Description
A rich and comforting pasta dish made with juicy garlic butter chicken, rigatoni pasta, and a velvety Parmesan cream sauce. Perfect for a cozy night in or to impress guests with minimal effort.
Ingredients
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts, cut into chunks
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- Salt and pepper to taste
- 1 tsp Italian seasoning
- 1/2 tsp paprika (optional)
For the Pasta and Sauce:
- 12 oz rigatoni pasta
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 1/4 tsp nutmeg (optional)
- 1/4 cup reserved pasta water (as needed)
For Garnish:
- Chopped fresh parsley
- Extra grated Parmesan
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/4 cup pasta water and drain.
- Heat olive oil and 2 tbsp butter in a skillet over medium-high heat. Season chicken with salt, pepper, Italian seasoning, and paprika. Sear until golden and cooked through. Remove and set aside.
- In the same skillet, melt 2 tbsp butter. Add garlic and sauté for 1 minute.
- Pour in heavy cream. Simmer 2-3 minutes. Whisk in Parmesan until smooth. Season with nutmeg, salt, and pepper.
- Add pasta to the sauce. Toss to coat, adding pasta water as needed.
- Return chicken to skillet. Stir and heat through.
- Garnish with parsley and extra Parmesan. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes