Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
If you are craving a wholesome, luscious meal that feels like a warm hug on a plate, then this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe is exactly what you need. It brings together tender pieces of chicken, perfectly cooked rigatoni, and a velvety Parmesan cream sauce infused with garlic and butter. The harmony of flavors and textures in this dish is simply unbeatable, making dinner something to genuinely look forward to. Whether you’re cooking for family or friends, this recipe delivers comfort and elegance in every bite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and accessibility. Each ingredient plays a vital role in shaping the taste, texture, and visual appeal of this creamy garlic butter chicken and rigatoni dish. From the fresh garlic that awakens the senses to the rich Parmesan that brings it all together, here’s what you’ll need on hand:
- 1 lb boneless, skinless chicken breasts: The star protein that becomes tender and juicy when cooked right.
- 3 tablespoons butter: Adds richness and a silky mouthfeel to the sauce and chicken.
- 3 cloves garlic, minced: Brings aromatic depth and a mild pungency that lifts the entire dish.
- 1 cup chicken broth: Adds a gentle savory base and helps create the sauce’s perfect consistency.
- 1 cup heavy cream: Responsible for the luscious, creamy texture that coats the pasta and chicken.
- 1 cup grated Parmesan cheese: Offers nutty, salty flavor and thickens the sauce beautifully.
- 12 oz rigatoni pasta: The ideal pasta choice for holding onto the creamy Parmesan sauce in its ridges.
- 1 teaspoon Italian seasoning: A blend of herbs that infuses subtle, classic Mediterranean flair.
- 1/2 teaspoon salt: Essential for balancing and enhancing all the flavors.
- 1/4 teaspoon black pepper: Adds a gentle kick and fine heat to brighten the dish.
- 1 tablespoon fresh parsley, chopped: A fresh herb garnish that adds color and a hint of freshness.
How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Step 1: Perfectly Cook the Rigatoni
Start by bringing a large pot of salted water to a boil and cooking the rigatoni according to the package instructions. This ensures that the pasta has the perfect al dente bite to soak up the creamy sauce later. Once cooked, drain the rigatoni and set it aside so you can focus on the chicken and sauce without overcooking your pasta.
Step 2: Cook the Chicken to Golden Perfection
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the bite-sized chicken pieces, seasoning them with salt, black pepper, and Italian seasoning for a waft of herbaceous aroma. Cook the chicken for about 6 to 8 minutes, turning occasionally, until the pieces are beautifully golden and fully cooked inside. Then, remove the chicken and set it aside to keep it warm and juicy while making the sauce.
Step 3: Build the Garlic Butter Base
Using the same skillet, melt the remaining tablespoon of butter. Toss in the minced garlic and sauté for about a minute, not so long that it browns, but enough to release that deep, fragrant garlic essence. This step creates the flavorful foundation that elevates the sauce into something truly special.
Step 4: Simmer with Chicken Broth
Pour in the chicken broth to the garlic butter mixture and let it simmer gently for 3 to 4 minutes. This brief reduction concentrates the broth’s flavor and creates a perfect base for the creamy sauce to meld with the garlic and butter goodness.
Step 5: Create the Creamy Parmesan Sauce
Slowly add heavy cream and grated Parmesan cheese to the skillet, stirring steadily to blend everything into a smooth, luxuriously creamy sauce. Allow this to simmer for 2 to 3 minutes so the cheese melts fully and the sauce thickens just right to cling to each piece of rigatoni and chicken.
Step 6: Bring It All Together
Return the cooked chicken to the skillet and toss in the drained rigatoni. Gently combine everything so each bite gets an even coating of the Parmesan sauce. This step is the moment where all the textures and flavors come together in harmony.
Step 7: Garnish and Serve Immediately
Finish your dish by sprinkling freshly chopped parsley over the top. This adds a burst of green color and a touch of freshness that balances the rich flavors. Serve your Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe immediately to enjoy it at its best.
