Description
Creamy Garlic Butter Chicken with Rigatoni and Parmesan is a fast Italian-American pasta featuring juicy seared chicken, buttery garlic sauce, and plenty of Parmesan—perfect for weeknights.
Ingredients
12 oz rigatoni
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 tbsp olive oil
4 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup finely grated Parmesan cheese
1 tsp kosher salt, plus more for pasta water
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
1/2 cup reserved pasta cooking water, as needed
2 tbsp chopped fresh parsley, for garnish
Instructions
1. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Heat olive oil in a large skillet over medium-high. Sear chicken 5-6 minutes until golden and cooked through; transfer to a plate.
2. Boil rigatoni in well-salted water until al dente; reserve 1 cup pasta water and drain.
3. In the same skillet, melt butter over medium heat. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
4. Stir in heavy cream; bring to a gentle simmer. Reduce heat to medium-low and whisk in Parmesan until smooth. Season with remaining 1/2 tsp salt and 1/4 tsp pepper.
5. Add cooked rigatoni and chicken to the skillet; toss to coat. Splash in reserved pasta water, a little at a time, until sauce loosely clings to pasta.
6. Remove from heat, sprinkle with parsley, and serve with extra Parmesan.
Notes
Salt pasta water generously so the pasta is seasoned from within.
Finely grate Parmesan so it melts smoothly and doesn’t clump.
When reheating, add a splash of cream or milk to re-silken the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion (~1.5 cups)
- Calories: 720
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 155 mg