Garlic Butter Chicken with Rigatoni and Parmesan Recipe

This Garlic Butter Chicken with Rigatoni and Parmesan is the ultimate comfort food, combining succulent chicken, pasta, and a rich, garlicky sauce. The dish is designed to please anyone who loves Italian-inspired flavors, and it’s a great balance of creaminess, richness, and subtle heat.

Preparation:

Step 1: Preparing the Chicken

1. Season the Chicken:
   • Pat the chicken breasts dry using paper towels to remove excess moisture. This helps achieve a better sear.
   • Season both sides of the chicken breasts with salt, black pepper, paprika, and garlic powder. These simple seasonings will elevate the flavor of the chicken.
2. Cook the Chicken:
   • In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat. The oil should be hot but not smoking.
   • Place the seasoned chicken breasts into the pan and cook for about 6-7 minutes on the first side without moving them. This will allow them to form a golden, crispy crust.
   • Flip the chicken and cook the other side for about 5-6 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). If your chicken breasts are thick, you may need to cook them for an additional 2-3 minutes per side.
   • Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing it thinly. Resting the chicken allows the juices to redistribute, keeping it tender and juicy.

Step 2: Preparing the Rigatoni

1. Cook the Pasta:
   • In a large pot, bring 4-6 quarts of water to a boil. Add 1 tablespoon of salt to the water to season the pasta.
   • Add the rigatoni pasta to the boiling water and cook according to the package instructions, usually 9-11 minutes until al dente.
   • Once the pasta is cooked, drain it, reserving about 1/2 cup of pasta water to help thin out the sauce if necessary. Toss the drained pasta with 1 tablespoon of olive oil to prevent it from sticking together.

Step 3: Making the Garlic Butter Sauce

1. Sauté the Garlic:
   • In the same pan used to cook the chicken, melt 6 tablespoons of unsalted butter over medium heat.
   • Add the minced garlic to the butter and sauté for about 1-2 minutes until fragrant and golden, being careful not to burn the garlic.
2. Deglaze the Pan:
   • Pour in 1/2 cup of chicken broth, scraping the bottom of the pan with a wooden spoon to release any browned bits left from cooking the chicken. These caramelized bits are packed with flavor and will enhance your sauce.
3. Add the Cream and Seasonings:
   • Stir in 1 cup of heavy cream and bring the mixture to a simmer. Let the sauce simmer for about 4-5 minutes until it thickens slightly.
   • Add 1/2 cup of grated Parmesan cheese and stir until the cheese melts into the sauce, creating a creamy, smooth texture. Then, stir in the Italian seasoning and red pepper flakes (if using).
4. Taste and Adjust:
   • Taste the sauce and adjust the seasoning if needed by adding more salt, pepper, or Parmesan. If the sauce is too thick, add a little reserved pasta water to thin it to your desired consistency.

Step 4: Bringing It All Together

1. Combine the Pasta and Sauce:
   • Add the cooked rigatoni pasta to the garlic butter sauce, tossing to coat the pasta evenly with the creamy sauce. If needed, add some of the reserved pasta water to help the sauce coat the pasta more easily.
   • Slice the cooked chicken into thin strips and add it to the pasta, gently stirring to combine.
2. Finish with Fresh Parsley:
   • Once everything is well-combined and heated through, remove the pan from the heat. Garnish with freshly chopped parsley for a touch of color and freshness.

Step 5: Serving

1. Plate the Dish:
   • Serve the garlic butter chicken and rigatoni pasta on individual plates or a large serving platter. Top with more grated Parmesan cheese for an extra burst of flavor.
   • Optionally, garnish with more fresh parsley and a drizzle of extra olive oil or more red pepper flakes for a bit of heat.

Tips for Perfect Garlic Butter Chicken with Rigatoni and Parmesan:

Chicken Tips:

1. Tenderizing the Chicken: If the chicken breasts are very thick, you can butterfly them (cut them in half horizontally) or pound them to an even thickness to ensure they cook evenly.
2. Cooking Temperature: Always use a meat thermometer to check the internal temperature of the chicken. Chicken should reach 165°F (75°C) to ensure it’s safe to eat.
3. Resting the Chicken: After cooking, let the chicken rest for a few minutes to keep it moist and tender.

Pasta Tips:

1. Al Dente Pasta: Be sure to cook the pasta al dente, as it will continue to cook a little bit in the sauce. This ensures it doesn’t become mushy.
2. Save Pasta Water: Always save a little pasta water before draining. The starchy water helps thicken the sauce and makes it cling better to the pasta.

