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Ingredients:
For the Chicken:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the Rigatoni and Parmesan Sauce:
– 1 pound rigatoni pasta
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
Step 1: Cook the Rigatoni
1. Bring a large pot of salted water to a boil.
2. Cook the rigatoni pasta according to package instructions until al dente.
3. Reserve 1 cup of pasta water before draining the rigatoni.
Step 2: Prepare the Garlic Butter Chicken
1. In a large skillet, melt 1 tablespoon of butter over medium-high heat.
2. Add the chicken to the skillet and cook until browned and cooked through, about 5-6 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of butter.
5. Add the minced garlic and cook for 1 minute, until fragrant.
Step 3: Make the Parmesan Sauce
1. Add the heavy cream to the skillet with the garlic butter.
2. Bring the mixture to a simmer and cook for 2-3 minutes, until slightly thickened.
3. Remove the skillet from the heat and stir in the Parmesan cheese until melted and smooth.
4. Season the sauce with salt and pepper to taste.
Step 4: Combine the Chicken, Rigatoni, and Parmesan Sauce
1. Add the cooked rigatoni pasta to the skillet with the Parmesan sauce.
2. Toss the pasta in the sauce, adding some reserved pasta water if needed to achieve a creamy consistency.
3. Add the cooked chicken back to the skillet and toss everything together until well combined.
Step 5: Serve and Enjoy!
1. Serve the Creamy Garlic Butter Chicken and Rigatoni hot, garnished with chopped fresh parsley if desired.
Enjoy your delicious and creamy pasta dish!