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- Chicken and Pasta Components - 2 chicken breasts, diced into bite-sized pieces - 8 ounces rigatoni pasta - Seasonings and Aromatics - 4 tablespoons unsalted butter, divided - 6 cloves of garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and freshly ground black pepper, to taste - Garnishes and Cheeses - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish This dish bursts with flavor. The garlic and chicken work together well. The rigatoni holds all the creamy goodness. It’s a simple yet tasty meal that anyone can love. You can find the full recipe for Garlic Butter Chicken with Rigatoni at the end of this article. Each ingredient plays a role in making it special. Enjoy cooking it! To start, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add the rigatoni. Cook it according to the package instructions until it is al dente. This usually takes about 10 to 12 minutes. When done, drain the pasta in a colander. Make sure to save about 1/4 cup of the pasta water for later. Next, heat a large skillet over medium heat. Add 2 tablespoons of unsalted butter. Once the butter melts, add the diced chicken. Season the chicken with salt, pepper, oregano, and paprika. Cook the chicken for about 6 to 7 minutes, stirring often. When it turns golden brown and is fully cooked, take it out and set it aside on a plate. In the same skillet, add the remaining 2 tablespoons of butter. Let it melt, then add the minced garlic. Sauté the garlic for about 1 minute. Stir it constantly until it is fragrant but not browned. This keeps the garlic from tasting bitter. After that, add the halved cherry tomatoes and chopped spinach. Stir until the spinach wilts and the tomatoes soften, about 2 to 3 minutes. Now, it’s time to bring everything together. Add the cooked chicken back into the skillet. Mix it well with the garlic and vegetables. This helps all the flavors blend nicely. Next, add the rigatoni to the skillet. Gently toss all the ingredients together. If it looks dry, pour in some of the reserved pasta water. This will create a creamy sauce that coats the pasta well. Finally, sprinkle the grated Parmesan cheese over the dish. Stir it in until it melts and coats everything. Taste the dish and add more salt or pepper if needed. Serve the garlic butter chicken rigatoni in shallow bowls or on a large platter. Garnish with fresh basil leaves for a pop of color and flavor. Enjoy every bite of this tender dish! For the full recipe, check out the details above. To make a great garlic butter sauce, start with fresh garlic. Fresh garlic gives a strong flavor. Mince the garlic finely for better taste. When sautéing, keep the heat moderate. This prevents the garlic from burning. Burnt garlic can make your sauce bitter. Add the garlic to the melted butter and stir. Let it cook for about one minute. You want it fragrant, not brown. If you like more flavor, add a pinch of red pepper flakes. This adds a nice kick! Cooking rigatoni well is key for a great dish. Use a large pot and plenty of water. The water should be salty, like the sea. This helps season the pasta as it cooks. Stir the rigatoni during cooking to prevent sticking. Check the package for cooking times. Aim for al dente, firm but not hard. Drain the pasta but save a bit of water. This starchy water can help blend the sauce later. For juicy chicken, cut it into even pieces. This ensures all pieces cook at the same rate. Season the chicken well with salt and pepper. Cook it in a hot skillet for a nice sear. Use two tablespoons of butter for a rich flavor. Stir the chicken often, so it cooks evenly. It should take about six to seven minutes. Look for a golden-brown color and no pink inside. Remove it from the skillet to keep it juicy and tender. {{image_4}} You can switch up the rigatoni for other pasta types. Fusilli or penne work great. Each shape holds the sauce well and adds a fun twist. You might also try spaghetti for a classic feel. Just remember to adjust cooking times based on the pasta you choose. If chicken isn't your thing, you can use shrimp or salmon. Both cook quickly and pair well with garlic and butter. For a heartier option, try diced turkey or even pork. Just make sure to cook them until they are done. You can easily make this dish vegetarian. Replace chicken with mushrooms or zucchini. Both add flavor and texture. Use vegetable broth instead of chicken broth for extra depth. You can also add more veggies like bell peppers or broccoli for a colorful plate. Try this with the full recipe for a delightful meal. You can store Garlic Butter Chicken with Rigatoni in the fridge. Place it in an airtight container. It stays fresh for about 3 to 4 days. When you want to enjoy it again, check for any spoilage before heating. If you want to save some for later, freeze it. Allow the dish to cool completely first. Then, place it in a freezer-safe container. It can last up to 2 months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. To reheat, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally until heated through. You can also use a microwave. Heat it in short bursts, stirring in between. This helps evenly warm the dish. For the best taste, reheat just the amount you need. Garlic Butter Chicken with Rigatoni can last in the fridge for about 3 to 4 days. Store it in an airtight container to keep it fresh. Make sure to let it cool down before sealing it. Yes, you can prepare this dish ahead of time. Cook the pasta and chicken, then store them separately. Combine them when you're ready to serve. This keeps everything fresh and flavorful. This dish pairs well with a simple green salad or garlic bread. You can also serve it with roasted vegetables for extra nutrients and flavor. These sides balance the richness of the dish. Absolutely! Garlic Butter Chicken with Rigatoni is perfect for meal prep. You can portion it out for lunches or dinners. It reheats well, making it a convenient option for busy days. To change the spice level, add more or less paprika. You can also use a pinch of red pepper flakes for heat. If you prefer it milder, skip the paprika or use less. Adjust to your taste for the best experience. In this post, we covered how to make Garlic Butter Chicken with Rigatoni. We looked at key ingredients, cooking steps, and helpful tips. You learned about variations for different tastes. Storage details ensure your dish stays fresh. Cooking this meal can be quick and easy. You can customize it to suit your style. Enjoy delicious flavors with simple steps. Dive in and enjoy this satisfying dish!

Garlic Butter Chicken with Rigatoni

Indulge in a deliciously creamy Garlic Butter Chicken with Rigatoni that's sure to be a family favorite! This simple recipe combines tender chicken, vibrant cherry tomatoes, and fresh spinach all tossed with perfectly cooked rigatoni and a rich garlic butter sauce. Ready in just 30 minutes, it's perfect for busy weeknights. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

2 chicken breasts, diced into bite-sized pieces

8 ounces rigatoni pasta

4 tablespoons unsalted butter, divided

6 cloves of garlic, finely minced

1 teaspoon dried oregano

1 teaspoon paprika

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside, reserving about 1/4 cup of the pasta water for later use.

    Sauté the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Introduce the diced chicken breasts to the skillet, seasoning them with salt, pepper, oregano, and paprika. Cook the chicken, stirring occasionally, until it is golden brown and fully cooked through, about 6 to 7 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.

      Cook the Garlic: In the same skillet, add the remaining 2 tablespoons of butter. Allow it to melt before adding the minced garlic. Sauté the garlic for about 1 minute, stirring constantly until it becomes fragrant but not browned to avoid bitterness.

        Combine Ingredients: Add the halved cherry tomatoes and the chopped fresh spinach to the skillet. Stir the mixture until the spinach has wilted and the tomatoes begin to soften, approximately 2-3 minutes. Return the cooked chicken to the skillet, mixing everything thoroughly to combine the flavors.

          Toss with Pasta: Introduce the cooked rigatoni to the skillet, gently tossing all the ingredients together. If the mixture appears dry, incorporate a few tablespoons of the reserved pasta water to achieve the desired creaminess.

            Add Cheese: Sprinkle the grated Parmesan cheese over the pasta and stir well, allowing it to melt and create a creamy coating that envelops all the ingredients. Taste and adjust the seasoning with additional salt and pepper as needed.

              Serve: Plate the garlic butter chicken rigatoni in shallow bowls or on a large serving platter. Garnish with fresh basil leaves for a vibrant touch and a burst of herbal flavor.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4