Description
Crispy, garlicky chicken bites meet tender rigatoni tossed in a silky Parmesan Alfredo. It’s a quick, cozy stovetop dinner with restaurant-level flavor and weeknight-friendly steps.
Ingredients
1¼ lb boneless skinless chicken breasts
1 teaspoon Italian seasoning
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1½ cups heavy cream
1 cup finely grated Parmesan cheese
12 ounces rigatoni pasta
½ cup reserved pasta water
2 tablespoons chopped fresh parsley
¼ teaspoon red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water; drain.
2. Pat chicken dry. Season with Italian seasoning, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through (165°F). Transfer to a board; rest 5 minutes, then cut into bite-size pieces.
4. Reduce skillet heat to medium. Add butter; when melted, stir in garlic and cook 30 seconds until fragrant.
5. Pour in heavy cream. Simmer gently 3–4 minutes, stirring.
6. Whisk in Parmesan a handful at a time until smooth. If too thick, loosen with a splash of pasta water.
7. Add drained rigatoni to the sauce; toss to coat. Fold in chicken or arrange on top.
8. Finish with parsley and (optional) red pepper flakes. Serve immediately.
Notes
Keep the cream below a boil so the cheese melts smoothly and the sauce stays silky.
Salt pasta water well and season chicken separately to layer flavor without oversalting.
Use reserved pasta water to adjust the sauce to a glossy, clingy consistency.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 820
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 45 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 210 mg
Keywords: garlic butter chicken, rigatoni alfredo, creamy chicken pasta, weeknight dinner