Oh my goodness, if you haven’t tried garlic butter chicken rigatoni in creamy parmesan sauce yet, you’re in for a treat! This dish is like a warm hug on a plate, with its rich, creamy texture and that unforgettable garlic flavor that just makes everything better. I remember the first time I made this for my family; the kitchen filled with the most amazing aroma, and when I served it, everyone’s faces lit up with joy. It’s become a go-to comfort food in my house, and it’s so easy to whip up on a busy weeknight! The way the tender rigatoni soaks up that luscious sauce alongside juicy chicken is just pure magic. Trust me, once you try this, you’ll want it on repeat!
Ingredients List
- 12 oz rigatoni pasta (cook until al dente)
- 2 chicken breasts, diced into bite-sized pieces
- 4 tablespoons unsalted butter (to melt in the skillet)
- 4 cloves garlic, minced (fresh is best for that pungent flavor)
- 1 cup heavy cream (for that luscious, creamy texture)
- 1 cup parmesan cheese, grated (make sure it’s fresh for the best melt)
- Salt and pepper to taste (season to your preference)
- Parsley, chopped (for a pop of color and freshness on top)
How to Prepare Garlic Butter Chicken Rigatoni in Creamy Parmesan Sauce
Now, let’s get into the fun part—cooking this delicious garlic butter chicken rigatoni in creamy parmesan sauce! I promise, it’s easier than you think, and you’ll have it ready in no time. Just follow these simple steps, and you’ll be serving up a bowl of happiness!
Step-by-Step Cooking Instructions
- First things first, bring a large pot of salted water to a boil. Once it’s bubbling away, toss in your rigatoni pasta and cook according to the package instructions until it’s al dente. This usually takes about 10-12 minutes. You want it firm enough to hold up in the sauce!
- While the pasta is cooking, grab a large skillet and melt the butter over medium heat. Let it get nice and bubbly—this is where the magic starts!
- Add the minced garlic to the skillet and sauté it for about 30 seconds until it’s fragrant. Be careful not to let it burn; that can happen quickly!
- Next, add your diced chicken to the pan. Cook it for about 5-7 minutes, stirring occasionally, until it’s no longer pink in the middle. You want those pieces to be tender and juicy, so don’t rush this step!
- Once the chicken is cooked, pour in the heavy cream and bring the mixture to a gentle simmer. You’ll see it start to thicken up a bit—yum!
- Now, stir in the grated parmesan cheese. Let it melt into the creamy sauce, which should take about 2-3 minutes. If it seems too thick, don’t worry; you can always add a splash of pasta water to loosen it up.
- Finally, drain the rigatoni and add it straight into the skillet with the sauce. Toss everything together until the pasta is coated in that beautiful creamy goodness. Season with salt and pepper to taste. Maybe even sneak a little taste test; I won’t tell!
- Serve it up in bowls, garnish with freshly chopped parsley, and get ready to enjoy every creamy, garlicky bite!
Why You’ll Love This Recipe
- It’s a one-pan wonder, making cleanup a breeze!
- Ready in just 30 minutes, perfect for those busy weeknights.
- The creamy parmesan sauce is rich and indulgent, yet so comforting.
- Versatility is key—feel free to add your favorite veggies or swap in different proteins!
- Kids and adults alike will love digging into this delicious dish.
- It fills your home with the most amazing aroma while it cooks—trust me, you’ll be hungry before it even hits the table!
- This garlic butter chicken rigatoni is sure to become a family favorite that keeps you coming back for more!
Tips for Success
To make sure your garlic butter chicken rigatoni in creamy parmesan sauce turns out perfectly every time, I’ve got a few pro tips for you! First, always use fresh garlic—it’s a game changer for flavor. Trust me, pre-minced garlic just doesn’t cut it! When cooking your chicken, make sure it’s in a single layer in the skillet; this helps it cook evenly and stay juicy. If you want to amp up the flavor, consider adding a splash of white wine to the sauce after the garlic—so good! Also, don’t forget to reserve a bit of pasta water when draining your rigatoni; it’s perfect for adjusting the sauce’s consistency. Lastly, if you want a little extra richness, feel free to toss in more parmesan cheese or a dollop of cream at the end. Enjoy the cooking process—it’s all about having fun in the kitchen!
