Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

“Tender chicken, perfectly cooked rigatoni, and a rich garlic Parmesan sauce combine in this indulgent, comforting dish. A perfect dinner for any night of the week!”

INGREDIENTS:

For the Chicken:

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

2 tablespoons olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon paprika (optional, for color and flavor)

Salt and black pepper, to taste

For the Sauce:

2 tablespoons unsalted butter

3 cloves garlic, minced

1 1/2 cups heavy cream

1 cup grated Parmesan cheese

1/2 cup chicken broth

1/4 teaspoon red pepper flakes (optional, for a hint of spice)

Salt and black pepper, to taste

For the Pasta:

12 oz rigatoni pasta

Water for boiling

Salt (for the pasta water)

For Garnish:

Fresh parsley, chopped

Extra Parmesan cheese, for serving

DIRECTIONS:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the rigatoni according to package instructions until al dente.

Reserve 1/2 cup pasta water, then drain the pasta and set aside.

Step 2: Cook the Chicken

Heat olive oil and butter in a large skillet over medium-high heat.

Season the chicken with Italian seasoning, paprika, salt, and pepper.

Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden and cooked through.

Add the minced garlic and cook for another 1–2 minutes. Remove the chicken from the skillet and set aside.

Step 3: Make the Garlic Parmesan Sauce

In the same skillet, melt butter over medium heat.

Add the minced garlic and sauté for 1 minute, until fragrant.

Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer …