Poulet au beurre à l’ail avec des rigatoni

Ingrédients

• 1 lb rigatoni pasta
• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 6 tablespoons unsalted butter
• 8 cloves garlic, thinly sliced
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 teaspoon red pepper flakes (optional)
• 1/2 cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Préparation

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1 cup of starchy pasta water before draining.

2. 2

   While the pasta cooks, pat the chicken thighs completely dry with paper towels. Season generously on all sides with salt and pepper.

3. 3

   Heat a large heavy skillet over medium-high heat. Add 1 tablespoon of butter. Once it shimmers, place the chicken in the skillet in a single layer (cook in batches if needed). Sear for 4-5 minutes per side until deeply golden and crispy. Remove chicken to a plate and set aside.

4. 4

   Reduce heat to medium-low. Add the remaining 5 tablespoons of butter to the same skillet. Once melted, add the sliced garlic and red pepper flakes (if using). Cook for 1-2 minutes, stirring constantly, until fragrant and just barely golden. Do not let it burn.

5. 5

   Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the broth simmer for 2 minutes, reducing slightly.

6. 6

   Slowly stir in the heavy cream and bring the sauce to a gentle simmer.

7. 7

   Slice the rested chicken into thick strips. Add the cooked rigatoni and sliced chicken back into the skillet with the sauce. Toss everything together gently.

8. 8

   Add the grated Parmesan cheese and toss again until it melts into the sauce. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper.

9. 9

   Plate the pasta and chicken, spooning any remaining sauce from the skillet over the top. Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.