Description
This Garlic Butter Chicken with Rigatoni is a savory, creamy pasta dish featuring juicy pan-seared chicken, tender rigatoni, and a buttery garlic-Parmesan sauce. It’s weeknight-easy but tastes like something you’d get from a bistro!
Ingredients
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12 oz rigatoni pasta
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1½ lbs boneless chicken breasts or thighs, cut into bite-sized pieces
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1 tbsp olive oil
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Salt and pepper to taste
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4 tbsp butter
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4 cloves garlic, minced
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1 cup chicken broth
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1 cup heavy cream
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¾ cup grated Parmesan cheese
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1 tsp Italian seasoning
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Fresh parsley and extra Parmesan for garnish
Instructions
1️⃣ Cook the pasta: Boil rigatoni in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
2️⃣ Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper. Sear until golden and cooked through (about 6–7 minutes). Remove and set aside.
3️⃣ Make the sauce: In the same skillet, reduce heat to medium. Melt butter, then sauté garlic for 1–2 minutes until fragrant. Add Italian seasoning.
4️⃣ Add liquids: Pour in chicken broth and heavy cream. Simmer for 2–3 minutes, then stir in Parmesan until melted and smooth.
5️⃣ Combine: Return chicken to the skillet. Add cooked pasta and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
6️⃣ Serve: Plate and garnish with parsley and extra Parmesan. Serve hot and creamy!
Notes
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Add spinach or sun-dried tomatoes for a flavorful twist.
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Swap heavy cream with half-and-half for a lighter option.
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Great for leftovers—reheat gently with a splash of broth.
- Prep Time: 15 min
- Cook Time: 20 min