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 cooked in a rich garlic butter sauce and combined with creamy Parmesan-coated rigatoni for a satisfying meal the whole family will love.
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 rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta water before draining the rigatoni.
- Step 2: In a skillet, heat olive oil 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.
- Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté briefly until fragrant but not browned.
- Step 4: Pour in the chicken broth and allow it to simmer for a few minutes to reduce slightly.
- Step 5: Stir in the heavy cream and let the sauce thicken gently. Then mix in the grated Parmesan cheese until smooth and creamy.
- Step 6: Return the chicken to the skillet along with the cooked rigatoni. Toss everything together until the pasta and chicken are well coated. Simmer for another minute to meld the flavors. Add reserved pasta water if the sauce needs thinning.
- Step 7: Serve immediately, garnished with chopped fresh parsley and a sprinkle of red pepper flakes if desired.
Tips & Variations
- Use freshly grated Parmesan for the best melt and flavor.
- For extra richness, stir in a little more butter at the end before serving.
- Swap rigatoni for penne or fettuccine if you prefer a different pasta shape.
- Add sautéed mushrooms or spinach for extra vegetables and texture.
- If you like heat, increase the red pepper flakes or add a dash of cayenne pepper.
Storage
Store 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 a different type of chicken?
Yes, you can substitute chicken thighs for breasts if you prefer a juicier, more flavorful result. Just cut them into similar bite-sized pieces and cook thoroughly.
Is it possible to make this recipe dairy-free?
To make this dish dairy-free, use a vegan butter substitute and dairy-free cream alternatives like coconut cream or cashew cream. Replace Parmesan with a dairy-free cheese or nutritional yeast for a cheesy flavor.
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Garlic Butter Chicken with Rigatoni and Parmesan Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A creamy and flavorful Garlic Butter Chicken with Rigatoni and Parmesan combines tender seared chicken, rich garlic butter sauce, and al dente rigatoni pasta, all tossed in a luscious parmesan cream sauce infused with Italian herbs and a hint of spice. This comforting one-pan meal is perfect for a quick weeknight dinner or a cozy weekend feast.
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
Sauce
- 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
- ¼ tsp red pepper flakes (optional)
Garnish
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, about 10-12 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Sear the Chicken: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet. Sear the chicken until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Sauté Garlic and Build Sauce: In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté briefly—just until fragrant, about 30 seconds to 1 minute. Pour in ½ cup chicken broth, scraping up any browned bits from the bottom of the pan, and let it simmer for 2-3 minutes to reduce slightly.
- Add Cream and Cheese: Reduce heat to medium-low and stir in 1 cup heavy cream. Allow the sauce to gently thicken, about 3-4 minutes. Then add ¾ cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes (if using). Stir until the cheese melts fully and the sauce becomes creamy and smooth.
- Combine Everything: Return the cooked chicken to the skillet along with the drained rigatoni. Toss gently to coat everything evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Let everything simmer together for an additional minute to marry the flavors.
- Serve: Remove from heat and garnish with 2 tablespoons chopped fresh parsley. Serve the garlic butter chicken rigatoni immediately while hot and creamy.
Notes
- You can substitute rigatoni with penne, fusilli, or any pasta of choice.
- For extra richness, add a tablespoon of cream cheese or mascarpone to the sauce.
- If you prefer a milder flavor, omit red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave, adding a splash of cream or broth to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: garlic butter chicken rigatoni, creamy chicken pasta, parmesan chicken pasta, one-pan chicken pasta, Italian chicken pasta recipe
