Description
This Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine is a rich and flavorful dish featuring tender seared chicken combined with a creamy, cheesy garlic sauce tossed with al dente rigatoni pasta. Perfect for a satisfying weeknight dinner, it balances aromatic herbs, buttery richness, and cheesy goodness for a comforting Italian-inspired meal.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs Chicken breast or thighs, cut into bite-sized pieces
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Italian herbs
Cooking Fats and Aromatics
- 3 tbsp Butter (divided)
- 1 tbsp Olive oil
- 3 cloves Garlic, minced
Pasta
- 12 oz Rigatoni pasta
Sauce
- 2 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
Garnish
- 2 tbsp Chopped parsley
- Extra Parmesan cheese (optional)
Instructions
- Preparation: Pat the chicken breast or thighs dry using a paper towel. Season them generously with salt, black pepper, and Italian herbs. Set the chicken aside while you prepare the skillet.
- Searing the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and bubbling, add the seasoned chicken pieces. Sear each side for about 4 to 5 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Cooking the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions for about 8 to 10 minutes until al dente. Reserve half a cup of pasta water before draining the pasta.
- Making the Garlic Parmesan Sauce: In the same skillet used for the chicken, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for approximately 30 seconds until fragrant. Pour in the heavy cream and stir in the grated Parmesan cheese. Let the sauce simmer gently for 3 to 5 minutes until it thickens slightly.
- Combining Pasta and Sauce: Add the drained rigatoni to the skillet with the creamy garlic Parmesan sauce. Toss well to ensure the pasta is evenly coated. If the sauce is too thick, gradually add reserved pasta water to achieve your desired consistency. Stir in the shredded mozzarella cheese until melted and incorporated.
- Finishing the Dish: Slice the seared chicken into bite-sized pieces and arrange them over the creamy pasta. Garnish the dish with chopped parsley and additional Parmesan cheese if desired. Serve immediately for the best flavor and texture.
Notes
- Use fresh garlic for the most authentic flavor in the sauce.
- Substitute chicken thighs with breasts or vice versa depending on preference for tenderness or lean protein.
- The pasta shape can be swapped with linguine or spaghetti as desired.
- For a lighter sauce, use light cream instead of heavy cream and substitute some butter with olive oil.
- If the sauce is too thick, reserved pasta water helps loosen it without diluting flavor.
- Garnishing with fresh parsley adds color and a fresh herbal note to the rich dish.
