Description
Indulgent Garlic Butter Chicken and Rigatoni in Parmesan Sauce brings Italian comfort to dinner tables. Rich flavors meld together, creating a luxurious pasta experience that satisfies deep cravings with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz (340 grams) rigatoni pasta
- 1 cup (240 milliliters) chicken broth
- 1 cup (240 milliliters) heavy cream
- 1 cup (100 grams) grated Parmesan cheese
Flavor Enhancers:
- 3 tablespoons (45 grams) butter
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 1 tablespoon fresh parsley, chopped
Instructions
- Boil rigatoni in salted water according to package directions until al dente, typically 8-10 minutes. Drain and reserve.
- Season chicken pieces with salt, pepper, and Italian seasoning. Heat butter in a large skillet over medium heat and cook chicken for 6-8 minutes until golden brown and thoroughly cooked through.
- Transfer chicken to a separate plate, keeping the flavorful skillet residue.
- Reduce heat and add remaining butter with minced garlic, sautéing for approximately 60 seconds until aromatic and lightly golden.
- Pour chicken broth into the skillet, scraping any browned bits from the bottom. Simmer for 3-4 minutes to concentrate flavors and slightly reduce liquid.
- Whisk heavy cream and Parmesan cheese into the skillet, creating a smooth, velvety sauce. Allow to simmer gently for 2-3 minutes until sauce thickens slightly.
- Return cooked chicken to the skillet, then add rigatoni. Gently toss to ensure every pasta piece and chicken morsel is generously coated with the luxurious sauce.
- Sprinkle freshly chopped parsley over the dish for a vibrant finish. Serve hot, directly from the skillet for maximum flavor and presentation.
Notes
- Customize pasta shape by swapping rigatoni with penne, fusilli, or fettuccine for varied texture and visual appeal.
- Use skinless chicken thighs instead of breasts for more tender, juicy meat with richer flavor profile.
- Reduce sauce calories by substituting half-and-half or whole milk for heavy cream without compromising creamy consistency.
- Enhance dish’s nutritional value by adding sautéed spinach, roasted bell peppers, or sun-dried tomatoes for extra vegetables and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 718 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 46 g
- Cholesterol: 145 mg