Garlic Butter Chicken with Rigatoni and Parmesan Recipe

If you’re searching for a comforting pasta dinner that delivers maximum flavor with minimal fuss, Garlic Butter Chicken with Rigatoni and Parmesan is your answer. Tender bites of seasoned chicken mingle with al dente rigatoni, all coated in an irresistibly creamy garlic butter sauce and crowned with plenty of Parmesan cheese. A hint of Italian seasoning, a sprinkle of parsley, and a burst of savory garlic tie everything together into a hearty meal you’ll want to make again and again.

Ingredients You’ll Need

One of the best things about Garlic Butter Chicken with Rigatoni and Parmesan is how simple the ingredient list is—yet each component plays a starring role. From the savory chicken and earthy pasta to a rich butter-garlic base and nutty Parmesan, every element makes a difference in texture, flavor, and even color for the finished dish.

• Chicken breast: Boneless, skinless for easy prep; diced to soak up all the flavor and stay juicy in every bite.
• Rigatoni pasta: The chunky shape holds onto the creamy sauce perfectly—be sure not to overcook it for that just-right bite!
• Unsalted butter: Divided for sautéing and making the luscious garlic butter sauce; using unsalted gives you control over the seasoning.
• Garlic: Freshly minced for the most vibrant aromatic kick—don’t skimp on this!
• Italian seasoning: Just the right blend of herbs to give warmth and complexity to the dish.
• Paprika: Adds mild warmth and a beautiful color to the chicken.
• Salt and black pepper: For balanced, well-rounded flavor.
• Parmesan cheese: Freshly grated melts in smoothly and adds a sharp, salty finish that’s essential for this recipe.
• Heavy cream (optional): For those who crave extra creaminess, just a splash takes the sauce to the next level.
• Olive oil: Helps to sear the chicken and adds subtle fruitiness.
• Reserved pasta water: Essential for loosening up the sauce and helping it cling to every piece of rigatoni.
• Fresh parsley: Adds a pop of green and a fresh, bright finish for serving.

How to Make Garlic Butter Chicken with Rigatoni and Parmesan

Step 1: Cook the Rigatoni

Start by bringing a large pot of salted water to a boil. Add your rigatoni and cook until it’s perfectly al dente—tender but still with a little bite in the center. Before you drain, scoop out a cup of the starchy cooking water; this will help your sauce bind beautifully later on. Drain the pasta and set it aside while you prep the chicken and sauce.

Step 2: Season and Sear the Chicken

Pat your chicken breast pieces dry with a paper towel for a golden-brown sear. Sprinkle them generously with salt, black pepper, Italian seasoning, and a dusting of paprika. Heat olive oil and half the butter in a large skillet over medium-high heat. Once shimmering, add the chicken and let it cook undisturbed for a couple of minutes on each side to get a beautiful crust, then sauté until cooked through. Remove the chicken from the pan and set aside—you’ll add it back in after building your sauce.

Step 3: Sauté the Garlic

In that same skillet, add the rest of the butter. Let it melt, then stir in the minced garlic. Gently sauté for 30 to 45 seconds—the goal is fragrant, not browned. This step sets the aromatic stage for Garlic Butter Chicken with Rigatoni and Parmesan and infuses the sauce with deep flavor. Quickly move on to the next step so the garlic doesn’t burn.

Step 4: Create the Sauce and Toss the Pasta

Add your drained rigatoni directly into the skillet with the garlicky butter. Start stirring, then gradually pour in some of the reserved pasta water, mixing just enough until the sauce reaches the creamy, silky texture you want. This is the trick to a luscious, restaurant-style finish—the starch in the water binds the sauce right to the pasta!

Step 5: Finish with Chicken, Parmesan, and Cream

Now for the finishing touch: return the seared chicken to the pan, sprinkle in the grated Parmesan cheese, and, if you’re in the mood for extra indulgence, swirl in a splash of heavy cream. Combine everything well until the chicken’s heated through and the cheese melts into a creamy coating. Taste and add a pinch more salt or pepper if needed. You’ve just created Garlic Butter Chicken with Rigatoni and Parmesan magic!

How to Serve Garlic Butter Chicken with Rigatoni and Parmesan

Garnishes

There’s nothing like the finishing touch of a sprinkle of fresh parsley and a generous dusting of extra Parmesan to make this dish pop. The parsley not only looks inviting but brings a fresh counterpoint to the rich sauce, while extra cheese amps up those signature, nutty notes.

Side Dishes

To round out your Garlic Butter Chicken with Rigatoni and Parmesan, try pairing it with a crisp green salad dressed with lemony vinaigrette, or roasted vegetables like broccoli or asparagus. A chunk of warm, crusty bread is also wonderful for sopping up any extra sauce left on your plate.

Creative Ways to Present

If you’re feeling a little fancy, serve the pasta family-style on a big platter with parsley and Parmesan showered over the top. Or, plate individual portions in shallow bowls with a flourish of lemon zest or a swirl of olive oil—simple touches that make this comfort meal dinner-party ready.

Make Ahead and Storage

Storing Leftovers

Leftover Garlic Butter Chicken with Rigatoni and Parmesan keeps beautifully in the fridge. Let any extras cool to room temperature, then transfer them to an airtight container. It will stay fresh for 3-4 days, ready for quick lunches or easy dinners all week.

Freezing

You can freeze this dish, though the sauce may lose a little of its creaminess upon thawing. For best results, skip adding the cream if you plan to freeze. Package portions in airtight containers and freeze for up to two months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, transfer leftovers to a skillet or saucepan with a splash of water or milk to loosen up the sauce. Warm gently over medium heat, stirring until everything is hot and creamy again. For microwaving, cover loosely and heat in 1-minute bursts, stirring between each time.

FAQs

Can I use a different pasta if I don’t have rigatoni?

Absolutely! While rigatoni is ideal for scooping up the rich sauce, penne, ziti, or even fusilli are excellent alternatives. Just be sure to cook any pasta variety to al dente for the best texture.

Is heavy cream required in Garlic Butter Chicken with Rigatoni and Parmesan?

Nope, it’s totally optional! The sauce is rich and delicious even without it. Adding heavy cream just gives a little extra silkiness, but you can skip it or substitute with half and half if you like a lighter touch.

Can I make this recipe with chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work wonderfully and stay extra juicy. Just be sure to cut them into bite-sized pieces and cook until they’re golden and cooked through, just like with breasts.

How do I prevent the garlic from burning?

Keep an eye on the heat—medium or medium-low is perfect. Sauté the garlic only until it’s fragrant, about 30–45 seconds, and move quickly to the next step so the garlic never has a chance to brown or turn bitter.

Can I add vegetables to Garlic Butter Chicken with Rigatoni and Parmesan?

Definitely! Wilted spinach, steamed broccoli, or sautéed mushrooms are all tasty additions. Just stir them in when you combine the pasta and chicken so they soak up plenty of the garlic butter sauce.

Final Thoughts

This recipe for Garlic Butter Chicken with Rigatoni and Parmesan is a true weeknight winner—simple, satisfying, and loaded with comfort. Grab your ingredients, pour a glass of something nice, and treat yourself (and your loved ones) to a little homemade Italian-inspired magic tonight!

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