Garlic Butter Chicken Rigatoni Parmesan

This garlic butter chicken with rigatoni has become my ultimate comfort food solution for busy weeknights when I need something delicious without spending hours in the kitchen. The combination of tender chicken pieces and al dente pasta swimming in a rich garlic butter sauce creates a restaurant-worthy dish that my family requests at least once a week.

I first created this dish when unexpected dinner guests arrived and I needed something impressive fast. The combination of garlic butter and Parmesan was such a hit that it's now my go to recipe whenever I want to make someone feel special without stressing myself out in the kitchen.

Ingredients

• 1 pound rigatoni pasta : perfectly captures the creamy sauce in its ridges and hollow center
• 2 boneless skinless chicken breasts : provides lean protein and becomes incredibly tender when properly seared
• 3 tablespoons unsalted butter : forms the rich base of our sauce with a silky mouthfeel
• 4 cloves garlic : freshly minced for the most vibrant flavor
• 1/2 cup chicken broth : adds depth while helping to deglaze all the flavorful bits from the pan
• 1 cup heavy cream : creates the luxurious texture that makes this dish so satisfying
• 3/4 cup freshly grated Parmesan : always grate your own for the best melting quality and flavor
• 1 teaspoon Italian seasoning : a convenient blend that adds herbal complexity
• Salt and pepper : essential for proper seasoning at each stage of cooking
• Red pepper flakes : optional but adds a pleasant warmth that balances the richness

Instructions

Cook the Rigatoni:

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. The water should taste salty like the sea to properly flavor the pasta from within. Add the rigatoni and stir immediately to prevent sticking. Cook according to package directions until just al dente usually 10 to 12 minutes. Before draining reserve about half a cup of the starchy pasta water which will help bind our sauce later. Drain the pasta but do not rinse it as the starch helps the sauce adhere better.

Sear the Chicken:

Cut chicken breasts into bite sized pieces about 1 inch cubes for even cooking. Heat olive oil in a large skillet over medium high heat until it shimmers. Season the chicken with salt pepper and half of the Italian seasoning then add to the hot pan in a single layer. Allow the chicken to develop a golden crust before stirring about 2 minutes. Continue cooking for another 3 to 5 minutes until the chicken is just cooked through with no pink remaining. Transfer to a plate and cover loosely with foil to keep warm.

Make the Garlic Butter Sauce:

Using the same skillet lower the heat to medium and add the butter. Once melted add the minced garlic and cook for exactly 30 seconds stirring constantly to prevent burning. The garlic should become fragrant but not brown which would create bitterness. Immediately pour in the chicken broth and use a wooden spoon to scrape up all the flavorful brown bits from the bottom of the pan. Allow this mixture to simmer for 2 minutes which will concentrate the flavors and reduce the liquid slightly.

Create the Creamy Sauce:

Pour the heavy cream into the skillet in a slow stream while whisking continuously to incorporate it with the garlic butter mixture. Allow this to simmer gently for 3 to 4 minutes until the sauce begins to thicken slightly. You should be able to draw a line on the back of a spoon with your finger. Add the Parmesan cheese in handfuls stirring between additions to ensure it melts completely and creates a smooth sauce. If the sauce becomes too thick add a splash of the reserved pasta water to achieve your desired consistency.

Combine Everything:

Return the cooked chicken to the skillet including any accumulated juices which will add flavor to the sauce. Stir to coat the chicken pieces in the creamy sauce. Add the drained rigatoni directly to the skillet and toss everything together using tongs to ensure every piece of pasta is coated with the luxurious sauce. Allow everything to simmer together for 1 to 2 minutes which helps the pasta absorb some of the sauce flavors.

Serve and Garnish:

Remove the skillet from heat and let it rest for a minute to allow the sauce to settle and thicken slightly. Sprinkle with freshly chopped parsley which adds a pop of color and fresh flavor to contrast with the rich sauce. Add an extra sprinkle of freshly grated Parmesan and a pinch of red pepper flakes if desired for a subtle heat. Serve immediately in warmed bowls for the ultimate comfort food experience.

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The real secret to this dish is in the quality of your Parmesan cheese. I learned through many iterations that using freshly grated Parmigiano Reggiano rather than pre grated cheese makes an enormous difference in the final flavor and texture. My grandmother taught me to always save the rinds in the freezer to add to soups and stews for an umami boost.

Make It Ahead

This garlic butter chicken with rigatoni is perfect for meal prep and actually tastes even better the next day as the flavors have time to meld together. To store properly allow the dish to cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 3 days.

When reheating add a splash of milk or cream to revitalize the sauce as it tends to thicken in the refrigerator. Heat gently over medium low heat or in 30 second intervals in the microwave stirring between each interval to ensure even warming.

Ingredient Substitutions

While the original recipe creates a perfect balance of flavors there are several substitutions you can make based on dietary needs or what you have available in your pantry.

For a lighter version substitute half and half for the heavy cream. The sauce won't be quite as rich but will still be delicious.

Any short pasta shape works well in place of rigatoni. Penne fusilli or even farfalle will capture the sauce nicely.

Turkey cutlets can replace chicken breasts with no other adjustments needed to the recipe.

Perfect Pairings

This creamy pasta dish pairs beautifully with a simple green salad dressed with lemon vinaigrette. The acidity of the dressing helps cut through the richness of the garlic butter sauce.

For wine lovers a crisp Pinot Grigio or unoaked Chardonnay complements the creamy sauce without overwhelming it. If you prefer red wine a light Pinot Noir works wonderfully.

Garlic bread might seem like overkill with the garlic in the sauce but trust me its perfect for soaking up every last bit of that delicious sauce.

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Serve immediately in warmed bowls for the ultimate comfort food experience.

Recipe Questions

→ How do I prevent the sauce from becoming too thick?

Reserve some pasta water and stir it in as needed to reach your preferred sauce consistency without thinning out the flavors.

→ Can I substitute a different pasta shape?

Yes, penne, fusilli, or ziti work well and all absorb the creamy garlic butter sauce nicely.

→ What protein alternatives work instead of chicken?

Turkey breast, shrimp, or tofu can be substituted and will pair well with the garlic butter sauce.

→ Is it possible to make this dish ahead of time?

Prepare components in advance, but combine pasta, chicken, and sauce just before serving to maintain the best texture.

→ How can I add more vegetables to the dish?

Stir in spinach, peas, or sautéed mushrooms during the final minutes for added freshness and color.