One-Pan Garlic Butter Chicken Bites with Creamy Rigatoni Pasta
Tender, garlicky chicken in a rich, creamy sauce with al dente rigatoni, all made in just one skillet. This comforting, fast dish comes together in a flash and is perfect for busy weeknights, warming you from the inside out.
Equipment
- Large, deep skillet
Ingredients
For the Garlic Butter Chicken Bites
- 1.5 lbs boneless, skinless chicken breast cut into bite-sized pieces
- 1 tbsp olive oil
- 3 tbsp butter
- 1 tbsp garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- salt and pepper to taste
For the Creamy Rigatoni Pasta
- 10 oz rigatoni pasta
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup chicken broth
- 1 block cream cheese 8 oz, softened
- 1.5 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp Cajun seasoning optional
- salt and black pepper to taste
- 1 cup reserved pasta water as needed
- fresh parsley chopped, for garnish
Instructions
- Step 1: In a large, deep skillet, heat olive oil over medium-high heat. Season your bite-sized chicken pieces with Italian seasoning, paprika, salt, and pepper. Add chicken to the hot skillet and cook for about 6 to 7 minutes, stirring occasionally, until golden brown and fully cooked through. Add the 3 tablespoons of butter and minced garlic; sizzle for 1 to 2 minutes until fragrant. Remove the chicken from the skillet and set it aside.
- Step 2: In the same skillet, pour in the chicken broth and heavy cream. Bring this mixture to a gentle simmer. Stir in your uncooked rigatoni pasta and cook uncovered for 12 to 15 minutes, stirring occasionally, until the liquid reduces and thickens, and the pasta is tender.
- Step 3: Reduce the heat to low. Add your softened cream cheese and stir until completely melted and smooth. Next, toss in the shredded mozzarella, grated Parmesan, garlic powder, and optional Cajun seasoning. Season with more salt and pepper to taste. Keep stirring until all the cheese has melted into a rich, thick, and creamy sauce.
- Step 4: If your sauce is too thick, slowly add a little bit of the reserved pasta water until it reaches your desired, silky consistency. Return your cooked chicken bites to the skillet and gently toss everything together, ensuring every piece is coated in the creamy sauce.
- Step 5: Sprinkle generously with chopped fresh parsley. Serve immediately.
Notes
Don't overcrowd the pan when browning the chicken to ensure proper cooking. The reserved pasta water is crucial for adjusting sauce consistency and making it extra luscious. Ensure cream cheese is softened to room temperature for a smooth sauce. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of milk or broth if the sauce has thickened.