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Cheesy Garlic Chicken

Cheesy Garlic Chicken

Creamy 30-minute cheesy garlic butter chicken bites with rigatoni. This family favorite one-pan alfredo pasta is an easy, comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 800
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter divided
  • 3 tbsp unsalted butter divided
  • 1 tsp garlic powder
  • to taste Salt
  • to taste black pepper
  • 12 oz rigatoni pasta
  • 4 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cups whole milk or half-and-half
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • to taste red pepper flakes optional
  • to taste chopped parsley optional for garnish

Equipment

  • Large pot for boiling pasta
  • Large skillet
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Whisk
  • Tongs or large slotted spoon
  • Grater for Parmesan cheese

Method
 

  1. Boil water in a large pot and season with salt. Add rigatoni and cook according to package directions for 'al dente', about 11-13 minutes. Reserve 1 cup of pasta water, then drain the pasta.
  2. Season chicken pieces with garlic powder, salt, and pepper. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add chicken in a single layer without crowding the pan. Cook for 3-4 minutes on each side until golden and cooked through; remove from skillet.
  3. In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Sauté minced garlic for 30 seconds to 1 minute.
  4. Sprinkle in the flour and whisk constantly for 1 minute to create a roux. Gradually add the milk or half-and-half while whisking to prevent lumps.
  5. Let the sauce simmer for 3-4 minutes until thickened. Reduce heat and stir in Parmesan and mozzarella until melted. Season with salt, pepper, and red pepper flakes, if desired.
  6. Add the cooked rigatoni and seared chicken to the sauce. Toss until everything is coated with the sauce, adding reserved pasta water if the sauce is too thick.
  7. Serve immediately, garnished with chopped parsley.

Nutrition

Calories: 800kcalCarbohydrates: 70gProtein: 45gFat: 40gSaturated Fat: 20gCholesterol: 150mgSodium: 950mgPotassium: 800mgFiber: 2gSugar: 6gVitamin A: 15IUCalcium: 25mgIron: 10mg

Notes

For a richer sauce, you can substitute whole milk with heavy cream. Make it gluten-free by using gluten-free pasta and adjusting the roux. Use freshly grated cheese for a smoother sauce. Allow leftovers to cool before storing in an airtight container for up to 4 days. Reheat gently on the stove with a splash of milk or broth.
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