Description
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a comforting Italian-American main course featuring tender chicken pieces cooked in a rich, creamy garlic butter and Parmesan sauce, tossed together with perfectly al dente rigatoni pasta. This easy stovetop recipe delivers a luscious and hearty meal ideal for weeknight dinners.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta
Chicken
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Sauce
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Drain well and set aside.
- Season and Cook Chicken: Season the chicken pieces with salt, black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Cook for 5 to 7 minutes until the chicken is golden-brown and fully cooked through. Transfer the chicken to a plate and set it aside.
- Make the Sauce Base: Reduce the skillet heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant without browning it. Sprinkle in the flour and stir continuously to form a smooth roux, cooking for about a minute to remove the raw flour taste.
- Add Liquids and Thicken Sauce: Slowly whisk in the chicken broth followed by the heavy cream. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens slightly.
- Incorporate Cheeses and Spices: Stir in the grated Parmesan and shredded mozzarella cheese (if using) until fully melted and the sauce becomes creamy and smooth. Add red pepper flakes if you want a spicy kick.
- Combine Chicken and Pasta: Return the cooked chicken and drained rigatoni to the skillet. Toss everything gently until the pasta and chicken are thoroughly coated with the creamy sauce and heated through.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish and serve warm for a rich and comforting meal.
Notes
- You can substitute penne or fettuccine pasta if rigatoni is not available.
- For added nutrition and flavor, stir in sautéed spinach or sun-dried tomatoes just before serving.
