Garlic Butter Chicken Rigatoni
Tender chicken and rigatoni pasta tossed in a rich garlic butter sauce with Parmesan and herbs — a simple yet indulgent comfort food dinner.
Equipment
- Large Pot
- Skillet
Ingredients
Pasta
- 340 g rigatoni pasta
Chicken
- 2 chicken breasts boneless, skinless, cubed
- 1 tbsp olive oil
- salt and black pepper to taste
Garlic Butter Sauce
- 4 tbsp butter
- 4 cloves garlic minced
- 0.5 cup chicken broth
- 0.75 cup grated Parmesan cheese
- fresh parsley chopped, for garnish
- red pepper flakes optional
Instructions
- Cook rigatoni pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan.
- Stir in Parmesan cheese until melted and the sauce slightly thickens.
- Return the cooked chicken and pasta to the skillet and toss until evenly coated in the garlic butter sauce.
- Taste and adjust seasoning. Garnish with fresh parsley and red pepper flakes if desired before serving.
Notes
Add spinach or mushrooms for extra texture, or finish with a squeeze of lemon juice for brightness. Best served immediately.