If you love rich, comforting dishes that come together quickly but taste like you spent hours in the kitchen, then this Garlic Butter Chicken with Rigatoni and Parmesan Recipe is about to become your new go-to. Tender, golden seared chicken cubes swimming in a luscious garlic butter cream sauce, tossed with perfectly cooked rigatoni and finished with salty Parmesan—every bite feels like a warm hug on a plate. This dish combines the best of simple ingredients to create something that feels both indulgent and wholesome, making it an absolute crowd-pleaser any night of the week.
Ingredients You’ll Need
Don’t be fooled by the simplicity of the ingredients here; each one plays a vital role in building layers of flavor, creaminess, and texture. From the fresh garlic that gives the dish its aromatic punch to the silky butter and heavy cream that create the sauce’s velvety base, every component matters.
- 2 large chicken breasts, cubed: Provides lean protein and the hearty centerpiece of the dish.
- 10 oz rigatoni pasta: Its ridges and tubes are perfect for holding onto the creamy sauce.
- 4 cloves garlic, minced: Adds a fragrant, savory note that elevates the entire recipe.
- 3 tablespoons unsalted butter: Key for richness and creamy texture in the sauce.
- 1 tablespoon olive oil: Helps sear the chicken perfectly without burning the butter.
- 1 cup heavy cream: Creates a luscious, smooth sauce that envelops the rigatoni and chicken.
- 1 cup freshly grated Parmesan cheese: Brings savory depth and the perfect salty finish.
- 1/2 teaspoon salt: Enhances the natural flavors without overpowering the dish.
- 1/2 teaspoon black pepper: Adds subtle heat and balances the creaminess.
- 1 tablespoon chopped fresh parsley (optional): Adds a fresh, bright finish and a pop of color.
How to Make Garlic Butter Chicken with Rigatoni and Parmesan Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil—that salt is your secret weapon for flavor right from the start. Cook the rigatoni just until al dente, meaning it still has a slight bite to it; this prevents mushiness once it combines with the sauce later. Be sure to reserve about half a cup of the pasta water before draining—it’s pure gold for loosening the sauce and helping it cling beautifully to the noodles.
Step 2: Sear the Chicken
While the pasta cooks, season your cubed chicken breasts simply with salt and pepper. Heat olive oil in a large skillet over medium-high heat and add the chicken pieces. Let them sear without moving too much so they develop a gorgeous golden crust before flipping. This step locks in juices and creates texture, making your chicken mouthwateringly tender. Once cooked through, set the chicken aside but keep the skillet handy—you’ll build your sauce right there.
Step 3: Sauté Garlic in Butter
Turn the heat down to medium and add the butter to the skillet. Once it melts, toss in the minced garlic and sauté for just 1 to 2 minutes until it becomes fragrant. This gentle cooking brings out its sweet, aromatic qualities without burning, which would turn it bitter. This step infuses the butter with garlic flavor to create the base of your creamy sauce.
Step 4: Make the Cream Sauce
Pour the heavy cream into the skillet with the buttery garlic and gently bring it to a simmer. Next, stir in the freshly grated Parmesan cheese—a technique that ensures the cheese melts smoothly into the sauce, adding rich umami and a slightly nutty flavor. Feel free to add some of your reserved pasta water as needed here; it’s perfect for adjusting the sauce’s thickness and helps it coat each rigatoni perfectly.
Step 5: Combine Chicken and Pasta
Return the golden chicken cubes to the skillet now filled with creamy garlic butter sauce, stirring to coat every piece in luscious flavor. Add the cooked rigatoni and toss gently but thoroughly. This step ensures every bite is a perfect pairing of tender chicken, savory sauce, and pasta, making the dish harmonious in taste and texture.
Step 6: Final Touches and Serve
Top everything with an extra sprinkle of Parmesan cheese and, if you like, a handful of fresh chopped parsley for brightness and color. Serve the Garlic Butter Chicken with Rigatoni and Parmesan Recipe warm, straight from the skillet, and watch how everyone reaches for seconds!
How to Serve Garlic Butter Chicken with Rigatoni and Parmesan Recipe
Garnishes
A sprinkle of freshly chopped parsley not only adds a fresh, herbal note but visually lifts this creamy dish with a splash of green. For an extra touch of indulgence, add a few shavings of Parmesan right before serving—a little sprinkle of red pepper flakes will give it a lovely subtle kick if you’re feeling adventurous.
