Description
This Garlic Butter Chicken Rigatoni is a creamy, comforting pasta dish perfect for a quick weeknight dinner. Tender diced chicken is sautéed in garlic butter and combined with rigatoni pasta, heavy cream, and Parmesan cheese to create a rich and flavorful sauce. Garnished with fresh parsley, this recipe offers a delightful balance of creamy and savory flavors that everyone will love.
Ingredients
Scale
Pasta
- 8 oz rigatoni pasta
Chicken and Sauce
- 2 chicken breasts, diced
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Cook the rigatoni: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
- Melt the butter: In a large skillet, melt the butter over medium heat, ensuring it does not brown or burn.
- Cook the chicken: Add the diced chicken to the skillet, season with salt and pepper, and cook for about 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
- Sauté the garlic: Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, taking care not to let it burn.
- Add the cream and simmer: Pour in the heavy cream and bring the mixture to a gentle simmer, allowing it to thicken slightly for about 3-4 minutes while stirring occasionally.
- Combine pasta and cheese: Add the cooked rigatoni and grated Parmesan cheese to the skillet, stirring until everything is well combined and heated through, and the cheese has melted into a creamy sauce.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish for a burst of color and freshness, then serve the dish hot.
Notes
- Use freshly grated Parmesan cheese for the best flavor and melting texture.
- You can substitute heavy cream with half-and-half for a lighter option but expect a thinner sauce.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Reserve some pasta water to adjust sauce consistency if needed.
- Fresh garlic gives the best taste; avoid pre-minced garlic in jars.
