Description
A creamy and satisfying pasta dish with chicken and garlic butter.
Ingredients
Scale
- 1 lb rigatoni pasta
- 1.5 lbs boneless skinless chicken breast, cut into chunks
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 2 cups heavy cream
- 1.5 cups freshly grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp cracked black pepper
- 2 tbsp chopped fresh parsley
Instructions
- To start off, boil a large pot of salted water until it reaches a rolling boil. Carefully add the rigatoni pasta, cooking it until it reaches al dente perfection. This usually takes about 8–10 minutes; just be sure to check the package instructions for specifics. Once cooked, reserve a cup of the pasta water to adjust your sauce later. Drain the rigatoni and set it aside for now.
- Next, while your pasta is cooking, season the chicken chunks with salt and cracked black pepper to enhance their flavor. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the skillet is hot, add the chicken and let it sear until it transforms into a golden brown color and is cooked through—generally around 6–8 minutes. Once ready, remove the chicken from the skillet and allow it to rest.
- Lower the heat on your skillet to medium and add the rest of the butter along with the minced garlic. As the garlic sizzles, sauté it for 1–2 minutes until it becomes fragrant and softens. Be careful not to let it burn, as this can make the dish bitter.
- Once the garlic is ready, pour in the heavy cream, allowing it to simmer gently for about 3–4 minutes. As the cream heats, begin to whisk in the freshly grated Parmesan cheese gradually. Keep whisking until the sauce thickens and turns smooth and creamy.
- Bring the cooked rigatoni back into the fold by adding it to the Alfredo sauce. Use tongs or a spatula to toss the pasta with the sauce, ensuring it’s fully coated. If the sauce is too thick, use the reserved pasta water gradually to reach your desired consistency.
- Reintroduce your seared chicken into the skillet, giving everything a good mix. Allow it to simmer together for another 2 minutes so that the flavors meld beautifully.
- To finish, garnish your dish with chopped fresh parsley and an extra sprinkle of Parmesan cheese. This adds not only a pop of color but also freshness that beautifully complements the richness of the sauce. Serve immediately while hot and enjoy every mouthful!
Notes
Always reserve some pasta water; it’s key to achieving the perfect sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 700 kcal
- Sodium: 850 mg
- Protein: 45 g