Creamy Garlic Butter Chicken Rigatoni with Parmesan Sauce
Indulge in a creamy, savory dish that combines rigatoni pasta and tender chicken bathed in a rich garlic butter parmesan sauce.
Ingredients
Pasta and Chicken
- 12 oz Rigatoni Pasta, uncooked
- 1 lb Chicken Breast, boneless and skinless, diced
Sauce Ingredients
- 4 tbsp Butter, unsalted
- 4 cloves Garlic, minced
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese, grated (plus extra for serving)
- to taste Salt
- to taste Black Pepper
- 1 tsp Italian Seasoning
- Fresh Parsley, chopped (optional, for garnish)
Instructions
Cooking the Rigatoni
- In a large pot, bring salted water to a boil and cook the rigatoni according to package directions, typically 10-12 minutes. Drain and set aside, reserving a splash of pasta water.
Sautéing the Chicken
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced chicken breast, season with salt, black pepper, and Italian seasoning. Cook until browned and cooked through (about 5-7 minutes). Remove the chicken and set aside.
Preparing the Sauce
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté until fragrant (about 1 minute).
Adding Cream and Cheese
- Slowly pour in the heavy cream, stirring continuously. Gradually add the grated parmesan, whisking to combine until the cheese is melted and the sauce is creamy. If it seems too thick, add a splash of reserved pasta water.
Combining and Serving
- Return the cooked chicken and rigatoni to the skillet. Toss to coat everything in the garlicky goodness. Serve immediately, garnished with extra parmesan and freshly chopped parsley if desired.
Notes
You can opt for halal chicken thighs for a more tender bite or swap out heavy cream with a dairy-free alternative for a vegan version. Make sure you have all your ingredients prepped before cooking to ensure a smooth cooking process. Don't overcook the garlic to avoid bitterness.