garlic butter chicken rigatoni parmesan (Print Version)
Creamy garlic butter chicken and rigatoni finished with Parmesan for a rich and satisfying dish.
# Ingredients:
→ Pasta
01 -
340 grams rigatoni pasta
→ Protein
02 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Fats and Seasonings
03 -
2 tablespoons olive oil
04 -
3 tablespoons unsalted butter
05 -
4 garlic cloves, minced
06 -
1 teaspoon Italian seasoning
07 -
0.5 teaspoon salt, or to taste
08 -
0.5 teaspoon black pepper
09 -
0.25 teaspoon red pepper flakes, optional
→ Sauce and Cheese
10 -
120 milliliters chicken broth
11 -
240 milliliters heavy cream
12 -
75 grams freshly grated Parmesan cheese
→ Garnish
13 -
2 tablespoons chopped fresh parsley
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 120 milliliters of pasta water, then drain and set the pasta aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, black pepper, and Italian seasoning. Cook for 5–7 minutes until chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
03 -
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits, and simmer for 2 minutes.
04 -
Stir in the heavy cream and let it simmer for 3–4 minutes, allowing the sauce to slightly thicken. Add the Parmesan cheese and stir until the sauce is smooth. If the sauce appears too thick, add a small amount of reserved pasta water for desired consistency.
05 -
Return the cooked chicken to the skillet and toss it with the sauce. Add the rigatoni and mix until all ingredients are fully coated. Simmer for 1–2 minutes to allow flavors to meld.
06 -
Remove from heat. Garnish with chopped fresh parsley, extra grated Parmesan, and red pepper flakes if desired. Serve warm.
# Additional Notes:
01 -
Reserve some pasta water to adjust sauce consistency if needed, ensuring a silky finish.