Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
This creamy garlic butter chicken and rigatoni in Parmesan sauce is comfort food at its finest, featuring tender chicken breasts on a bed of al dente rigatoni coated in a silky sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 8 oz dry rigatoni pasta
- 4 tablespoons butter
- 4 cloves minced garlic
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the rigatoni according to package instructions; drain and set aside, reserving about 1/4 cup of pasta water.
- Melt the butter in a large skillet over medium heat, then add minced garlic and sauté for about 1 minute until fragrant.
- Season the chicken breasts with salt and pepper, add to the skillet, and cook until golden brown, about 6 to 7 minutes per side.
- Remove the chicken, let it rest a few minutes, then slice it.
- Add the heavy cream to the skillet and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
- Add the cooked rigatoni and sliced chicken to the sauce, tossing to coat evenly, and cook for an additional 2 to 3 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
Use freshly grated Parmesan for the best melting and flavor. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 1g
- Sodium: 600mg
- Fat: 50g
- Saturated Fat: 30g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg
Keywords: Creamy Chicken Pasta, Garlic Butter Chicken, Parmesan Sauce