Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
This creamy garlic butter chicken and rigatoni dish combines tender chicken pieces with a rich and flavorful parmesan sauce, served over al dente rigatoni. It's a comforting meal perfect for any occasion.
Equipment
- 1 Large pot
- 1 Skillet
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Colander
Ingredients
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 1 lb chicken breast, cut into bite-sized pieces
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- salt, to taste
- black pepper, to taste
- fresh parsley, chopped (for garnish, optional)
Instructions
- In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté until the chicken is cooked through and browned, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and minced garlic. Sauté for 1-2 minutes until fragrant but not browned. Slowly whisk in the heavy cream, stirring continuously.
- Once the cream is heated through, reduce the heat to low and add the grated Parmesan cheese. Stir until the cheese melts and the sauce becomes creamy. Season with salt and pepper to taste.
- Return the cooked chicken to the skillet, add the rigatoni, and toss everything together until well coated with the sauce. Cook for another 2-3 minutes to heat through.
- Divide among plates, garnish with chopped fresh parsley, if desired, and serve immediately.
Notes
You can add vegetables such as spinach or broccoli for additional color and nutrients.
Adjust the amount of garlic based on your preference.
For a spicy kick, consider adding red pepper flakes to the sauce.