Introduction
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a decadent, hearty dish that brings together tender, juicy chicken, perfectly cooked rigatoni, and a rich, velvety parmesan cream sauce. This dish is perfect for family dinners, romantic date nights, or when you simply want to indulge in something truly delicious. Packed with garlic, butter, parmesan, and cream, this recipe offers a restaurant-quality meal that can be made in the comfort of your own kitchen.
Ingredients:
For the Chicken:
- 1 pound (450g) boneless, skinless chicken breasts, cubed
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Rigatoni:
- 12 ounces (340g) rigatoni pasta
- Water for boiling
- 1 teaspoon salt
For the Parmesan Sauce:
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups (480ml) heavy cream
- 1/2 cup (120ml) chicken broth
- 1 1/2 cups freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
Optional Garnish:
- Fresh parsley, chopped
- Extra parmesan cheese for sprinkling
Preparation:
Step 1: Cook the Rigatoni
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water for later use. Set the pasta aside.
Step 2: Season and Cook the Chicken
- In a large mixing bowl, combine cubed chicken with garlic powder, paprika, salt, and black pepper. Toss until the chicken is evenly coated.
- Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.
Step 3: Prepare the Garlic Butter Base
- In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1–2 minutes. Be careful not to burn the garlic.
Step 4: Make the Parmesan Cream Sauce
- Sprinkle the flour over the garlic and whisk continuously for about 1 minute to form a roux.
- Gradually pour in the heavy cream and chicken broth, whisking constantly to avoid lumps. Let the mixture simmer for 2–3 minutes until slightly thickened.
- Stir in the grated parmesan cheese, Italian seasoning, and crushed red pepper flakes (if using). Allow the sauce to simmer for another 2–3 minutes, stirring frequently, until it becomes rich and creamy. Season with salt and pepper to taste.
Step 5: Combine Everything
- Add the cooked rigatoni to the skillet and toss it in the parmesan sauce until fully coated.
- Return the cooked chicken to the skillet and gently fold it into the pasta and sauce. If the sauce seems too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Variation
- Vegetarian Option: Skip the chicken and add sautéed mushrooms, spinach, or roasted vegetables like broccoli or bell peppers for a meat-free version.
- Spicy Kick: Increase the amount of crushed red pepper flakes or drizzle some chili oil before serving.
- Seafood Twist: Replace chicken with shrimp or scallops for a seafood variation.
Cooking Note
- Use freshly grated parmesan cheese for the best flavor and a smooth sauce. Pre-grated cheese often contains additives that prevent it from melting properly.
- Avoid overcooking the chicken, as it can become dry. Aim for a golden sear while keeping the inside tender and juicy.
- The reserved pasta water contains starch, which helps to bind the sauce and pasta together, ensuring a silky texture.
Serving Suggestions
- Serve this dish with a side of garlic bread or a fresh Caesar salad for a complete meal.
- Pair it with a glass of sparkling water infused with lemon or lime to balance the richness of the sauce.
Tips
- If reheating leftovers, add a splash of milk or chicken broth to revive the creamy sauce.
- You can prepare the chicken and sauce ahead of time and store them separately. Combine them with freshly cooked pasta just before serving.
- Garnish with fresh parsley for a pop of color and an herby freshness.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Nutritional Information (per serving):
- Calories: ~620
- Protein: ~30g
- Sodium: ~750mg
FAQs
Q1: Can I use a different pasta shape?
Absolutely! While rigatoni works well because it holds the sauce in its ridges, other shapes like penne, fettuccine, or pappardelle can be used.
Q2: Can I substitute the heavy cream?
Yes, you can use half-and-half or whole milk for a lighter version, but the sauce may not be as rich and creamy.
Q3: How can I make this gluten-free?
Use gluten-free rigatoni and replace all-purpose flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.
Q4: Can I make this dish ahead of time?
Yes, you can prepare the sauce and chicken in advance. Store them separately in airtight containers in the refrigerator for up to 2 days. Combine with freshly cooked pasta before serving.
Conclusion
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a versatile and indulgent dish that never fails to impress. Whether you’re serving it to guests or enjoying it as a comforting family meal, the combination of juicy chicken, tender pasta, and a luscious garlic parmesan sauce is simply irresistible. With its rich flavors and creamy texture, this dish is sure to become a regular on your dinner table. Enjoy!
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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a decadent, hearty dish that brings together tender, juicy chicken, perfectly cooked rigatoni, and a rich, velvety parmesan cream sauce. This dish is perfect for family dinners, romantic date nights, or when you simply want to indulge in something truly delicious. Packed with garlic, butter, parmesan, and cream, this recipe offers a restaurant-quality meal that can be made in the comfort of your own kitchen.
Ingredients
For the Chicken:
- 1 pound (450g) boneless, skinless chicken breasts, cubed
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Rigatoni:
- 12 ounces (340g) rigatoni pasta
- Water for boiling
- 1 teaspoon salt
For the Parmesan Sauce:
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups (480ml) heavy cream
- 1/2 cup (120ml) chicken broth
- 1 1/2 cups freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
Optional Garnish:
- Fresh parsley, chopped
- Extra parmesan cheese for sprinkling
Instructions
Step 1: Cook the Rigatoni
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water for later use. Set the pasta aside.
Step 2: Season and Cook the Chicken
- In a large mixing bowl, combine cubed chicken with garlic powder, paprika, salt, and black pepper. Toss until the chicken is evenly coated.
- Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.
Step 3: Prepare the Garlic Butter Base
- In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1–2 minutes. Be careful not to burn the garlic.
Step 4: Make the Parmesan Cream Sauce
- Sprinkle the flour over the garlic and whisk continuously for about 1 minute to form a roux.
- Gradually pour in the heavy cream and chicken broth, whisking constantly to avoid lumps. Let the mixture simmer for 2–3 minutes until slightly thickened.
- Stir in the grated parmesan cheese, Italian seasoning, and crushed red pepper flakes (if using). Allow the sauce to simmer for another 2–3 minutes, stirring frequently, until it becomes rich and creamy. Season with salt and pepper to taste.
Step 5: Combine Everything
- Add the cooked rigatoni to the skillet and toss it in the parmesan sauce until fully coated.
- Return the cooked chicken to the skillet and gently fold it into the pasta and sauce. If the sauce seems too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.
- Fresh Parmesan: Using freshly grated parmesan cheese ensures a smoother sauce compared to pre-grated varieties that may contain anti-caking agents.
- Gluten-Free Option: Substitute regular rigatoni with a gluten-free pasta and use cornstarch instead of flour for the sauce.
- Customizable Protein: Swap chicken for shrimp, turkey, or even tofu for a vegetarian-friendly version.
- Season to Taste: Adjust salt and pepper levels based on the saltiness of your parmesan cheese. Taste as you go for the perfect balance.
- Make-Ahead Option: The sauce and chicken can be prepped ahead of time and stored separately. Toss with freshly cooked pasta before serving.
- Herb Enhancements: Add fresh basil, thyme, or oregano for an added burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: ~620
- Sugar: ~2g
- Sodium: ~750mg
- Fat: ~32g
- Saturated Fat: ~17g
- Unsaturated Fat: ~12g
- Trans Fat: ~0g
- Carbohydrates: ~45g
- Fiber: ~2g
- Protein: ~30g
- Cholesterol: ~120mg