30-Minute Garlic Butter Chicken with Rigatoni: A Creamy Dream
A creamy and flavorful garlic butter chicken dish served with rigatoni pasta and Parmesan cheese.
Ingredients
- 2 large chicken breasts cut into bite-sized pieces
- 12 oz rigatoni pasta or your favorite short pasta
- 4 tablespoons unsalted butter divided
- 4 cloves garlic finely minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese plus extra for serving
- ¼ cup heavy cream optional, for extra creaminess
- 1 tablespoon olive oil
- 1 cup reserved pasta water you may not need it all
- Fresh parsley finely chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, melt 2 tablespoons of butter. Add minced garlic and cook until fragrant, about 30 seconds.
- Stir in Italian seasoning, paprika, salt, and black pepper.
- Add the cooked rigatoni and chicken back to the skillet. Toss to coat with the garlic butter mixture.
- Pour in heavy cream (if using) and sprinkle Parmesan cheese. Stir until the cheese melts and the sauce coats the pasta evenly.
- If needed, add reserved pasta water a little at a time to loosen the sauce.
- Garnish with fresh parsley and extra Parmesan before serving.
Notes
- Use freshly grated Parmesan for best flavor.
- Adjust seasoning to taste.
- For extra richness, stir in extra butter at the end.