Garlic Butter Chicken Rigatoni (Print Format)
Tender chicken and rigatoni in a creamy garlic cheddar parmesan sauce for a comforting, flavorful pasta dish.
# Ingredients:
01 -
12 oz rigatoni pasta
02 -
1 ½ lb boneless skinless chicken breasts, cut into chunky bite-sized pieces
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 cloves garlic, finely minced
→ For the Cheddar Parmesan Sauce
09 -
¾ cup chicken broth
10 -
1 ½ cups heavy cream
11 -
1 cup shredded sharp cheddar cheese
12 -
½ cup freshly grated Parmesan cheese
# Steps:
01 -
Cook the rigatoni in well-salted boiling water until just al dente. Drain and set aside.
02 -
Heat olive oil and 2 tablespoons of butter in a wide skillet over medium-high heat. Add the chicken, season with salt, pepper, Italian seasoning, and garlic powder, and let it sear until golden with crisp edges and juicy centers. Transfer to a plate.
03 -
Lower the heat and add the remaining butter to the same skillet. Stir in the minced garlic and cook briefly until fragrant.
04 -
Pour in the chicken broth, scraping up the browned bits from the pan, then add the heavy cream and let it gently warm and thicken.
05 -
Reduce the heat and stir in the cheddar and Parmesan, mixing slowly until the sauce becomes thick, smooth, and glossy.
06 -
Add the cooked rigatoni to the sauce and toss until every tube is coated inside and out.
07 -
Fold the garlic butter chicken back into the pasta, gently mixing so the chicken stays tender.
08 -
Remove from heat and let the pasta rest for a minute so the sauce settles and clings.