Garlic Butter Chicken with Rigatoni and Parmesan Recipe

Introduction

This Garlic Butter Chicken with Rigatoni and Parmesan is a comforting and flavorful dish that comes together quickly. Tender chicken and al dente pasta are coated in a rich, garlicky Parmesan cream sauce, making it a perfect weeknight dinner or a special family 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 rigatoni in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of the pasta water before draining the pasta.
2. Step 2: In a large skillet, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper, then sear in the hot oil until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Step 3: Melt the butter in the same skillet over medium heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic.
4. Step 4: Pour in the chicken broth and let it simmer for a couple of minutes. Then stir in the heavy cream and allow the sauce to thicken slightly.
5. Step 5: Mix in the grated Parmesan cheese until melted and smooth. Add the Italian seasoning and red pepper flakes if using. Return the chicken to the skillet.
6. Step 6: Add the cooked rigatoni to the skillet and toss everything together until the pasta is well coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Simmer for an additional minute to heat through.
7. Step 7: Serve the pasta garnished with chopped fresh parsley for a bright, fresh touch.

Tips & Variations

• For a lighter version, substitute half of the heavy cream with milk or use half-and-half instead.
• You can add steamed broccoli or sautéed mushrooms for extra vegetables and flavor.
• If you prefer a spicier dish, increase the red pepper flakes slightly or add a dash of hot sauce.
• Use freshly grated Parmesan for the best flavor and smoothest sauce.

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 cream or broth to loosen the sauce if it has thickened. Avoid microwaving to keep the sauce creamy and smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta instead of rigatoni?

Yes, other sturdy pasta shapes like penne, fusilli, or farfalle work well as they hold the creamy sauce nicely.

How can I make this dish gluten-free?

Simply substitute the rigatoni with your favorite gluten-free pasta. Ensure your chicken broth and other ingredients don’t contain gluten.

Garlic Butter Chicken with Rigatoni and Parmesan Recipe

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★★★★★

4.6 from 125 reviews

• Author: Zoe
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A rich and creamy Garlic Butter Chicken with Rigatoni and Parmesan, combining tender seared chicken breast pieces with al dente pasta in a luscious garlic butter sauce infused with Parmesan cheese and Italian seasoning. Garnished with fresh parsley for a flavorful, comforting Italian-inspired meal perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

For the Pasta

• 12 oz rigatoni pasta

For the 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)

For Garnish

• 2 tbsp chopped fresh parsley

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Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package instructions. Reserve ½ cup of the pasta water before draining.
2. Sear Chicken: While the pasta cooks, heat olive oil in a large 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 skillet and set aside.
3. Sauté Garlic and Simmer Broth: In the same skillet, melt the butter and add the minced garlic. Sauté briefly until fragrant, about 30 seconds to a minute. Pour in the chicken broth, stirring to deglaze the pan and allow the mixture to simmer for a few minutes to reduce slightly.
4. Add Cream and Cheese: Stir in the heavy cream and let the sauce thicken slightly over medium heat. Then add the grated Parmesan cheese and Italian seasoning, stirring until the cheese has melted and created a creamy sauce. Adjust seasoning with salt, pepper, and optional red pepper flakes.
5. Combine Chicken and Pasta: Return the cooked chicken to the skillet along with the drained rigatoni. Toss everything together gently to coat the pasta and chicken evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water. Simmer for an additional minute to meld flavors.
6. Serve and Garnish: Remove from heat and sprinkle chopped fresh parsley on top for a fresh finish. Serve immediately while warm.

Notes

• Use fresh Parmesan cheese for best flavor and smooth melting.
• You can substitute rigatoni with penne or other tubular pasta shapes.
• For a spicier dish, increase the red pepper flakes according to taste.
• If you prefer a lighter sauce, reduce the heavy cream slightly or use half-and-half.
• To make this dish gluten-free, substitute the rigatoni with gluten-free pasta.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Garlic Butter Chicken, Rigatoni Pasta, Parmesan Sauce, Creamy Chicken Pasta, Italian Dinner, Easy Weeknight Meal