Description
Tender chicken pieces and al dente rigatoni pasta come together in a rich, creamy garlic butter Parmesan sauce. Enhanced with shallots, Italian seasoning, and a splash of white wine, this comforting dish is perfect for a satisfying weeknight meal.
Ingredients
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10.5 oz (300 g) rigatoni pasta
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1 tablespoon olive oil
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1 tablespoon (20 g) unsalted butter
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1 lb (450 g) chicken breast, cut into 1-inch pieces
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1 medium shallot, finely diced
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4 garlic cloves, minced
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½ tablespoon Italian seasoning
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⅓ cup (75 ml) dry white wine
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1 cup (200 ml) heavy cream (double cream)
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½ cup (50 g) Parmesan cheese, grated
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A handful fresh parsley, chopped
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Salt and freshly ground black pepper, to taste
Instructions
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Cook rigatoni pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
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Heat olive oil and butter in a large skillet over medium-high heat. Add chicken pieces and cook until golden and cooked through, about 6-7 minutes. Remove chicken and set aside.
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In the same skillet, add diced shallot and sauté until translucent, about 2-3 minutes. Add minced garlic and Italian seasoning; cook for 1 minute until fragrant.
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Pour in the white wine and simmer for 2-3 minutes, allowing it to reduce slightly.
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Lower the heat and stir in the heavy cream and grated Parmesan cheese until smooth and creamy.
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Return chicken to the skillet, add cooked rigatoni, and toss to coat everything evenly in the sauce.
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Season with salt and freshly ground black pepper to taste.
- Garnish with chopped fresh parsley before serving.
Notes
For extra flavor, add a pinch of red pepper flakes. Substitute chicken thighs for a juicier texture. You can also add steamed vegetables like broccoli or spinach for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing, Boiling
- Cuisine: Italian-American