Garlic Butter Chicken Rigatoni (Print Version)
# Ingredients:
→ For the Chicken and Pasta
01 -
12 oz rigatoni pasta
02 -
1½ lb boneless, skinless chicken breasts, cut into bite-sized chunks
03 -
2 tbsp olive oil
04 -
4 tbsp unsalted butter, divided
05 -
Salt and cracked black pepper to taste
06 -
1 tsp Italian seasoning
07 -
½ tsp garlic powder
08 -
4 garlic cloves, finely minced
→ For the Creamy Cheddar Parmesan Sauce
09 -
¾ cup chicken broth
10 -
1½ cups heavy cream
11 -
1 cup shredded sharp cheddar cheese
12 -
½ cup freshly grated Parmesan cheese
# Instructions:
01 -
Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until just al dente, following the package directions. Drain and set aside.
02 -
Heat the olive oil and 2 tablespoons of butter in a wide skillet over medium-high heat. Add your chicken pieces and season generously with salt, pepper, Italian seasoning, and garlic powder. Let the chicken sear without moving it too much until it gets golden brown edges and stays juicy inside. Transfer the cooked chicken to a plate.
03 -
Turn the heat down to medium and add the remaining 2 tablespoons of butter to the same skillet. Toss in the minced garlic and cook for just 30 seconds or so until it smells amazing. Don't let it burn.
04 -
Pour in the chicken broth and use your spoon to scrape up all those tasty browned bits stuck to the bottom of the pan. Add the heavy cream and let it warm up and start to thicken slightly.
05 -
Turn the heat down low and stir in the shredded cheddar and grated Parmesan. Keep stirring slowly until both cheeses melt completely and the sauce becomes thick, smooth, and glossy.
06 -
Add your cooked rigatoni to the sauce and toss everything together until every piece of pasta is coated inside and out with that creamy goodness.
07 -
Gently fold the garlic butter chicken back into the pasta, mixing carefully so the chicken pieces stay tender and don't break apart.
08 -
Take the skillet off the heat and let the pasta rest for a minute. This gives the sauce time to settle and cling to everything perfectly. Serve hot.
# Notes:
01 -
Don't overcook the pasta - al dente is key since it'll continue cooking a bit in the hot sauce.
02 -
Freshly grated Parmesan melts better than pre-shredded and tastes way better too.
03 -
Let the chicken get those golden crispy edges for maximum flavor.
04 -
The pasta resting time at the end really helps the sauce thicken and stick.
05 -
This is super rich, so a little goes a long way. Serve smaller portions with a side salad.
06 -
Leftovers keep in the fridge for up to 3 days. Add a splash of cream or milk when reheating.