Sauce Tips:

1. Cream Consistency: If the sauce is too thick, add a small amount of reserved pasta water to thin it to your desired consistency. Start with 1 tablespoon and adjust as needed.
2. Cheese Choice: Use freshly grated Parmesan for the best flavor. Pre-grated cheese doesn’t melt as smoothly and doesn’t have the same depth of flavor.
3. Butter and Garlic: Use unsalted butter to control the salt in the dish, and use fresh garlic for the best flavor. Pre-minced garlic can lose its potency.

Variations and Customizations:

1. Vegetarian Version: Skip the chicken and make the sauce with mushrooms, spinach, or sun-dried tomatoes. You can also add some roasted vegetables like zucchini or bell peppers for extra texture.
2. Lighter Version: Use half-and-half instead of heavy cream to reduce the fat content. You can also substitute the butter with olive oil for a lighter sauce.
3. Add More Vegetables: To make the dish even more nutritious, toss in some sautéed vegetables like broccoli, asparagus, or spinach before serving.
4. Spicy Version: For extra heat, you can add a pinch of cayenne pepper to the garlic butter sauce or include some chopped jalapeños in the pasta.

Pairing Suggestions:

1. Side Salad: A crisp Caesar salad or a green salad with balsamic vinaigrette is a great way to balance the richness of the pasta and chicken.
2. Garlic Bread: Serve the dish with warm garlic bread or breadsticks to soak up the delicious garlic butter sauce.
3. Wine Pairing: A crisp white wine such as Sauvignon Blanc or a light Pinot Grigio complements the creamy and garlicky flavors in the dish.

Conclusion:

Garlic Butter Chicken with Rigatoni and Parmesan is a deliciously indulgent meal that’s perfect for any pasta lover. The combination of tender chicken, creamy garlic butter sauce, and rigatoni pasta drenched in Parmesan is guaranteed to satisfy. This dish is simple enough for a weeknight dinner but elegant enough for a special occasion, making it a versatile and comforting favorite. Enjoy every bite of this creamy, garlicky goodness!

Yield: 4

Garlic Butter Chicken with Rigatoni and Parmesan Recipe

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This Garlic Butter Chicken with Rigatoni and Parmesan is the ultimate comfort food, combining succulent chicken, pasta, and a rich, garlicky sauce. The dish is designed to please anyone who loves Italian-inspired flavors, and it’s a great balance of creaminess, richness, and subtle heat.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• For the Chicken:
• 2 large boneless, skinless chicken breasts (or thighs)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 tbsp butter
• For the Garlic Butter Sauce:
• 4 tbsp butter (divided)
• 6 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 tsp red pepper flakes (optional for a little heat)
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped (optional for garnish)
• For the Pasta:
• 12 oz rigatoni (or any pasta you prefer)
• Salt, for boiling the pasta

Instructions

1. Prepare the Pasta:
   Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions, usually about 10-12 minutes, until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
   
2. Cook the Chicken:
   While the pasta cooks, season the chicken breasts with salt and pepper on both sides.
   Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
   Cook the chicken breasts for 6-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F/75°C).
   Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
   
3. Make the Garlic Butter Sauce:
   In the same skillet, melt the remaining 3 tbsp butter over medium heat.
   Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
   Pour in the chicken broth and bring to a simmer for 2-3 minutes, scraping up any brown bits from the bottom of the skillet.
   Stir in the heavy cream, red pepper flakes (if using), and grated Parmesan cheese. Stir until the sauce thickens and the cheese is melted.
   If the sauce gets too thick, add a little reserved pasta water to loosen it up.
   
4. Combine:
   Add the cooked rigatoni to the skillet and toss to coat the pasta in the garlic butter sauce.
   Add the sliced chicken on top and gently toss everything together.
   
5. Serve:
   Plate the garlic butter chicken and rigatoni. Garnish with extra Parmesan cheese and chopped fresh parsley, if desired.
   Serve immediately and enjoy!

Notes

Chicken: If you prefer, you can use chicken thighs for a juicier option or even grill the chicken for a smoky flavor.

Pasta Options: While rigatoni is great for holding onto sauce, you can use any pasta like penne, fettuccine, or spaghetti.

Make it Lighter: If you want to reduce the richness, you can substitute half of the heavy cream with milk or use a lighter cream.

Extra Flavor: Feel free to add sautéed mushrooms, spinach, or sun-dried tomatoes to the sauce for extra flavor and texture.