If you are on the hunt for a deliciously comforting meal that comes together quickly and easily, look no further than this Garlic Butter Chicken Pasta with Rigatoni and Parmesan Recipe. Perfectly tender chicken pieces swim in a garlic-infused buttery sauce, clinging lovingly to al dente rigatoni and enriched with creamy Parmesan cheese. This dish balances indulgent creaminess with bright, savory notes, making it an all-time favorite for dinner any night of the week. It’s a recipe that promises satisfaction with every mouthful, showcasing how simple ingredients can create a truly memorable meal.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential, playing a specific role in building layers of flavor, creamy texture, and that beautiful, inviting color we all crave in a pasta dinner. Gathering these fresh and pantry staples will have you ready to impress at the dinner table in no time.
- 12 oz rigatoni pasta: The perfect tubular shape to catch and hold the luscious sauce.
- 2 boneless, skinless chicken breasts: Cut into bite-sized pieces for quick, even cooking and hearty protein.
- 2 tbsp olive oil: Adds flavor and helps sear the chicken to golden perfection.
- 3 tbsp unsalted butter: Essential for creating a rich, silky base for the sauce.
- 4 cloves garlic, minced: Brings bold, aromatic freshness that infuses the entire dish.
- ½ cup chicken broth: Adds a light savory depth and helps to deglaze the pan.
- 1 cup heavy cream: The secret to that luxuriously smooth, creamy texture.
- ¾ cup freshly grated Parmesan cheese: Melts into the sauce, delivering sharp, nutty flavor.
- 1 tsp Italian seasoning: A blend of herbs that adds complexity and warmth.
- ½ tsp salt (or to taste): Enhances every flavor component beautifully.
- ½ tsp black pepper: Adds a gentle kick and balance.
- ¼ tsp red pepper flakes (optional): For those who love a subtle hint of heat.
- 2 tbsp chopped fresh parsley: Adds a fresh, vibrant finish as garnish.
How to Make Garlic Butter Chicken Pasta with Rigatoni and Parmesan Recipe
Step 1: Cook the Rigatoni Pasta
Bring a large pot of salted water to a boil and cook the rigatoni until al dente, usually around 9 to 11 minutes. Be sure to reserve half a cup of the pasta water before draining; this starchy water will be crucial later to adjust the richness and consistency of your sauce perfectly.
Step 2: Sear the Chicken
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the bite-sized chicken pieces seasoned with salt, pepper, and Italian seasoning. Let them cook undisturbed for about 5 to 7 minutes until they develop a gorgeous golden brown crust, then set them aside. This sear locks in flavor and keeps the chicken juicy for the final dish.
Step 3: Build Your Sauce
In the same skillet, lower the heat slightly and melt 3 tablespoons of butter. Add your minced garlic and sauté it just until fragrant, roughly 30 seconds—don’t let it brown or burn! Pour in the half cup of chicken broth to deglaze the pan and loosen any tasty browned bits, letting it simmer gently for 2 minutes.
Step 4: Create the Creamy Parmesan Sauce
Next, stir in 1 cup of heavy cream and allow the mixture to simmer, thickening for 3 to 4 minutes. Once it’s velvety and starting to coat the back of a spoon, add ¾ cup of freshly grated Parmesan cheese. Stir continuously until the cheese melts into a smooth, silky sauce. If it becomes too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Step 5: Combine and Finish
Return the cooked chicken to the skillet, then add the drained rigatoni pasta. Toss everything together gently to ensure every rigatoni tube is blanketed in that incredible garlic butter sauce. Give it a final simmer for 1 to 2 minutes to meld the flavors beautifully before plating.
How to Serve Garlic Butter Chicken Pasta with Rigatoni and Parmesan Recipe
Garnishes
Sprinkle freshly chopped parsley over the pasta for a burst of color and a fresh herbal note that cuts through the richness. You can also add a light dusting of extra Parmesan on top for an irresistible cheesy finish and a few cracks of black pepper if you want a touch more spice.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or some roasted vegetables like asparagus or broccoli. The contrasting textures and bright, acidic sides balance out the creamy, hearty pasta perfectly.
