Description
Indulge in a comforting bowl of creamy garlic butter chicken rigatoni, where tender chicken meets rich, velvety sauce and perfectly cooked pasta—perfect for cozy nights or gatherings.
Ingredients
Scale
- 12 oz rigatoni pasta
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- Salt and pepper, to taste
- 4 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 cup grated fresh Parmesan cheese
- 1 tsp Italian seasoning
Instructions
- 1. Boil the Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, according to package instructions. Drain and set aside.
- 2. Sauté the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Season chicken breasts with salt and pepper. Cook each side for about 6 minutes until golden brown and cooked through. Remove from skillet and set aside.
- 3. Add Garlic: In the same skillet, add remaining butter (if needed) and minced garlic. Sauté until fragrant, about 1 minute.
- 4. Create the Sauce: Pour in heavy cream and chicken broth with garlic. Stir well, then add grated Parmesan cheese and Italian seasoning. Let simmer for about 5 minutes until slightly thickened.
- 5. Combine Everything: Return cooked chicken to the skillet along with drained rigatoni pasta. Toss gently until everything is evenly coated in the creamy sauce.
- 6. Serve It Up: Serve immediately on plates or directly from the skillet, garnished with additional Parmesan if desired.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 610
- Sugar: 3g
- Sodium: 870mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
Keywords: For added nutrition, consider tossing in fresh spinach during the last minute of cooking. Substitute chicken with shrimp or tofu for variety.