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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

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A comforting, restaurant-quality weeknight dinner with tender chicken and rigatoni in a rich Parmesan cream sauce.

Ingredients

Scale
  • 1 pound boneless chicken breasts, cut into bite-sized pieces
  • 3 tablespoons butter
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 12 ounces rigatoni pasta
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the rigatoni pasta in well-salted water according to package directions until al dente. Drain and set aside, reserving 1/4 cup cooking water if needed.
  2. In a large skillet, melt butter over medium heat until foamy. Add chicken, season with salt, black pepper, and Italian seasoning, and cook until browned, about 5 to 7 minutes. Remove and set aside.
  3. In the same skillet, sauté garlic for 30 seconds until fragrant.
  4. Add chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  5. Stir in heavy cream and simmer for 3 to 4 minutes until slightly thickened. Add Parmesan cheese, stirring until melted and smooth.
  6. Return the chicken to the skillet, add rigatoni, and toss to coat. Add reserved pasta water if the sauce is too thick. Serve hot, garnished with fresh parsley.

Notes

Use evenly sized chicken pieces for even cooking. Refrigerate leftovers up to 3 days.

Nutrition

Keywords: chicken pasta, creamy sauce, weeknight dinner, Parmesan, garlic

Find it online: https://saveurmagique.com/creamy-garlic-butter-chicken-rigatoni-parmesan-sauce-2/