Poulet au beurre à l’ail et rigatoni à la perfection

Ingrédients

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 1 lb rigatoni pasta
• 6 tbsp unsalted butter, divided
• 8 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp dried Italian seasoning, divided
• 1/4 tsp red pepper flakes (optional)
• 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 rigatoni and cook according to package directions until al dente. Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and set aside.

2. 2

   While the pasta cooks, pat the chicken thighs dry with paper towels. Season liberally on both sides with salt, black pepper, and half of the Italian seasoning.

3. 3

   Heat 2 tablespoons of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the butter is foaming, add the chicken in a single layer (work in batches if needed). Sear for 5-6 minutes per side, until deeply golden brown and cooked through. Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.

4. 4

   Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds, stirring constantly, until fragrant but not browned.

5. 5

   Pour in the chicken broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the broth simmer for 2-3 minutes, allowing it to reduce slightly.

6. 6

   Slowly pour in the heavy cream while whisking continuously. Bring to a gentle simmer, then stir in the grated Parmesan cheese and the remaining Italian seasoning until the sauce is smooth and has thickened slightly.

7. 7

   Slice the rested chicken into thick strips. Add the cooked rigatoni and sliced chicken to the skillet with the sauce. Toss everything together gently until fully coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Taste and adjust seasoning with more salt and pepper if needed.

8. 8

   Serve immediately, garnished with fresh parsley.