Description
Succulent garlic butter chicken nestles perfectly with rigatoni in a luxurious parmesan sauce, creating a comforting Italian-inspired dinner. Cheesy, rich flavors and tender chicken promise a delightful meal that will satisfy you from the first forkful.
Ingredients
Scale
Proteins:
- 2 large chicken breasts (cut into bite-sized pieces)
Main Sauce Components:
- 1 cup grated Parmesan cheese
- 1 ½ cups heavy cream (or half-and-half for a lighter version)
- 1 cup chicken broth (or pasta water for extra flavor)
- 4 cloves garlic, minced
Pasta and Seasonings:
- 12 ounces (340 grams) rigatoni pasta (or penne, fusilli, or farfalle)
- 2 tablespoons all-purpose flour (to thicken the sauce)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional, for depth of flavor)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning (or a mix of oregano, basil, and thyme)
- ½ teaspoon red pepper flakes (optional, for heat)
Fats and Oils:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons butter
Optional Additions:
- ½ cup shredded mozzarella (optional, for extra cheesiness)
- Fresh parsley or basil, chopped
- Extra Parmesan for serving
Cooking Liquid:
- Salted water for boiling
Instructions
- Initiate the pasta preparation by bringing a generously salted water pot to a rolling boil, carefully submerging rigatoni and cooking until perfectly tender with a slight bite, maintaining some firmness.
- Extract a small portion of starchy pasta liquid before draining, then set the cooked pasta aside for later integration.
- Generously season chicken pieces with a harmonious blend of aromatic spices, ensuring each morsel is thoroughly coated with salt, pepper, garlic powder, and smoky paprika.
- Warm a blend of olive oil and butter in a spacious skillet, creating a golden landscape for searing the seasoned chicken until rich caramel edges develop and the meat achieves complete doneness.
- Transfer the perfectly cooked chicken to a temporary holding plate, keeping its warmth and succulence intact.
- Without cleaning the skillet, reduce heat and introduce butter, allowing it to melt and create a fragrant base for the upcoming sauce.
- Quickly introduce minced garlic, allowing its intense aroma to permeate the butter for mere moments before incorporating flour to construct a smooth, velvety roux.
- Gradually introduce chicken broth, whisking continuously to eliminate potential lumps and create a silky foundation for the sauce.
- Stream in heavy cream and sprinkle Parmesan, complementing with delicate seasonings like Italian herbs and a whisper of red pepper flakes.
- Allow the sauce to simmer gently, thickening and developing complex flavors while stirring attentively.
- Reunite the reserved pasta and chicken with the luxurious sauce, gently tossing to ensure comprehensive coating.
- If the sauce appears too dense, introduce reserved pasta water to achieve desired consistency.
- Optional: Incorporate shredded mozzarella, letting it melt into the sauce and create additional creamy complexity.
- Finish the dish with a vibrant garnish of fresh herbs and an extra dusting of Parmesan, then serve immediately to capture peak flavor and texture.
Notes
- Pasta Water Magic: Reserve some starchy pasta water to help create a silky, smooth sauce that clings perfectly to the rigatoni and chicken.
- Seasoning Secrets: Layer flavors by generously seasoning chicken with a blend of spices before searing to develop a rich, golden-brown exterior.
- Sauce Flexibility: Adjust the sauce consistency by adding reserved pasta water or extra cream to achieve your desired thickness and creaminess.
- Dietary Adaptations: Swap chicken for tofu or plant-based protein to make this dish vegetarian-friendly, and use gluten-free flour and pasta for a celiac-safe version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 720
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg