Description
A rich, creamy, and savory dish featuring juicy chicken, rigatoni pasta, and a decadent garlic butter sauce with melted Parmesan. Perfect for a cozy weeknight dinner or special occasion meal!
Ingredients
-
1 lb rigatoni pasta
-
1 ½ lbs boneless, skinless chicken breasts, cubed
-
2 tbsp olive oil
-
4 tbsp unsalted butter
-
6 garlic cloves, minced
-
1 tsp Italian seasoning
-
½ tsp salt
-
½ tsp black pepper
-
2 cups heavy cream
-
1 cup chicken broth
-
1 cup grated Parmesan cheese
-
½ cup shredded mozzarella cheese
-
2 tbsp chopped parsley (optional)
Instructions
-
Cook Pasta: Boil rigatoni according to package instructions. Drain and set aside.
-
Sear Chicken: Heat olive oil over medium heat in a large skillet. Add chicken cubes, season with salt, pepper, and Italian seasoning. Cook until golden and fully cooked. Remove and set aside.
-
Make Garlic Butter Sauce: In the same skillet, melt butter and sauté garlic for 1-2 minutes until fragrant.
-
Add Cream & Broth: Stir in heavy cream and chicken broth. Bring to a gentle simmer.
-
Add Cheese: Mix in Parmesan and mozzarella until melted and smooth.
-
Combine All: Add cooked rigatoni and chicken to the sauce. Toss to coat evenly.
-
Garnish & Serve: Top with chopped parsley, if desired. Serve hot and enjoy!
Notes
-
Substitutes: You can use gluten-free pasta if needed. For a lighter version, try substituting heavy cream with half-and-half or a low-fat option.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
-
Freezing: The sauce may separate when frozen, but you can reheat gently and stir to combine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 635 kcal
- Sugar: 2g
- Sodium: 645mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 115mg