Description
Indulge in a decadent yet easy-to-make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce that will tantalize your taste buds with its rich flavors.
Ingredients
Scale
Rigatoni Pasta:
- 12 ounces rigatoni pasta
Chicken:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Garnish:
- Chopped fresh parsley
Instructions
- Cook the Rigatoni: Boil rigatoni pasta until al dente, then drain and set aside.
- Cook the Chicken: Sauté chicken in olive oil and butter until golden and cooked through; remove from skillet.
- Make the Sauce: Sauté garlic, add broth, cream, Parmesan, seasoning, simmer until thickened.
- Combine: Toss cooked chicken and rigatoni in sauce until coated.
- Finish and Serve: Season, garnish with parsley, and serve hot.
Notes
- Use freshly grated Parmesan for the creamiest sauce.
- Add sautéed spinach or sun-dried tomatoes for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 3g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg
