Description
A rich and comforting pasta dish made with golden seared chicken, a creamy garlic butter sauce, and rigatoni pasta all topped with Parmesan cheese. Perfect for weeknights or casual dinner gatherings.
Ingredients
- 12 oz rigatoni pasta
- 1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 3 tablespoons butter (divided)
- 4 garlic cloves (minced)
- 1/2 cup heavy cream (optional but recommended)
- 3/4 cup grated Parmesan cheese (plus extra for garnish)
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/4 cup reserved pasta water (as needed)
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
- Season chicken pieces with salt, pepper, and Italian seasoning.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add chicken and cook until golden and fully cooked (6–8 minutes). Remove and set aside.
- Reduce heat to medium. Add remaining butter to the skillet. Sauté minced garlic for 30–60 seconds until fragrant.
- Stir in heavy cream and grated Parmesan. Simmer for 2–3 minutes until slightly thickened. Add reserved pasta water as needed for desired consistency.
- Return chicken to the pan and add cooked rigatoni. Toss everything together to coat well.
- Let it warm through for 2–3 minutes. Garnish with chopped parsley and extra Parmesan. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes