Garlic Butter Chicken with Rigatoni and Parmesan
Indulge in this comforting Garlic Butter Chicken with Rigatoni and Parmesan, a luxurious pasta dish perfect for busy weeknights. Featuring tender golden-brown chicken pieces and hearty rigatoni tossed in a velvety, garlic-infused cream sauce, this meal delivers restaurant-quality flavors in just 30 minutes. The ridges of the rigatoni perfectly capture the rich, nutty Parmesan sauce, making every bite satisfying and delicious. It is a simple, elegant dinner that is sure to please the whole family without the need for complex techniques.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
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
1/2 cup chicken broth
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp chopped fresh parsley for garnish
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt and pepper, then add to the skillet and cook until golden brown and cooked through.
Remove chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
Stir in the Parmesan cheese and Italian seasoning until the cheese is melted and the sauce thickens slightly.
Return the chicken to the skillet and toss in the cooked rigatoni, coating well with the sauce.
Stir in red pepper flakes if using, and garnish with fresh parsley before serving.
Notes
Use freshly grated Parmesan for the best emulsification as pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Swap chicken breasts for boneless, skinless chicken thighs for extra juiciness. For a slightly lighter version, half-and-half can be substituted for heavy cream.