Description
This Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce is a luscious, comforting dish combining tender chicken bites sautéed to golden perfection with a rich, creamy Alfredo sauce. Tossed with al dente rigatoni and finished with fresh parsley and optional red pepper flakes, this meal delivers delightful flavors and satisfying textures ideal for a hearty family dinner in just 40 minutes.
Ingredients
Scale
Chicken
- 1¼ lb boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
Sauce
- 1½ cups heavy cream
- 1 cup finely grated Parmesan cheese
Pasta
- 12 ounces rigatoni pasta
- ½ cup reserved pasta water
Garnish
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Cook Rigatoni: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta thoroughly.
- Prepare Chicken: Pat the chicken breasts dry with paper towels to ensure even searing. Season both sides with Italian seasoning, kosher salt, and black pepper for balanced flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes on each side until they develop a golden crust and reach an internal temperature of 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes to retain juices, then cut into bite-sized pieces.
- Sauté Garlic: Reduce the skillet heat to medium. Add the unsalted butter and let it melt completely. Stir in the minced garlic and cook for about 30 seconds until aromatic, being careful not to burn the garlic.
- Create Alfredo Sauce: Pour in the heavy cream and gently simmer it for 3 to 4 minutes while stirring frequently to thicken the sauce slightly.
- Add Parmesan: Whisk in the grated Parmesan cheese a handful at a time until the sauce is smooth and creamy. If the sauce becomes too thick, loosen it by stirring in a small splash of the reserved pasta water.
- Toss Pasta in Sauce: Add the drained rigatoni to the skillet and toss thoroughly to coat the pasta in the creamy Alfredo sauce. Fold in the cooked chicken bites evenly or arrange them on top.
- Garnish and Serve: Sprinkle the dish with chopped fresh parsley and red pepper flakes if using for a touch of heat. Serve immediately while hot and creamy for the best taste and texture.
Notes
- Use fresh garlic for the most vibrant flavor; avoid pre-minced garlic with preservatives.
- Reserve pasta water carefully as its starchiness helps adjust the sauce consistency without watering it down.
- Letting the chicken rest after cooking allows juices to redistribute, ensuring moist bites.
- Feel free to substitute rigatoni with penne or fettuccine as alternatives for the pasta shape.
- Adjust seasoning and red pepper flakes to your taste preference for spice and saltiness.
- To make this dish quicker, use pre-grated Parmesan but freshly grated will yield better melting and flavor.
