Garlic Butter Chicken Bites with Creamy Rigatoni
Creamy, juicy, and packed with garlicky, buttery goodness, this dish combines tender chicken bites and a lusciously creamy rigatoni sauce.
Servings: 4 servings
Equipment
- Deep Skillet
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
Oil and Butter
- 1 tbsp olive oil
- 3 tbsp butter
Garlic and Seasonings
- 1 tbsp garlic, minced (about 3 cloves)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 tsp salt (for chicken)
- 1/8 tsp pepper (for chicken)
Pasta and Sauce Ingredients
- 10 oz rigatoni pasta
- 2 tbsp butter (for sauce)
- 1 cup heavy cream, room temperature
- 1 cup chicken broth, room temperature
- 1 block (8 oz) cream cheese, softened to room temperature
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Cajun seasoning (optional)
- 1 tsp salt (for sauce)
- 1/8 tsp black pepper (for sauce)
- 1 cup reserved pasta water (as needed), warm
Garnish
- to taste Fresh parsley, chopped for garnish
Instructions
- Prepare ingredients: cut chicken into bite-sized pieces, soften the cream cheese, shred the mozzarella if not pre-shredded, and set out heavy cream and chicken broth at room temperature for easier incorporation.
- Heat a deep skillet over medium-high heat and add 1 tablespoon olive oil.
- Season the chicken evenly with 1 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon Italian seasoning, and 1/2 teaspoon paprika. Toss so every piece is coated.
- When the oil shimmers, add the chicken in a single layer. Cook without disturbing for 2–3 minutes to develop a golden crust, then stir and cook another 3–4 minutes until chicken is cooked through and no longer pink in the center (total about 6–7 minutes).
- Push the chicken to the side, add 3 tablespoons butter and 1 tablespoon minced garlic to the skillet. Stir for 1–2 minutes until fragrant and slightly golden, then remove the chicken to a plate and set aside.
- In the same skillet, pour in 1 cup chicken broth and 1 cup heavy cream. Bring to a gentle simmer over medium heat, scraping up any browned bits from the bottom for flavor.
- Add 10 oz rigatoni to the simmering liquid. Cook uncovered for 12–15 minutes, stirring occasionally so the pasta doesn’t stick. The pasta will absorb liquid and become tender; check at 12 minutes and continue until al dente.
- Reduce heat to low. Add the softened 8 oz cream cheese and stir until smooth and fully incorporated into the sauce.
- Stir in 1 1/2 cups shredded mozzarella, 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp Cajun seasoning (if using), 1 teaspoon salt, and 1/8 teaspoon black pepper. Mix until the cheeses melt into a thick, creamy sauce.
- If the sauce becomes too thick, add reserved pasta water a little at a time (up to 1 cup) until you reach the desired consistency.
- Return the garlic butter chicken bites to the skillet and toss gently to coat everything in the creamy sauce. Heat for 1–2 minutes so flavors meld.
- Sprinkle with chopped fresh parsley and serve hot. Every bite should be creamy, cheesy, and loaded with juicy garlic chicken.
Notes
Use room-temperature cream cheese for a smoother sauce; cold blocks can clump. Reserve pasta water before draining — its starch helps thin and bind the sauce.