Description
This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a comforting Italian-American dish featuring tender chicken pieces cooked in a rich, creamy garlic Parmesan sauce, tossed with perfectly al dente rigatoni pasta. Enhanced with melted mozzarella for extra creaminess and fresh parsley for a burst of color and flavor, this skillet dinner is ideal for a satisfying family meal.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Chicken and Seasoning
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cooking Fats and Oils
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
Sauce Ingredients
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- ½ cup freshly grated mozzarella cheese (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente, usually about 10-12 minutes. Drain the pasta and set it aside.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season with salt, pepper, and Italian seasoning. Cook the chicken for 5 to 7 minutes, stirring occasionally, until browned and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned, stirring frequently to prevent burning.
- Make the sauce: Pour in heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer over medium-low heat.
- Add cheese: Reduce heat to low and whisk in the grated Parmesan cheese until it melts smoothly into the sauce. If using, stir in the mozzarella cheese to add extra creaminess, allowing it to melt fully into the sauce.
- Combine chicken and pasta: Return the cooked chicken to the skillet, then add the drained rigatoni pasta. Toss everything gently to fully coat the pasta and chicken with the creamy Parmesan sauce.
- Simmer and serve: Let the dish simmer for an additional 2 to 3 minutes to heat everything through thoroughly. Garnish with chopped fresh parsley and serve immediately while warm.
Notes
- Add fresh spinach or sun-dried tomatoes when sautéing the garlic for extra flavor and texture.
- For a lighter version of the sauce, substitute heavy cream with half-and-half to reduce fat content.
- Use freshly grated Parmesan for the best flavor and smoothest sauce consistency.
- Ensure the chicken is cut into uniform bite-sized pieces for even cooking throughout.
