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- 2 chicken breasts, cut into bite-sized pieces - 12 oz rigatoni pasta - 6 tablespoons unsalted butter - 6 cloves garlic, minced - 1 cup chicken broth - 1 cup heavy cream The main ingredients bring the heart of this dish together. Chicken breasts provide protein and flavor. Rigatoni adds a hearty bite that pairs perfectly with the sauce. Unsalted butter creates a rich base, while garlic infuses the dish with a warm aroma. Chicken broth adds depth, and heavy cream gives it that creamy texture we crave. - 1 teaspoon red chili flakes - 1 lemon, juiced and zested - Fresh parsley, chopped (for garnish) These optional ingredients elevate the dish. Red chili flakes add a gentle heat, while lemon introduces a bright note. Fresh parsley not only looks good but also enhances the flavor. - Salt and pepper - 1 cup freshly grated Parmesan cheese Seasoning is key for flavor. Salt and pepper enhance every bite, while Parmesan adds a savory richness that complements the creaminess. A sprinkle of cheese right before serving makes the dish even more delightful. For the full recipe, check out the detailed instructions that guide you through each step. To start, fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil. This step is key. The salt adds flavor to the pasta. Once the water is boiling, add the rigatoni. Cook it according to the package instructions, usually around 10-12 minutes. You want it to be al dente, which means it should still have a slight bite. After cooking, drain the rigatoni and set it aside. Next, take your chicken breasts and cut them into bite-sized pieces. Season these pieces with salt and pepper. This simple step adds a lot of flavor. In a large skillet, melt three tablespoons of butter over medium heat. Once hot, add the chicken. Sauté the chicken for about 5-7 minutes until it turns golden brown and is fully cooked. Use a meat thermometer if you're unsure; the chicken should reach 165°F. Once cooked, remove the chicken from the skillet and set it aside. Now, it's time for the star of the show: the garlic butter sauce. In the same skillet, lower the heat and add the remaining three tablespoons of butter. Once it melts, add the minced garlic and red chili flakes if you like some spice. Cook this for 1-2 minutes. Be careful not to burn the garlic! Burned garlic can taste bitter and ruin the sauce. You want it to be fragrant and golden. Finally, it's time to bring everything together. Pour in the chicken broth and lemon juice. Let the mixture simmer for a minute, then add the heavy cream and lemon zest. Stir well to combine. Allow the sauce to simmer for 3-4 minutes until it thickens slightly. Next, add the cooked rigatoni and chicken back into the skillet. Toss everything to coat in the sauce. Then, sprinkle in the Parmesan cheese, stirring until it melts and becomes creamy. Taste and adjust with more salt and pepper if needed. Serve this dish hot, garnished with fresh parsley. For the full recipe, check the instructions above. Enjoy your delicious garlic butter chicken with rigatoni! To achieve golden brown chicken, you need to heat your skillet well. Start with medium heat and melt the butter before adding the chicken. Place the chicken in a single layer. Avoid crowding the pan. This helps the chicken cook evenly and brown nicely. To retain moisture, season the chicken well with salt and pepper. Cook the chicken for about 5-7 minutes. Make sure to flip it only once. This seals in the juices, making it tender and juicy. For thickening the sauce, let it simmer gently. This reduces the liquid and creates a rich texture. Stir occasionally to avoid sticking. If you want it thicker, add a touch more cream or cheese. To adjust flavors, use fresh lemon juice and zest. It brightens the dish and balances the richness. Taste as you go, and add more salt and pepper as needed. For serving, use deep bowls. This adds a cozy feel and shows off the dish. Drizzle extra garlic butter sauce on top for a delicious look. Garnish with freshly chopped parsley and more Parmesan cheese. This adds color and flavor. You can also sprinkle some red chili flakes for a pop of heat. These simple touches make the dish more appealing and fun to eat. For the full recipe, check the instructions above. Enjoy making this savory delight! {{image_2}} You can add many veggies to this dish. Some great choices are: - Spinach - Broccoli - Bell peppers - Zucchini These veggies bring color and nutrition. If you add them, cook them first. Sauté them in the butter before the chicken. This way, they stay crisp and tasty. If you want a change, try different proteins. Here are a few ideas: - Shrimp - Tofu - Turkey - Pork For a vegan option, use tofu or chickpeas. They work well in the garlic butter sauce. Just cook them until golden. This gives you a delicious twist. You can switch out rigatoni for other pasta types. Some fun options include: - Penne - Fusilli - Farfalle Each shape holds sauce differently. Cook them according to package directions. This ensures a perfect bite every time. Enjoy experimenting with your favorite pasta! For the full recipe, check out the details above. To store leftovers safely, let your Garlic Butter Chicken with Rigatoni cool down. Place it in an airtight container. This keeps the flavors fresh and helps prevent bacteria growth. I recommend using glass or BPA-free plastic containers. They seal tightly and are easy to clean. - Airtight containers: Use these to keep the meal fresh. - Cool before storing: This helps avoid condensation. Want to save some for later? You can freeze this dish for future meals. First, let it cool completely. Then, transfer it to a freezer-safe container. Be sure to label it with the date. This dish will last up to three months in the freezer. - Use freezer-safe containers: These protect the food from freezer burn. - Label and date: This helps you keep track of your meals. When you're ready to enjoy it again, thaw the dish in the fridge overnight. To reheat, place it in a skillet over low heat. Stir gently until hot. You can add a splash of chicken broth to revive the sauce. This way, your Garlic Butter Chicken with Rigatoni remains creamy and delicious. Yes, you can make this dish gluten-free. Use gluten-free rigatoni instead of regular pasta. Many brands offer great options that taste similar to traditional pasta. Look for those made from rice, quinoa, or corn. Check the label to ensure it's certified gluten-free. This dish lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. Before eating, reheat it in the microwave or on the stove until it's hot throughout. Yes, you can use less butter for a lighter version. Try using four tablespoons instead of six. You can also replace some butter with olive oil for a healthier fat option. The flavor may change slightly, but it will still be tasty. Serve this dish with a simple green salad for balance. A Caesar salad or a mixed greens salad works well. You can also add garlic bread for a delicious side. Roasted vegetables add color and nutrients to the meal. For a drink, consider a light white wine or sparkling water with lemon. Check out the Full Recipe for more ideas. This blog post covered a delightful Garlic Butter Chicken with Rigatoni recipe. You learned about the key ingredients, preparation steps, and helpful tips. Remember to cook the chicken until golden brown and to avoid burning the garlic for the best flavor. Feel free to experiment with vegetables, proteins, and pasta types to make this dish your own. Store any leftovers properly, so you can enjoy this meal again. Cooking can be fun, and with this guide, you'll impress everyone at the table. Enjoy your cooking adventure!

