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Gotta tell you about my go-to pasta dish that's been a lifesaver at dinnertime. This Buttery Garlic Chicken with Rigatoni swimming in Parmesan Sauce is truly a bowl of happiness. When you mix juicy chicken pieces with al dente pasta covered in that rich garlic sauce, everyone smiles. And guess what? It only takes 25 minutes from start to finish.
Delightful Comfort With Each Forkful
The real wonder is when that smooth buttery garlic sauce wraps around every pasta piece. My little ones can't get enough of how the sauce fills up those rigatoni tubes, making every mouthful so darn good. I turn to this whenever I need to wow people without spending my whole evening cooking.
Ingredients List
- Chicken Breasts: Chop them into small chunks so they cook up quicker.
- Butter: Use plenty as it's what gives the dish its richness.
- Garlic: Gotta use freshly minced for the best flavor.
- Chicken Broth: This creates the base for our amazing sauce.
- Heavy Cream: Brings all that silky smoothness we want.
- Parmesan Cheese: Skip the pre-grated stuff and shred it yourself.
- Rigatoni Pasta: These little tubes are perfect sauce catchers.
- Italian Seasoning: My hidden trick for extra tastiness.
- Salt and Pepper: Add to match your own preference.
- Fresh Parsley: Gives the dish that pop of color.
Cooking Steps
- Begin With Pasta:
- Get that rigatoni boiling in well-salted water so it'll finish right on time.
- Prepare The Chicken:
- Drop some butter into your largest pan, add those seasoned chicken bits and cook till they're nice and golden.
- Add Some Flavor:
- Throw in more butter and cook that garlic till it smells amazing but doesn't turn brown.
- Create Your Sauce:
- Add the broth and let it simmer before mixing in cream and cheese until everything looks velvety.
- Mix Everything:
- Toss the chicken and pasta into the pan so every bit gets coated in that wonderful sauce.
- Finish It Off:
- Top with some parsley and you're ready to eat.
Helpful Pasta Tips
Never use pre-grated Parmesan as it just doesn't taste the same. Keep your pasta slightly undercooked since it'll finish in the hot sauce. Don't let your garlic get too dark or it'll taste bitter. Always save a cup of pasta water to fix any sauce that needs thinning out.
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What Makes This So Good
This dish checks all the boxes with its creamy rich sauce, juicy chicken and perfectly cooked pasta. It's my answer for when I want something fancy but can't handle anything too complex. The one-pan approach means less dishes to wash afterward too.
Try These Twists
- Plant-Based Option: Switch out chicken for some tasty sautéed mushrooms.
- Spice It Up: Toss in some red pepper flakes for a kick.
- Mix The Cheeses: Combine your Parmesan with some Romano for extra flavor.
- Different Meat: This works great with shrimp too.
Complete Your Dinner
We always pair this with hot buttery garlic bread to mop up that awesome sauce. Add a basic Caesar salad on the side and you've got the full package. Grab yourself some chilled white wine or lemon-flavored sparkling water and dig in.
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Frequently Asked Questions
- → Can I switch the pasta type?
- Of course! Try penne, fettuccine, or other medium shapes. Just follow their al dente cooking times on the package.
- → How do I keep the sauce smooth?
- Keep the stove at medium-low when adding cheese and cream. Stir non-stop and don't let it boil after mixing the dairy.
- → Will pre-grated Parmesan work?
- Freshly grated is better as it melts into a creamier sauce. Pre-grated cheese can make the texture gritty due to added anti-clumping agents.
- → What's a good swap for heavy cream?
- Half-and-half works, but the sauce will turn out lighter. Heavy cream gives the creamiest and most stable texture.
- → How should I store and reheat leftovers?
- Pop them in a sealed container for up to 3 days. Add a splash of cream or milk while reheating since the pasta absorbs sauce over time.