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Creamy garlic butter chicken with rigatoni and Parmesan sauce served on a plate.

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

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A comforting dish featuring tender chicken and rigatoni in a creamy Parmesan sauce, finished with aromatic garlic and rich butter.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 830
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 pound boneless chicken breasts, cut into bite-sized pieces Tender, lean protein that cooks quickly and soaks up the sauce.
  • 3 tablespoons butter Provides richness and a golden sear on the chicken.
  • 3 cloves garlic, minced Gives aromatic, savory flavor that defines the sauce.
  • 1 cup chicken broth Adds savory depth and helps thin the sauce while simmering.
  • 1 cup heavy cream Creates the creamy, silky base for the Parmesan sauce.
  • 1 cup freshly grated Parmesan cheese Melts into the sauce for a nutty, salty finish.
  • 12 ounces rigatoni pasta Sturdy tubes that trap the creamy sauce in each bite.
  • 1 teaspoon Italian seasoning A blend of herbs that brightens the overall flavor.
  • 1/2 teaspoon salt Enhances and balances all flavors.
  • 1/4 teaspoon black pepper Adds a mild, warming spice.
  • to taste Fresh parsley, chopped (for garnish) Fresh herb notes and color to finish the dish.

Method
 

Cooking the Rigatoni
  1. Cook the rigatoni in salted water according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
Cooking the Chicken
  1. Melt the butter in a large skillet over medium heat. Make sure the butter foams but does not brown too quickly.
  2. Add the chicken and season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 5 to 7 minutes, then remove from the skillet.
Making the Sauce
  1. In the same skillet, sauté garlic for 30 seconds, then add chicken broth and bring to a simmer. Scrape up any browned bits from the bottom for extra flavor.
  2. Stir in heavy cream and cook until slightly thickened, about 3 to 4 minutes. Keep the heat moderate so the cream does not boil vigorously.
  3. Add Parmesan cheese, stirring until melted and smooth. If the cheese clumps, lower the heat and stir gently until incorporated.
Combining the Dish
  1. Return chicken and add rigatoni, tossing to combine. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
  2. Garnish with parsley and serve hot.

Nutrition

Serving: 1gCalories: 830kcalCarbohydrates: 70gProtein: 40gFat: 40gSaturated Fat: 25gSodium: 800mgFiber: 3gSugar: 2g

Notes

Use freshly grated Parmesan for best melting and flavor. Store leftovers in an airtight container for up to 3 days. You can increase garlic for a garlic-forward version or stir in extra Parmesan for a cheesier dish.

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