Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
A comforting creamy garlic butter chicken and rigatoni in Parmesan sauce, perfect for weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz dry rigatoni pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the rigatoni according to package instructions; drain and set aside. Reserve a splash of pasta water.
- Melt the butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Season chicken breasts with salt and pepper and add to the skillet. Cook until golden brown and cooked through, about 6 to 7 minutes per side. Remove chicken and slice.
- Add heavy cream to the same skillet and bring to a simmer. Stir in grated Parmesan cheese until melted and smooth.
- Combine cooked rigatoni and sliced chicken with the sauce, tossing to coat evenly. Cook for an additional 2 to 3 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
Use room temperature chicken for even cooking. Refrigerate leftovers for up to 3 days and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 3g
- Sodium: 800mg
- Fat: 52g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg