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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

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A comforting weeknight dinner featuring tender chicken breasts and rigatoni coated in a silky parmesan sauce.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 8 oz rigatoni pasta, dry
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Cook the rigatoni according to package instructions; drain and set aside. Reserve a splash of pasta water if needed.
  2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant; do not let it brown.
  3. Season the chicken breasts with salt and pepper and add them to the skillet. Cook until golden brown and cooked through, about 6 to 7 minutes per side. Remove and slice the chicken.
  4. In the same skillet, add the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth.
  5. Add the cooked rigatoni and sliced chicken to the sauce, tossing to coat evenly. Cook for an additional 2 to 3 minutes to heat through. If the sauce is too thick, stir in a little reserved pasta water.
  6. Garnish with fresh parsley and serve immediately.

Notes

Use room temperature chicken for even cooking. Adjust salt at the end since Parmesan can be quite salty.

Nutrition

Keywords: creamy pasta, garlic butter chicken, weeknight dinner, Italian recipe, comfort food

Find it online: https://easydessertideas.com/creamy-garlic-butter-chicken-rigatoni-parmesan-sauce-2/