Creamy Garlic Butter Chicken with Rigatoni
Tender chicken in a creamy garlic butter sauce with rigatoni pasta, perfect for a cozy dinner or special occasion.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts Seasoned with salt and pepper
- 8 ounces rigatoni pasta Cook according to package instructions
- 4 tablespoons unsalted butter Divided use for chicken and sauce
- 4 cloves garlic, minced Adds flavor to the sauce
- 1 cup heavy cream Makes the sauce rich and creamy
- 1 cup freshly grated Parmesan cheese Best when freshly grated
- to taste Salt and pepper For seasoning the chicken and sauce
- to taste Fresh parsley For garnish
Instructions
Preparation
- Boil water in a large pot, add a pinch of salt, and cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Season the chicken breasts with salt and pepper. In a large skillet over medium heat, melt 2 tablespoons of butter and cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add the remaining butter and minced garlic, sautéing for 1-2 minutes until fragrant.
- Pour in the heavy cream and stir well. Gradually add in freshly grated Parmesan cheese, stirring continuously until melted and smooth.
- Slice the cooked chicken and return it to the skillet along with the cooked rigatoni. Toss everything together until the pasta is well-coated in the sauce.
- Garnish with fresh parsley and additional Parmesan if desired, then serve immediately.
Notes
For best results, use freshly grated Parmesan and consider adding spinach or sun-dried tomatoes for extra flavor.