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Garlic Butter Chicken Rigatoni: A Deliciously Easy Recipe for Dinner


  • Author: Lily
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Enjoy a delightful Garlic Butter Chicken Rigatoni, featuring tender chicken, al dente pasta, and a creamy garlic butter sauce. This comforting dish is perfect for a quick weeknight dinner and will impress your loved ones!


Ingredients

Scale
  • 1 pound rigatoni pasta
  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 6 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add about a tablespoon of salt.
  2. Add the rigatoni pasta and cook according to package instructions until al dente (10-12 minutes). Stir occasionally.
  3. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside in a large bowl.
  4. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
  5. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
  6. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
  7. In the same skillet, reduce heat to medium and add butter. Let it melt, scraping up any browned bits.
  8. Add minced garlic and sauté for 1-2 minutes until fragrant.
  9. Pour in chicken broth and bring to a simmer, cooking for 3-4 minutes to reduce slightly.
  10. Stir in heavy cream and simmer for another 3-4 minutes until slightly thickened.
  11. Gradually whisk in grated Parmesan cheese until melted and creamy. Adjust consistency with reserved pasta water if needed.
  12. Slice the rested chicken into bite-sized pieces.
  13. Add cooked rigatoni to the skillet with the garlic butter sauce and toss to coat.
  14. Gently fold in sliced chicken and halved cherry tomatoes. Add more reserved pasta water if the dish seems dry.
  15. Taste and adjust seasoning if necessary. Serve in bowls, garnished with freshly chopped parsley and additional Parmesan cheese if desired.

Notes

  • For added nutrition, consider incorporating spinach or broccoli during the last few minutes of cooking the pasta.
  • For a spicy kick, add red pepper flakes to the sauce while it simmers.
  • Fresh herbs like basil or thyme can enhance the flavor profile.
  • This dish can be made ahead and reheated; add a splash of chicken broth or cream to maintain creaminess.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes