Description
A rich and flavorful pasta dish featuring tender chicken cooked in a buttery garlic sauce, tossed with rigatoni and finished with Parmesan cheese. This creamy, comforting meal is perfect for busy weeknights or special occasions. Enjoy a restaurant-quality dinner in just 30 minutes!
Ingredients
12 oz rigatoni pasta
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
3 tbsp butter, divided
2 tbsp olive oil
4 cloves garlic, minced
1 cup chicken broth
½ cup heavy cream
½ cup freshly grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper, to taste
¼ tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped
Instructions
- Cook the pasta: Boil rigatoni in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sear the chicken: Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
- Make the garlic butter sauce: Reduce heat to medium. Add remaining butter and minced garlic, cooking until fragrant (about 30 seconds). Pour in chicken broth and scrape up any browned bits from the pan. Simmer for 2 minutes.
- Combine everything: Stir in heavy cream and Parmesan cheese. Return the cooked pasta and chicken to the skillet, tossing to coat. If needed, add reserved pasta water for a creamier sauce.
- Garnish and serve: Taste and adjust seasoning. Sprinkle with fresh parsley, extra Parmesan, and red pepper flakes if desired. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner