Ingredients
For the Chicken:
- 2 large chicken breasts (cut into cutlets or bite-sized pieces)
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & black pepper (to taste)
- ½ cup grated cheddar cheese
- ½ cup grated parmesan cheese
For the Pasta:
- 12 oz (340 g) rigatoni pasta
- 2 tbsp butter
- 2 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated cheddar cheese
- ½ cup grated parmesan cheese
- ½ tsp red pepper flakes (optional for a kick)
- Salt & black pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- Cook Pasta:
- Boil rigatoni pasta in salted water according to package directions until al dente. Drain and set aside.
- Prepare Chicken:
- Season chicken pieces with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil and 2 tbsp butter in a skillet over medium heat.
- Add chicken and sear until golden brown and cooked through (about 5–7 minutes).
- Add minced garlic and cook for another minute.
- Sprinkle cheddar and parmesan over chicken, letting it melt into a cheesy coating. Remove chicken and set aside.
- Make Creamy Sauce:
- In the same skillet, melt 2 tbsp butter. Add garlic and sauté until fragrant.
- Pour in heavy cream and chicken broth, stir, and bring to a gentle simmer.
- Stir in cheddar and parmesan until smooth and creamy. Season with salt, pepper, and red pepper flakes if using.
- Combine Pasta & Sauce:
- Add the cooked rigatoni to the sauce, tossing to coat evenly.
- Assemble Dish:
- Place cheesy garlic butter chicken on top of the creamy rigatoni.
- Garnish with fresh parsley and extra parmesan if desired.
✨ Serve warm with garlic bread or a fresh salad for a complete meal.
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