Creamy Garlic Butter Chicken Rigatoni (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless, skinless chicken breasts
02 -
12 ounces rigatoni
03 -
2 tablespoons olive oil
04 -
2–3 tablespoons unsalted butter
05 -
4–6 cloves garlic, minced
06 -
1 cup heavy cream
07 -
1 cup grated Parmesan cheese
08 -
1 cup chicken broth
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
1 teaspoon Italian seasoning
12 -
1/2 teaspoon paprika
13 -
Fresh parsley, chopped (for garnish)
14 -
1 cup reserved pasta water (from cooking the rigatoni)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to the package instructions. Reserve one cup of the pasta water, then drain the pasta and set it aside.
02 -
Pat the chicken breasts dry and, if necessary, butterfly and slice into thinner pieces. Season both sides generously with salt, pepper, Italian seasoning, and paprika.
03 -
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes on each side until golden brown and fully cooked (165°F internal temperature). Remove the chicken from the skillet and set it aside.
04 -
Lower the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and stir for 1–2 minutes until fragrant but not brown. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for a minute.
05 -
Add the heavy cream to the skillet and stir gently until well combined. Let the mixture simmer for a few minutes to thicken slightly. Gradually whisk in the grated Parmesan cheese until the sauce is creamy and smooth. Adjust the consistency with reserved pasta water as needed.
06 -
Return the cooked chicken to the skillet, tossing to coat in the sauce. Add the cooked rigatoni and gently stir to coat the pasta evenly in the garlic butter sauce.
07 -
Turn off the heat and garnish with freshly chopped parsley. Sprinkle extra Parmesan cheese on top if desired. Serve immediately with garlic bread or a fresh side salad.
# Notes:
01 -
Use freshly grated Parmesan cheese for a creamier and smoother sauce.
02 -
Cook rigatoni until al dente to allow it to absorb the flavors of the sauce.
03 -
Season the chicken and sauce in layers for a more balanced flavor.