Garlic Butter Chicken Bites with Parmesan Alfredo Rigatoni
Ingredients:
For the Chicken Bites:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
4 tbsp butter, divided
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp paprika
1/4 tsp red pepper flakes (optional, for a little kick!)
Salt and freshly ground black pepper to taste
2 tbsp chopped fresh parsley, for garnish
1 lemon, cut into wedges for serving
For the Parmesan Alfredo Rigatoni:
1 lb rigatoni pasta
6 tbsp butter
3 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese, plus more for serving
1/4 cup grated Romano cheese
1/4 tsp ground nutmeg
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh basil, for garnish
1/2 cup sun-dried tomatoes in oil, drained and chopped
Directions:
1. Cook the pasta: Cook rigatoni according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. Make the Alfredo sauce: While the pasta cooks, melt 6 tbsp butter in a large saucepan over medium heat. Add minced garlic and cook for about 1 minute, until fragrant (be careful not to burn it!). Pour in the heavy cream and bring to a simmer. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the Parmesan cheese, Romano cheese, and nutmeg. Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
3. Prepare the chicken: While the sauce simmers, season the chicken cubes with Italian seasoning, paprika, red pepper flakes (if using), salt, and pepper.
4. Cook the chicken: In a large skillet, melt 2 tbsp butter over medium-high heat. Add the chicken and cook for about 5-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
5. Make the garlic butter: In the same skillet, melt the remaining 2 tbsp butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
6. Combine everything: Add the cooked pasta to the saucepan with the Alfredo sauce. Toss to coat. Stir in the chopped sun-dried tomatoes. Add the cooked chicken back to the skillet with the garlic butter. Toss to coat the chicken in the garlic butter.
7. Serve: Serve the rigatoni with a generous portion of the garlic butter chicken bites on top. Garnish with chopped fresh parsley and basil. Serve immediately with lemon wedges for squeezing over the chicken.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 750 per serving