Description
Juicy, golden-seared chicken meets rich, buttery rigatoni pasta coated in a creamy garlic sauce. This comforting, restaurant-quality dinner is perfect for weeknights or special occasions and comes together in under an hour.
Ingredients
4 chicken thighs or breasts
12 oz rigatoni pasta
4 garlic cloves, minced
4 tbsp unsalted butter
2 tbsp olive oil
1 cup heavy cream
1 cup Parmesan cheese, grated
2 tbsp fresh parsley, chopped
Salt, to taste
Black pepper, to taste
Instructions
1. Pat chicken dry and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat, sear chicken until golden brown on both sides, then remove and set aside.
3. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Reserve 1 cup pasta water, then drain.
4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
5. Pour in heavy cream, simmer gently until slightly thickened, then stir in Parmesan until smooth.
6. Return chicken and pasta to the skillet, tossing with sauce. Add reserved pasta water as needed for desired consistency.
7. Garnish with parsley and serve hot.
Notes
Use freshly grated Parmesan for the best melt and flavor.
Let the chicken rest a few minutes before slicing to keep it juicy.
Add a pinch of red pepper flakes for a gentle heat boost.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 690
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 145 mg
Keywords: garlic butter chicken, rigatoni, pasta dinner