Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

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Creamy Garlic Butter Chicken with Rigatoni in Parmesan Sauce
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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a delightful dish that combines tender chicken pieces with delicious rigatoni pasta, all wrapped up in a rich, creamy sauce. This recipe is perfect for a cozy dinner, bringing comfort and flavor to your table.

Why Make This Recipe

This recipe is not only easy to follow, but it also delivers big on flavor. The creamy sauce infused with garlic and Parmesan cheese elevates the pasta to a new level. Plus, it’s a one-pan meal, which means less cleanup for you! Whether you are cooking for your family or hosting friends, this dish is sure to impress.

How to Make Creamy Garlic Butter Chicken and Rigatoni

Ingredients:

  • 12 oz rigatoni pasta
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Directions:

  1. Cook the rigatoni pasta according to the package instructions. Once cooked, drain and set aside.
  2. In a large skillet, melt the butter over medium heat.
  3. Add the chicken pieces to the skillet and cook until they are browned and cooked through, about 5-7 minutes. Once done, remove the chicken and set it aside.
  4. In the same skillet, add the minced garlic and sauté for about 1 minute until it becomes fragrant.
  5. Pour in the chicken broth and bring it to a simmer.
  6. Stir in the heavy cream and grated Parmesan cheese. Season the mixture with Italian seasoning, salt, and black pepper. Allow the sauce to simmer for 3-4 minutes until it thickens slightly.
  7. Add the cooked chicken back into the skillet along with the cooked rigatoni. Toss everything together so the pasta is well-coated in the creamy sauce.
  8. Garnish with fresh parsley and serve hot.

How to Serve Creamy Garlic Butter Chicken and Rigatoni

Serve this dish hot, straight from the skillet. It pairs beautifully with a side salad or some garlic bread to soak up that creamy sauce. A sprinkle of extra Parmesan on top can make it even more delicious!

How to Store Creamy Garlic Butter Chicken and Rigatoni

To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed.

Tips to Make Creamy Garlic Butter Chicken and Rigatoni

  • For extra flavor, consider adding vegetables like spinach or sun-dried tomatoes to the skillet.
  • You can use different types of pasta if rigatoni is not available, but keep in mind the cooking times may vary.
  • Make sure not to overcook the chicken; it should be juicy and tender.

Variation

For a lighter version, you can substitute the heavy cream with half-and-half or a low-fat yogurt. You can also swap chicken for shrimp or keep it vegetarian by using mushrooms or tofu.

FAQs

Q: How long does it take to make this recipe?
A: Making Creamy Garlic Butter Chicken and Rigatoni takes about 30 minutes from start to finish.

Q: Can I make this dish ahead of time?
A: Yes, you can cook the chicken and prepare the sauce ahead of time. Store them separately and combine them with the pasta right before serving.

Q: Can I freeze leftovers?
A: It’s best to eat this dish fresh, but if you have leftovers, you can freeze them. Just keep in mind that the texture may change a bit once thawed and reheated.

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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

  • Author: olivia
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: None
Print Recipe

Description

A delightful one-pan dish combining tender chicken and rigatoni pasta in a rich, creamy garlic Parmesan sauce.

Ingredients

Scale
  • 12 oz rigatoni pasta
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Cook the rigatoni pasta according to the package instructions. Once cooked, drain and set aside.
  2. In a large skillet, melt the butter over medium heat.
  3. Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  4. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
  5. Pour in the chicken broth and bring it to a simmer.
  6. Stir in the heavy cream and grated Parmesan cheese. Season with Italian seasoning, salt, and black pepper. Allow the sauce to simmer for 3-4 minutes until slightly thickened.
  7. Add the cooked chicken back into the skillet along with the cooked rigatoni. Toss to coat the pasta in the sauce.
  8. Garnish with fresh parsley and serve hot.

Notes

For extra flavor, consider adding vegetables like spinach or sun-dried tomatoes. Store leftovers in an airtight container for up to 3 days.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Skillet
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 490
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 30g
  • Saturated Fat: 16g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 100mg

Keywords: creamy chicken, rigatoni, garlic butter, one-pan meal, pasta recipe

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