Garlic Butter Chicken Rigatoni Parmesan (Print View)

Golden chicken, rigatoni, and a creamy garlic butter sauce finished with fresh Parmesan for a satisfying, savory dinner.

# Components:

→ Pasta

01 - 12 oz rigatoni pasta

→ Chicken

02 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces

→ Sauce Base

03 - 2 tbsp olive oil
04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, minced
06 - ½ cup chicken broth
07 - 1 cup heavy cream

→ Finishing Touches

08 - ¾ cup freshly grated Parmesan cheese
09 - 1 tsp Italian seasoning
10 - ½ tsp salt, or to taste
11 - ½ tsp black pepper
12 - ¼ tsp red pepper flakes, optional
13 - 2 tbsp chopped fresh parsley, for garnish

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook for 5-7 minutes until golden brown. Remove from the pan and set aside.
03 - In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan.
04 - Stir in the heavy cream and let it simmer for 3-4 minutes until slightly thickened. Add the Parmesan cheese and mix until smooth. If the sauce consistency is too thick, incorporate a small amount of the reserved pasta water.
05 - Return the cooked chicken to the skillet. Toss the chicken in the sauce until fully coated. Add the drained rigatoni and mix thoroughly to ensure it is evenly coated. Allow to simmer for 1-2 minutes.
06 - Remove the skillet from the heat. Garnish with fresh parsley, additional Parmesan cheese, and red pepper flakes, if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • Ready in just 30 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Creates a restaurant quality meal with minimal effort
  • The sauce is incredibly versatile and can be adjusted to your taste
02 -
  • This dish reheats beautifully without the sauce separating
  • The entire meal contains approximately 650 calories per serving
  • Can be made ahead and refrigerated for up to 3 days
03 -
  • Always cook your pasta just shy of al dente since it will continue cooking slightly when added to the hot sauce
  • Grate Parmesan cheese fresh from a block rather than using pre grated varieties which contain anti caking agents that can make your sauce grainy
  • Let your cream come to room temperature before adding it to the hot pan to prevent any risk of curdling

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