Garlic Butter Chicken and Rigatoni (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 large chicken breasts, cut into bite-sized pieces
02 -
1 tsp salt
03 -
1/2 tsp black pepper
04 -
1/2 tsp garlic powder
05 -
1/2 tsp smoked paprika (optional)
06 -
2 tbsp olive oil
07 -
2 tbsp butter
→ For the Pasta
08 -
340g rigatoni pasta
09 -
Salted water for boiling
→ For the Parmesan Cream Sauce
10 -
3 tbsp butter
11 -
4 cloves garlic, minced
12 -
2 tbsp all-purpose flour
13 -
250ml chicken broth (or pasta water)
14 -
375ml heavy cream
15 -
100g grated Parmesan cheese
16 -
1/2 tsp salt
17 -
1/2 tsp black pepper
18 -
1/2 tsp Italian seasoning
19 -
1/2 tsp red pepper flakes (optional)
→ For Garnish
20 -
50g shredded mozzarella (optional)
21 -
Fresh parsley or basil, chopped
22 -
Extra Parmesan for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 -
Season chicken pieces with salt, pepper, garlic powder, and smoked paprika. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
03 -
In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds, until fragrant. Sprinkle in flour and whisk constantly for 1 minute to form a roux. Slowly pour in chicken broth, whisking to remove lumps. Add heavy cream, Parmesan, salt, pepper, Italian seasoning, and red pepper flakes. Simmer for 2-3 minutes, stirring until thickened.
04 -
Add the cooked pasta and chicken back into the skillet, tossing to coat in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce. Stir in shredded mozzarella (if using) and let melt into the sauce. Garnish with fresh parsley or basil and extra Parmesan. Serve immediately.
# Notes:
01 -
You can substitute half-and-half for a lighter version of the cream sauce.
02 -
Reserved pasta water adds starch that helps the sauce cling to the pasta.