Creative Ways to Present
Serve the pasta in warmed shallow bowls to keep it cozy longer, and consider adding a lemon wedge on the side for a bright squeeze just before eating. For a special touch, place a garlic breadstick or a slice of crusty bread alongside to mop up every last drop of that divine sauce.
Make Ahead and Storage
Storing Leftovers
Let your leftover pasta cool to room temperature, then store it in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it a perfect make-ahead meal for busy weeknights or quick lunches.
Freezing
Garlic Butter Chicken Pasta with Rigatoni and Parmesan Recipe can be frozen but keep in mind that the texture of the cream sauce may change slightly upon thawing. If you want to freeze, place portions in freezer-safe containers or heavy-duty bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring often and adding a splash of chicken broth or milk to restore creaminess and prevent the sauce from drying out. Alternatively, reheat in the microwave using medium power in short intervals, stirring between each until heated through.
FAQs
Can I use a different pasta shape for this recipe?
Absolutely! While rigatoni is ideal for holding the sauce, penne, fusilli, or farfalle work well too. Just choose a sturdy pasta that can capture the creamy sauce in its nooks and crannies.
Is it possible to make this dish dairy-free?
Yes. Substitute the butter with olive oil, use a non-dairy cream like coconut cream, and replace Parmesan with a dairy-free cheese alternative or nutritional yeast. The flavor will differ but still be satisfying.
How spicy is the recipe with the red pepper flakes?
The ¼ teaspoon of red pepper flakes adds just a gentle warmth that complements the richness; it’s not overpowering. You can omit them if you prefer no heat or increase slightly for more kick.
Can I prepare parts of this recipe in advance?
You can cook the pasta and chicken separately ahead of time and keep them refrigerated. When ready to serve, make the sauce fresh and combine everything for best flavor and texture.
What should I do if the sauce gets too thick?
Simply add a little reserved pasta water or chicken broth, a tablespoon at a time, until it loosens up to your preferred consistency. This trick helps keep the sauce smooth and creamy.
Final Thoughts
Trust me, once you try this Garlic Butter Chicken Pasta with Rigatoni and Parmesan Recipe, it’s going to become a staple in your home cooking rotation. It’s warm, comforting, and deeply satisfying without being complicated. Whether you’re feeding family or impressing friends, this dish hits all the right notes in flavor and ease. So go ahead, give it a whirl—you’re in for one amazing meal!
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Garlic Butter Chicken Pasta with Rigatoni and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and savory Garlic Butter Chicken served with tender rigatoni pasta and freshly grated Parmesan cheese. This quick and comforting Italian-inspired dish combines juicy chicken pieces cooked to golden perfection with a rich garlic butter cream sauce, perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 12 oz rigatoni pasta
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 freshly 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. Add the rigatoni and cook until al dente, about 10-12 minutes. Reserve ½ cup of the pasta cooking water then drain the pasta.
- Cook Chicken: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Sauté Garlic and Make Sauce: In the same skillet, reduce heat to medium and melt 3 tablespoons of unsalted butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in ½ cup chicken broth and simmer for 2 minutes to reduce slightly.
- Add Cream and Cheese: Stir in 1 cup heavy cream and let the sauce simmer gently for 3 to 4 minutes until it thickens slightly. Gradually mix in ¾ cup freshly grated Parmesan cheese until smooth. If the sauce is too thick, adjust consistency by adding some reserved pasta water a little at a time.
- Combine and Finish: Return the cooked chicken to the skillet and add the drained rigatoni. Toss everything together to coat well with the creamy sauce. Let simmer together for an additional 1 to 2 minutes to meld the flavors and heat through.
- Garnish and Serve: Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley for a pop of color and freshness. Serve immediately while warm and creamy.
Notes
- To save time, use pre-minced garlic or garlic paste.
- If you prefer a spicier dish, increase the red pepper flakes to ½ teaspoon.
- Parmesan cheese must be freshly grated for best melting and flavor.
- Reserve pasta water is key to adjusting sauce consistency without thinning the flavor.
- For a lighter version, substitute heavy cream with half-and-half or use less butter.
