Save This Garlic Butter Chicken with Rigatoni and Parmesan is a rich, creamy, and comforting pasta dish perfect for any occasion. Tender, golden-brown chicken is tossed with rigatoni in a luscious garlic butter sauce, then finished with Parmesan cheese for a savory depth of flavor. Quick to prepare and incredibly satisfying, this dish makes a great weeknight dinner or an impressive meal for guests.
I first made this Garlic Butter Chicken Rigatoni when we needed a cozy dinner that felt a little special. The blend of butter, garlic, and Parmesan always gets rave reviews from my family, and it&s become a staple when we want something comforting but easy.
Ingredients
- Rigatoni pasta: 12 oz
- Chicken breasts: 2 boneless, skinless (cut into bite-sized pieces)
- Olive oil: 2 tbsp
- Unsalted butter: 3 tbsp
- Garlic: 4 cloves (minced)
- Chicken broth: ½ cup
- Heavy cream: 1 cup
- Parmesan cheese: ¾ cup freshly grated
- Italian seasoning: 1 tsp
- Salt: ½ tsp (or to taste)
- Black pepper: ½ tsp
- Red pepper flakes: ¼ tsp (optional)
- Fresh parsley: 2 tbsp chopped (for garnish)
Instructions
- Cook the Rigatoni:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook for 5 minutes until golden brown. Remove from the pan and set aside.
- Make the Garlic Butter Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan.
- Create the Creamy Sauce:
- Stir in the heavy cream and let it simmer for 3 minutes until slightly thickened. Add the Parmesan cheese and mix until smooth. If the sauce is too thick, stir in a bit of reserved pasta water.
- Combine Everything:
- Return the cooked chicken to the skillet and toss it in the sauce. Add the rigatoni and mix until fully coated. Let it simmer for 1 minute.
- Serve and Garnish:
- Remove from heat and garnish with fresh parsley, extra Parmesan, and red pepper flakes if desired. Serve warm.
Save This recipe always brings us together for dinner. It&s the dish my kids request after a busy day, and it never fails to make the table feel a little brighter.
Pairings
Serve with a simple green salad and warm garlic bread for a well-rounded meal. A crisp white wine also makes a lovely companion.
Variations
Swap the chicken for shrimp or use spinach for a vegetarian twist. Try adding sun-dried tomatoes for extra richness.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of chicken broth. Freezing is not recommended due to the creamy sauce.
Save This creamy chicken pasta is sure to impress and satisfy. Enjoy with your favorite company for a delightful meal.
Recipe Guide
- → Can I use a different pasta shape?
Yes, penne or fusilli work well if you don't have rigatoni. Choose sturdy shapes for best texture.
- → What can I substitute for heavy cream?
Half-and-half or whole milk can be used, but the sauce will be less rich and creamy.
- → Is there a way to make it spicier?
Add extra red pepper flakes or a pinch of cayenne for more heat in the final dish.
- → Can I prepare this ahead of time?
You can cook the components separately. Combine and reheat gently before serving to maintain texture.
- → Does this dish freeze well?
This is best enjoyed fresh, but can be frozen. Thaw and reheat with a splash of cream for smoothness.