Description
Indulgent Cheesy Garlic Butter Chicken Bites with Rigatoni is a rich and creamy pasta dish combining tender seared chicken breasts with a luscious garlic butter Alfredo sauce, perfectly coating al dente rigatoni. This quick and comforting meal comes together in just 30 minutes, making it an ideal weeknight dinner that pleases the entire family.
Ingredients
Scale
Chicken and Seasoning
- 1 pound Chicken Breasts (can substitute with turkey or tofu)
- to taste Salt
- to taste Black Pepper
- 1 teaspoon Paprika (optional)
Cooking Fats
- 1 tablespoon Olive Oil (can substitute with vegetable or avocado oil)
- 2 tablespoons Unsalted Butter (for sautéing chicken + sauce)
Pasta
- 12 ounces Rigatoni Pasta (can use penne or fusilli)
Sauce Ingredients
- 3 cloves Garlic (fresh minced)
- 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. Generously season them with salt, black pepper, and paprika for a balanced flavor profile.
- Sear the Chicken: Heat a large skillet over medium-high heat and add olive oil. Melt 2 tablespoons of unsalted butter, then add the seasoned chicken. Sear each side for 4-5 minutes until golden brown and thoroughly cooked. Remove chicken from skillet and set aside.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente, about 10-12 minutes. Drain pasta while reserving 1 cup of the pasta water to adjust sauce consistency later.
- Prepare Garlic Butter Sauce: In the same skillet, reduce heat to medium-low. Add remaining butter and melt it. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Make Alfredo Sauce: Slowly pour in heavy cream and stir constantly. Gradually add grated Parmesan cheese while stirring until the sauce thickens, taking about 3-4 minutes.
- Combine Pasta and Sauce: Add cooked rigatoni to the skillet and toss to coat all the pasta with the creamy Alfredo sauce. If the sauce is too thick, stir in the reserved pasta water a little at a time until desired consistency is reached.
- Add Chicken Back: Fold the seared chicken pieces into the pasta and sauce. Cook for an additional minute on low heat to allow the flavors to meld together.
- Serve and Garnish: Remove skillet from heat. Sprinkle freshly chopped parsley over the dish for a bright, fresh touch. Serve hot and enjoy.
Notes
- For a lighter option, substitute heavy cream with half-and-half or coconut milk.
- Chicken breasts can be replaced with turkey or tofu for dietary preferences.
- Use Pecorino Romano cheese or nutritional yeast to make the recipe vegan-friendly.
- Reserved pasta water helps to adjust the sauce consistency smoothly without diluting flavor.
- Be careful not to overcook garlic during sautéing to avoid bitterness.
