Description
This Creamy Garlic Butter Chicken Rigatoni recipe combines tender seared chicken with al dente rigatoni pasta in a rich and luscious garlic butter cream sauce, enhanced with parmesan cheese and Italian seasoning. Perfect for a comforting weeknight dinner, it’s quick to prepare and packed with flavor.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts, boneless and skinless, cubed
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian seasoning
Pasta
- 10 oz rigatoni pasta
Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 ¼ cups heavy cream
- ¾ cup freshly grated parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
- Additional parmesan cheese (optional)
Instructions
- Season the chicken: Season the cubed chicken breasts with salt, black pepper, and Italian seasoning evenly to prepare for searing.
- Sear the chicken: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, typically 10-12 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta.
- Sauté garlic: In the same skillet used for the chicken, add the remaining 3 tablespoons of butter and minced garlic. Sauté for about 1 minute until the garlic is fragrant but not browned.
- Make the cream sauce: Pour in the heavy cream and bring to a gentle simmer. Let it simmer for 3–4 minutes to slightly reduce and thicken the sauce.
- Add cheese and season: Stir in the grated parmesan cheese until it melts completely and the sauce becomes smooth. Taste and adjust the seasoning with salt, pepper, and more Italian seasoning if desired.
- Combine pasta and chicken: Add the cooked rigatoni and seared chicken back into the skillet. Toss everything together thoroughly to coat in the creamy sauce. Add reserved pasta water a little at a time to loosen the sauce if necessary.
- Serve: Plate the creamy garlic butter chicken rigatoni and garnish with chopped fresh parsley and extra parmesan cheese if desired. Serve hot for best flavor.
Notes
- Use freshly grated parmesan for the best flavor and smooth sauce texture.
- Reserve pasta water to adjust sauce consistency as needed.
- Do not overcook the chicken to maintain tenderness.
- For a lighter version, substitute heavy cream with half-and-half, keeping in mind the sauce will be less rich.
- Fresh parsley adds a bright color and fresh flavor when garnishing.
