Instructions
Step 1 Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside./nStep 2 Season the chicken pieces with salt, black pepper, paprika, and Italian seasoning./nStep 3 Heat olive oil in a large skillet over medium-high heat and add the chicken./nStep 4 Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and fully cooked. Remove and set aside./nStep 5 In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté for about 1 minute until fragrant./nStep 6 Return the cooked chicken to the skillet and toss to coat in the garlic butter. Remove from heat and set aside./nStep 7 In a separate saucepan, melt butter over medium heat and pour in the heavy cream./nStep 8 Stir in Parmesan and mozzarella cheese, whisking until smooth and creamy./nStep 9 Add garlic powder, onion powder, salt, and black pepper. Mix well./nStep 10 Add the cooked rigatoni to the sauce and toss until evenly coated./nStep 11 Plate the creamy rigatoni and top with garlic butter chicken./nStep 12 Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pasta gently on the stovetop or in the microwave with a splash of milk or cream to maintain its creamy consistency. Reheat the chicken separately in a skillet over medium heat to keep it juicy and flavorful.
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