Rich and Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Ingredients:
For the Chicken:
1 lb chicken breast, cut into bite-sized pieces
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil
For the Sauce:
3 tbsp unsalted butter
4 garlic cloves, minced
1 cup heavy cream
1 cup chicken broth
1 cup freshly grated Parmesan cheese
1/4 tsp red pepper flakes (optional, for a kick)
For the Pasta:
12 oz rigatoni pasta, cooked according to package instructions
For Garnish:
2 tbsp fresh parsley, chopped
Extra Parmesan cheese for serving
Directions:
Cook the Chicken: Season the chicken pieces with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken until golden brown and fully cooked, about 6-8 minutes. Remove and set aside.
Prepare the Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant. Pour in the chicken broth and bring to a simmer.
Add the Cream and Cheese: Stir in the heavy cream and let it simmer for 2 minutes. Gradually whisk in the Parmesan cheese until smooth and creamy. Add red pepper flakes if desired.
Combine Pasta and Sauce: Add the cooked rigatoni pasta to the skillet, tossing to coat in the creamy sauce. Return the cooked chicken to the skillet and stir until everything is evenly mixed.
Serve and Garnish: Sprinkle with fresh parsley and extra Parmesan cheese. Serve hot and enjoy this indulgent, comforting dish!
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 kcal per serving | Servings: 4