Dinner

Garlic Butter Chicken with Rigatoni and Parmesan Recipe

ByElla Hart May 31, 2026May 31, 2026

Introduction

This Garlic Butter Chicken with Rigatoni and Parmesan is a comforting and flavorful meal perfect for weeknight dinners. Tender chicken pieces in a creamy garlic butter sauce tossed with rigatoni make for a satisfying dish that comes together quickly.

The image shows a close-up of a dish with rigatoni pasta mixed with pieces of grilled chicken. The rigatoni is creamy in color with a smooth texture, each piece hollow and ridged. The grilled chicken pieces are golden-brown with crispy edges, scattered evenly on top and within the pasta. Fresh green parsley is sprinkled all over the dish, adding a touch of bright color. Light shreds of grated cheese cover the surface lightly, melting slightly into the pasta. The food is placed on a white plate that contrasts with the vibrant ingredients, set on a white marbled surface. The light shines softly from above, highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook the rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta.
Step 2: Heat olive oil in a skillet over medium-high heat. Season the chicken pieces with salt and pepper, then sear them in the skillet until golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 3: Melt the butter in the same skillet, add the minced garlic, and sauté for about 1 minute until fragrant but not browned.
Step 4: Pour in the chicken broth and let it simmer for a few minutes to reduce slightly.
Step 5: Stir in the heavy cream and cook until the sauce thickens a bit, then mix in the grated Parmesan cheese and Italian seasoning. Add red pepper flakes if using.
Step 6: Return the chicken to the skillet, add the cooked rigatoni, and toss everything together until well coated. If needed, add some reserved pasta water to loosen the sauce. Simmer for another minute to combine flavors.
Step 7: Serve immediately, garnished with chopped fresh parsley.

Tips & Variations

For extra flavor, marinate the chicken briefly in Italian seasoning and garlic before cooking.
Add sautéed mushrooms or spinach for more vegetables in the dish.
Use freshly grated Parmesan for the best creamy texture and taste.
If you prefer a spicier dish, increase the red pepper flakes to your liking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if it has thickened too much.