Description
Indulge in the rich flavors of this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. Tender chicken and al dente rigatoni are coated in a luscious Parmesan cream sauce with a hint of garlic and red pepper flakes. This easy stovetop meal is perfect for a comforting family dinner.
Ingredients
Scale
Rigatoni Pasta:
- 12 ounces rigatoni pasta
Chicken:
- 1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
Seasoning:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
Sauce:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
Additional:
- 1 cup baby spinach (optional)
- Chopped parsley and extra Parmesan for garnish
Instructions
- Cook the Rigatoni: Boil rigatoni until al dente, drain, and set aside.
- Cook the Chicken: Season and cook chicken until golden. Set aside.
- Make the Sauce: In the same skillet, make a roux with butter, garlic, flour, broth, cream, Parmesan, and red pepper flakes.
- Combine and Serve: Add chicken, cooked rigatoni, and spinach to the sauce. Garnish with parsley and Parmesan before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can add sautéed mushrooms or sun-dried tomatoes for extra flavor.
- This dish reheats well and makes excellent leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 620
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg
