Dinner

Garlic Butter Chicken with Rigatoni and Parmesan Recipe

ByZoe Lane May 20, 2026May 20, 2026

Introduction

Garlic Butter Chicken with Rigatoni and Parmesan is a comforting and flavorful dish that’s perfect for a weeknight dinner. Tender chicken pieces cooked in a rich garlic butter sauce are tossed with al dente rigatoni and topped with Parmesan cheese for a creamy, satisfying meal.

The image shows a close-up of a bowl of rigatoni pasta mixed with browned, grilled chicken pieces. The rigatoni is light yellow and has a smooth, slightly shiny texture from the sauce. The chicken pieces are golden brown with a crispy surface and char marks. The dish is topped with finely chopped green parsley scattered evenly and thin shavings of pale yellow cheese sprinkled over the pasta and chicken, adding a light dusting effect. The background has a white marbled texture. 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 rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta water before draining the pasta.
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 on all sides. Remove the chicken from the pan and set aside.
Step 3: In the same skillet, melt the butter. Add the minced garlic and sauté briefly until fragrant, about 30 seconds.
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 let the sauce thicken slightly, then mix in the grated Parmesan cheese until smooth.
Step 6: Return the chicken to the skillet along with the cooked rigatoni. Toss everything together until well coated in the sauce. Simmer for an additional minute to combine flavors.
Step 7: Serve hot, garnished with chopped fresh parsley and a sprinkle of red pepper flakes if desired.

Tips & Variations

For extra flavor, marinate the chicken in Italian seasoning and garlic for 30 minutes before cooking.
Substitute rigatoni with penne or fusilli if preferred.
Add sautéed mushrooms or spinach for a vegetable boost.
Use freshly grated Parmesan for the best texture and taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed.

How to Serve

The image shows a close-up of rigatoni pasta coated lightly in a creamy sauce. Large grilled chicken pieces with a golden-brown char are scattered throughout the dish. The pasta and chicken are sprinkled with finely chopped green herbs and small shavings of white cheese. The texture looks rich and slightly glossy from the sauce, and the herbs add a fresh contrast to the warm tones of the chicken and pasta. The food is set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used for a juicier, more flavorful dish. Adjust cooking time as needed to ensure they are fully cooked.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute butter with a plant-based alternative and use coconut cream or another dairy-free cream substitute instead of heavy cream. Nutritional yeast can replace Parmesan for a cheesy flavor.