Description
This indulgent garlic butter chicken paired with velvety Parmesan linguine offers a rich and creamy Italian-inspired meal perfect for a comforting dinner. Tender chicken pieces are seared to golden perfection and tossed in a luscious garlic Parmesan cream sauce, coating al dente rigatoni pasta for a satisfying and flavorful dish.
Ingredients
Scale
Chicken and Seasoning
- 1 lb Chicken Breast or Thighs, cut into bite-sized pieces
- 1 tsp Salt (adjust to taste)
- 1 tsp Black Pepper (fresh ground preferred)
- 1 tsp Italian Herbs (or dried oregano/basil)
Sauce and Garnish
- 2 tbsp Unsalted Butter
- 4 cloves Garlic, freshly minced
- 1 cup Heavy Cream (or half-and-half for a lighter option)
- 1 cup Parmesan Cheese, freshly grated preferred
- 2 tbsp Chopped Parsley (or substitute with basil or chives)
- Salt and Black Pepper to taste
Pasta
- 8 oz Rigatoni Pasta (substitute with linguine or fettuccine if desired)
Cooking Oils
- 2 tbsp Olive Oil (can substitute with avocado oil)
Instructions
- Season the Chicken: Pat the chicken pieces dry using paper towels to remove excess moisture. Season them generously with salt, black pepper, and Italian herbs to infuse flavor.
- Sear the Chicken: In a large skillet, heat the olive oil and butter together over medium-high heat until melted and shimmering. Add the seasoned chicken pieces and sear them for about 4-5 minutes on each side, or until they develop a golden-brown crust and are cooked through.
- Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, following package instructions (usually 9-11 minutes). Before draining, reserve ½ cup of the pasta cooking water to adjust sauce consistency later, then drain the pasta.
- Prepare the Sauce: In the same skillet used for the chicken, add extra butter if needed and sauté the freshly minced garlic until fragrant but not browned, about 1 minute. Pour in the heavy cream and season with salt and pepper. Let it simmer gently, stirring occasionally.
- Add Parmesan Cheese: Sprinkle in the grated Parmesan cheese and continue to simmer the sauce for 2-3 minutes. Stir continuously until the cheese has fully melted and the sauce thickens to a creamy consistency.
- Combine Chicken and Pasta: Return the seared chicken and the drained rigatoni to the skillet with the sauce. Toss everything together thoroughly to ensure the pasta and chicken are well coated. Add the reserved pasta water gradually as needed to loosen the sauce to your preferred texture.
- Serve and Garnish: Transfer the creamy garlic butter chicken pasta to serving plates. Garnish generously with chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot for the best flavor experience.
Notes
- You can substitute rigatoni with linguine or fettuccine to alter the pasta texture and presentation.
- For a lighter sauce, use half-and-half instead of heavy cream.
- Freshly grated Parmesan yields a better melting quality and richer taste than pre-grated.
- If you prefer thighs over breasts, use boneless and skinless pieces for even cooking.
- Reserve pasta water as it helps emulsify the sauce and improve coating on the pasta.
- Adjust seasoning at the end to balance flavors as Parmesan adds saltiness.
