Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a delightful dish that wraps you in warmth with every bite. Succulent chicken, al dente rigatoni, and a rich, velvety parmesan sauce come together to create a comforting meal perfect for busy weeknights or special gatherings. The enticing aroma of garlic combined with creamy butter elevates this pasta dish to a new level of indulgence. Serve it up for family or friends and watch as they savor each delicious mouthful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 12 oz rigatoni pasta
- 3 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup low-sodium chicken broth
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare ingredients by chopping garlic and setting aside.
- Cook rigatoni according to package instructions until al dente; drain and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Season chicken with salt and pepper; sauté until golden brown (about 6 minutes per side). Remove from heat and slice into strips.
- In the same skillet, melt another tablespoon of butter, add minced garlic, and sauté until fragrant (about 1 minute). Pour in heavy cream and chicken broth; whisk in Parmesan until melted.
- Combine cooked rigatoni and sliced chicken into the sauce, stirring to coat evenly.
- Serve hot, garnished with extra Parmesan and herbs if desired.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 620
- Sugar: 2g
- Sodium: 780mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 150mg
Keywords: - For added flavor, substitute chicken with shrimp or add spinach for extra nutrients. - To lighten the dish without sacrificing richness, consider using half-and-half instead of heavy cream. - Leftovers can be stored in an airtight container for up to three days; reheat gently on the stove with a splash of broth or cream.