Effortless Garlic Butter Chicken (Printable Version)
Juicy chicken chunks and rigatoni get tossed with garlicky butter and plenty of Parmesan for a bowl of cozy goodness. You can get dinner on the table fast with this one.
# What You'll Need:
→ Seasonings & Garnish
01 -
Paprika
02 -
Chopped fresh parsley for topping
03 -
Shake in some Italian spices
04 -
Salt and cracked pepper as much as you like
→ For the Sauce
05 -
1 cup chicken broth
06 -
A good handful of freshly shredded Parmesan (about a cup)
07 -
1 cup of thick cream
08 -
4 to 6 garlic cloves, finally chopped up
09 -
2-3 spoons unsalted butter
10 -
2 Tablespoons olive oil
→ Main Components
11 -
12 oz rigatoni
12 -
1 pound chicken breast, no skin or bones
# Steps to Follow:
01 -
Pop your chicken back in with the rigatoni. Give everything a good mix in that dreamy sauce. Sprinkle on parsley, and if you want, add a little more Parmesan. All set to dig in.
02 -
Pour in your cream and let that bubble away just a bit so it thickens up. Toss in the Parmesan, stirring until it all melts. If things get too thick, splash in some saved pasta water till it's just right.
03 -
Use the same pan and drop in butter. Toss in that minced garlic, and let it sizzle till it's really smells up your kitchen. Pour in chicken broth and stir up anything stuck at the bottom.
04 -
Dry those chicken breasts with some paper towel, slice if they're thick, then coat all sides with paprika, Italian stuff, pepper, and salt. Heat your pan up with olive oil and cook the chicken a few minutes each side till golden and done.
05 -
Fill a big pot with salted water, get it boiling, and toss in your rigatoni. Before you drain, cup out some of that cooking water—could come in handy.
# Additional Notes:
01 -
Shredded cheese straight from the block melts into the sauce super nice
02 -
Keep your noodles barely tender, so they're perfect for soaking up sauce
03 -
Sprinkle your spices in layers for deeper taste