Description
A rich and indulgent pasta dish featuring tender chicken, velvety garlic‑butter Parmesan sauce, and ridged rigatoni that captures every creamy bite—comfort food elevated to weeknight delight.
Ingredients
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1 lb (450 g) boneless chicken breasts, bite‑sized
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12 oz (340 g) rigatoni pasta
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3 Tbsp butter
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3 cloves garlic, minced
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1 Tbsp olive oil
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1 tsp Italian seasoning
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½ tsp salt
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¼ tsp black pepper
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1 cup chicken broth (optional, helps thin sauce)
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1 cup heavy cream
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1 cup freshly grated Parmesan cheese
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Fresh parsley, chopped (optional garnish)
Instructions
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Cook the Pasta
Boil rigatoni in salted water until al dente. Drain and set aside. -
Prepare the Chicken
Season chicken with salt, pepper, and Italian seasoning. In a skillet, heat olive oil and sear chicken until golden and cooked through (~6–8 minutes). Remove and set aside. -
Make the Garlic Butter
In the same skillet, melt 2 Tbsp butter. Add minced garlic and sauté 1 minute until fragrant. -
Create the Parmesan Sauce
(Optional) Pour in chicken broth and simmer 3–4 minutes. Stir in heavy cream and Parmesan cheese until smooth, gently simmering 2–3 minutes to thicken. -
Combine
Return chicken and reserved pasta to the skillet. Toss to coat evenly in the sauce. -
Finish & Serve
Garnish with remaining butter and chopped parsley. Serve hot.
Notes
Use freshly grated Parmesan for the creamiest texture.
Avoid overcooking the pasta—aim for al dente to prevent mushiness in the sauce.
Let cooked chicken rest before slicing to retain juices.
Deglaze pan with pasta water or broth for added depth.
Keep sauce on medium-low heat and stir gently to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Hearty Mains / Pasta
- Method: Stovetop, one‑pan (plus boiling pasta)
- Cuisine: Italian‑American
Keywords: Creamy, garlic butter, chicken pasta, rigatoni, Parmesan sauce, comfort food, easy weeknight dinner