Garlic Butter Chicken with Rigatoni

Indulge in a delicious Garlic Butter Chicken with Rigatoni that's quick and easy to make! This creamy pasta dish combines tender chicken, rich garlic butter sauce, and zesty lemon, finished off with melted Parmesan cheese. Perfect for busy weeknights or a cozy dinner, this recipe is sure to impress! Click through now for the full recipe and step-by-step instructions to bring this mouthwatering meal to your table.
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Ingredients
  

2 chicken breasts, cut into bite-sized pieces

12 oz rigatoni pasta

6 tablespoons unsalted butter

6 cloves garlic, minced

1 teaspoon red chili flakes (optional)

1 cup chicken broth

1 lemon, juiced and zested

1 cup heavy cream

1 cup freshly grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Rigatoni: In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Drain and set aside.

    Prepare the Chicken: Season the chicken pieces with salt and pepper.

      Sauté Chicken: In a large skillet over medium heat, melt 3 tablespoons of butter. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

        Make Garlic Butter Sauce: In the same skillet, reduce the heat to low and add the remaining 3 tablespoons of butter. Once melted, add the minced garlic and red chili flakes. Cook for about 1-2 minutes until fragrant, being careful not to burn the garlic.

          Add Broth and Cream: Pour in the chicken broth and lemon juice. Bring to a simmer, then add the heavy cream and lemon zest, stirring to combine. Let the sauce simmer for another 3-4 minutes until slightly thickened.

            Combine Ingredients: Stir the cooked rigatoni and chicken back into the skillet. Toss to coat everything evenly in the sauce. Add the Parmesan cheese, stirring until melted and creamy. Season with additional salt and pepper to taste.

              Serve: Remove from heat and let rest for a minute. Garnish with freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the pasta in deep bowls, drizzled with extra sauce and topped with additional Parmesan and parsley for a colorful and inviting look.