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Ingredients
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Rigatoni and Sauce:
- 12 oz (340g) rigatoni pasta
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups heavy cream or half-and-half
- 1 cup chicken broth
- 1 cup grated parmesan cheese
- ½ cup shredded mozzarella cheese (optional, for extra creaminess)
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional, for a spicy kick)
- Salt and black pepper to taste
For Garnish:
- Fresh parsley, chopped
- Extra grated parmesan cheese
Instructions
Step 1: Cook the Rigatoni
- Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
Step 2: Cook the Chicken
- Season the chicken pieces with paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side until golden and fully cooked. Remove from the skillet and set aside.
Step 3: Make the Garlic Butter Sauce
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Sprinkle the flour over the garlic and whisk to create a roux. Cook for 1 minute.
- Gradually whisk in the chicken broth and heavy cream, stirring continuously to prevent lumps.
Step 4: Add Cheese and Seasoning
- Stir in the parmesan cheese and mozzarella (if using) until melted and the sauce is smooth.
- Add Italian seasoning, crushed red pepper flakes, salt, and black pepper to taste. Simmer for 2–3 minutes, allowing the sauce to thicken slightly.
Step 5: Combine Everything
- Add the cooked rigatoni and chicken to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Let everything simmer together for 2 minutes to absorb the flavors.
Step 6: Serve
- Transfer to a serving dish or serve directly from the skillet.
- Garnish with chopped parsley and extra parmesan cheese.
Tips for Success
- Tender Chicken: For extra flavor, marinate the chicken in a little olive oil, garlic, and Italian seasoning before cooking.
- Velvety Sauce: Use freshly grated parmesan cheese for the best texture and taste.
- Customizable: Add spinach, sun-dried tomatoes, or mushrooms for additional flavor and texture.
Enjoy your Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce—a dish that’s as indulgent as it is delicious! 🥘🍝