Garlic Butter Chicken Pasta with Creamy Parmesan Rigatoni
Some evenings just call for a big ol’ bowl of pasta, don’t they? 🍝 I’m talkin’ about the kind that hugs your soul a little with every bite. This garlic butter chicken pasta does exactly that, with juicy pan-seared chicken, rigatoni that knows how to hold onto sauce, and a parmesan finish that’ll make your taste buds do a happy dance.
I used to make this dish when I needed something comforting but didn’t feel like babysitting a sauce on the stove for an hour. It comes together fast but still tastes like you spent the whole afternoon in the kitchen—win-win! Plus, garlic and butter together? They’re the power couple of flavor. 💥
So whether you're feeding your crew or just yourself (and maybe planning for lunch leftovers), this one's got your back. Let’s cook!
Servings: 4 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, diced
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 8 oz rigatoni pasta, cooked al dente
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter with olive oil. Add diced chicken, season with salt, pepper, and garlic powder, and cook until browned and fully cooked through.
- Add minced garlic and sauté for about 1 minute, just until fragrant (don’t burn it!).
- Pour in the heavy cream and bring it to a gentle simmer, stirring to mix with the garlic.
- Stir in parmesan cheese and keep stirring until the sauce thickens slightly.
- Add the cooked rigatoni to the skillet and toss everything together until the pasta is fully coated in the sauce.
- Serve hot, garnished with chopped fresh parsley.