How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Garnishes
Fresh parsley is a simple but effective garnish that adds vibrancy and a mild herbal note, enhancing the dish’s aromatic profile. For an extra flourish and slight crunch, consider a sprinkle of toasted pine nuts or a dusting of additional Parmesan cheese right before serving.
Side Dishes
This rich and hearty meal pairs wonderfully with crisp, refreshing sides like a simple arugula salad dressed in lemon vinaigrette or garlic-roasted asparagus. These sides contrast the creaminess on the plate, keeping each mouthful exciting and balanced.
Creative Ways to Present
For a restaurant-style presentation, serve the pasta in wide, shallow bowls, spooning the sauce over the top with an artistic sprinkle of parsley. You can also add a twist by topping the dish with thinly sliced sun-dried tomatoes or a few red pepper flakes if you crave gentle heat and extra color.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe will stay fresh for about 3 to 4 days, allowing you to conveniently enjoy it again without losing too much freshness or flavor.
Freezing
If you want to keep this dish longer, you can freeze it, although the texture of the cream sauce may change slightly. Cool the dish completely and transfer to a freezer-safe container. It’s best eaten within 1 to 2 months to maintain its delicious qualities.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally, to prevent the sauce from separating. You can also add a splash of cream or broth to rejuvenate the creaminess. Microwaving is possible, but do so in short bursts to avoid overcooking.
FAQs
Can I use another type of pasta for this recipe?
Absolutely! While rigatoni is perfect for holding the creamy sauce, penne, fusilli, or farfalle would also work beautifully, giving you flexibility based on what you have in your pantry.
Is there a way to make this dish lighter?
You can lighten the recipe by substituting half-and-half or whole milk for the heavy cream, though this will yield a less rich sauce. Using skinless chicken breast keeps the protein lean while maintaining flavor.
What can I use if I don’t have fresh parsley?
Dried parsley can be used in a pinch, though fresh parsley offers a brighter flavor and better visual appeal. Other fresh herbs like basil or chives can also add interesting complementary notes.
Can this recipe be made gluten-free?
Yes, simply swap regular rigatoni for your favorite gluten-free pasta. Just be sure to check that your chicken broth and Parmesan cheese are gluten-free as well.
How long does it take to prepare this recipe?
The entire process takes about 35 minutes from start to finish, making it an ideal weeknight dinner that feels indulgent without eating up your evening.
Final Thoughts
There is something undeniably comforting about the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe that makes it a go-to favorite in any kitchen. It’s straightforward enough for busy nights but special enough to impress guests, too. I wholeheartedly encourage you to give this dish a try because it truly brings joy and satisfaction to the table with every bite. Happy cooking!
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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A rich and creamy garlic butter chicken and rigatoni pasta dish cooked in a luscious Parmesan cheese sauce. This comforting meal features tender pieces of chicken sautéed to golden perfection and tossed with rigatoni pasta in a velvety garlic-infused cream sauce, finished with fresh parsley for a burst of color and flavor.
Ingredients
Chicken and Pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz rigatoni pasta
Sauce and Seasonings
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Prepare the rigatoni pasta according to the package directions until al dente. Drain well and set aside for later use.
- Cook the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken pieces, season with salt, black pepper, and Italian seasoning. Cook the chicken for 6-8 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until the garlic is fragrant but not browned.
- Make the Sauce Base: Pour in the chicken broth and allow it to simmer for 3-4 minutes to reduce slightly, intensifying the flavor.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese, mixing until the sauce becomes smooth and creamy. Let it simmer gently for 2-3 minutes to thicken slightly.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet, then add the drained rigatoni pasta. Toss everything together to coat the chicken and pasta evenly with the creamy Parmesan sauce.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a fresh herbal finish and serve immediately while hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less thick.
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce.
- Ensure not to overcook the chicken to keep it tender and juicy.
- If you prefer a spicier dish, add a pinch of red pepper flakes when sautéing garlic.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
