Description
This Garlic Butter Chicken with Rigatoni and Parmesan is a creamy, comforting pasta dish perfect for a weeknight dinner. Tender chicken pieces are sautéed and simmered in a rich garlic butter sauce with heavy cream and Parmesan, then tossed with al dente rigatoni for a flavorful meal garnished with fresh parsley.
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
- 2 tbsp olive oil
Sauce
- 3 tbsp unsalted butter
- 4 cloves garlic (minced)
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions, usually about 10-12 minutes. Reserve ½ cup of the pasta cooking water before draining the pasta.
- Cook the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and black pepper, then add them to the skillet. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, reduce heat to medium. Add the unsalted butter and let it melt. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Simmer with Broth and Cream: Pour in the chicken broth and bring the mixture to a simmer. Let it reduce slightly for about 2 minutes. Then stir in the heavy cream and continue to simmer for 3-4 minutes, allowing the sauce to thicken.
- Add Cheese and Seasonings: Stir in freshly grated Parmesan cheese until the sauce is smooth and creamy. Add Italian seasoning and red pepper flakes if using. Adjust the sauce’s consistency with the reserved pasta water if it seems too thick.
- Combine Everything: Return the cooked chicken to the skillet along with the drained rigatoni. Toss everything gently to coat the pasta and chicken evenly with the sauce. Let it simmer together for an additional 1-2 minutes to meld flavors.
- Garnish and Serve: Remove from heat. Sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve immediately while hot and enjoy your creamy garlic butter chicken rigatoni!
Notes
- Reserve pasta water to adjust sauce consistency as needed.
- For extra heat, increase red pepper flakes slightly.
- Use freshly grated Parmesan for best flavor and melting.
- Can substitute rigatoni with penne or other tubular pasta.
- For a lighter version, use half-and-half instead of heavy cream, though sauce won’t be as rich.
