Description
This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a savory and comforting dish that brings together tender chicken bites with a luscious Parmesan cream sauce. Cooked rigatoni pasta is tossed with garlic sautéed in butter, rich chicken broth, creamy heavy cream, and melted Parmesan cheese, resulting in a velvety sauce that perfectly coats every bite. Finished with a sprinkle of fresh parsley, this easy skillet meal is ready in just 35 minutes and serves 4, making it ideal for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Sauce
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta
- 12 oz rigatoni pasta
Garnish
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Cook the chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the bite-sized chicken pieces, then season with salt, black pepper, and Italian seasoning. Cook the chicken for 6-8 minutes, turning occasionally, until the pieces are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the garlic: In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until it is fragrant but not browned.
- Simmer the broth: Pour in the chicken broth, stirring to combine with the butter and garlic. Let the broth simmer for 3-4 minutes, allowing it to reduce slightly and concentrate the flavors.
- Create the Parmesan sauce: Stir in the heavy cream and grated Parmesan cheese. Mix continuously until the cheese melts completely and the sauce is smooth and creamy. Let the sauce simmer gently for 2-3 minutes to thicken slightly.
- Combine chicken and pasta: Return the cooked chicken pieces to the skillet with the sauce. Add the drained rigatoni pasta as well. Toss all the ingredients together to evenly coat the chicken and pasta in the creamy Parmesan sauce.
- Garnish and serve: Sprinkle the chopped fresh parsley over the dish for a pop of color and fresh flavor. Serve immediately while hot.
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- You can add vegetables like spinach or sun-dried tomatoes for added color and nutrients.
- Use freshly grated Parmesan cheese for the best melting and flavor.
- Cook pasta to al dente to prevent it from becoming mushy when tossed in the sauce.
- Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop or microwave with a splash of broth or cream.
