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    Pasta

    Garlic Butter Chicken

    -

    servings

    13 minutes

    total time
    Start Cooking

    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!

    -

    servings

    13 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    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

    1

    Cook the Pasta:

    2

    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.

    3

    Cook the Chicken:

    4

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

    5

    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.

    6

    Make the Garlic Butter Sauce:

    7

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

    8

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

    9

    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.

    10

    Combine Everything:

    11

    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.

    12

    Garnish and Serve:

    13

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

    14

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