Garlic Butter Chicken with Rigatoni Quick Dinner Idea

Ingredients

• 8 oz rigatoni pasta
• 2 tablespoons olive oil
• 4 pieces boneless, skinless chicken breasts
• 4 cloves garlic, minced
• 1 4 cup unsalted butter
• 1 teaspoon Italian seasoning
• 1 2 teaspoon red pepper flakes (optional)
• to taste Salt and black pepper
• 1 2 cup grated Parmesan cheese
• for garnish Fresh parsley, chopped

Instructions

1. Begin by cooking the rigatoni pasta according to the package instructions in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Season both sides of the chicken breasts with salt and black pepper.
3. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let it rest for a few minutes before slicing it into strips.
4. In the same skillet, add the minced garlic and butter. Sauté for about 1-2 minutes, or until the garlic is fragrant and lightly golden, being careful not to burn it.
5. Stir in the Italian seasoning and red pepper flakes (if using) into the garlic butter.
6. Add the cooked rigatoni pasta to the skillet and mix well to coat the pasta with the garlic butter. If the mixture seems dry, gradually add some reserved pasta water until you achieve your desired consistency.
7. Gently fold in the sliced chicken breast and sprinkle the grated Parmesan cheese over the top. Toss until evenly combined and heated through.
8. Serve hot, garnished with chopped fresh parsley for a touch of color and freshness.