Description
Rich, savory, and irresistibly creamy, this Garlic Butter Chicken and Rigatoni dish features tender chicken in a luscious Parmesan cream sauce. Paired with perfectly cooked rigatoni and seasoned with Italian herbs, it’s a comforting one-pan meal that’s perfect for weeknights or impressing guests.
Ingredients
-
1 pound boneless chicken breasts, cut into bite-sized pieces
-
3 tablespoons butter
-
3 garlic cloves, minced
-
1 cup chicken broth
-
1 cup heavy cream
-
1 cup freshly grated Parmesan cheese
-
12 ounces rigatoni pasta
-
1 teaspoon Italian seasoning
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
Fresh parsley, chopped (for garnish)
Instructions
-
Cook the rigatoni pasta in salted water according to package directions. Drain and set aside.
-
In a large skillet, melt butter over medium heat. Add chicken pieces and season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 5–7 minutes. Remove chicken from skillet and set aside.
-
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
-
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pan.
-
Stir in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened.
-
Add the Parmesan cheese and stir until melted and smooth.
-
Return the chicken to the skillet and add the cooked rigatoni. Toss everything together until well coated.
- Garnish with chopped fresh parsley and serve hot.
Notes
-
For extra flavor, add a pinch of red pepper flakes or a splash of white wine.
-
Use freshly grated Parmesan for the best texture and flavor.
- Substitute with penne or fettuccine if rigatoni isn’t available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American