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
Scale
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.
