Description
A rich and comforting dish featuring tender garlic butter chicken bites combined with creamy Parmesan rigatoni, perfect for a quick and indulgent weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound Chicken Breasts (can substitute with turkey or tofu)
- 1 tablespoon Olive Oil (can substitute with vegetable or avocado oil)
- 2 tablespoons Unsalted Butter (for sautéing chicken)
- 3 cloves Garlic (fresh minced is recommended)
- 1 teaspoon Paprika (optional)
- Salt (to taste)
- Black Pepper (to taste)
Pasta and Sauce
- 12 ounces Rigatoni Pasta (can use penne or fusilli)
- 1 cup Heavy Cream (can substitute with half-and-half or coconut milk)
- 1 cup Parmesan Cheese (use Pecorino Romano or nutritional yeast for vegan version)
Garnish
- 1/4 cup Fresh Parsley (chopped for garnish)
Instructions
- Season the Chicken: Pat chicken breasts dry with paper towels, then season generously with salt, black pepper, and optional paprika to enhance flavor.
- Sear the Chicken: Heat a large skillet over medium-high heat and add olive oil. Melt 2 tablespoons of unsalted butter in the skillet, add the seasoned chicken, and sear for 4-5 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Cook the Rigatoni: Bring a large pot of salted water to a rolling boil. Add rigatoni pasta and cook until al dente, about 10-12 minutes. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
- Make the Alfredo Sauce: In the same skillet, reduce the heat. Add the remaining unsalted butter and let it melt. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and stir constantly while gradually adding grated Parmesan cheese. Continue stirring until the sauce thickens, approximately 3-4 minutes.
- Combine Pasta with Sauce: Add the drained rigatoni to the skillet and toss to coat the pasta thoroughly with the Alfredo sauce. If the sauce seems too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Add Chicken to Pasta: Fold the seared chicken pieces into the rigatoni, cooking together on low heat for an additional minute to allow flavors to meld.
- Garnish and Serve: Remove the skillet from heat and sprinkle freshly chopped parsley over the top. Serve the cheesy garlic butter chicken bites and rigatoni hot for the best flavor experience.
Notes
- For a vegetarian or vegan version, substitute chicken with tofu and use nutritional yeast instead of Parmesan cheese.
- Make sure to reserve pasta water as it helps in adjusting the sauce consistency and brings a silky texture.
- Fresh minced garlic provides the best flavor, but garlic powder can be used in a pinch.
- Adjust seasoning and paprika according to your taste preference for spiciness.
- Using a heavy cream substitute like coconut milk will alter the flavor but keeps the sauce creamy for dairy-free needs.
