Garlic Butter Chicken with Rigatoni and Parmesan Recipe
Introduction
This Garlic Butter Chicken with Rigatoni and Parmesan is a creamy and comforting dish that comes together quickly on busy weeknights. Tender chicken pieces and al dente rigatoni are tossed in a rich garlic butter sauce with a cheesy finish, making it a guaranteed family favorite.
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 cooking 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 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 briefly until fragrant, about 30 seconds to 1 minute.
- Step 4: Pour in the chicken broth and let it simmer for a couple of minutes to reduce slightly.
- Step 5: Stir in the heavy cream and allow the sauce to thicken gently. 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 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.
- Step 7: Simmer the mixture for an additional minute to heat through. Season with Italian seasoning and red pepper flakes if using.
- Step 8: Serve immediately, garnished with chopped fresh parsley for a bright, fresh finish.
Tips & Variations
- Use fresh garlic for the best flavor, and avoid overcooking it to prevent bitterness.
- For a lighter version, substitute half-and-half for the heavy cream.
- Add sautéed mushrooms or spinach to the sauce for extra veggies and texture.
- If you prefer spicier food, increase the red pepper flakes to taste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of cream or broth to loosen the sauce if necessary. Avoid microwaving to prevent the sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, this recipe works well with other short pasta shapes like penne, fusilli, or farfalle. Just adjust cooking times as needed.
How do I know when the chicken is fully cooked?
Chicken pieces should be cooked until golden brown and no longer pink inside, reaching an internal temperature of 165°F (74°C). Cutting a piece in half to check can help ensure doneness.
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Garlic Butter Chicken with Rigatoni and Parmesan Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Garlic Butter Chicken with Rigatoni and Parmesan is a creamy, flavorful pasta dish featuring tender chicken pieces sautéed in a garlic butter sauce, combined with rigatoni pasta, and finished with grated Parmesan cheese and fresh parsley. Perfect for a comforting weeknight dinner that comes together quickly and satisfies a craving for rich, cheesy flavors with a hint of spice.
Ingredients
Pasta
- 12 oz rigatoni pasta
Chicken
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
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
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente, approximately 10-12 minutes. Reserve ½ cup of the pasta water before draining the pasta.
- Sear Chicken: While the pasta cooks, heat olive oil in a skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper, then sear them until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Make Sauce Base: Reduce heat to medium, melt the butter in the same skillet, then add minced garlic and sauté briefly for about 30 seconds until fragrant. Pour in the chicken broth and bring the mixture to a simmer.
- Add Cream and Cheese: Stir in the heavy cream and allow the sauce to thicken slightly for 2-3 minutes. Then gradually mix in the grated Parmesan cheese until smooth. Season the sauce with Italian seasoning, black pepper, red pepper flakes (if using), and additional salt to taste.
- Combine Chicken and Pasta: Return the cooked chicken pieces to the skillet. Add the drained rigatoni pasta and toss everything gently to coat the pasta and chicken evenly with the creamy sauce. Simmer together for an additional minute to meld the flavors, adding reserved pasta water if needed to loosen the sauce.
- Serve: Plate the pasta and garnish with freshly chopped parsley before serving warm.
Notes
- Reserve pasta water to adjust sauce consistency if it becomes too thick.
- Use freshly grated Parmesan cheese for best flavor and smooth melting.
- Optional red pepper flakes add a mild heat but can be omitted for a milder dish.
- Chicken breasts can be substituted with thighs for a juicier texture.
- To make it lighter, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Garlic butter chicken, creamy rigatoni, Parmesan pasta, Italian chicken pasta, easy stovetop dinner, creamy chicken rigatoni
