Description
This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a comforting Italian-American dish featuring tender chicken pieces cooked in a rich, velvety sauce made from butter, garlic, heavy cream, and Parmesan cheese. Tossed with perfectly cooked rigatoni pasta and seasoned with Italian herbs and a touch of heat from red pepper flakes, this meal is both flavorful and satisfying—perfect for a cozy family dinner.
Ingredients
Scale
Pasta
- 12 ounces rigatoni pasta
Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
Sauce and Seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Chopped fresh parsley, for garnish
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain the pasta and set aside to keep warm.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
- Prepare the Sauce: Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Simmer the Cream Sauce: Stir in the heavy cream, chicken broth, Italian seasoning, and crushed red pepper flakes if using. Bring the mixture to a gentle simmer.
- Add Parmesan and Combine: Gradually stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Return the cooked chicken to the skillet and let it simmer together with the sauce for 2 to 3 minutes to meld the flavors.
- Toss Pasta with Sauce: Add the drained rigatoni to the skillet and toss well to coat the pasta with the creamy sauce. Heat everything through for an additional 1 to 2 minutes.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a pop of color and fresh flavor. Serve immediately while warm.
Notes
- You can substitute rigatoni with penne or fusilli pasta for similar results.
- Adding fresh spinach or sun-dried tomatoes can introduce extra flavor and vibrant color to the dish.
- For a lighter version, use half-and-half instead of heavy cream to reduce fat content.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- Make sure not to overcook the garlic to avoid bitterness in the sauce.
