Garlic Butter Chicken Rigatoni Recipe

Here is a delicious recipe for Garlic Butter Chicken Rigatoni, a quick and satisfying dinner:

Ingredients:

• Chicken:

• 1 pound (about 450g) boneless, skinless chicken breasts, cut into bite-sized pieces

• Salt and black pepper, to taste

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 2 tablespoons olive oil

• Pasta:

  • 12 ounces (about 340g) rigatoni pasta (or other medium-sized pasta like penne or fusilli)

  • 1 tablespoon salt for pasta water

• Garlic Butter Sauce:

  • 4 tablespoons (1/2 stick) unsalted butter

  • 6 cloves garlic, minced

  • 1/4 teaspoon red pepper flakes (optional, for a little kick)

  • 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or chicken broth

  • 1 cup heavy cream

  • 1/2 cup grated Parmesan cheese

  • Salt and black pepper, to taste

  • 2 tablespoons fresh parsley, chopped, for garnish

  • 1 tablespoon fresh basil leaves, torn or chiffonade, for garnish

  • A squeeze of fresh lemon juice (optional)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until al dente (still slightly firm to the bite). Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.

2. Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, dried oregano, garlic powder, and onion powder, ensuring all pieces are evenly coated.

3. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer (do this in batches if needed to avoid crowding the pan). Cook for 3-4 minutes per side, or until golden brown and cooked through (an instant-read thermometer should register 165°F or 74°C). Transfer the cooked chicken to a plate and set aside.

4. Make the Sauce:

   • Lower the heat to medium. Melt the butter in the same skillet used to cook the chicken. Add the minced garlic and red pepper flakes (if using) and cook for 30-60 seconds, stirring constantly, until the garlic is fragrant and just starting to turn golden (be careful not to burn it).

   • Pour in the white wine (or chicken broth) to deglaze the pan, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the skillet. Let it simmer for 2-3 minutes until the liquid reduces by about half.

   • Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce slightly thickens.

   • Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste. If you like, add a squeeze of fresh lemon juice to brighten the flavor.

5. Combine Everything: Add the cooked rigatoni and the seared chicken back into the skillet with the sauce. Toss gently to combine, ensuring everything is well-coated. If the sauce is too thick, add a splash or two of the reserved pasta water to loosen it up.

6. Serve: Garnish immediately with chopped fresh parsley and fresh basil. Serve warm and enjoy!

Tips:

• Chicken Thighs: You can substitute boneless, skinless chicken thighs for a slightly juicier and more flavorful option.

• Vegetables: Add a cup of steamed broccoli florets or sautéed cherry tomatoes at the end for some added color and nutrients.

• Sauce Thickness: Control the thickness of the sauce by adding more or less pasta water or simmering for a bit longer.

Enjoy your comforting and delicious Garlic Butter Chicken Rigatoni!