Garlic Butter Chicken Rigatoni

A delightful dish that combines the rich flavors of garlic, creamy sauce, and tender chicken with the satisfying bite of rigatoni pasta, perfect for a busy weeknight dinner or a cozy family gathering.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 590

Ingredients Method Notes

Ingredients

Pasta

12 oz rigatoni pasta Cook according to package instructions.

For the Sauce

2 tablespoons butter Melt in a skillet.
4 cloves garlic, minced Sauté until fragrant.
1 lb boneless chicken breast, cut into bite-sized pieces Can substitute with shrimp or tofu.
1 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup chicken broth Can substitute with vegetable broth.
1/2 cup heavy cream Can substitute with half-and-half or a milk alternative.
1/2 cup grated Parmesan cheese For mixing into the sauce and garnishing.
Fresh parsley, chopped For garnish.

Method

Cooking Procedure

Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chicken pieces, Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
Stir in the cooked rigatoni pasta and Parmesan cheese, mixing well. Cook for an additional 2-3 minutes until heated through.
Serve hot, garnished with fresh parsley.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of chicken broth or cream if needed.