Creamy Garlic Butter Chicken Rigatoni with Parmesan Sauce

Bahan-bahan

2 large boneless, skinless chicken breasts, cut into bite-sized pieces

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

2 tablespoons olive oil

2 tablespoons unsalted butter

4 tablespoons unsalted butter

6 cloves garlic, minced

2 cups heavy cream

1 cup whole milk

1 ½ cups grated Parmesan cheese

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

½ teaspoon Italian seasoning

¼ teaspoon red pepper flakes (optional, for a little heat)

12 ounces rigatoni pasta

Water and salt for boiling

Fresh parsley, chopped

Extra Parmesan cheese for topping

Petunjuk

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water in case you need to loosen the sauce later.

Step 2: Cook the Chicken

While the pasta is cooking, season the chicken pieces with garlic powder, onion powder, salt, black pepper, and paprika.

In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken and cook until golden brown on the outside and cooked through, about 6–8 minutes. Once done, remove the chicken from the skillet and set aside.

Step 3: Make the Garlic Butter Parmesan Sauce

In the same skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and cook for about 30 seconds to 1 minute, stirring frequently, until fragrant but not browned.

Pour in the heavy cream and whole milk, stirring to combine. Lower the heat to medium-low and let the sauce simmer for about 5 minutes until it starts to thicken.

Stir in the grated Parmesan cheese, salt, black pepper, Italian seasoning, and red pepper flakes (if using). Continue stirring until the cheese is fully melted and the sauce is smooth and creamy. If the sauce becomes too thick, you can add a little reserved pasta water to reach your desired consistency.

Step 4: Combine Everything

Return the cooked chicken to the skillet and stir to coat it in the sauce. Add the drained rigatoni and gently toss everything together until the pasta is well-coated in the creamy garlic butter sauce. Let it cook for another 2–3 minutes, allowing the flavors to meld.

Step 5: Garnish and Serve

Remove the skillet from heat and sprinkle with fresh parsley and extra Parmesan cheese. Serve immediately while warm and creamy!