Description
This Creamy Garlic Butter Rigatoni with Chicken in Parmesan Sauce is a luscious and savory dish perfect for any weeknight dinner. The combination of tender chicken and rigatoni pasta in a rich, creamy Parmesan sauce not only satisfies the taste buds but also provides a comforting meal that is both filling and delightful. Ideal for families and singles alike, this recipe promises to be a favorite!
Ingredients
- 1 lb boneless, skinless chicken fillets, 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)
Step-by-step Directions
1. Cook Pasta
Cook the rigatoni pasta according to the package instructions, then drain and set aside.
2. Cook 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.
3. Prepare Garlic Sauce
In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for about 1 minute until fragrant.
4. Add Broth
Pour in the chicken broth, stirring to combine, and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
5. Create Parmesan Cream Sauce
Add the heavy cream and Parmesan cheese, stirring until the sauce becomes smooth and creamy. Let it simmer for 2-3 minutes.
6. Combine Ingredients
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.
7. Serve
Garnish with fresh parsley and serve immediately.
Servings & Preparation Time
- Servings: 4 people
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Tips for Storage & Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop over medium heat. Add a little milk or cream to the sauce if it has thickened too much upon cooling.
- Freezing: This dish can be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.
Conclusion
Creamy Garlic Butter Rigatoni with Chicken in Parmesan Sauce is a delectable, rich, and creamy dish that brings simplicity and gourmet flavors together perfectly. Its comforting nature makes it a perfect dish for those who seek both taste and solace in their meals. Whether for a family dinner or a special occasion, this recipe ensures both ease and enjoyment in every bite.
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Creamy Garlic Butter Rigatoni with Chicken in Parmesan Sauce
- Total Time: 30 minutes
- Yield: 4 people 1x
Description
This Creamy Garlic Butter Rigatoni with Chicken in Parmesan Sauce is a luscious and savory dish perfect for any weeknight dinner. The combination of tender chicken and rigatoni pasta in a rich, creamy Parmesan sauce not only satisfies the taste buds but also provides a comforting meal that is both filling and delightful. Ideal for families and singles alike, this recipe promises to be a favorite!
Ingredients
- 1 lb boneless, skinless chicken fillets, 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 pasta according to the package instructions, then drain and set aside.
- 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.
- In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the chicken broth, stirring to combine, and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
- Add the heavy cream and Parmesan cheese, stirring until the sauce becomes smooth and creamy. Let it simmer for 2-3 minutes.
- 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 with fresh parsley and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes