Description
Creamy Garlic Butter Chicken Rigatoni is a comforting dish that combines al dente rigatoni with succulent chicken, all enveloped in a rich garlic butter sauce. This easy-to-follow recipe delivers a restaurant-quality meal right from your kitchen, perfect for busy weeknights or special gatherings.
Ingredients
Scale
- 12 oz rigatoni pasta
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 1. Cook the rigatoni: Boil salted water in a large pot, add rigatoni, and cook until al dente (about 10-12 minutes). Reserve half a cup of pasta water before draining.
- 2. Sauté the chicken: In a skillet over medium heat, melt 2 tbsp of butter. Season chicken breasts with salt and pepper; cook for about 6 minutes on each side until golden brown. Remove from skillet and let rest before slicing.
- 3. Prepare the sauce: In the same skillet, lower heat and add minced garlic; sauté for about a minute until fragrant. Add remaining butter, then stir in heavy cream and chicken broth; bring to a gentle simmer.
- 4. Combine: Stir in grated Parmesan cheese until melted. Add sliced chicken and cooked rigatoni; toss to coat evenly in the sauce.
- 5. Serve: Plate your dish and garnish with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 680
- Sugar: 3g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg
Keywords: Feel free to swap rigatoni for penne or fusilli. Add red pepper flakes for some heat or incorporate spinach for added nutrition. Store leftovers in an airtight container for up to three days.