Description
This indulgent recipe features cheesy garlic butter chicken bites served with rigatoni pasta in a creamy Parmesan sauce. Perfect for a comforting weeknight dinner, the chicken is sautéed to golden perfection and tossed in a rich, garlicky butter sauce before being combined with tender rigatoni and a luscious cream and cheese sauce. Garnished with fresh parsley, this dish balances hearty flavors and creamy textures for an irresistible meal.
Ingredients
Scale
Chicken & Sauce
- 2 pieces Chicken Breasts (patted dry for better searing)
- 2 tablespoons Olive Oil (for sautéing chicken)
- 1 tablespoon Unsalted Butter (enhances flavor)
- 3 cloves Garlic (minced for best flavor)
- 1 teaspoon Paprika (can be omitted if unavailable)
- Salt, to taste
- Black Pepper, to taste
Pasta & Cream Sauce
- 12 ounces Rigatoni (can substitute with other short pasta)
- 1 cup Heavy Cream (creates creamy base)
- 1 cup Parmesan Cheese (freshly grated preferred)
- 2 tablespoons Fresh Parsley (chopped for garnish)
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels to ensure a better sear. Season both sides with salt, black pepper, and paprika for flavor.
- Sauté the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside to rest.
- Cook the rigatoni: While the chicken cooks, bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.
- Make the garlic butter sauce: In the same skillet used for the chicken, reduce heat to medium. Add the unsalted butter and minced garlic, sautéing for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Prepare the creamy Parmesan sauce: Pour heavy cream into the skillet with the garlic butter. Stir and let it simmer gently for 2-3 minutes to thicken slightly. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with additional salt and pepper if needed.
- Slice and combine chicken: Slice the rested chicken breasts into bite-sized pieces. Add the chicken bites and cooked rigatoni into the creamy sauce. Toss gently to coat everything evenly in the sauce and warm through.
- Garnish and serve: Sprinkle chopped fresh parsley over the top for color and freshness. Serve immediately while hot, enjoying the rich flavors and creamy texture of this indulgent chicken and pasta dish.
Notes
- Patting chicken dry ensures a perfect sear and better texture.
- Paprika adds subtle smokiness but can be omitted if unavailable.
- Use freshly grated Parmesan for best sauce consistency and flavor.
- Adjust seasoning of the sauce after adding cheese to balance saltiness.
- For extra richness, add a splash of white wine before adding the cream (optional).
- Leftovers store well in the fridge for up to 3 days; reheat gently to avoid sauce separation.
