Description
This Garlic Butter Chicken with Rigatoni and Parmesan is a creamy, comforting pasta dish perfect for a quick and delicious weeknight dinner. Tender diced chicken breasts are seared to golden perfection, then combined with a rich garlic butter sauce and creamy parmesan cream, all tossed with al dente rigatoni pasta. Garnished with fresh parsley, this meal balances savory flavors with a luscious texture in just 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless skinless chicken breasts, diced
- Salt and pepper to taste
Pasta
- 8 oz rigatoni pasta
- Salt for pasta water
Sauce
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
Garnish
- Fresh parsley, chopped (for garnish)
- Extra parmesan cheese (optional)
Instructions
- Season and Sear Chicken: Season the diced chicken breasts evenly with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken pieces until they are golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make Garlic Butter Base: Reduce the heat to medium. In the same skillet, add the butter and minced garlic, sautéing until the garlic becomes fragrant and soft but not browned, about 1-2 minutes.
- Create Sauce: Pour the heavy cream into the skillet with the garlic butter. Let it simmer gently for 3-4 minutes, then gradually stir in the grated parmesan cheese until the sauce is smooth and creamy.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to package instructions, usually around 10-12 minutes. Drain the pasta, reserving 1/2 cup of the pasta cooking water to adjust the sauce if needed.
- Combine Everything: Return the cooked chicken to the skillet with the sauce. Add the drained rigatoni pasta and toss everything together to coat the pasta and chicken evenly with the creamy sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time to loosen it to your desired consistency.
- Serve: Transfer the pasta and chicken to plates or a serving dish. Garnish with chopped fresh parsley and an extra sprinkle of parmesan cheese if desired. Serve immediately to enjoy the best flavors and texture.
Notes
- For extra flavor, consider adding a pinch of red pepper flakes when sautéing garlic for a subtle heat.
- You can substitute rigatoni with other pasta shapes like penne or fusilli if desired.
- Use freshly grated parmesan for the best sauce texture and flavor.
- If you prefer a lighter sauce, use half-and-half instead of heavy cream but adjust cooking time accordingly.
- Leftovers can be refrigerated tightly covered for up to 3 days and reheated gently on the stovetop with a splash of water or cream.
