Garlic Butter Chicken

• total time: 13 minutes

Ingredients

For the Chicken:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons olive oil

For the Sauce:

4 tablespoons unsalted butter

4 cloves garlic, minced

2 tablespoons all-purpose flour

1 1/2 cups chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

For the Pasta:

12 oz rigatoni pasta

Fresh parsley or basil (optional, for garnish)

Directions

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Cook the Chicken:

Season the chicken pieces with Italian seasoning, garlic powder, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside.

Make the Garlic Butter Sauce:

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

Sprinkle in the flour and whisk for 1 minute to form a roux. Slowly pour in the chicken broth, whisking constantly to prevent lumps.

Stir in the heavy cream and bring to a simmer. Add the Parmesan cheese, red pepper flakes (if using), and season with salt and pepper. Simmer for 3-4 minutes until the sauce thickens.

Combine Everything:

Return the cooked chicken to the skillet. Add the drained rigatoni and toss everything together until well coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Garnish and Serve:

Sprinkle with fresh parsley or basil for a pop of color and flavor. Serve hot and enjoy!

This Creamy Garlic Butter Chicken and Rigatoni is rich, hearty, and packed with flavor—a guaranteed crowd-pleaser for any night of the week!