Side Dishes
This dish holds its own beautifully but pairs wonderfully with crisp, bright sides that cut through the richness. Consider serving alongside a simple mixed green salad dressed with lemon vinaigrette or roasted vegetables like asparagus or broccoli to add crunchy texture and balance.
Creative Ways to Present
For a dinner party or special occasion, serve the pasta in warm bowls with a drizzle of extra virgin olive oil and a small Parmesan wedge on the side for guests to grate fresh cheese at the table. Garnish plates artfully with sprigs of parsley or basil to turn this comforting meal into something that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cool the dish completely before transferring it to an airtight container. It will keep well in the fridge for up to 3 days. The flavors actually develop even more after resting, making your next meal just as delightful.
Freezing
You can freeze the Garlic Butter Chicken with Rigatoni and Parmesan Recipe, but due to the cream and cheese sauce, texture changes might occur. Freeze in a tightly sealed container for up to 1 month. When thawed, the sauce may separate slightly but gently reheating and stirring will bring it back together.
Reheating
Reheat leftovers gently on the stove over low heat to avoid curdling the cream. Add a splash of milk or reserved pasta water to loosen the sauce if it thickens too much. This method maintains the velvety texture that makes this dish so irresistible.
FAQs
Can I use a different type of pasta with this recipe?
Absolutely! While rigatoni is perfect because of its shape and ridges, penne or farfalle would also work nicely. Just be sure to cook the pasta to al dente to hold the sauce well.
Is it possible to make this recipe dairy-free?
You can substitute the heavy cream and butter with plant-based alternatives such as coconut cream and vegan butter, and use a dairy-free Parmesan substitute or nutritional yeast to maintain that cheesy flavor.
How can I add more vegetables to this dish?
Adding sautéed spinach, mushrooms, or cherry tomatoes when you add the garlic can boost the nutrition and add extra texture and color to your meal.
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work wonderfully and tend to stay juicier. Just adjust cooking time slightly to ensure they are fully done.
What wine pairs well with Garlic Butter Chicken with Rigatoni and Parmesan Recipe?
A crisp Chardonnay or a light Pinot Grigio complements the richness of this dish beautifully without overpowering the delicate garlic and cheese flavors.
Final Thoughts
There is something truly special about the way simple ingredients like garlic, butter, chicken, and Parmesan come together to create a dish that feels so comforting and indulgent. The Garlic Butter Chicken with Rigatoni and Parmesan Recipe is perfect for busy weeknights or when you want to impress without fuss. I truly hope you give it a try and share it with friends and family, because once you taste this creamy, savory combination, it might just become one of your favorites too!
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Garlic Butter Chicken 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
This Garlic Butter Chicken with Rigatoni and Parmesan is a creamy, comforting pasta dish featuring tender seared chicken breasts tossed in a rich garlic butter and Parmesan sauce. The rigatoni pasta is cooked al dente and combined with a luscious cream sauce, making it an ideal flavorful weeknight dinner or a cozy meal to share with family and friends.
Ingredients
Chicken and Pasta
- 2 large chicken breasts, cubed
- 10 oz rigatoni pasta
Sauce
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 1 tablespoon chopped fresh parsley (optional)
- Additional Parmesan cheese for serving (optional)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use in the sauce.
- Prepare the Chicken: Season the cubed chicken breasts evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear them until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: Reduce the heat to medium and add the unsalted butter to the same skillet. Once the butter has melted, add the minced garlic and sauté for 1 to 2 minutes, stirring constantly, until the garlic is fragrant without browning.
- Make the Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Slowly stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Combine Chicken and Rigatoni: Return the cooked chicken to the skillet and stir to coat it in the creamy sauce. Add the cooked rigatoni pasta and toss everything together until the pasta and chicken are evenly coated with the sauce.
- Garnish and Serve: Garnish the dish with additional Parmesan cheese and chopped fresh parsley if desired. Serve the garlic butter chicken rigatoni warm and enjoy your delicious homemade meal.
Notes
- Use freshly grated Parmesan for the best flavor and smoother sauce texture.
- Reserve pasta water helps to loosen the sauce and bind it to the pasta better.
- You can swap rigatoni for penne or another tubular pasta if desired.
- Cook chicken thoroughly to ensure safety and maintain tenderness.
- Add red pepper flakes for a spicy kick if preferred.
- For a lighter version, substitute heavy cream with half-and-half or a creamy cashew sauce (for vegan adaptation).
