Garlic Butter Chicken Bites with Creamy Rigatoni
A delightful dish combining tender chicken with rich and creamy rigatoni pasta, perfect for family dinners or casual gatherings.
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 3 tbsp butter
- 1 tbsp garlic, minced Use freshly minced garlic for better flavor.
- 1 tsp Italian seasoning
- ½ tsp paprika
- 1 tsp salt
- ⅛ tsp black pepper
For the Pasta and Sauce
- 10 oz rigatoni pasta Can substitute with other pasta types.
- 2 tbsp butter
- 1 cup heavy cream Adjust for desired creaminess.
- 1 cup chicken broth
- 1 8 oz block cream cheese, softened
- 1.5 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Cajun seasoning (optional) For a mild kick.
- 1 tsp salt
- ⅛ tsp black pepper
- 1 cup reserved pasta water (as needed to loosen sauce)
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a deep skillet, heat the olive oil over medium-high heat.
- Season the chicken with Italian seasoning, paprika, salt, and pepper.
- Add the chicken to the skillet and cook until golden and fully cooked, about 6–7 minutes.
- Add the butter and minced garlic, stirring for another 1–2 minutes until fragrant.
- Remove the chicken and set it aside.
Cooking the Pasta
- In the same skillet, add the chicken broth and heavy cream. Bring to a gentle simmer.
- Add the rigatoni pasta and cook uncovered for 12–15 minutes, stirring occasionally until the pasta is tender.
Making the Sauce
- Reduce heat to low. Stir in the cream cheese until smooth, then add the mozzarella, Parmesan, garlic powder, Cajun seasoning, salt, and pepper.
- Stir until everything melts into a thick, cheesy, creamy sauce. If the sauce is too thick, add a bit of reserved pasta water to loosen it.
Final Assembly
- Return the garlic butter chicken bites to the skillet and toss everything together until well coated.
- Sprinkle with fresh parsley and serve hot!
Notes
To store leftovers, place them in an airtight container and refrigerate. This dish can last for about 3-4 days in the fridge. Reheat gently in a skillet, adding a little chicken broth or water to revive the creamy sauce. Don’t overcook the chicken to keep it juicy.