Description
Enjoy a deliciously creamy Garlic Butter Chicken Rigatoni, featuring tender chicken, al dente rigatoni, and a rich garlic butter sauce. This comforting dish is perfect for any occasion and is sure to impress your loved ones!
Ingredients
Scale
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 6 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add about a tablespoon of salt to flavor the pasta.
- Add the rigatoni pasta and cook according to package instructions until al dente (10-12 minutes). Stir occasionally to prevent sticking.
- Reserve about 1 cup of pasta water, then drain the rest and set the pasta aside in a large bowl.
- Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
- In the same skillet, reduce heat to medium and add unsalted butter. Let it melt and bubble.
- Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.
- Pour in chicken broth and bring to a simmer. Cook for 3-4 minutes.
- Stir in heavy cream and let it simmer for another 3-4 minutes until the sauce thickens slightly.
- Mix in grated Parmesan cheese until melted. If the sauce is too thick, add reserved pasta water to reach desired consistency.
- Slice the rested chicken into bite-sized pieces.
- Add cooked rigatoni to the skillet with the garlic butter sauce and toss to coat.
- Gently fold in sliced chicken and halved cherry tomatoes. Add more reserved pasta water if needed for creaminess.
- Taste and adjust seasoning if necessary. Serve in bowls, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
Notes
- For added veggies, consider tossing in spinach or broccoli during the last few minutes of cooking the pasta.
- For a bit of heat, sprinkle red pepper flakes into the garlic butter sauce.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of chicken broth or water to loosen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes