Garlic Butter Chicken with Rigatoni and Parmesan
A creamy and garlicky dish featuring tender chicken breast pieces in a rich sauce, paired with rigatoni pasta and topped with Parmesan cheese.
Ingredients
For the Base
- 12 oz rigatoni pasta
- 2 pieces boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tbsp olive oil
- 0.5 tsp salt (or to taste)
- 0.5 tsp black pepper
For the Sauce
- 3 tbsp unsalted butter
- 4 cloves garlic (minced)
- 0.5 cup chicken broth
- 1 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 0.25 tsp red pepper flakes (optional)
To Serve
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
Cooking the Rigatoni
- Boil a large pot of salted water. Add the rigatoni and cook until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
Searing the Chicken
- In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until they are golden brown on the outside, about 5-7 minutes. Remove the chicken from the pan and set aside.
Preparing the Sauce
- Melt the butter in the same skillet. Add the minced garlic and sauté briefly until fragrant, about 30 seconds. Pour in the chicken broth and let it simmer for a couple of minutes.
Making It Creamy
- Stir in the heavy cream and allow the mixture to thicken slightly. Gradually add the grated Parmesan cheese, stirring until melted and combined.
Combining and Garnishing
- Return the chicken to the skillet, then add the cooked rigatoni. Toss everything together, and if needed, add reserved pasta water to reach desired creaminess. Simmer for an additional minute to meld the flavors and heat everything through.
Serving
- Plate the dish and garnish with chopped fresh parsley.
Notes
Use freshly grated Parmesan for the best flavor and texture. Adjust seasoning levels based on personal preference. If the sauce is too thick, gradually stir in more reserved pasta water until achieving preferred consistency.