Description
Indulgent Cheesy Garlic Butter Chicken Bites with Rigatoni is a creamy, flavorful pasta dish featuring tender bite-sized chicken seared to golden perfection and tossed in a rich garlic butter Alfredo sauce with rigatoni pasta. This comforting meal comes together in just 30 minutes, making it perfect for a delicious weeknight dinner or special occasion. Garnished with fresh parsley and extra Parmesan cheese, it offers a harmonious blend of cheesy goodness and savory warmth.
Ingredients
Scale
Chicken
- 1 pound Chicken Breasts (Fresh, bite-sized pieces)
- 2 tablespoons Olive Oil (For searing)
- 2 tablespoons Unsalted Butter (Adds richness)
- 1 teaspoon Paprika (For subtle sweetness and color)
- Salt, to taste
- Black Pepper, to taste
Pasta & Sauce
- 12 ounces Rigatoni (Holds creamy sauce well)
- 1 cup Heavy Cream (For the Alfredo sauce)
- 1 cup Parmesan Cheese (For cheesy flavor)
- 4 cloves Garlic (Freshly minced)
Garnish
- 1/4 cup Fresh Parsley (Chopped for garnish)
- Additional Parmesan Cheese (Optional, for serving)
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces, then pat them dry with paper towels to remove excess moisture. Season the chicken pieces evenly with salt, black pepper, and paprika to enhance flavor and color.
- Sear the Chicken: Heat olive oil and unsalted butter in a large skillet over medium-high heat. Once hot, add the chicken pieces and sear for 4-5 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and keep warm.
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve ½ cup of the pasta cooking water before draining the rigatoni thoroughly.
- Make the Alfredo Sauce: In the same skillet used for the chicken, melt remaining unsalted butter over medium heat. Add the freshly minced garlic and sauté until fragrant, about 1 minute. Slowly pour in the heavy cream while stirring, then add the Parmesan cheese gradually, stirring continuously until the sauce is smooth and creamy.
- Toss Pasta and Chicken in Sauce: Add the drained rigatoni into the Alfredo sauce and gently toss to coat the pasta completely. Fold the seared chicken pieces back into the skillet and stir to combine. Cook together for 2-3 minutes to allow the flavors to meld and the chicken to warm through.
- Serve: Plate the cheesy garlic butter chicken bites with rigatoni immediately. Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve hot for best taste.
Notes
- Patting the chicken dry before seasoning helps achieve a better sear and crust.
- Reserving pasta water is useful if you need to thin the sauce slightly for better consistency.
- Use freshly grated Parmesan cheese for optimal flavor and smooth melting.
- This dish can be made with gluten-free pasta if needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
