Description
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a rich and comforting pasta dish featuring tender chicken breasts cooked in a luscious garlic butter sauce with heavy cream and Parmesan cheese. This Italian-inspired recipe combines perfectly cooked rigatoni with a flavorful, creamy sauce infused with garlic and Italian herbs, making it an easy yet elegant meal ready in just 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts
- Italian seasoning, salt, and pepper to taste
Sauce
- 3 tablespoons butter (divided)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Pasta
- 12 oz rigatoni pasta
Garnish
- Chopped parsley (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, then add the rigatoni pasta. Cook according to package instructions until al dente. Drain the pasta and set it aside.
- Cook the chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Season the chicken breasts with salt, pepper, and Italian seasoning, then add to the skillet. Cook the chicken for 6-8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Simmer broth: Pour the chicken broth into the skillet with the garlic and bring to a simmer. Allow it to cook for 3-4 minutes to reduce slightly and develop flavor.
- Make the sauce: Stir in the heavy cream and grated Parmesan cheese, continuing to mix until the sauce becomes smooth, creamy, and well combined, about 2-3 minutes.
- Combine everything: Return the cooked chicken to the skillet. Add the drained rigatoni pasta as well, tossing all ingredients together to ensure the pasta and chicken are evenly coated with the creamy Parmesan sauce.
- Garnish and serve: Sprinkle chopped parsley over the dish before serving for a fresh, vibrant touch.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce won’t be as thick.
- You can add vegetables like spinach or sun-dried tomatoes for extra flavor and nutrition.
- Ensure not to overcook the chicken to keep it tender and juicy.
- Use freshly grated Parmesan cheese for the best melting and flavor in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
