Let me tell you about the night this garlic butter chicken rigatoni became a permanent star in my weekly dinner rotation. I was craving something deeply comforting, something that felt like a hug in a bowl, but didn’t want to spend hours at the stove. I pulled out my trusty skillet, and as soon as I started sautéing the garlic in that golden butter, my entire kitchen filled with the most intoxicating, savory aroma. By the time I took the first forkful of tender pasta, creamy chicken, and that luxurious buttery sauce, I knew I’d stumbled onto something magical. It’s the kind of meal that makes everyone at the table go quiet, except for the happy sighs.
Ingredients
- 12 oz rigatoni pasta
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch bite-sized chunks
- 1 tsp salt, plus more for pasta water
- ½ tsp black pepper
- 1 tsp paprika (smoked or sweet)
- 3 tbsp olive oil, divided
- 4 tbsp unsalted butter
- 6 cloves garlic, finely minced (trust me, fresh is best here)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 2 cups fresh baby spinach
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tbsp fresh lemon juice
Let’s talk ingredients for a second because a few choices make a huge difference. Freshly grated Parmesan is non-negotiable for me—the pre-grated stuff has anti-caking agents that just don’t melt as smoothly into the sauce. For the garlic, I’ve tried using jarred minced to save time, and the flavor is just not the same. Taking the two minutes to mince it fresh makes the entire sauce sing. And don’t skip the fresh lemon juice at the end! That little acidic pop is the secret weapon that cuts through the richness and brings all the flavors into focus.(See the next page below to continue…)