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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

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This Creamy Garlic Butter Chicken and Rigatoni is rich, cheesy, and packed with flavor! Tender chicken pieces are seared in garlic butter, then tossed with rigatoni and a luscious Parmesan cream sauce. It’s a comforting one-pan meal, perfect for a quick weeknight dinner or a special occasion!

Ingredients

Scale

For the Chicken:

  • 2 large chicken breasts (cut into bite-sized pieces)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp smoked paprika (optional, for depth of flavor)
  • 2 tbsp olive oil
  • 2 tbsp butter

For the Pasta:

  • 12 oz (340g) rigatoni pasta (or penne, fusilli, or farfalle)
  • Salted water for boiling

For the Parmesan Cream Sauce:

  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 2 tbsp all-purpose flour (to thicken the sauce)
  • 1 cup chicken broth (or pasta water for extra flavor)
  • 1 ½ cups heavy cream (or half-and-half for a lighter version)
  • 1 cup grated Parmesan cheese
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp Italian seasoning (or a mix of oregano, basil, and thyme)
  • ½ tsp red pepper flakes (optional, for heat)

For Garnish:

  • ½ cup shredded mozzarella (optional, for extra cheesiness)
  • Fresh parsley or basil, chopped
  • Extra Parmesan for serving

Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook rigatoni according to package instructions until al dente.
  3. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Cook the Chicken

  1. Season chicken pieces with salt, pepper, garlic powder, and smoked paprika.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Sear the chicken for 4-5 minutes, stirring occasionally, until golden brown and cooked through.
  4. Remove from the skillet and set aside.

Step 3: Make the Parmesan Cream Sauce

  1. In the same skillet, melt butter over medium heat.
  2. Add garlic and sauté for 30 seconds, until fragrant.
  3. Sprinkle in flour and whisk constantly for 1 minute to form a roux.
  4. Slowly pour in chicken broth, whisking to remove lumps.
  5. Add heavy cream, Parmesan, salt, pepper, Italian seasoning, and red pepper flakes.
  6. Simmer for 2-3 minutes, stirring until thickened.

Step 4: Combine & Serve

  1. Add the cooked pasta and chicken back into the skillet, tossing to coat in the sauce.
  2. If needed, add a splash of reserved pasta water to loosen the sauce.
  3. Stir in shredded mozzarella (if using) and let melt into the sauce.
  4. Garnish with fresh parsley or basil and extra Parmesan.
  5. Serve immediately and enjoy!

Serving Suggestions

  • With Garlic Bread: Serve alongside crispy garlic bread for dipping.
  • With a Side Salad: A light Caesar or arugula salad balances the richness.
  • With Roasted Veggies: Serve with asparagus, zucchini, or broccoli.

Notes

  • Want it extra cheesy? Add ½ cup shredded mozzarella or Gruyère.
  • Make it spicy! Add extra red pepper flakes or a pinch of cayenne.
  • No heavy cream? Use half-and-half or milk with a cornstarch slurry.
  • More flavor? Stir in sun-dried tomatoes, mushrooms, or spinach.

Find it online: https://ukfinda.com/creamy-garlic-butter-chicken-and-rigatoni-in-parmesan-sauce/