Garlic Butter Chicken with Rigatoni and Parmesan

Introduction

Craving a restaurant-worthy pasta dish that’s ready in 30 minutes? This Garlic Butter Chicken with Rigatoni and Parmesan delivers creamy, garlicky perfection in every bite. Juicy pan-seared chicken, al dente rigatoni, and a velvety Parmesan sauce come together for a meal that’s rich, comforting, and foolproof. Whether it’s a busy weeknight or a cozy dinner party, this dish promises to impress with minimal effort.

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 30 minutes, perfect for busy nights.
• Creamy, Flavor-Packed Sauce – A luscious blend of garlic, butter, and Parmesan coats every noodle.
• Crowd-Pleaser – Kids and adults alike will devour this dish.
• Versatile – Swap ingredients easily (try spinach or sun-dried tomatoes for extra flair).
• Restaurant-Quality at Home – No need for takeout when you can make this better-than-Olive Garden pasta!

Ingredients Needed

For the Chicken & Pasta

1. 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2. 12 oz rigatoni pasta (or penne, if preferred)
3. 1 tsp Italian seasoning
4. ½ tsp salt
5. ¼ tsp black pepper
6. Fresh parsley, chopped (for garnish)

For the Garlic Butter Sauce

1. 3 tbsp butter (divided)
2. 3 garlic cloves, minced
3. 1 cup chicken broth
4. 1 cup heavy cream (or half-and-half for a lighter option)
5. 1 cup freshly grated Parmesan cheese (plus extra for serving)

How to Make Garlic Butter Chicken with Rigatoni

• Cook the Pasta
  • Boil rigatoni in salted water until al dente (check package for timing). Drain, reserving ½ cup pasta water, and set aside.
• Sear the Chicken
  • In a large skillet, melt 2 tbsp butter over medium-high heat.
  • Season chicken with Italian seasoning, salt, and pepper. Cook for 6–8 minutes until golden and cooked through. Remove and set aside.
• Make the Garlic Butter Sauce
  • In the same skillet, melt the remaining 1 tbsp butter. Add minced garlic and sauté for 1 minute until fragrant.
  • Pour in chicken broth, scraping up any browned bits (this adds flavor!). Simmer for 3–4 minutes to reduce slightly.
  • Stir in heavy cream and Parmesan, whisking until smooth. Let simmer for 2–3 minutes until slightly thickened.
• Combine Everything
  • Return chicken to the skillet, then add cooked rigatoni. Toss well to coat in the sauce. If needed, thin with reserved pasta water.
• Serve & Garnish
  • Top with extra Parmesan and fresh parsley. Serve immediately while hot!

Serving and Storage Tips

• Serving Suggestions: Pair with garlic bread and a crisp green salad.
• Storage: Keep leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk to revive the creamy texture.
• Freezing: Freeze without parsley for up to 1 month. Thaw overnight before reheating.

Helpful Notes

• Pasta Swap: Use penne, fettuccine, or gluten-free pasta if needed.
• Protein Variations: Try shrimp or mushrooms for a vegetarian twist.
• Extra Flavor: Add a pinch of red pepper flakes for heat or sun-dried tomatoes for sweetness.

Conclusion

This Garlic Butter Chicken with Rigatoni and Parmesan is the ultimate comfort food—creamy, garlicky, and packed with flavor. It’s a guaranteed hit for weeknights or entertaining. Did you try it? Leave a 5-star rating below and tag us on Instagram with your creations!

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Yes! Thighs add extra juiciness. Cook until internal temp reaches 165°F.

How do I prevent the sauce from curdling?

Keep heat medium-low when adding Parmesan, and stir constantly.

Can I make this ahead?

Prep the sauce and chicken separately, then combine when ready to serve for best texture.

What’s the best Parmesan to use?

Freshly grated Parmigiano-Reggiano melts smoothly and tastes richer than pre-shredded.

Is there a lighter version?

Substitute half-and-half for heavy cream and reduce butter by 1 tbsp.