Garlic Butter Chicken Rigatoni

Indulge in this comforting and flavor-packed Garlic Butter Chicken Rigatoni. This recipe features juicy, pan-seared chicken breast cubes and perfectly cooked rigatoni pasta tossed in a luxurious, silky garlic-butter-infused cream sauce. The simple yet sophisticated flavor profile comes together with just a handful of ingredients, making it an ideal choice for both busy weeknights and special occasions. The golden-brown chicken and savory, creamy sauce create a satisfying and delicious combination.

Recipe

Ingredients:

• 1 lb rigatoni pasta

• 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes

• 4 tablespoons butter, divided

• 4 cloves garlic, minced

• 1 cup heavy cream

• 1 cup chicken broth (or more for desired consistency)

• ½ cup grated Parmesan cheese

• ½ cup chopped fresh parsley

• Salt and freshly ground black pepper to taste

• Optional: A pinch of red pepper flakes for a kick, a squeeze of lemon juice for brightness, sliced mushrooms or spinach for added vegetables.

Instructions:

1. Prepare the Pasta: Cook the rigatoni in a large pot of salted boiling water according to the package directions for al dente. Drain well, reserving about ½ cup of the pasta water. Set aside.

2. Cook the Chicken: While the pasta cooks, melt 2 tablespoons of the butter in a large skillet or Dutch oven over medium-high heat. Season the chicken cubes generously with salt and pepper. Add the chicken to the skillet in a single layer, making sure not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden-brown and cooked through. Transfer the cooked chicken to a plate and set aside.

3. Make the Sauce: In the same skillet, reduce the heat to medium. Melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

4. Combine the Dish: Stir the cooked rigatoni and the reserved pasta water into the creamy sauce in the skillet. Return the cooked chicken to the skillet. Mix everything together until the pasta and chicken are evenly coated in the sauce.

5. Finish and Serve: Stir in the grated Parmesan cheese and chopped fresh parsley. Cook for another 1-2 minutes until the cheese is melted and the sauce is creamy and hot. Taste and adjust seasoning with salt and pepper as needed. Garnish with additional Parmesan and parsley if desired. Serve immediately.