Description
This Garlic Butter Chicken Rigatoni recipe is a creamy, flavorful pasta dish featuring tender diced chicken cooked in a garlic butter sauce, tossed with rigatoni pasta, Parmesan cheese, and fresh parsley. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 2 large chicken breasts, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
Pasta
- 10 oz rigatoni pasta
Sauce
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup reserved pasta water (as needed)
Garnish
- 1 tablespoon chopped fresh parsley
- Extra Parmesan cheese (optional)
Instructions
- Prepare the Chicken: Dice the chicken breasts into bite-sized pieces. Season them evenly with salt and black pepper to ensure flavor throughout.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, typically around 10-12 minutes. Before draining, reserve ½ cup of the pasta cooking water and then drain the pasta well.
- Cook the Chicken: In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Add the seasoned chicken and cook for 5–6 minutes, or until the chicken pieces are golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic: Lower the heat to medium. Melt the remaining 3 tablespoons of butter in the same skillet. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned, to release its aroma.
- Make the Sauce: Pour in the heavy cream and stir well to combine with the garlic butter. Let it simmer gently for 2 minutes to slightly thicken the sauce.
- Toss Pasta in Sauce: Add the cooked rigatoni to the skillet with the sauce. Toss to coat the pasta thoroughly. If the sauce seems too thick, gradually add some of the reserved pasta water to reach your desired consistency.
- Combine and Finish: Stir in the grated Parmesan cheese and return the cooked chicken back to the skillet. Toss everything together until the sauce is creamy and the chicken is well incorporated. Let it simmer for another 1–2 minutes to meld the flavors.
- Garnish and Serve: Remove from heat. Sprinkle the chopped fresh parsley and additional Parmesan cheese over the pasta before serving for a fresh and cheesy finish.
Notes
- Use freshly grated Parmesan for the best melting and flavor.
- Reserve pasta water contains starch which helps loosen the sauce without watering it down.
- You can substitute heavy cream with half-and-half for a lighter option, but the sauce will be less rich.
- Garnish with extra parsley or freshly cracked black pepper for added freshness and spice.
- Make sure not to overcook the chicken to keep it juicy and tender.
