Garlic Butter Chicken Rigatoni
A delightful dish of rigatoni pasta enveloped in a creamy garlic butter sauce with tender chunks of chicken, perfect for busy weeknights or family dinners.
Ingredients
Pasta
- 12 oz rigatoni pasta This pasta holds the sauce beautifully.
Chicken
- 1.5 lb boneless, skinless chicken breasts, cut into bite-sized chunks Tender and juicy chicken that soaks up the garlic butter flavor.
Sauce Ingredients
- 2 tbsp olive oil A light and fruity addition for sautéing.
- 4 tbsp unsalted butter, divided Adds richness to the sauce.
- Salt and cracked black pepper to taste Essential seasonings.
- 1 tsp Italian seasoning Brings warmth and authenticity.
- ½ tsp garlic powder Enhances the garlic flavor.
- 4 cloves garlic, finely minced The heart of the sauce.
- ¾ cup chicken broth Adds moisture and depth.
- 1½ cups heavy cream Creates a luxurious texture.
- 1 cup shredded sharp cheddar cheese Adds a bold flavor.
- ½ cup freshly grated Parmesan cheese Adds a nutty, salty note.
Instructions
Preparation
- Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until just al dente, following the package directions. Drain and set aside.
- In a wide skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken pieces, season them generously with salt, pepper, Italian seasoning, and garlic powder. Let the chicken sear without moving it too much.
- Once golden, transfer the cooked chicken to a plate to rest.
Cooking the Sauce
- Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Toss in the minced garlic and cook for 30 seconds until aromatic.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pan.
- Add the heavy cream and allow it to warm up, thickening slightly.
- Reduce heat to low and stir in the shredded cheddar and grated Parmesan, stirring until melted.
- Add the cooked rigatoni and toss to coat in the sauce.
- Gently fold the garlic butter chicken back into the pasta.
- Remove from heat and let it rest for a minute before serving.
Serving
- Serve hot, garnished with extra Parmesan or herbs if desired.
Notes
For a lighter version, use whole wheat rigatoni or a plant-based chicken substitute. This dish is also freezer-friendly, but the cream sauce may separate upon reheating.