Description
A delicious Garlic Butter Chicken served with creamy Rigatoni and topped with Parmesan cheese.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (approximately 1 pound)
- 8 ounces rigatoni pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, finely chopped
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon crushed red pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup chicken stock
- 1 cup heavy whipping cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Boil a large pot of salted water and cook the rigatoni according to the package directions until al dente. Drain the pasta, reserving half a cup of the cooking water for later use.
- Season the chicken breasts generously with salt and pepper. In a large skillet over medium heat, melt two tablespoons of butter until it begins to foam.
- Place the seasoned chicken in the skillet and sear for about 6-7 minutes on each side, or until they achieve a golden-brown crust and are cooked through. Transfer the chicken to a plate and allow it to rest for a few minutes before slicing it into strips.
- In the same skillet, add the remaining butter and the minced garlic. Sauté for about a minute, stirring frequently to ensure the garlic doesn’t burn.
- Sprinkle in the dried Italian herbs and red pepper flakes (if using), then pour in the chicken stock. Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes to reduce slightly.
- Reduce the heat and stir in the heavy cream, mixing well. Allow the sauce to simmer for an additional 2-3 minutes until it thickens a bit.
- Toss the cooked rigatoni into the skillet, ensuring the pasta is well-coated with the creamy sauce. If the sauce appears too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
- Fold in the grated Parmesan cheese until it melts into the sauce. Slice the rested chicken and arrange it beautifully over the pasta. Finish with a sprinkle of fresh parsley for a pop of color before serving.
Notes
- For a spicier dish, increase the amount of crushed red pepper.
- Make sure not to overcook the garlic to avoid bitterness.
- Feel free to substitute the chicken with shrimp or vegetables for a different variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg