If you’re craving a comforting, flavorful meal that feels like a warm hug on a plate, look no further than this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe. It combines tender, golden chicken pieces with perfectly cooked rigatoni, all enveloped in a rich, silky sauce bursting with garlic and Parmesan goodness. Whether it’s a weeknight dinner or a cozy weekend treat, this dish never fails to impress and satisfy your taste buds.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that you might already have on hand, each one playing its part in creating the perfect balance of flavors and textures you’ll love in your Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe.
- 1 lb boneless, skinless chicken breasts: Cut into bite-size pieces so every bite is tender and easy to enjoy.
- 3 tablespoons butter: Adds richness and helps create that silky sauce texture.
- 3 cloves garlic, minced: Provides a fragrant, flavorful punch that’s essential to the dish’s character.
- 1 cup chicken broth: Adds depth and enhances the savory notes of the sauce.
- 1 cup heavy cream: Makes the sauce luxuriously creamy and smooth.
- 1 cup grated Parmesan cheese: Melts into the sauce for a sharp, nutty richness.
- 12 oz rigatoni pasta: The perfect tube-shaped pasta to hold onto every drop of the sauce.
- 1 teaspoon Italian seasoning: A blend of herbs that complements the chicken beautifully.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Adds just the right amount of subtle heat.
- 1 tablespoon fresh parsley, chopped: For a fresh, vibrant garnish that brightens the whole dish.
How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Step 1: Cook the Rigatoni
Start by boiling the rigatoni pasta according to the package instructions. Rigatoni’s ridges and hollow shape make it a champion at catching sauce, so cook it until al dente to maintain a nice firm bite. Once done, drain the pasta and set it aside; it will be combined with the sauce and chicken later on.
Step 2: Sauté the Chicken
Heat 2 tablespoons of butter in a large skillet over medium heat. Toss in the chicken pieces and season them well with salt, black pepper, and Italian seasoning. Let the chicken cook for 6 to 8 minutes until every piece is golden brown on the outside and cooked through on the inside. Then, remove the chicken from the skillet and set it aside while you prepare the sauce.
Step 3: Sauté the Garlic
In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté it for about one minute until it becomes fragrant and slightly golden. This step is where the magic starts—the aromas will have you excited to taste the final dish!
Step 4: Reduce the Broth
Pour the chicken broth into the skillet with the garlic and let it simmer for 3 to 4 minutes. This simmering slightly reduces the broth, concentrating its flavors to build a perfect base for the creamy sauce that’s coming next.
Step 5: Create the Parmesan Cream Sauce
Now for the fun part. Add the heavy cream and grated Parmesan cheese to the skillet. Stir continuously until the cheese melts and the sauce becomes thick and velvety smooth. Allow the sauce to bubbles gently for 2 to 3 minutes so all the flavors meld perfectly together.
Step 6: Combine Chicken and Pasta with Sauce
Return the cooked chicken pieces to the skillet and add the rigatoni pasta. Toss everything together gently to make sure every rigatoni tube is coated generously with the creamy, Parmesan sauce. This mix is where the dish really comes to life.
Step 7: Finish and Garnish
Sprinkle the freshly chopped parsley over the top for a splash of green and a fresh, herbaceous note. Serve the dish immediately, while it’s warm, creamy, and utterly irresistible.
How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Garnishes
Fresh parsley is the classic garnish here, brightening the dish both visually and in flavor. For an extra touch, a sprinkle of freshly cracked black pepper or an additional handful of freshly grated Parmesan makes this dish feel even more special.
Side Dishes
This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe goes wonderfully with a light, crisp side salad or some steamed vegetables like broccoli or green beans to add a bit of freshness and balance to the richness of the main dish.
Creative Ways to Present
Try serving this dish in rustic bowls to keep the sauce warm longer, or top it with toasted pine nuts or a drizzle of good-quality extra virgin olive oil for a gourmet flair. You can also float a few sun-dried tomatoes on top for an additional burst of color and flavor.
Make Ahead and Storage
Storing Leftovers
Leftovers of this creamy, dreamy recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before sealing for the best results.
Freezing
While this dish freezes well, the texture of the creamy sauce can change slightly after freezing. If you want to freeze portions, do so in a freezer-safe container for up to 2 months, knowing you might need to stir gently upon reheating to regain that silky texture.
Reheating
To reheat, warm the leftovers gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce looks too thick. Heating slowly will help keep the chicken tender and the sauce smooth without separating.
FAQs
Can I use a different pasta instead of rigatoni?
Absolutely! While rigatoni is great for holding the sauce, penne, fettuccine, or even bow-tie pasta can work beautifully. Just make sure to adjust cooking times accordingly.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk mixed with a little flour to thicken, but the sauce won’t be quite as rich and velvety. For best results, use heavy cream as the recipe suggests.
Can I prepare this dish gluten-free?
Yes, simply use a gluten-free pasta and ensure your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free, so you’ll still get all the creamy deliciousness.
What can I do if I don’t have fresh parsley?
Dried parsley can work in a pinch, though fresh parsley adds a better color and fresher flavor. You might also try fresh basil or chives for a different but equally tasty twist.
Is this recipe suitable for meal prep?
Definitely! Cook it all upfront and portion into meal prep containers for easy lunches or dinners throughout the week. Just remember to reheat gently to keep the sauce luscious.
Final Thoughts
Nothing beats the comfort and indulgence of this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe. It’s simple to make, packed with flavor, and perfect for sharing with friends or family around the dinner table. Give it a try—you might just discover your new favorite weeknight dinner!
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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a rich and comforting one-pan pasta dish featuring tender chicken bites, al dente rigatoni, and a luscious Parmesan cream sauce infused with garlic and Italian seasoning. Perfect for a satisfying family dinner, this recipe combines simple ingredients into a flavorful and creamy meal.
Ingredients
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
Butter and Garlic
- 3 tablespoons butter
- 3 cloves garlic, minced
Liquids and Cheese
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Pasta
- 12 oz rigatoni pasta
Garnish
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Cook the rigatoni pasta according to package instructions in boiling salted water. Once al dente, drain the pasta and set it aside while you prepare the sauce and chicken.
- Cook the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the bite-sized chicken pieces, then season them with salt, pepper, and Italian seasoning. Cook the chicken for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned, to release its aroma and flavor into the butter.
- Make the Sauce Base: Pour the chicken broth into the skillet and let it simmer for 3-4 minutes. This helps to reduce the broth slightly, concentrating the flavors for the sauce.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until the mixture is smooth and creamy. Allow the sauce to simmer gently for 2-3 minutes to thicken slightly and meld the flavors.
- Combine Chicken and Pasta: Return the cooked chicken pieces to the skillet with the sauce. Add the cooked rigatoni pasta and toss everything together thoroughly to ensure the pasta and chicken are coated evenly with the creamy Parmesan sauce.
- Garnish and Serve: Sprinkle the freshly chopped parsley over the top as a bright, fresh garnish. Serve the dish immediately while warm and creamy.
Notes
- You can substitute rigatoni with penne or other tubular pasta if preferred.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- To make it gluten-free, use gluten-free pasta and ensure chicken broth is gluten-free.
- Freshly grated Parmesan is best for the creamiest sauce and most flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
