Description
Succulent garlic butter chicken dances with rigatoni in a luxurious parmesan sauce, creating a symphony of Italian-inspired comfort. Home chefs will savor each rich, velvety bite of this irresistible pasta masterpiece that promises pure culinary satisfaction.
Ingredients
Scale
Meat:
- 2 large chicken breasts (cut into bite-sized pieces)
Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional, for depth of flavor)
- ½ teaspoon Italian seasoning (or a mix of oregano, basil, and thyme)
- ½ teaspoon red pepper flakes (optional, for heat)
Pasta and Cooking Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces (340 grams) rigatoni pasta (or penne, fusilli, or farfalle)
- Salted water for boiling
Sauce Ingredients:
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour (to thicken the sauce)
- 1 cup chicken broth (or pasta water for extra flavor)
- 1 ½ cups heavy cream (or half-and-half for a lighter version)
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella (optional, for extra cheesiness)
Garnish:
- Fresh parsley or basil, chopped
- Extra Parmesan for serving
Instructions
- Fill a generously sized cooking vessel with water, seasoning it with a pinch of salt until it reaches a vigorous boil.
- Submerge rigatoni into the bubbling water, allowing it to cook precisely to al dente texture according to package guidance.
- Extract a small measure of starchy cooking liquid before straining the pasta, preserving this liquid for potential sauce enhancement.
- Carefully drain the rigatoni and transfer to a separate container, ensuring it remains warm and ready for the upcoming culinary assembly.
- While pasta preparation occurs, pat chicken pieces dry with paper towels to ensure optimal seasoning adherence and potential caramelization.
- Season chicken thoroughly with a blend of aromatic herbs and ground black pepper, creating a flavorful exterior layer.
- Heat a substantial skillet over medium-high temperature, introducing a measured amount of olive oil to create a sizzling cooking surface.
- Gently place seasoned chicken into the hot skillet, allowing each piece to develop a golden-brown crust without overcrowding the pan.
- Cook chicken until internal temperature reaches safe consumption levels, flipping occasionally to ensure uniform cooking and attractive coloration.
- Reduce skillet heat and introduce minced garlic, allowing its fragrance to permeate the cooking environment without burning.
- Add butter to the skillet, creating a luxurious sauce base that will coat both chicken and pasta with rich, velvety texture.
- Pour heavy cream into the butter-garlic mixture, stirring consistently to develop a smooth, cohesive sauce.
- Incorporate grated parmesan cheese, whisking continuously to prevent potential clumping and create a silky sauce consistency.
- Reunite cooked rigatoni with the creamy sauce, gently folding to ensure complete and even coating.
- If sauce appears too dense, introduce reserved pasta water incrementally to achieve desired fluidity.
- Return cooked chicken to the pasta, nestling pieces gently within the creamy rigatoni.
- Garnish with fresh chopped parsley and additional parmesan for enhanced visual appeal and flavor complexity.
Notes
- Opt for chicken breasts that are even in thickness to ensure uniform cooking and prevent dry or undercooked sections.
- Toast garlic briefly in butter to release its aromatic flavors without burning, creating a rich and nutty undertone in the sauce.
- Transform this dish into a gluten-free version by using alternative pasta like chickpea or zucchini noodles, and ensuring all ingredients are certified gluten-free.
- For a lighter alternative, substitute heavy cream with Greek yogurt or half-and-half to reduce calories while maintaining creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 750
- Sugar: 3g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg