Description
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a rich and comforting pasta dish featuring tender chicken in a silky garlic butter sauce tossed with rigatoni and finished with Parmesan cheese.
Ingredients
Units
Scale
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
- Fresh chopped parsley (for garnish)
Instructions
- Cook rigatoni according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
- Season chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat and cook chicken until golden and cooked through, about 6–7 minutes. Remove and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
- Stir in Italian seasoning and red pepper flakes, then pour in heavy cream and bring to a gentle simmer.
- Whisk in Parmesan cheese until smooth and creamy. Add reserved pasta water a little at a time to thin sauce as needed.
- Return cooked chicken to the skillet along with the rigatoni. Toss to coat evenly in the sauce.
- Cook for another 2–3 minutes until everything is heated through and well combined.
- Garnish with chopped parsley and serve warm.
Notes
- Use rotisserie chicken for a quicker version.
- Add sautéed spinach or sun-dried tomatoes for extra flavor.
- For a lighter option, substitute cream with half-and-half or whole milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 3g
- Sodium: 410mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg