Garlic Butter Chicken with Rigatoni and Parmesan
A comforting meal with tender chicken, al dente rigatoni, and a rich garlic butter sauce, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 1 pound rigatoni pasta
- 1 pound boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced Freshly minced for best flavor
- 1 cup chicken broth
- 1 cup grated parmesan cheese Freshly grated preferred
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Cooking Pasta
- In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the rigatoni and set aside.
Cooking Chicken
- While the pasta cooks, season the chicken breasts with salt, pepper, and Italian seasoning.
- Heat 2 tablespoons of butter in a large skillet over medium heat.
- Add the chicken breasts and cook for about 6-7 minutes on each side until cooked through and golden brown.
- Remove the chicken from the skillet and let it rest for a few minutes.
Making Sauce
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Let the broth simmer for 2-3 minutes.
Combining Ingredients
- Thinly slice the cooked chicken and return it to the skillet.
- Add the cooked rigatoni and parmesan, tossing to combine.
- If the mixture is too dry, add reserved pasta water a little at a time until you reach the desired consistency.
Serving
- Serve immediately, garnished with fresh parsley and additional parmesan if desired.
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Notes
For optimal results, ensure even chicken thickness for consistent cooking. Reserve pasta water for sauce consistency adjustments. Freshly grated parmesan enhances flavor.