Garlic Butter Chicken Rigatoni (Print-Friendly Version)

Rich garlic butter chicken with rigatoni in a creamy parmesan sauce, perfect for a comforting, savory meal.

# Ingredients You’ll Need:

→ Pasta

01 - 12 ounces rigatoni pasta

→ Protein

02 - 1 pound boneless skinless chicken breasts, cut into bite-size pieces

→ Dairy

03 - 2 tablespoons butter

04 - 1 1/2 cups heavy cream

05 - 1 cup grated Parmesan cheese

→ Oils

06 - 1 tablespoon olive oil

→ Seasonings and Aromatics

07 - 1 teaspoon salt

08 - 1/2 teaspoon ground black pepper

09 - 4 garlic cloves, minced

10 - 1/2 teaspoon Italian seasoning

11 - 1/4 teaspoon crushed red pepper flakes

→ Broth

12 - 1 cup low sodium chicken broth

→ Fresh Herbs

13 - 1 tablespoon chopped parsley

# How to Make It:

01 - Heat butter and olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until golden and fully cooked, about 6 to 8 minutes. Remove chicken from skillet and set aside.

02 - Cook rigatoni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

03 - In the same skillet used for the chicken, add minced garlic and sauté for 1 minute until fragrant.

04 - Pour in chicken broth and bring to a gentle simmer, scraping any browned bits from the bottom of the skillet.

05 - Stir in heavy cream, grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Simmer gently for 4 to 5 minutes until the sauce thickens slightly.

06 - Return cooked pasta and chicken to the skillet. Toss thoroughly to coat with creamy sauce.

07 - Allow the mixture to cook for 2 to 3 minutes over low heat until heated through. Garnish with chopped parsley before serving if desired.

# Extra Suggestions:

01 - For best results, freshly grate Parmesan cheese for a smooth sauce texture.

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