Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
This creamy garlic butter chicken and rigatoni dish is a comforting and flavorful meal, perfect for any night of the week.
Equipment
- large skillet
- pot for boiling pasta
- measuring cups
- measuring spoons
- wooden spoon
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- salt (to taste)
- pepper (to taste)
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon dried Italian herbs
- fresh parsley (chopped (for garnish))
Instructions
- Cook the rigatoni pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
- Stir in the heavy cream and bring the mixture back to a gentle simmer.
- Add the grated Parmesan cheese and butter, stirring until melted and combined. Season with dried Italian herbs, salt, and pepper to taste.
- Add the cooked rigatoni to the skillet and toss to coat in the creamy sauce.
- Serve hot, garnished with chopped fresh parsley.
Notes
For a lighter version, you can use half-and-half instead of heavy cream.
Nutrition
Calories: 600kcal | Carbohydrates: 50g | Protein: 40g | Fat: 30g | Sodium: 800mg