If you are craving a dish that feels like a warm hug on a plate, look no further than this Garlic Butter Chicken with Rigatoni and Parmesan Recipe. It’s a wonderfully creamy, garlicky pasta dish loaded with tender chicken pieces and that irresistible richness of butter and Parmesan cheese. This recipe strikes the perfect balance between comforting and elegant, making it an absolute joy to cook and even more delightful to eat. Whether you want a satisfying weeknight meal or a crowd-pleaser for friends, this dish has all the flavor-packed goodness to win everyone over.
Ingredients You’ll Need
Gathering the ingredients for this Garlic Butter Chicken with Rigatoni and Parmesan Recipe is truly a breeze. Each component is straightforward yet essential, contributing vibrant flavors, creamy texture, and a hearty feel that make this dish unforgettable.
- 12 oz rigatoni pasta: The perfect tubular pasta that holds onto the creamy sauce beautifully.
- 2 boneless, skinless chicken breasts: Cut into bite-sized pieces for quick cooking and tender, juicy bites.
- 2 tbsp olive oil: Adds a subtle fruitiness and ensures the chicken browns nicely.
- 3 tbsp unsalted butter: Brings richness and creates the silky base of the sauce.
- 4 cloves garlic: Minced for a punch of aromatic flavor that defines the dish.
- ½ cup chicken broth: Adds depth and helps balance the creaminess.
- 1 cup heavy cream: Creates that luscious, velvety texture that makes every bite decadent.
- ¾ cup freshly grated Parmesan cheese: Melts into the sauce for sharp, nutty notes and added savory goodness.
- 1 tsp Italian seasoning: Ties the flavors together with herbs that complement both chicken and pasta.
- ½ tsp salt: Enhances all flavors without overpowering them.
- ½ tsp black pepper: Adds gentle heat and brightness.
- ¼ tsp red pepper flakes (optional): For a subtle kick that wakes up the palate.
- 2 tbsp chopped fresh parsley: Adds a fresh, colorful finish to brighten the dish.
How to Make Garlic Butter Chicken with Rigatoni and Parmesan Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil and cook the rigatoni until it is al dente. This means the pasta should be tender with just a little bite left, perfect for soaking up the sauce without turning mushy. Before draining, be sure to reserve about half a cup of that starchy pasta water—it’s a secret ingredient that will help you get the sauce consistency just right later on.
Step 2: Sauté the Chicken
While the rigatoni cooks, heat the olive oil over medium-high heat in a large skillet. Toss in the chicken pieces, seasoning them with salt, pepper, and Italian seasoning. Cook the chicken until it turns a gorgeous golden brown on all sides, approximately 5 to 7 minutes. This step locks in flavor and creates a lovely texture contrast against the creamy sauce. Once cooked, remove the chicken and set aside, keeping all those browned bits in the pan—they will add extra flavor to your sauce.
Step 3: Build the Garlic Butter Sauce
In the same skillet, melt the butter and gently sauté the minced garlic for about 30 seconds until fragrant but not browned, releasing that irresistible aroma. Next, pour in the chicken broth and let it simmer for 2 minutes, which helps deglaze the pan and incorporates every flavorful scrap left behind by the chicken into the sauce.
Step 4: Combine Cream and Parmesan
Reduce the heat to medium and stir in the heavy cream. Let the mixture simmer gently until it thickens slightly, about 3 to 4 minutes. Then, incorporate the freshly grated Parmesan cheese, stirring until the sauce is silky smooth. If the sauce feels too thick, slowly add small amounts of the reserved pasta water until you reach that perfect creamy consistency that clings to every rigatoni piece.
Step 5: Bring It All Together
Return the cooked chicken to the skillet along with the drained rigatoni. Toss everything together so each bite is coated in that rich garlic butter sauce. Let it simmer for an additional 1 to 2 minutes, allowing all the flavors to marry beautifully before serving.
How to Serve Garlic Butter Chicken with Rigatoni and Parmesan Recipe
Garnishes
Finishing this dish with a sprinkle of fresh parsley adds a pop of color and freshness that brightens the rich sauce. You can also scatter a little extra grated Parmesan on top for a final cheesy flourish that will surely melt hearts and taste buds alike.
