Description
This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a comforting and flavorful dish featuring tender pieces of chicken breast cooked in a rich, creamy garlic and Parmesan sauce, served over perfectly al dente rigatoni pasta. Quick to prepare in about 30 minutes, it’s an ideal weeknight meal that combines savory garlic, fragrant Italian seasoning, and fresh parsley for a delightful Italian-inspired dinner.
Ingredients
Pasta
- 10.5 oz (300 g) rigatoni pasta
- Salt (for boiling water)
Chicken and Sauce
- 1 tablespoon olive oil
- 1 tablespoon (20 g) unsalted butter
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
- 1 medium shallot, finely diced
- 4 garlic cloves, minced
- ½ tablespoon Italian seasoning
- ⅓ cup (75 ml) dry white wine
- 1 cup (200 ml) heavy cream (double cream)
- ½ cup (50 g) Parmesan cheese, grated
- Salt and freshly ground black pepper, to taste
- A handful fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente. Once done, drain the pasta and set it aside while preparing the sauce.
- Cook Chicken: Heat olive oil and unsalted butter in a large skillet over medium-high heat. Add the chicken pieces and cook for about 6-7 minutes, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Shallots and Garlic: In the same skillet, add the diced shallot and sauté for 2-3 minutes until translucent. Add the minced garlic and Italian seasoning, cooking for an additional minute until fragrant.
- Deglaze with Wine: Pour the dry white wine into the skillet and simmer for 2-3 minutes, allowing the wine to reduce slightly and infuse the flavors.
- Add Cream and Cheese: Lower the heat and stir in the heavy cream and grated Parmesan cheese. Mix until the sauce becomes smooth and creamy.
- Combine Chicken and Pasta: Return the cooked chicken pieces to the skillet, then add the cooked rigatoni. Toss everything together carefully to coat the chicken and pasta evenly with the rich sauce.
- Season and Garnish: Season the dish with salt and freshly ground black pepper to your taste. Finally, garnish with the chopped fresh parsley before serving.
Notes
- For a non-alcoholic version, substitute white wine with chicken broth or water with a splash of lemon juice.
- Parmesan cheese can be replaced with Pecorino Romano for a sharper flavor.
- Use fresh garlic for the best flavor and aroma in the sauce.
- Ensure not to overcook the rigatoni to maintain the perfect al dente texture.
- Garnish with extra Parmesan cheese if desired for added richness.
