Garlic Butter Chicken Rigatoni Parmesan (Printer-Friendly)
Chicken and rigatoni mingle in rich garlic butter and Parmesan, making comfort food possible in just 30 minutes.
# What You’ll Need to Cook:
→ Main Components
01 -
2 large chicken breasts, cut into bite-sized pieces
02 -
340 grams rigatoni pasta
→ Sauce
03 -
4 tablespoons unsalted butter, divided
04 -
4 cloves garlic, finely minced
05 -
1 teaspoon Italian seasoning
06 -
0.5 teaspoon paprika
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 tablespoon olive oil
10 -
0.25 cup heavy cream (optional)
11 -
1 cup reserved pasta water
→ Finishing
12 -
0.5 cup grated Parmesan cheese, plus extra for serving
13 -
Fresh parsley, finely chopped, for garnish
# Steps to Prepare:
01 -
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Reserve 240 millilitres of pasta water, then drain.
02 -
Pat chicken pieces dry with paper towels. Season evenly with salt, black pepper, Italian seasoning, and paprika.
03 -
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken in an even layer and sear until golden and fully cooked, approximately 5–7 minutes. Remove chicken and set aside.
04 -
In the same skillet, add the remaining 2 tablespoons of butter. Stir in minced garlic and sauté until fragrant, about 30–45 seconds.
05 -
Return cooked rigatoni to the skillet. Toss well to coat in garlic butter. Gradually add reserved pasta water, stirring, until the sauce reaches desired creaminess.
06 -
Return chicken to the pan. Add grated Parmesan and heavy cream (if using). Stir continuously until the cheese is melted and sauce is smooth.
07 -
Spoon pasta onto serving plates. Top with additional Parmesan and freshly chopped parsley.
# Extra Cooking Tips:
01 -
For a creamier texture, include heavy cream when mixing in the Parmesan.
02 -
Reserve extra pasta water to adjust sauce consistency as needed.