Side Dishes
Pair this Garlic Butter Chicken with Rigatoni and Parmesan Recipe with a crisp green salad dressed lightly with lemon vinaigrette or some roasted vegetables like asparagus or broccoli. These sides provide a refreshing contrast to the creamy pasta, keeping your meal balanced and satisfying.
Creative Ways to Present
For a more elegant touch, serve the rigatoni in individual shallow bowls with the chicken arranged on top and a dusting of finely chopped parsley. Adding a drizzle of extra virgin olive oil or a few roasted pine nuts can elevate the texture and appearance, turning a simple dinner into a feast.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it even tastier the next day. Just be sure to cool it completely before refrigerating to keep the textures intact.
Freezing
This dish can be frozen, but because of the creamy sauce, it’s best to freeze before combining the pasta and sauce. Freeze the cooked chicken and sauce in a separate container, then thaw and reheat gently before tossing with freshly cooked rigatoni to maintain optimal texture.
Reheating
Reheat in a skillet over low-medium heat, adding a splash of cream or reserved pasta water if the sauce has thickened too much. This keeps the sauce smooth and luscious without drying out the chicken or pasta.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While rigatoni is ideal for holding the sauce, you can substitute with penne, fusilli, or even fettuccine—just adjust cooking times accordingly.
Is it possible to make this recipe dairy-free?
Yes, you can swap butter for olive oil and use coconut cream or a dairy-free heavy cream alternative, along with a vegan Parmesan substitute to maintain a creamy texture and similar flavor.
Can I use pre-cooked or rotisserie chicken?
Definitely! Simply skip the initial chicken sauté step and add shredded pre-cooked chicken when combining with the sauce and pasta. It’s a great time-saver.
What’s the best way to mince garlic quickly?
Peel the garlic cloves and use the flat side of your knife to crush them before finely chopping. Alternatively, a garlic press can speed things up without any fuss.
Should I cover the pan when simmering the sauce?
It’s best to leave the pan uncovered so the sauce can reduce and thicken properly, intensifying the flavors without becoming watery.
Final Thoughts
If you want a crowd-pleasing, cozy dinner that’s quick to prepare yet full of indulgent flavor, this Garlic Butter Chicken with Rigatoni and Parmesan Recipe should be your go-to. It has everything you need for a delightful meal that feels special without any fuss—perfect for any night you want to treat yourself and loved ones to something truly comforting and delicious. Give it a try and watch it become a favorite in your recipe collection!
Print
Garlic Butter Chicken with Rigatoni and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Garlic Butter Chicken with Rigatoni and Parmesan is a creamy, comforting pasta dish perfect for a weeknight dinner. Tender chicken pieces are sautéed and simmered in a rich garlic butter sauce with heavy cream and Parmesan, then tossed with al dente rigatoni for a flavorful meal garnished with fresh parsley.
Ingredients
Pasta
- 12 oz rigatoni pasta
Chicken
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 2 tbsp olive oil
Sauce
- 3 tbsp unsalted butter
- 4 cloves garlic (minced)
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions, usually about 10-12 minutes. Reserve ½ cup of the pasta cooking water before draining the pasta.
- Cook the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and black pepper, then add them to the skillet. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, reduce heat to medium. Add the unsalted butter and let it melt. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Simmer with Broth and Cream: Pour in the chicken broth and bring the mixture to a simmer. Let it reduce slightly for about 2 minutes. Then stir in the heavy cream and continue to simmer for 3-4 minutes, allowing the sauce to thicken.
- Add Cheese and Seasonings: Stir in freshly grated Parmesan cheese until the sauce is smooth and creamy. Add Italian seasoning and red pepper flakes if using. Adjust the sauce’s consistency with the reserved pasta water if it seems too thick.
- Combine Everything: Return the cooked chicken to the skillet along with the drained rigatoni. Toss everything gently to coat the pasta and chicken evenly with the sauce. Let it simmer together for an additional 1-2 minutes to meld flavors.
- Garnish and Serve: Remove from heat. Sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve immediately while hot and enjoy your creamy garlic butter chicken rigatoni!
Notes
- Reserve pasta water to adjust sauce consistency as needed.
- For extra heat, increase red pepper flakes slightly.
- Use freshly grated Parmesan for best flavor and melting.
- Can substitute rigatoni with penne or other tubular pasta.
- For a lighter version, use half-and-half instead of heavy cream, though sauce won’t be as rich.
