Garlic Butter Chicken with Rigatoni and Parmesan
Garlic Butter Chicken with Rigatoni and Parmesan is a savory, comforting pasta dish featuring seared chicken in a buttery garlic sauce, tossed with rigatoni and finished with plenty of fresh Parmesan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Low Lactose
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs (diced or sliced)
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic (minced)
- 1/2 cup chicken broth or reserved pasta water
- 1/2 cup Parmesan cheese (freshly grated)
- 1 tsp Italian seasoning (optional)
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley (for garnish)
Instructions
- Cook rigatoni in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain pasta.
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet. Sear chicken until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Deglaze with chicken broth or pasta water, scraping up browned bits.
- Return chicken to skillet, then add cooked rigatoni. Toss to coat.
- Stir in Parmesan cheese and red pepper flakes (if using) until sauce thickens and coats pasta.
- Garnish with fresh parsley and serve hot.
Notes
- Use shrimp or sausage instead of chicken for variation.
- Stir in spinach or sun-dried tomatoes for added flavor.
- A splash of cream or mascarpone creates a richer sauce.
- Freshly grated Parmesan melts better and has more flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 540
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
