Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
This dish combines tender chicken cooked in a rich garlic butter sauce with rigatoni pasta, tossed in a creamy Parmesan sauce. It’s comforting, delicious, and perfect for a weeknight dinner.
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 whisk
- 1 wooden spoon
- 1 cooking spoon
- 1 cutting board
Ingredients
- 12 oz rigatoni pasta
- 1 lb boneless, skinless chicken breasts Season with salt and black pepper.
- 4 tablespoons unsalted butter Divided into two portions.
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste salt
- to taste black pepper
- fresh parsley, chopped Optional for garnish.
Instructions
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest for a few minutes before slicing.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook for about 1-2 minutes until fragrant, being careful not to burn it.
- Stir in the heavy cream and bring to a simmer. Reduce the heat to low and whisk in the Parmesan cheese until melted and creamy.
- Add the Italian seasoning, along with salt and pepper to taste. Stir in the cooked rigatoni, making sure the pasta is well coated with the sauce.
- Slice the chicken and arrange it on top of the creamy pasta. Garnish with fresh parsley if desired.
- Serve immediately and enjoy!
Notes
For a little extra flavor, you can add sautéed mushrooms or spinach to the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe can easily be doubled for larger gatherings.