Garlic Butter Chicken Rigatoni Parmesan (Printable)

Golden chicken with rigatoni in creamy garlic butter, topped with Parmesan. Quick, satisfying, full of flavor.

# Components:

→ Main

01 - 12 ounces rigatoni pasta
02 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
03 - 2 tablespoons olive oil
04 - 3 tablespoons unsalted butter
05 - 4 cloves garlic, minced
06 - 1/2 cup chicken broth
07 - 1 cup heavy cream
08 - 3/4 cup freshly grated Parmesan cheese
09 - 1 teaspoon Italian seasoning
10 - 1/2 teaspoon salt, or to taste
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon red pepper flakes, optional
13 - 2 tablespoons chopped fresh parsley, for garnish

# Method:

01 - Bring a large pot of salted water to a rolling boil. Cook rigatoni until al dente according to package directions. Reserve 1/2 cup of pasta water; drain and set pasta aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, seasoning with salt, black pepper, and Italian seasoning. Sauté for 5 to 7 minutes until golden and cooked through. Transfer chicken to a plate.
03 - Using the same skillet, melt unsalted butter over medium heat. Stir in minced garlic and sauté for 30 seconds to release aroma. Pour in chicken broth; simmer for 2 minutes, scraping browned bits from the pan.
04 - Stir heavy cream into skillet; bring to a gentle simmer for 3 to 4 minutes until starting to thicken. Blend in grated Parmesan cheese until sauce is smooth. If needed, adjust consistency with reserved pasta water.
05 - Return cooked chicken to the pan and toss in the sauce. Add drained rigatoni and combine until evenly coated. Let simmer for 1 to 2 minutes for flavors to meld.
06 - Remove skillet from heat. Garnish with chopped parsley, reserved Parmesan, and red pepper flakes if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • Rich and creamy flavor
  • Quick to prepare for busy nights
02 -
  • Rigatoni holds sauce beautifully for extra flavor in each bite
  • Freshly grated Parmesan melts better than pre-shredded cheese
03 -
  • Toss pasta with sauce immediately for best coating
  • Use low heat when adding cheese to keep sauce smooth
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