Description
You know those nights when you’re staring into your fridge at 6 PM wondering what the heck you’re gonna make for dinner? Yeah, this is for those nights. I created this recipe out of pure desperation one Tuesday when I had leftover chicken, some pasta, and way too much garlic (is there such a thing?). Turns out, garlic butter makes everything better, and when you toss tender chicken with perfectly cooked rigatoni in a buttery, garlicky sauce, magic happens. It’s fancy enough that you feel like you actually cooked something, but easy enough that you won’t want to order takeout instead.
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs (thighs stay juicier, but breasts work fine)
- 2 teaspoons Italian seasoning (or make your own with dried basil, oregano, and thyme)
- 1 teaspoon garlic powder (yes, even though we’re using fresh garlic – trust the process)
- Salt and pepper (don’t be shy with these)
- 2 tablespoons olive oil (for getting that golden sear)
For the Pasta:
- 1 lb rigatoni pasta (or penne, ziti, whatever tube pasta you’ve got)
- 1 tablespoon salt (for the pasta water – yes, a whole tablespoon)
For the Garlic Butter Sauce:
- 6 tablespoons butter (the real stuff, not margarine – this isn’t the time to be healthy)
- 8 cloves garlic, minced (or more if you’re like me and measure garlic with your heart)
- 1/4 teaspoon red pepper flakes (optional, but adds a nice little kick)
- 1/2 cup dry white wine (or chicken broth if you don’t have wine open)
- 1/2 cup heavy cream (makes everything silky and rich)
- 1/2 cup freshly grated Parmesan cheese (the good stuff, not the green can)
- 1/4 cup fresh parsley, chopped (for color and freshness)
- Juice of half a lemon (brightens everything up)
Optional But Awesome Additions:
- 1 cup baby spinach (wilts right in and makes you feel healthier)
- 1/2 cup sun-dried tomatoes, chopped (adds a pop of tangy sweetness)
- Pine nuts or toasted breadcrumbs for crunch