Description
This Indulgent Creamy Garlic Butter Chicken Rigatoni is a sumptuous dish featuring tender chicken breasts seared to golden perfection and tossed with rigatoni pasta in a rich, creamy garlic butter sauce. Ready in just 30 minutes, this comforting Italian-inspired meal combines the perfect balance of savory flavors and a luscious texture, making it ideal for a quick yet impressive dinner.
Ingredients
Scale
Pasta
- 12 oz Rigatoni Pasta
Chicken
- 1 lb Chicken Breast, cut into chunks
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
Sauce
- 4 tbsp Butter
- 3 cloves Garlic, minced
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 1 cup Parmesan Cheese, finely grated
Garnish
- 0.25 cup Fresh Parsley, chopped (optional)
Instructions
- Cook Rigatoni: Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season and Sear Chicken: Season chicken chunks evenly with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3 to 4 minutes on each side until golden brown and cooked through. Transfer chicken to a plate and set aside.
- Sauté Garlic in Butter: Reduce heat to medium and add butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant and lightly golden, being careful not to burn it.
- Deglaze and Simmer: Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Let the mixture simmer for 2 to 3 minutes to concentrate the flavor.
- Add Heavy Cream and Thicken Sauce: Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 4 to 5 minutes until the sauce thickens slightly, stirring occasionally.
- Incorporate Parmesan Cheese: Gradually add the finely grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine Chicken and Rigatoni: Return the cooked chicken to the skillet. Add the drained rigatoni along with a splash of the reserved pasta water. Toss gently to coat the pasta and chicken evenly with the creamy sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a pop of color and fresh flavor. Serve hot with extra Parmesan cheese on the side if desired.
Notes
- Use fresh garlic cloves for the best aroma and flavor.
- Reserve pasta water for adjusting sauce consistency as needed.
- Cook chicken cut into chunks for quick, even cooking and maximum tenderness.
- Parmesan cheese should be finely grated for smooth integration into the sauce.
- You can substitute fresh basil for parsley for a different herbaceous garnish.
- Ensure the sauce simmers gently to prevent the cream from curdling.
