Dinner

Garlic Butter Chicken with Rigatoni and Parmesan Recipe

ByZoe Lane May 31, 2026May 31, 2026

Introduction

This Garlic Butter Chicken with Rigatoni and Parmesan is a comforting, creamy pasta dish that’s perfect for a cozy dinner. Tender chicken pieces simmered in a rich garlic butter sauce combine beautifully with al dente rigatoni and Parmesan cheese. It’s simple to make yet impressively delicious.

The image shows a close-up of a pasta dish with rigatoni noodles coated in a creamy, light yellow sauce. Scattered on top are browned, grilled chicken pieces with visible char marks, giving a crispy texture. The dish is sprinkled generously with finely chopped green herbs and grated cheese, adding a touch of freshness and a slightly snowy white detail on the top. Each rigatoni has a firm texture with ridges that catch the sauce, and the chicken chunks vary in size creating a natural, rustic look. The 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 in the skillet until golden brown. Remove the chicken from the pan and set aside.
Step 3: Melt the butter in the same skillet. Add the minced garlic and sauté briefly until fragrant, about 30 seconds.
Step 4: Pour in the chicken broth and bring to a simmer. Let it cook for a couple of minutes to reduce slightly.
Step 5: Stir in the heavy cream and let the sauce thicken a little. 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 gently to coat in the sauce. Simmer for another minute to meld the flavors.
Step 7: Serve hot, garnished with chopped fresh parsley and a sprinkle of red pepper flakes if using.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream.
Add sautéed mushrooms or spinach for extra vegetables and flavor.
If you prefer a spicier dish, increase the red pepper flakes or add a pinch of cayenne.
Reserve pasta water is great to loosen the sauce if it gets too thick before serving.

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 chicken broth to loosen the sauce as needed.

How to Serve

The image shows a close-up of rigatoni pasta mixed with browned, crispy pieces of chicken. The rigatoni is coated in a creamy sauce that gives it a glossy light yellow color. Small green parsley leaves are scattered on top and throughout the dish, adding a fresh touch. Finely grated cheese is sprinkled generously over the pasta and chicken, creating a snowy white layer that melts slightly into the warm food. The textures include the ridged pasta, the crunchy golden-brown chicken, and the soft melted cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute rigatoni with penne, fusilli, or any pasta shape that holds sauce well.

How do I prevent the sauce from separating when reheating?

Reheat slowly over low heat and stir continuously. Adding a little extra cream or broth helps maintain the sauce’s smooth texture.

Zoe Lane