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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 31 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a rich and comforting dish perfect for a satisfying weeknight meal. Tender bite-sized chicken pieces are cooked to golden perfection, then coated in a luscious garlic butter Parmesan cream sauce and combined with perfectly cooked rigatoni pasta. Finished with fresh parsley for a touch of color and flavor, this recipe combines simple ingredients for a deliciously creamy Italian-inspired dinner.

Ingredients

Chicken and Seasoning

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning

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

  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta well and set aside.
  2. Cook the chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Sauté the garlic: In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
  4. Make the sauce base: Pour in the chicken broth and let it simmer for 3-4 minutes, allowing the liquid to reduce slightly and concentrate the flavors.
  5. Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese to the skillet, mixing continuously until the sauce becomes smooth and creamy. Let the sauce simmer gently for another 2-3 minutes to thicken.
  6. Combine chicken and pasta: Return the cooked chicken to the skillet and add the drained rigatoni pasta. Toss everything together well to ensure the pasta and chicken are evenly coated with the creamy Parmesan sauce.
  7. Garnish and serve: Sprinkle freshly chopped parsley over the dish for a pop of color and fresh flavor. Serve the creamy garlic butter chicken and rigatoni immediately while warm.

Notes

  • For extra flavor, consider adding a pinch of crushed red pepper flakes when sautéing garlic.
  • Using freshly grated Parmesan cheese is recommended for the best sauce texture and taste.
  • This dish pairs well with a simple green salad or steamed vegetables on the side.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave to avoid curdling the cream sauce.

Find it online: https://slsrecipes.com/creamy-garlic-butter-chicken-and-rigatoni-in-parmesan-sauce-recipe-2/