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
Scale
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
