Garlic Butter Chicken with Rigatoni and Parmesan Recipe
Introduction
This Garlic Butter Chicken with Rigatoni and Parmesan is a comforting and flavorful dish perfect for a weeknight dinner. Tender chicken pieces combine with a rich, creamy garlic sauce and al dente rigatoni to create a satisfying meal that’s easy to prepare.
Ingredients
- 12 oz rigatoni pasta
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic (minced)
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Step 1: Cook rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta water before draining the rigatoni.
- Step 2: Heat olive oil in a skillet over medium-high heat. Season the chicken pieces with salt and pepper, then sear in the skillet until golden brown on all sides. Remove the chicken from the pan and set aside.
- Step 3: In the same skillet, melt the butter. Add the minced garlic and sauté briefly until fragrant but not browned.
- Step 4: Pour in the chicken broth and let it simmer for a few minutes to reduce slightly.
- Step 5: Stir in the heavy cream and allow the sauce to thicken gently. Then mix in the grated Parmesan cheese until smooth.
- Step 6: Return the cooked chicken to the skillet. Add the rigatoni and toss everything together until the pasta is well coated in the sauce. If needed, add some reserved pasta water to loosen the sauce.
- Step 7: Simmer the combined dish for an additional minute to let the flavors meld. Sprinkle with Italian seasoning, red pepper flakes if using, and garnish with chopped fresh parsley before serving.
Tips & Variations
- For extra flavor, marinate the chicken in a bit of olive oil, garlic, and Italian seasoning before cooking.
- Substitute rigatoni with penne or fusilli if desired.
- Add sautéed mushrooms or spinach to the sauce for a vegetable boost.
- Use freshly grated Parmesan for the best texture and flavor.
- If the sauce gets too thick, thin it out with reserved pasta water or extra chicken broth.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce as it warms.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, but make sure to thaw the chicken completely before cutting and cooking to ensure even cooking and safety.
Is it possible to make this dish dairy-free?
You can substitute the butter with a dairy-free alternative and use a plant-based cream and cheese substitute, but the flavor and texture will differ slightly from the original.
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Garlic Butter Chicken with Rigatoni and Parmesan Recipe
- Total Time: 30 minutes
- Yield: Serves 4
Description
This Garlic Butter Chicken with Rigatoni and Parmesan is a creamy, flavorful pasta dish featuring tender sautéed chicken pieces enveloped in a rich garlic butter sauce with Parmesan cheese. The rigatoni pasta perfectly absorbs the creamy sauce, making this recipe a comforting and satisfying meal ideal for weeknight dinners or any occasion.
Ingredients
Pasta
- 12 oz rigatoni pasta
Chicken and Seasoning
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Sauce
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic (minced)
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 1 tsp Italian seasoning
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente, following package instructions. Reserve ½ cup of the pasta water, then drain the rigatoni and set aside.
- Cook the chicken: Heat olive oil over medium-high heat in a skillet. Season the bite-sized chicken pieces with salt and black pepper, then sear them in the skillet until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Make the sauce base: In the same skillet, melt the butter and add the minced garlic. Sauté briefly until fragrant but not browned. Pour in the chicken broth and let it simmer to combine the flavors.
- Add cream and cheese: Stir in the heavy cream and allow the mixture to thicken slightly over medium heat. Then add the grated Parmesan cheese and Italian seasoning, stirring until the sauce is smooth and creamy.
- Combine ingredients: Return the cooked chicken to the skillet along with the rigatoni pasta. Toss everything to coat well with the creamy sauce. Add reserved pasta water if needed to loosen the sauce. Let everything simmer together for an additional minute to meld flavors.
- Serve: Transfer to serving plates and garnish with chopped fresh parsley. Optionally, sprinkle with red pepper flakes for a touch of heat.
Notes
- Reserve pasta water to adjust sauce consistency if it becomes too thick.
- Use freshly grated Parmesan for the best flavor and texture.
- Adjust salt and spices according to your taste preferences.
- Serve immediately for best taste as the sauce may thicken upon standing.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Garlic Butter Chicken, Rigatoni, Parmesan, Creamy Pasta, Italian Chicken Pasta, Easy Dinner Recipe
