Garlic Butter Chicken with Parmesan Rigatoni Pasta
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
3 tbsp unsalted butter
4 garlic cloves, minced
1/2 tsp Italian seasoning
Salt and black pepper to taste
2 tbsp chopped fresh parsley (for garnish)
For the Parmesan Rigatoni:
10 oz rigatoni pasta
2 tbsp unsalted butter
2 garlic cloves, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1/4 cup reserved pasta water (optional for thinning)
Directions:
Cook rigatoni pasta according to package instructions. Reserve 1/4 cup of pasta water, drain, and set aside.
In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and season with salt, pepper, and Italian seasoning.
Cook for 5–6 minutes until golden and cooked through. Reduce heat to medium, add butter and garlic, and stir until the chicken is coated and garlic is fragrant. Set aside.
In a separate saucepan, melt butter and sauté garlic for 1 minute. Stir in heavy cream and bring to a gentle simmer.
Add Parmesan cheese, salt, and pepper, stirring until smooth and creamy. Thin with reserved pasta water if needed.
Toss the cooked rigatoni in the Parmesan sauce until well coated.
Plate the pasta and top with garlic butter chicken. Garnish with chopped parsley and serve hot.
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 540 per serving Servings: 4 servings