Garlic Butter Chicken with Parmesan Rigatoni Pasta
Ingredients:
For the Garlic Butter Chicken:
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 tbsp olive oil
3 tbsp unsalted butter
4 garlic cloves, minced
1/2 tsp paprika
1/2 tsp Italian seasoning
Salt and pepper to taste
1 tbsp fresh parsley, chopped (for garnish)
For the Parmesan Rigatoni Pasta:
8 oz rigatoni pasta
2 tbsp unsalted butter
2 garlic cloves, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1/4 cup reserved pasta water
Directions:
Cook rigatoni pasta according to package instructions. Reserve 1/4 cup pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and season with paprika, Italian seasoning, salt, and pepper.
Cook chicken for 5–6 minutes until golden brown and cooked through. Add butter and minced garlic, then toss to coat. Cook for an additional 1–2 minutes, then remove from heat.
In another skillet, melt butter and sauté garlic for 1 minute. Stir in heavy cream and bring to a gentle simmer.
Add Parmesan cheese, reserved pasta water, salt, and pepper. Stir until the sauce is smooth and creamy.
Toss in the cooked rigatoni until evenly coated.
Plate the Parmesan rigatoni and top with garlic butter chicken. Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 520 per serving Servings: 4 servings