Description
A rich, creamy pasta dish loaded with garlic butter chicken and rigatoni smothered in parmesan cream sauce. It’s the perfect comfort meal for any night of the week.
Ingredients
2 boneless, skinless chicken breasts, cut into chunks
10 oz rigatoni pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated parmesan cheese
Salt and black pepper to taste
Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden and cooked through. Remove and set aside.
- Boil the Pasta: In a large pot, cook rigatoni in salted boiling water according to package directions. Reserve 1/2 cup pasta water and drain.
- Make Garlic Butter Base: In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Build the Sauce: Stir in heavy cream and bring to a gentle simmer. Add parmesan cheese and stir until melted and creamy. Add a splash of reserved pasta water if needed.
- Combine: Return chicken to the skillet and add rigatoni. Toss to coat everything in the sauce. Garnish with parsley and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner