Creamy Garlic Butter Chicken Rigatoni
Indulge in this creamy garlic butter chicken rigatoni—a rich, comforting pasta dish with juicy chicken, al dente rigatoni, and a velvety Parmesan sauce. Perfect for a quick, satisfying dinner on any night!
Ingredients
- 2 boneless skinless chicken breasts (cut into bite-sized pieces)
- 12 oz rigatoni pasta
- 3 tbsp butter divided
- 4 garlic cloves minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil for cooking chicken
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente (firm but tender). Drain the pasta and set it aside, saving about ½ cup of pasta water for later.
Prepare the Garlic Butter Chicken:
- Heat 1 tbsp of olive oil and 1 tbsp of butter in a large skillet over medium heat. Season the chicken with salt, pepper, and Italian seasoning. Cook the chicken in the skillet until golden brown and cooked through, about 7-8 minutes. Remove the chicken and set it aside.
Make the Parmesan Cream Sauce:
- In the same skillet, add the remaining 2 tbsp of butter and the minced garlic. Sauté the garlic until fragrant, about 30 seconds. Pour in the heavy cream and whisk until smooth. Gradually stir in the grated Parmesan cheese until it melts into a creamy sauce. Adjust the seasoning with salt and pepper.
Combine Everything:
- Add the cooked rigatoni and chicken back into the skillet. Toss everything together to coat the pasta and chicken in the creamy sauce. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency. Simmer for another 2-3 minutes to let the flavors meld.
Serve:
- Serve immediately, garnished with extra Parmesan cheese or fresh herbs, if desired. Enjoy your creamy garlic butter chicken rigatoni!