Description
This Garlic Butter Chicken with Rigatoni and Parmesan is a creamy, comforting pasta dish featuring tender seared chicken breasts tossed in a rich garlic butter and Parmesan sauce. The rigatoni pasta is cooked al dente and combined with a luscious cream sauce, making it an ideal flavorful weeknight dinner or a cozy meal to share with family and friends.
Ingredients
Scale
Chicken and Pasta
- 2 large chicken breasts, cubed
- 10 oz rigatoni pasta
Sauce
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 1 tablespoon chopped fresh parsley (optional)
- Additional Parmesan cheese for serving (optional)
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. Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use in the sauce.
- Prepare the Chicken: Season the cubed chicken breasts evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear them until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: Reduce the heat to medium and add the unsalted butter to the same skillet. Once the butter has melted, add the minced garlic and sauté for 1 to 2 minutes, stirring constantly, until the garlic is fragrant without browning.
- Make the Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Slowly stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Combine Chicken and Rigatoni: Return the cooked chicken to the skillet and stir to coat it in the creamy sauce. Add the cooked rigatoni pasta and toss everything together until the pasta and chicken are evenly coated with the sauce.
- Garnish and Serve: Garnish the dish with additional Parmesan cheese and chopped fresh parsley if desired. Serve the garlic butter chicken rigatoni warm and enjoy your delicious homemade meal.
Notes
- Use freshly grated Parmesan for the best flavor and smoother sauce texture.
- Reserve pasta water helps to loosen the sauce and bind it to the pasta better.
- You can swap rigatoni for penne or another tubular pasta if desired.
- Cook chicken thoroughly to ensure safety and maintain tenderness.
- Add red pepper flakes for a spicy kick if preferred.
- For a lighter version, substitute heavy cream with half-and-half or a creamy cashew sauce (for vegan adaptation).