Variations
One of the best things about garlic butter chicken rigatoni in creamy parmesan sauce is how easy it is to switch things up! If you’re looking to add some color and nutrition, consider tossing in fresh spinach or sautéed broccoli right before you add the pasta. Both add a lovely texture and flavor!
If you want to change up the protein, feel free to swap the chicken for shrimp or even cooked sausage—both pair beautifully with the creamy sauce. For a vegetarian option, just omit the meat and add in some mushrooms or zucchini for that hearty bite.
Craving a little spice? A pinch of red pepper flakes can bring a delightful kick to the dish. And for those who love extra flavor, try adding sun-dried tomatoes or roasted red peppers for a pop of sweetness. The possibilities are endless, so get creative!
Nutritional Information Section
When it comes to the nutritional information for garlic butter chicken rigatoni in creamy parmesan sauce, it’s important to remember that values can vary based on the specific ingredients and brands you use. While I can’t provide precise numbers, here’s a typical breakdown for one serving:
- Calories: 600
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 2g
- Protein: 25g
- Cholesterol: 100mg
- Sodium: 800mg
Keep in mind that these values are just an estimate, and you can adjust them by using low-fat dairy or whole grain pasta if you’re looking to make healthier choices. Enjoy every creamy bite while being mindful of your personal dietary needs!
FAQ Section
Can I make this dish ahead of time?
Absolutely! You can cook the chicken and sauce ahead of time, then just cook the rigatoni when you’re ready to serve. Just keep the sauce in the fridge and reheat it gently on the stove, adding a splash of cream or pasta water if needed.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can substitute half-and-half or even a mixture of milk and plain yogurt. Just keep in mind that it may alter the creaminess a bit, but it’ll still be delicious!
Can I use a gluten-free pasta?
Definitely! Gluten-free rigatoni works great in this recipe. Just make sure to follow the cooking instructions on the package, as gluten-free pasta can cook a bit differently.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. When you’re ready to enjoy it again, just reheat gently on the stove, adding a splash of water or cream to help revive that creamy sauce.
Can I freeze this dish?
While I recommend enjoying it fresh, you can freeze the sauce separately for up to two months. Just cook the rigatoni fresh when you’re ready to serve it. The texture of the pasta may change after freezing, so it’s best to cook it fresh!
Storage & Reheating Instructions
If you’ve got any delicious leftovers of your garlic butter chicken rigatoni in creamy parmesan sauce, storing them properly is key to keeping that incredible flavor intact! Let the dish cool down to room temperature before transferring it to an airtight container. You can keep it in the fridge for up to three days. Just make sure to seal it well so it doesn’t pick up any unwanted odors from the fridge!
When it’s time to reheat, I recommend doing it gently on the stovetop. Add a splash of water or cream to the pan to help loosen the sauce and keep it creamy. Heat it over low to medium heat, stirring occasionally until warmed through. Avoid microwaving if you can; it can make the pasta a bit mushy. Trust me, taking the time to reheat it right will make all the difference in enjoying those tasty leftovers!
Print
Garlic Butter Chicken Rigatoni in Creamy Parmesan Bliss
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Creamy garlic butter chicken rigatoni with parmesan sauce.
Ingredients
- 12 oz rigatoni pasta
- 2 chicken breasts, diced
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- Salt and pepper to taste
- Parsley, chopped for garnish
Instructions
- Cook rigatoni according to package instructions.
- In a large skillet, melt butter over medium heat.
- Add garlic and sauté until fragrant.
- Add diced chicken and cook until no longer pink.
- Pour in heavy cream and bring to a simmer.
- Stir in parmesan cheese until melted.
- Add cooked rigatoni and mix well.
- Season with salt and pepper.
- Garnish with parsley before serving.
Notes
- Use fresh garlic for best flavor.
- Adjust cream and cheese for desired richness.
- Try adding vegetables like spinach or broccoli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Keywords: garlic butter chicken rigatoni in creamy parmesan sauce
