Description
Indulge in this rich and comforting Italian-American dish featuring tender chicken pieces and rigatoni pasta enveloped in a luscious garlic butter Parmesan sauce. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients
-
12 oz rigatoni pasta
-
2 tbsp olive oil
-
2 tbsp unsalted butter
-
2 boneless, skinless chicken breasts, cut into bite-sized pieces
-
1 tsp salt (adjust to taste)
-
½ tsp black pepper
-
1 tsp Italian seasoning
-
4 cloves garlic, minced
-
1 cup heavy cream
-
1 cup whole milk
-
1½ cups grated Parmesan cheese (freshly grated)
-
½ tsp red pepper flakes (optional)
-
1 tbsp fresh parsley, chopped (for garnish)
Instructions
-
Cook rigatoni according to package directions. Drain and set aside.
-
In a large skillet, heat olive oil over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6–8 minutes. Remove chicken and set aside.
-
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
-
Stir in heavy cream and whole milk. Bring to a simmer and cook for 2–3 minutes.
-
Reduce heat to low and gradually whisk in grated Parmesan cheese until the sauce is smooth and creamy.
-
Return cooked chicken to the skillet. Add cooked rigatoni and toss to coat in the sauce.
-
Sprinkle with red pepper flakes (if using) and chopped parsley. Serve immediately.
Notes
For a lighter version, substitute half-and-half or whole milk for the heavy cream.
Ensure to use freshly grated Parmesan cheese for a smoother sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk if necessary to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American
Keywords: Creamy pasta, garlic butter chicken, rigatoni, Parmesan sauce, Italian-American cuisine, weeknight dinner, comfort food