Garlic Butter Chicken Rigatoni (Print Version)
# Ingredients:
→ Main Components
01 -
1 pound boneless, skinless chicken breasts
02 -
12 ounces rigatoni pasta
→ For the Sauce
03 -
2 tablespoons olive oil
04 -
2-3 tablespoons unsalted butter
05 -
4-6 cloves garlic, minced
06 -
1 cup heavy cream
07 -
1 cup freshly grated Parmesan cheese
08 -
1 cup chicken broth
→ Seasonings & Garnish
09 -
Salt and black pepper to taste
10 -
Italian seasoning
11 -
Paprika
12 -
Fresh parsley, chopped for garnish
# Instructions:
01 -
Bring a large pot of salted water to boil and cook your rigatoni until al dente. Save a cup of the pasta water before draining - you might need it later.
02 -
Pat your chicken breasts dry, butterfly if needed, and season both sides with salt, pepper, Italian seasoning, and paprika. Cook in olive oil over medium-high heat for 4-5 minutes per side until golden and cooked through.
03 -
In the same skillet, melt the butter and cook your minced garlic until fragrant. Pour in the chicken broth to deglaze, scraping up all those flavorful bits from the bottom.
04 -
Add heavy cream and let it simmer to thicken slightly. Stir in the Parmesan cheese until smooth, using some reserved pasta water if needed for the perfect consistency.
05 -
Return the chicken to the skillet and add your cooked rigatoni. Toss everything in that creamy sauce until well coated. Top with fresh parsley and extra Parmesan if you like.
# Notes:
01 -
Fresh grated Parmesan makes the sauce smoother and creamier
02 -
Al dente pasta works best for absorbing the sauce
03 -
Layer your seasonings for the best flavor