Garlic Butter Chicken with Rigatoni and Parmesan
Garlic Butter Chicken with Rigatoni and Parmesan
Welcome to this delicious recipe for Garlic Butter Chicken with Rigatoni and Parmesan. If you’re a fan of flavorful and comforting dishes, then this recipe is a must-try. The combination of succulent chicken, fragrant garlic butter, and the richness of Parmesan cheese will leave you craving for more. Whether you’re cooking for your family or hosting a dinner party, this dish is sure to impress.
Why You’ll Love This Recipe
There are so many reasons to love this Garlic Butter Chicken with Rigatoni and Parmesan recipe. First and foremost, it’s incredibly easy to make. With just a few simple ingredients, you can create a restaurant-quality dish in the comfort of your own kitchen. The flavors are rich and satisfying, making it a perfect comfort food option.
Additionally, this recipe is versatile and customizable. You can easily adjust the seasonings to suit your taste preferences. If you’re a fan of spicy food, add a pinch of red pepper flakes. If you prefer a milder flavor, reduce the amount of garlic. It’s all about making it your own.
Lastly, this dish is a crowd-pleaser. It’s a great option for family dinners or when you have guests over. The combination of tender chicken, al dente rigatoni, and creamy Parmesan sauce is a winning combination that will have everyone coming back for seconds.
Ingredients
For the Garlic Butter Chicken:
- 4 boneless, skinless chicken breasts
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
For the Rigatoni and Parmesan:
- 8 ounces rigatoni pasta
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Step-by-Step Instructions
- Start by cooking the rigatoni pasta according to the package instructions. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Season the chicken breasts with dried thyme, paprika, salt, and pepper. Push the garlic butter to one side of the skillet and add the chicken breasts. Cook for 5-6 minutes per side, or until cooked through.
- Remove the chicken from the skillet and set aside to rest. In the same skillet, melt the remaining 2 tablespoons of butter. Add the cooked rigatoni pasta and toss to coat in the garlic butter.
- Add the grated Parmesan cheese and heavy cream to the skillet. Stir until the cheese has melted and the sauce is creamy. If the sauce is too thick, you can add a splash of milk to thin it out.
- Slice the cooked chicken and serve it on top of the garlic butter rigatoni. Garnish with chopped fresh parsley.
Expert Tips for Success:
- Make sure to properly season the chicken breasts with salt, pepper, dried thyme, and paprika to enhance the flavor.
- For a healthier option, you can use whole wheat rigatoni pasta or even zucchini noodles if you prefer.
- If you want to add some vegetables to the dish, consider sautéing some spinach or adding roasted cherry tomatoes.
Variations and Substitutions
This Garlic Butter Chicken with Rigatoni and Parmesan recipe is highly customizable. Here are a few variations and substitutions you can try:
- If you’re not a fan of chicken, you can substitute it with boneless pork chops or even shrimp.
- For a vegetarian option, you can replace the chicken with tofu or tempeh.
- If you’re lactose intolerant, you can use a dairy-free alternative for the Parmesan cheese and heavy cream.
Serving Suggestions
This dish is delicious on its own, but you can elevate the meal by serving it with some complementary side dishes. A fresh green salad with a tangy vinaigrette or some roasted vegetables would pair perfectly with the garlic butter chicken and rigatoni. You can also serve it with a crusty baguette to soak up the creamy Parmesan sauce.
FAQs
Q: Can I make this recipe ahead of time?
A: While the dish is best enjoyed fresh, you can prepare the garlic butter chicken and rigatoni ahead of time and store them separately in the refrigerator. When ready to serve, simply reheat the chicken and pasta in a skillet and combine them with the Parmesan sauce.
Q: Can I freeze the leftovers?
A: Yes, you can freeze any leftovers. Allow the dish to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it up in a skillet or microwave.
Q: Can I use a different type of pasta?
A: Absolutely! While rigatoni works well in this recipe, you can use any pasta shape you prefer. Penne, fusilli, or even spaghetti would be great alternatives.
Final Thoughts
Garlic Butter Chicken with Rigatoni and Parmesan is a delightful dish that combines simple ingredients to create a flavorful and comforting meal. The tender chicken, al dente rigatoni, and creamy Parmesan sauce make for a winning combination that will satisfy your taste buds. Whether you’re cooking for yourself, your family, or guests, this recipe is sure to impress. So go ahead, give it a try, and enjoy the deliciousness!
Garlic Butter Chicken with Rigatoni and Parmesan
A delightful dish that combines succulent chicken in garlic butter with rigatoni pasta and creamy Parmesan sauce. This comforting and flavorful meal is easy to make and sure to impress.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 8 ounces rigatoni pasta
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Directions
-
Start by cooking the rigatoni pasta according to the package instructions. Drain and set aside.
-
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
-
Season the chicken breasts with dried thyme, paprika, salt, and pepper. Cook in the skillet for 5-6 minutes per side until cooked through.
-
Melt the remaining 2 tablespoons of butter in the skillet. Add the cooked rigatoni pasta and toss to coat in the garlic butter.
-
Add Parmesan cheese and heavy cream to the skillet. Stir until the cheese has melted and the sauce is creamy. Add a splash of milk if the sauce is too thick.
-
Slice the cooked chicken and serve on top of the garlic butter rigatoni. Garnish with chopped fresh parsley.