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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

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This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is the ultimate comfort food. Tender chicken, perfectly cooked rigatoni, and a rich, creamy Parmesan sauce come together to create an indulgent, flavorful dish that’s perfect for any weeknight dinner.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 12 oz rigatoni pasta
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  • Cook the Rigatoni: Cook the rigatoni pasta according to package instructions, then drain and set aside.
  • Cook the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook the chicken for 6-8 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
  • Make the Sauce: In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for about 1 minute until fragrant.
  • Simmer: Pour in the chicken broth, stirring to combine, and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
  • Add Cream and Parmesan: Add the heavy cream and Parmesan cheese, stirring until the sauce becomes smooth and creamy. Let it simmer for 2-3 minutes.
  • Combine: Add the cooked chicken back to the skillet, followed by the cooked rigatoni pasta. Toss to combine and coat the pasta and chicken in the creamy sauce.
  • Garnish and Serve: Garnish with fresh parsley and serve immediately.

Notes

  • For a richer flavor, add more Parmesan cheese to the sauce.
  • You can swap rigatoni for another pasta shape, like penne or fettuccine.
  • If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.

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