Description
If you’re dreaming of a cozy, creamy pasta dish that feels like a restaurant-quality dinner but is simple enough to whip up at home, this Creamy Garlic Chicken Rigatoni is calling your name.
Ingredients
For the Chicken:
- 1 lb (450g) chicken tenders or thin-sliced chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
For the Pasta:
- 12 oz (340g) rigatoni pasta
- Salted water, for boiling
For the Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups (360ml) heavy cream
- 3/4 cup (75g) freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- Chopped parsley or basil, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Season chicken tenders with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, or until golden brown and cooked through. Remove from skillet and slice or shred as desired.
In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for about 1 minute until fragrant (but not browned).
Stir in heavy cream, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a gentle simmer. Add parmesan cheese and stir until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.
Return the chicken to the skillet along with the cooked rigatoni. Toss to coat everything evenly in the sauce. Heat through for 1–2 minutes.
Plate the creamy garlic chicken rigatoni and sprinkle with chopped parsley or basil. Serve hot.
That’s it! A stunning garlic butter chicken with rigatoni dinner is ready to devour.
Notes
- Use freshly grated parmesan. Pre-shredded cheese won’t melt as smoothly into the sauce.
- Cook pasta al dente. This helps it hold up in the creamy sauce without becoming mushy.
- Deglaze with pasta water. This starchy liquid helps emulsify the sauce and makes it silkier.
- Let the garlic gently sauté. Burnt garlic = bitter flavor. Keep heat medium-low.
- Use heavy cream. Substitutes like milk or half-and-half won’t provide the same richness.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320
- Fat: 8g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
Keywords: Creamy Garlic Chicken Rigatoni