Description
Indulge in a decadent yet simple-to-make dish with this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce recipe. Tender chicken and al dente rigatoni are coated in a luxurious Parmesan sauce, creating a satisfying meal perfect for any night of the week.
Ingredients
Scale
Rigatoni Pasta:
- 12 ounces rigatoni pasta
Chicken:
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- Salt and pepper to taste
Sauce:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup reserved pasta water
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Rigatoni: Prepare rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Cook the Chicken: Season chicken with salt and pepper. In a skillet, cook chicken in olive oil until golden and cooked through. Transfer to a plate and set aside.
- Make the Sauce: In the same skillet, melt butter and sauté garlic. Add Italian seasoning and red pepper flakes. Pour in heavy cream, bring to a simmer, and whisk in Parmesan cheese until smooth. Add reserved pasta water as needed.
- Combine: Return chicken to the pan, followed by cooked rigatoni. Toss together until coated. Cook for 2-3 minutes to heat through.
- Serve: Garnish with parsley and serve hot.
Notes
- You can substitute half-and-half for a lighter sauce.
- Add sautéed spinach or sun-dried tomatoes for extra flavor and nutrition.
Nutrition
- Serving Size: 1¼ cups
- Calories: 620
- Sugar: 3g
- Sodium: 410mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
