Garlic Butter Chicken with Rigatoni and Parmesan

A warm, enticing aroma fills the kitchen as golden-brown chicken sizzles in a skillet, blending seamlessly with creamy garlic butter sauce. This Garlic Butter Chicken with Rigatoni and Parmesan brings together tender pasta, perfectly cooked chicken, and a rich sauce in a delightful harmony that’s ready in under 30 minutes. The simplicity of sautéing and simmering makes this dish not only quick but irresistibly flavorful.

This recipe is perfect for busy weeknights or any night you crave a comforting meal without the hassle. You can prepare it ahead of time, with leftovers storing well in the fridge for a few days for an easy reheat.

Why You’ll Love This Recipe

• The creamy sauce clings to the rigatoni, offering a luscious texture.
• Bite-sized chicken pieces are perfectly seared for maximum flavor.
• Fresh garlic infuses each bite with a savory aroma.
• It’s a quick, satisfying meal ready in just 30 minutes.

What You’ll Need

Here’s what you need to create this delicious dish.

For the Pasta

• 12 oz rigatoni pasta

For the Chicken

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• ½ tsp salt (or to taste)
• ½ tsp black pepper

For the Sauce

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ cup chicken broth
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional)

For Garnishing

• 2 tbsp chopped fresh parsley

Use low-sodium chicken broth for less salt.

Substitutions & Swaps

• Heavy cream can be swapped with half-and-half.
• Parmesan cheese can be substituted with Grana Padano.
• Olive oil can be replaced with butter for richer flavor.
• Rigatoni can be exchanged for penne or fusilli pasta.

How to Make It

Follow these simple steps to enjoy your meal.

Cook the pasta

Bring a large pot of salted water to a boil, then add rigatoni and cook until al dente. Reserve ½ cup of pasta water before draining.

Sear the chicken

In a skillet, heat olive oil over medium-high heat. Add chicken pieces seasoned with salt and pepper. Sear until golden brown, then remove from the pan.

Sauté the garlic

Melt butter in the same skillet, then add minced garlic. Sauté briefly until fragrant, being careful not to burn it.

Simmer the broth

Pour in the chicken broth and let it simmer for about 2 minutes to infuse the flavor.

Mix in the cream

Stir in heavy cream and let the sauce thicken slightly before mixing in grated Parmesan cheese until melted.

Combine everything

Return the seared chicken to the skillet, then add cooked rigatoni. Toss until every piece is well coated in the creamy sauce. Allow to simmer for an additional minute to heat through.

Garnish and serve

Serve immediately, garnished with chopped parsley for freshness.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the cream may separate when thawed.
Reheat: Microwave for 1-2 minutes or heat on the stove over low heat until warmed.

Tips for Best Results

• Ensure the garlic is sautéed just until fragrant to avoid bitterness.
• Don’t overcook the chicken; it should remain juicy.
• Reserve pasta water to adjust the sauce if it becomes too thick.
• Fresh parsley enhances the dish’s flavor and presentation.

Serving Suggestions

• Pair with a crisp green salad for a refreshing contrast.
• Serve with garlic bread to soak up the delicious sauce.
• Enjoy with a glass of white wine for a lovely dinner experience.