Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe Ultra Creamy - The Pass and Provisions

Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe Ultra Creamy - The Pass and Provisions

www.passandprovisions.com

Creamy garlic butter chicken with rigatoni swims in a luscious parmesan sauce. The mouthwatering recipe transforms ordinary pasta night into a remarkable restaurant-quality experience.

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Ingredients

  • 2 large chicken breasts (cut into bite-sized pieces)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional, for depth of flavor)
  • ½ teaspoon Italian seasoning (or a mix of oregano, basil, and thyme)
  • ½ teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 12 ounces (340 grams) rigatoni pasta (or penne, fusilli, or farfalle)
  • Salted water for boiling
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour (to thicken the sauce)
  • 1 cup chicken broth (or pasta water for extra flavor)
  • 1 ½ cups heavy cream (or half-and-half for a lighter version)
  • 1 cup grated Parmesan cheese
  • ½ cup shredded mozzarella (optional, for extra cheesiness)
  • Fresh parsley or basil, chopped
  • Extra Parmesan for serving

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