Description
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a luxurious yet simple weeknight dinner combining tender seared chicken breasts, al dente rigatoni pasta, and a rich, velvety Parmesan sauce infused with garlic and butter. Ready in under 30 minutes, this comforting and flavorful dish is perfect for family dinners or entertaining guests, offering indulgent taste without complicated preparation.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts
Pasta
- 12 oz rigatoni pasta
Sauce
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese, freshly grated
- 1/2 cup chicken broth
Cooking Fats & Oils
- 2 tbsp olive oil
Seasonings
- Salt, to taste
- Black pepper, to taste
Garnish (optional)
- Fresh parsley, chopped
Instructions
- Prepare the Rigatoni: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving some pasta water to adjust the sauce consistency if needed.
- Cook the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Sear them until golden on both sides and cooked through, about 5–7 minutes per side. Remove the chicken from the skillet and set aside to rest.
- Make the Garlic Butter Sauce: Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté until fragrant, about 1–2 minutes, being careful not to burn it. Pour in chicken broth, then add the heavy cream. Stir and bring to a gentle simmer to thicken slightly.
- Add Parmesan and Combine: Gradually stir in grated Parmesan cheese until melted and smooth. Return the chicken to the pan, spoon sauce over it, and cook for another couple of minutes to marry all flavors. Add the cooked rigatoni and toss gently to coat in the luscious sauce. If needed, add reserved pasta water to reach desired sauce consistency.
- Serve and Garnish: Slice the chicken if desired and serve over rigatoni. Garnish with freshly chopped parsley for a pop of color and fresh brightness.
Notes
- Don’t overcook chicken; ensure internal temperature reaches 165°F for juicy results.
- Reserve some pasta water to thin out the sauce if it becomes too thick.
- Use freshly grated Parmesan for best flavor and meltability.
- Adjust the garlic amount to your taste to avoid overpowering the sauce.
- Simmer the sauce gently to prevent cream from curdling and to maintain a silky texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing, Simmering, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Creamy chicken, garlic butter, rigatoni, Parmesan sauce, weeknight dinner, easy pasta recipe, comfort food
