Garlic Butter Chicken Bites with Creamy Rigatoni
Garlic butter chicken pieces tossed with rigatoni in a thick cream sauce of cream cheese, mozzarella, and Parmesan.
Equipment
- Deep skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breast cut into bite size pieces
- 1 tbsp olive oil
- 3 tbsp unsalted butter divided
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- 1 pinch black pepper
- 10 oz rigatoni pasta
- 1 cup heavy cream
- 1 cup low sodium chicken broth
- 8 oz cream cheese softened
- 1 cup shredded mozzarella cheese plus 1/2 cup more
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Cajun seasoning optional, for a mild kick
- 1 cup reserved pasta water optional, to loosen the sauce
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Boil the pasta. Cook the rigatoni in boiling salted water for 9 to 10 minutes until al dente. Save 1 cup of the pasta water, then drain.
- Sear the chicken. Heat the oil in a deep skillet over medium high heat. Season the chicken with the Italian seasoning, paprika, salt, and pepper and cook 6 to 7 minutes until golden and 165 degrees F inside.
- Add butter and garlic. Stir in 2 tablespoons of butter and the garlic for 1 minute, then move the chicken to a plate.
- Make the sauce. Add the remaining butter, broth, and cream to the skillet and simmer 3 to 4 minutes. Lower the heat and melt in the cream cheese, mozzarella, Parmesan, garlic powder, and Cajun seasoning until thick and smooth.
- Combine. Fold in the rigatoni and chicken, loosen with pasta water as needed, then sprinkle with parsley.
Notes
Substitutions: Use penne or shells in place of rigatoni, and swap the Cajun seasoning for extra paprika.
Tips: Keep the heat low once the cheese goes in so the sauce stays smooth, and do not rinse raw chicken.
Storage: Refrigerate in an airtight container for up to three days and reheat with a splash of broth. Do not freeze.
Nutrition does not include the optional Cajun seasoning or the reserved pasta water.