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