Creamy Garlic Butter Chicken

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Ingredients:

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Salt & pepper to taste
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 2 tbsp butter

For the Pasta:

• 12 oz rigatoni
• Salt for boiling water

For the Parmesan Cream Sauce:

• 4 tbsp butter
• 5–6 garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 cups heavy cream (or half-and-half for a lighter version)
• 1/2 cup chicken broth
• 1 cup grated Parmesan cheese
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• Fresh parsley or basil for garnish (optional)

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Instructions:

1. Cook the Pasta:

   • Boil rigatoni in salted water according to package directions until al dente. Drain and set aside.

2. Cook the Chicken:

   • Season the chicken pieces with salt, pepper, garlic powder, and Italian seasoning.
   • Heat olive oil and butter in a large skillet over medium-high heat.
   • Add the chicken and cook until golden and cooked through, about 6–8 minutes. Remove and set aside.

3. Make the Garlic Butter Sauce:

   • In the same skillet, reduce heat to medium. Add 4 tbsp butter.
   • Sauté the minced garlic for about 1 minute until fragrant (don’t let it burn).
   • Sprinkle in flour and whisk for 1–2 minutes to form a roux.
   • Gradually whisk in heavy cream and chicken broth, stirring constantly to avoid lumps.
   • Let simmer for 3–5 minutes until it thickens.

4. Add Cheese and Combine:

   • Stir in Parmesan cheese, salt, pepper, and red pepper flakes (if using). Let melt and blend.
   • Return the cooked chicken to the skillet and stir to coat.
   • Add the cooked rigatoni and toss everything together.

5. Serve:

   • Garnish with chopped parsley or basil.
   • Serve hot with extra Parmesan on top if desired.