Ingredients
- Chicken Breasts: 2 lbs, boneless, skinless chicken breasts, cut into 1-inch cubes. Provides the protein base of the dish.
- Rigatoni Pasta: 1 lb, the ridged tubes are perfect for capturing the luscious garlic butter sauce.
- Butter: 1 cup (2 sticks), unsalted butter, the foundation of the rich and flavorful sauce.
- Garlic: 8 cloves, minced, the star aromatic that infuses the butter and chicken.
- Chicken Broth: 1 cup, low sodium, adds moisture and depth to the sauce, creating a light creamy texture.
- Heavy Cream: ½ cup, enriches the sauce, making it velvety and luxurious.
- Parmesan Cheese: 1 cup, grated, adds a salty, nutty, and umami flavor, essential for the dish’s character.
- Fresh Parsley: ¼ cup, chopped, for a fresh, herbaceous finish and a pop of color.
- Dried Oregano: 1 teaspoon, adds a subtle earthy and slightly peppery note that complements the garlic and chicken.
- Dried Thyme: 1 teaspoon, provides a delicate, slightly minty and lemony flavor, enhancing the overall herb profile.
- Red Pepper Flakes: ½ teaspoon (optional), for a touch of heat to balance the richness.
- Salt: To taste, enhances all the flavors and seasons the dish appropriately.
- Black Pepper: Freshly ground, to taste, adds a pungent counterpoint to the richness and garlic.
- Olive Oil: 2 tablespoons, for searing the chicken and preventing sticking.
Instructions
- Prepare the Chicken: Pat the cubed chicken breasts dry with paper towels. Season generously with salt and freshly ground black pepper. This step is crucial as dry chicken sears better and seasoning at this stage ensures flavor penetrates the meat.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering hot, add the seasoned chicken cubes in a single layer, being careful not to overcrowd the pan. Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through. Searing creates a beautiful crust and locks in the juices, contributing significantly to the flavor and texture of the chicken. Remove the chicken from the skillet and set aside. Don’t worry if the chicken isn’t fully cooked at this point, it will finish cooking in the sauce later.
- Cook the Rigatoni: While the chicken is searing, bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Al dente pasta holds its shape and texture better when combined with sauce. Drain the pasta, reserving about ½ cup of pasta water. The pasta water is starchy and will help emulsify the sauce, making it cling beautifully to the rigatoni.
- Make the Garlic Butter Sauce: In the same skillet you used for the chicken (no need to clean it, those browned bits add flavor!), melt the butter over medium heat. Once the butter is melted and slightly foamy, add the minced garlic and red pepper flakes (if using). Sauté the garlic for about 1-2 minutes, until fragrant, being careful not to burn it. Burnt garlic will taste bitter. The aroma of sautéing garlic is one of the most inviting smells in cooking!
- Build the Flavor Base: Add the dried oregano and dried thyme to the skillet with the garlic butter. Cook for another minute, stirring constantly, until fragrant. Blooming the dried herbs in hot butter releases their essential oils and intensifies their flavor.
- Create the Sauce: Pour in the chicken broth and bring to a simmer. Let it simmer for about 2-3 minutes, allowing the flavors to meld together and the broth to reduce slightly. Reducing the broth concentrates the flavors and creates a richer base for the sauce.
- Add Creaminess: Stir in the heavy cream and bring the sauce back to a gentle simmer. Reduce the heat to low and simmer for another 5 minutes, or until the sauce has slightly thickened. Simmering the cream gently prevents it from curdling and allows it to thicken the sauce to a perfect consistency.
- Incorporate Parmesan Cheese: Remove the skillet from the heat and stir in the grated Parmesan cheese until it is melted and the sauce is smooth and creamy. The Parmesan adds a salty, cheesy depth and helps to thicken the sauce further. Stirring off heat prevents the cheese from clumping or becoming stringy.
- Combine Chicken and Pasta: Return the seared chicken to the skillet with the garlic butter Parmesan sauce. Toss to coat the chicken evenly in the sauce. Add the cooked and drained rigatoni to the skillet. Toss everything together until the pasta is well coated in the luscious sauce and the chicken is heated through. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Finish and Serve: Stir in the fresh chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired. The fresh parsley adds a bright, herbaceous note that cuts through the richness of the sauce and adds a beautiful visual appeal.
Nutrition
- Serving Size: one normal portion
- Calories: 750
- Protein: 55g