Description

A rich and comforting rigatoni pasta dish featuring golden-seared chicken tossed in a creamy garlic butter sauce with parmesan and herbs—simple to make yet indulgent enough for any occasion.

Ingredients

12 ounces rigatoni pasta

1.5 pounds chicken breast, cut into chunks

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

4 tablespoons unsalted butter

4 garlic cloves, minced

3/4 cup chicken broth

1 cup heavy cream

3/4 cup grated parmesan cheese

2 tablespoons chopped fresh parsley or basil

1/2 cup reserved pasta water

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Instructions

Bring a large pot of salted water to a boil and cook rigatoni until al dente. Reserve 1/2 cup of pasta water before draining and set pasta aside.
Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Sear chicken pieces for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
Lower heat to medium, add butter to the same skillet, and sauté minced garlic for about 1 minute until fragrant.
Pour in chicken broth and simmer for 2–3 minutes, scraping any browned bits from the bottom of the pan.
Stir in heavy cream and simmer for 4–5 minutes until slightly thickened.
Add grated parmesan and stir until sauce is smooth and creamy.
Return chicken to the skillet and toss to coat in the sauce.
Add rigatoni and a splash of reserved pasta water, tossing until evenly coated in sauce.
Garnish with chopped parsley or basil and serve hot with extra parmesan if desired.

Notes

Use chicken thighs for extra juiciness.

Add mushrooms, spinach, or sun-dried tomatoes for variation.

For a lighter version, replace heavy cream with half-and-half or milk.

Add red pepper flakes or chili oil for a spicy twist.

Reheat leftovers gently with a splash of milk or broth to restore creaminess.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 610
Sugar: 2g
Sodium: 630mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 38g
Cholesterol: 155mg