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This cozy dish combines perfectly cooked pasta, juicy chicken, and a creamy garlic butter sauce for a true Italian-American treat. The sauce sticks nicely to the grooved rigatoni while the Parmesan brings a rich, savory kick.
I've tried making this loads of different ways, and I've found you can't skip properly seasoning your chicken or cooking your pasta just right for the best flavor and texture.
Key Ingredients
- Chicken breasts: Look for ones that are the same thickness throughout
- Rigatoni: The big tubes hold sauce wonderfully
- Heavy cream: Don't swap this for low-fat stuff
- Parmesan: Grab a block and grate it yourself
- Garlic: Skip the jar and use fresh bulbs
- Butter: Go with unsalted so you can season as you go
- Olive oil: Extra virgin gives the best flavor
- Seasonings: An Italian mix makes everything tastier
Instructions
- Pasta Preparation
- Get a big pot of water bubbling. Throw in enough salt to make it taste like the ocean. Cook your rigatoni for 2 minutes less than what the box says. Save a cup of the starchy water before you drain it.
- Chicken Seasoning
- Make sure your chicken is totally dry. Sprinkle lots of salt, pepper, Italian herbs, and paprika all over. Let it sit for 5 minutes so the flavors can sink in.
- Chicken Cooking
- Wait until your oil is nice and hot. Let the chicken cook without touching it for 4-5 minutes. Flip it once. The inside should hit 165°F.
- Sauce Development
- Drop butter into the empty chicken pan. Toss in your chopped garlic and keep stirring so it doesn't burn. Cook just until you can smell it.
- Sauce Building
- Pour in your broth and scrape all the tasty bits off the bottom. Let it bubble for 2 minutes. Pour in cream and keep stirring. Wait for it to thicken up a bit. Mix in your Parmesan until it's all smooth.
- Final Assembly
- Put the chicken back in. Add your pasta and toss everything together. If it looks too thick, splash in some of that pasta water you saved.
- Temperature Check
- Make sure your sauce is hot enough (165°F) to be safe. Turn the heat up or down if needed.
- Final Garnish
- Scatter fresh parsley on top with a bit more Parmesan. Eat it while it's hot.
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I've learned that getting your timing right makes all the difference - having everything chopped and ready helps the cooking go smoothly.
Keeping Leftovers
- Keeps in the fridge for 3 days if sealed tight
- Add a splash of cream when warming it up
- If you're prepping ahead, keep pasta and sauce apart
- Don't try to freeze it - creamy sauces don't thaw well
You can tweak this dish any way you want while still keeping that warm, comforting feel.
Health Perks
- All that protein helps build strong muscles
- The pasta gives you energy that lasts
- There's plenty of bone-building calcium
- Garlic gives your immune system a boost
Family Experience
My mom from Italy always taught me to add the pasta water bit by bit until the sauce was just right. The starch makes everything smooth and silky.
Variations
- Spring: Throw in some peas and fresh herbs
- Summer: Mix in halved cherry tomatoes
- Fall: Stir in some cooked butternut squash
- Winter: Add roasted mushrooms for extra flavor
Nutritional Profile
- Nice mix of protein and carbs
- Packed with B vitamins
- Loads of calcium and vitamin D
- Contains garlic that's good for your heart
Serving Suggestions
- A simple green salad on the side
- Some warm garlic bread for dipping
- A side of roasted veggies
- Sprinkle of fresh herbs on top
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What makes this recipe so great is how flexible it is. It works just as well for a Tuesday night dinner as it does for when you've got company.
Common Questions
- → Can I swap rigatoni for another pasta?
- Sure, you can go for options like penne or fettuccine that also hold sauce well.
- → What makes the sauce thicker?
- Mix in a bit more Parmesan or a dash of extra cream to make it feel even richer.
- → Can I prepare it beforehand?
- It's better when fresh, but warming it up slowly with some added cream keeps the sauce smooth.
- → Is it okay for gluten-free eaters?
- Yes, as long as you're using gluten-free pasta! All the other ingredients work fine.
- → What sides go well with it?
- A crisp salad or warm garlic bread makes for a delicious match with this dish.