Garlic Butter Chicken Rigatoni (Print Version)

Savory rigatoni with seared chicken in a rich, creamy cheddar and garlic butter sauce for a comforting meal.

# What You'll Need:

→ Pasta

01 - 12 ounces rigatoni pasta

→ Chicken

02 - 1 pound boneless skinless chicken breasts, cut into large bite-sized chunks

→ Fats and Oils

03 - 2 tablespoons extra virgin olive oil
04 - 4 tablespoons unsalted butter, divided

→ Seasonings

05 - 1 teaspoon salt, divided
06 - ½ teaspoon freshly ground black pepper, divided
07 - 1 teaspoon Italian seasoning
08 - ½ teaspoon garlic powder
09 - 2 cloves garlic, minced

→ Liquids

10 - 1 cup low sodium chicken broth
11 - 1 cup heavy cream

→ Cheeses

12 - 1 cup sharp cheddar cheese, freshly grated
13 - ¾ cup freshly grated Parmesan cheese

# Steps to Follow:

01 - Bring a large pot of well-salted water to a boil. Add rigatoni and cook until just al dente, about 1 minute less than package instructions. Drain and toss with a splash of olive oil to prevent sticking. Set aside.
02 - Heat olive oil and half the butter in a large skillet over medium-high heat. Season chicken pieces with half the salt, pepper, Italian seasoning, and garlic powder. Add to skillet and cook undisturbed until a golden crust forms, about 3-4 minutes per side. Remove chicken to a plate and reserve juices.
03 - Reduce heat to medium, add remaining butter to the same skillet. Add minced garlic and sauté until fragrant but not browned, about 30 seconds.
04 - Pour in chicken broth, scraping browned bits from the pan for flavor. Stir in heavy cream and whisk gently until sauce begins to thicken and becomes velvety, about 3-4 minutes over low heat.
05 - Lower heat to low. Gradually add cheddar and Parmesan cheese in batches, stirring continuously until fully melted and smooth, resulting in a glossy sauce.
06 - Add the cooked rigatoni to the skillet with the sauce. Toss gently to coat each piece evenly without breaking the pasta.
07 - Return seared chicken and any accumulated juices to the pan. Fold gently to warm through and allow flavors to meld without overcooking chicken.
08 - Turn off heat and let the skillet rest for 1 minute so sauce thickens and binds to pasta. Serve immediately, optionally garnished with extra Parmesan cheese.

# Additional Notes:

01 - Hand grating cheese ensures better melt and a smooth, velvety sauce.
02 - Letting the pasta rest with the sauce before serving allows better flavor absorption.
03 - Reheat leftovers gently with a splash of chicken broth or cream to maintain sauce texture.

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