Garlic Butter Chicken with Rigatoni and Parmesan Recipe

Introduction

This Garlic Butter Chicken with Rigatoni and Parmesan is a comforting and flavorful pasta dish that’s perfect for a weeknight dinner. Tender chicken pieces are sautéed in garlic butter and then combined with creamy Parmesan sauce and al dente rigatoni for a satisfying meal.

Ingredients

• 12 oz rigatoni pasta
• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 tbsp olive oil
• 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
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Step 1: Cook the rigatoni in a large pot of salted boiling water until al dente. Before draining, reserve ½ cup of the pasta cooking water and set aside.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Season the chicken pieces with salt and pepper, then sear them until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Step 3: In the same skillet, melt the butter and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
4. Step 4: Pour in the chicken broth and let it simmer for a few minutes to reduce slightly.
5. Step 5: Stir in the heavy cream and cook until the sauce begins to thicken. Then add the grated Parmesan cheese and stir until melted and smooth.
6. Step 6: Return the cooked chicken to the skillet along with the drained rigatoni. Toss everything together to coat evenly in the sauce. If needed, add some reserved pasta water to loosen the sauce.
7. Step 7: Simmer the combined mixture for an additional minute to meld the flavors, then remove from heat.
8. Step 8: Serve hot, garnished with chopped fresh parsley and an optional sprinkle of red pepper flakes for a little heat.

Tips & Variations

• Use freshly grated Parmesan cheese for the best flavor and smoother sauce texture.
• If you prefer a lighter sauce, substitute half of the heavy cream with milk or use half-and-half.
• Add sautéed mushrooms or spinach for extra vegetables and nutritional boost.
• For a spicier version, increase the amount of red pepper flakes or add a dash of hot sauce.
• To make this gluten-free, use gluten-free rigatoni or your preferred gluten-free pasta.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this dish?

Yes, this recipe works well with other short pasta shapes like penne, fusilli, or farfalle. Just adjust the cooking time according to the package instructions.

Is it possible to prepare this recipe ahead of time?

You can cook the pasta and chicken separately and prepare the sauce in advance. Combine and heat everything just before serving for the best texture and flavor.

Garlic Butter Chicken with Rigatoni and Parmesan Recipe

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★★★★★

4.4 from 269 reviews

• Author: Ella
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A creamy and comforting Garlic Butter Chicken with Rigatoni and Parmesan recipe that combines tender chicken pieces with al dente rigatoni pasta in a rich garlic butter sauce finished with Parmesan cheese and fresh parsley. Perfect for a satisfying weeknight dinner.

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Ingredients

Scale 1x2x3x

Pasta

• 12 oz rigatoni pasta

Chicken and Sauce

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 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
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Garnish

• 2 tbsp chopped fresh parsley

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Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 10-12 minutes. Reserve ½ cup of the pasta cooking water then drain the pasta.
2. Sear Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken pieces with salt and pepper and sear them until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Sauté Garlic: In the same skillet, melt the butter and add minced garlic. Sauté briefly, about 30 seconds to 1 minute, until fragrant but not browned.
4. Create Sauce: Pour in the chicken broth, bring to a simmer to reduce slightly. Stir in the heavy cream and let the sauce thicken gently, about 3-4 minutes. Then, add the grated Parmesan cheese and stir until melted and creamy.
5. Combine Ingredients: Return the cooked chicken to the skillet and add the drained rigatoni pasta. Toss everything together so the pasta and chicken are well coated with the creamy garlic butter sauce. Simmer for another minute to meld flavors.
6. Garnish and Serve: Sprinkle with chopped fresh parsley and red pepper flakes if using. Serve immediately and enjoy the rich, savory flavors.

Notes

• Reserve pasta water to adjust sauce consistency if it becomes too thick.
• Use fresh garlic for the best flavor; avoid pre-minced garlic in jars.
• The red pepper flakes are optional but add a nice subtle heat to the dish.
• Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
• Cook chicken thoroughly to avoid any pink inside; bite-sized pieces help it cook evenly.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Garlic butter chicken, rigatoni recipe, creamy pasta, Parmesan chicken pasta, quick dinner