of spice. This comforting one-pan meal is perfect for a quick weeknight dinner or a cozy weekend feast.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Chicken
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
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
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
Garnish
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, about 10-12 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Sear the Chicken: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet. Sear the chicken until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Sauté Garlic and Build Sauce: In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté briefly—just until fragrant, about 30 seconds to 1 minute. Pour in ½ cup chicken broth, scraping up any browned bits from the bottom of the pan, and let it simmer for 2-3 minutes to reduce slightly.
- Add Cream and Cheese: Reduce heat to medium-low and stir in 1 cup heavy cream. Allow the sauce to gently thicken, about 3-4 minutes. Then add ¾ cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes (if using). Stir until the cheese melts fully and the sauce becomes creamy and smooth.
- Combine Everything: Return the cooked chicken to the skillet along with the drained rigatoni. Toss gently to coat everything evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Let everything simmer together for an additional minute to marry the flavors.
- Serve: Remove from heat and garnish with 2 tablespoons chopped fresh parsley. Serve the garlic butter chicken rigatoni immediately while hot and creamy.
Notes
- You can substitute rigatoni with penne, fusilli, or any pasta of choice.
- For extra richness, add a tablespoon of cream cheese or mascarpone to the sauce.
- If you prefer a milder flavor, omit red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave, adding a splash of cream or broth to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: garlic butter chicken rigatoni, creamy chicken pasta, parmesan chicken pasta, one-pan chicken pasta, Italian chicken pasta recipe
