Save This Garlic Butter Chicken with Rigatoni and Parmesan is a rich, creamy, and comforting pasta dish perfect for any occasion. Tender, golden-brown chicken is tossed with rigatoni in a luscious garlic butter sauce, then finished with Parmesan cheese for a savory depth of flavor. Quick to prepare and incredibly satisfying, this dish makes a great weeknight dinner or an impressive meal for guests.
I first made this recipe for a family gathering, and everyone loved how decadent yet easy it was. Since then, this pasta has become a go-to when I want something impressive and delicious with minimal effort.
Ingredients
- Rigatoni pasta: 12 oz
- Chicken breasts: 2 boneless, skinless, cut into bite-sized pieces
- Olive oil: 2 tbsp
- Unsalted butter: 3 tbsp
- Garlic: 4 cloves, minced
- Chicken broth: ½ cup
- Heavy cream: 1 cup
- Parmesan cheese: ¾ cup, freshly grated
- Italian seasoning: 1 tsp
- Salt: ½ tsp, or to taste
- Black pepper: ½ tsp
- Red pepper flakes: ¼ tsp, optional
- Chopped fresh parsley: 2 tbsp, for garnish
Instructions
- Cook the Rigatoni:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces. Season with salt, pepper, and Italian seasoning. Cook for 5, 7 minutes until golden brown. Remove from the pan and set aside.
- Make the Garlic Butter Sauce:
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan.
- Create the Creamy Sauce:
- Stir in heavy cream and let it simmer for 3, 4 minutes until slightly thickened. Add Parmesan cheese and mix until smooth. If the sauce is too thick, stir in a bit of reserved pasta water.
- Combine Everything:
- Return cooked chicken to the skillet and toss in the sauce. Add rigatoni and mix until fully coated. Let it simmer for 1, 2 minutes.
- Serve and Garnish:
- Remove from heat. Garnish with fresh parsley, extra Parmesan, and red pepper flakes if desired. Serve warm.
Save This dish is always requested at birthday dinners in our house. Sharing a big bowl of pasta together makes the meal extra special.
Substitutions
You can swap rigatoni for penne or ziti if you need another shape. Chicken thighs work just as well for a richer flavor.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream to revive the sauce.
Serving Suggestions
Pair this pasta with a simple green salad and garlic bread for a complete meal. A sprinkle of extra Parmesan adds even more flavor.
Save This creamy chicken rigatoni is sure to impress every time. Enjoy every comforting bite!
Recipe Help
- → How do I prevent the sauce from becoming too thick?
Stir in some reserved pasta water to loosen the sauce and achieve the desired consistency.
- → Can I use other pasta shapes?
Yes, penne or fusilli work well and will hold the creamy sauce similarly to rigatoni.
- → Is it possible to make this ahead?
Prepare the components in advance and combine them just before serving for best texture.
- → How do I add more flavor depth?
Try sautéing mushrooms or adding sundried tomatoes before mixing the pasta with sauce.
- → Can I substitute the chicken with another protein?
Turkey or shrimp are great alternatives; adjust cooking times accordingly for best results.
- → Should I use freshly grated Parmesan?
Freshly grated Parmesan melts more smoothly into the sauce and adds stronger flavor.