Description

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a comforting and flavorful dish featuring tender chicken pieces sautéed in garlic butter, combined with perfectly cooked rigatoni pasta, and smothered in a rich, creamy Parmesan sauce. This easy-to-make recipe is perfect for a weeknight dinner that feels both indulgent and satisfying.

Ingredients

Scale

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

Butter and Garlic

3 tablespoons butter
3 cloves garlic, minced

Sauce

1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese

Pasta

12 oz rigatoni pasta

Garnish

1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

Cook Pasta: Cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta well and set it aside while you prepare the rest of the dish.
Sauté Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Season the bite-sized chicken pieces with salt, black pepper, and Italian seasoning. Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is 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. Add the minced garlic and sauté it for about 1 minute until fragrant, making sure not to burn the garlic.
Simmer Broth: Pour in the chicken broth and let it simmer for 3 to 4 minutes. This will allow the broth to reduce slightly, intensifying its flavor.
Add Cream and Parmesan: Stir in the heavy cream and grated Parmesan cheese. Keep stirring until the sauce becomes smooth, creamy, and slightly thickened. Let it simmer gently for an additional 2 to 3 minutes.
Combine Chicken and Pasta: Return the cooked chicken to the skillet with the sauce. Add the drained rigatoni pasta and toss everything together until the chicken and pasta are well coated with the creamy Parmesan sauce.
Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a burst of color and fresh flavor. Serve immediately while hot.

Notes

For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
Use freshly grated Parmesan cheese for the best flavor and smoothest sauce texture.
To make this gluten-free, substitute rigatoni with gluten-free pasta of your choice.
If you prefer, add vegetables such as spinach or mushrooms to the sauce for extra nutrition.
Be careful not to overcook the chicken to keep it tender and juicy.