Description
A rich, creamy pasta dish featuring garlic butter-seared chicken, perfectly cooked rigatoni, and a luxurious parmesan cream sauce. It’s a quick, comforting, and versatile meal that works for both casual dinners and special occasions.
Ingredients
- 12 oz rigatoni pasta
- 2 large boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- Salt and black pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain and set aside. Reserve 1/2 cup of pasta water.
- Cut chicken into bite-sized pieces and season with salt and pepper.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Sear chicken for 5–7 minutes until golden and cooked through. Remove from skillet.
- Reduce heat to medium, add remaining butter, and sauté minced garlic for 1 minute.
- Add heavy cream, bring to a simmer, and stir in parmesan until smooth.
- Return chicken to the skillet, then add cooked rigatoni. Stir to coat evenly. Add pasta water if sauce is too thick.
- Garnish with fresh parsley if desired and serve hot.