Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
This creamy garlic butter chicken and rigatoni dish combines succulent chicken breast with a rich Parmesan sauce for a delightful and comforting meal. Perfect for family dinners or entertaining guests!
Equipment
- 1 large pot for boiling pasta
- 1 skillet or frying pan
- 1 whisk
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 12 oz rigatoni pasta
- 1 lb chicken breast, diced
- 4 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- to taste salt
- to taste black pepper
- for garnish fresh parsley, chopped
Instructions
- Cook the rigatoni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced chicken and season with salt and black pepper. Cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining butter and minced garlic. Sauté for about 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a simmer. Let it cook for about 3-5 minutes.
- Reduce the heat to low, then whisk in the heavy cream and Italian seasoning. Let it simmer gently for another 2-3 minutes.
- Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth. Add salt and pepper to taste.
- Return the cooked chicken to the skillet and mix well to combine everything.
- Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly in the creamy sauce.
- Garnish with chopped fresh parsley before serving.
Notes
For added flavor, you can incorporate spinach or sun-dried tomatoes into the dish. If you prefer a slightly thinner sauce, increase the amount of chicken broth. This dish pairs well with a side salad or garlic bread for a complete meal. Enjoy!