Garlic Butter Chicken with Rigatoni and Parmesan
A delightful dish combining tender chicken, creamy rigatoni, and rich garlic butter sauce, perfect for cozy family dinners or special gatherings.
Ingredients
Main Ingredients
- 12 oz rigatoni pasta Cook according to package instructions until al dente.
- 2 pieces boneless, skinless chicken breasts Cut into bite-sized pieces.
- 2 tbsp olive oil For sautéing the chicken.
- 3 tbsp unsalted butter Adds richness to the sauce.
- 4 cloves garlic Minced for flavor.
- ½ cup chicken broth To deglaze the pan and add depth to the sauce.
- 1 cup heavy cream For a rich, creamy texture.
- ¾ cup grated Parmesan cheese Stir in for cheesiness.
- 1 tsp Italian seasoning For flavor enhancement.
- ½ tsp salt Adjust to taste.
- ½ tsp black pepper Adjust to taste.
- ¼ tsp red pepper flakes Optional for added heat.
- 2 tbsp chopped fresh parsley For garnish.
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and season with salt and pepper. Cook for about 5-7 minutes until golden brown and no longer pink in the center.
- Reduce heat to medium and add butter and minced garlic to the skillet. Sauté for about 1-2 minutes until fragrant.
- Pour in the chicken broth and stir to deglaze the pan, simmer for 2-3 minutes.
- Stir in the heavy cream and Italian seasoning. Cook for 3-5 minutes to thicken the sauce.
- Add the cooked rigatoni and Parmesan cheese, tossing everything together to coat the pasta in sauce, cooking for an additional 2 minutes.
- Remove from heat, sprinkle with red pepper flakes and fresh parsley, and serve immediately.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For freezing, wrap servings tightly and freeze for up to 3 months. Reheat carefully.