Description
This Garlic Butter Chicken with Rigatoni is the ultimate comfort meal—juicy chicken tossed in a rich, garlicky butter sauce, paired with tender rigatoni and topped with Parmesan for a perfect finish. A simple yet indulgent dish that’s sure to impress!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (diced)
- 300 g (10 oz) rigatoni pasta
- 3 tbsp unsalted butter
- 3 cloves garlic (minced)
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) chicken broth
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ½ tsp black pepper
- 1 cup (100 g) grated Parmesan cheese
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Cook the Pasta: Boil rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sauté the Chicken: In a large skillet over medium heat, melt 1 tbsp of butter. Add diced chicken, season with salt, pepper, and Italian seasoning, then cook until golden brown (about 5-7 minutes). Remove from the skillet and set aside.
- Make the Garlic Butter Sauce: In the same skillet, melt the remaining butter, then add minced garlic. Sauté for 1 minute until fragrant. Pour in the chicken broth and heavy cream, stirring well. Let it simmer for 3-4 minutes.
- Combine Everything: Return the cooked chicken to the skillet, then add the drained rigatoni. Stir in Parmesan cheese and reserved pasta water (as needed) until the sauce reaches the desired consistency.
- Serve: Garnish with fresh parsley and extra Parmesan. Serve warm and enjoy!
Notes
- For extra creaminess, add more heavy cream or a splash of milk.
- Swap chicken for shrimp or mushrooms for a delicious variation.
- Leftovers can be stored in an airtight container and reheated the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 600g
- Fat: 30g
- Carbohydrates: 50g
- Protein: 40g