Pin This Garlic Butter Chicken with Rigatoni and Parmesan is my go-to when I crave a creamy pasta dinner that feels indulgent yet comes together quickly. Tender pieces of golden chicken soak up a buttery garlic sauce that clings to each tube of rigatoni, made irresistible with plenty of fresh Parmesan. It is just right for a casual family night but always gets rave reviews at the table.
The first time I whipped this up was during a last minute get together, and everyone thought I had spent hours on it. Now it is a staple whenever we want something rich but unfussy.
Ingredients
- Rigatoni pasta: Quality tubes hold onto the sauce and keep every bite creamy Look for bronze cut Italian rigatoni if possible
- Boneless skinless chicken breasts: Cut into bite sized pieces for even cooking Choose chicken that feels firm and moist
- Olive oil: Helps sear the chicken to get a golden crust Use extra virgin if available
- Unsalted butter: Builds the sauce base and adds rich flavor High quality butter brings a deeper taste
- Garlic: Freshly minced cloves give the sauce its punch Look for tight heavy bulbs
- Chicken broth: Loosens the sauce and brings out natural savoriness Low sodium is best so you can control seasoning
- Heavy cream: Makes everything luxuriously creamy Use the freshest possible for best results
- Freshly grated Parmesan cheese: Melts smoothly and gives savory depth Grate it yourself for optimum texture
- Italian seasoning: Adds herby warmth Look for a mix with oregano basil and a touch of thyme
- Salt: Enhances all the flavors Use kosher or sea salt for the most even seasoning
- Black pepper: Brings a gentle heat and balances richness Freshly ground packs the biggest punch
- Red pepper flakes: Optional for a little heat Add to taste
- Chopped fresh parsley: For brightness and color Flat leaf parsley has the best flavor
Instructions
- Cook the Rigatoni:
- Bring a very large pot of water to a rolling boil and add a generous pinch of salt This is the time to season the pasta itself Stir in the rigatoni and be sure to cook until just al dente about one minute less than the package recommends so it holds its shape later Before draining use a heatproof cup to dip out half a cup of pasta water then drain the rest and set the pasta aside
- Sear the Chicken:
- Use a large skillet and heat the olive oil over medium high heat When it is shimmering add the chicken pieces so they all get contact with the pan Sprinkle over the salt black pepper and Italian seasoning Resist the urge to move the chicken for the first few minutes so a golden crust can form After five to seven minutes when the chicken is cooked through and deeply golden remove from the pan and set aside on a plate
- Make the Garlic Butter Sauce:
- Turn the heat down to medium Then melt the butter in the same skillet so it can whisk up all those flavorful bits left behind Add the garlic and stir constantly for about thirty seconds until the smell is irresistible but do not let it brown Immediately pour in the chicken broth and use a wooden spoon to scrape up anything stuck to the pan letting it simmer for around two minutes
- Create the Creamy Sauce:
- Now pour in the heavy cream and stir continuously as it gently bubbles for three to four minutes It should start to thicken and coat the back of your spoon Sprinkle in the Parmesan cheese and keep stirring until fully melted and smooth If it seems a bit thick dribble in a splash or two of reserved pasta water until glossy and loose
- Combine Everything:
- Slide the cooked chicken back into the skillet and gently toss so every piece is coated in sauce Add your rigatoni and stir so the tubes are evenly sauced Let everything simmer together for another minute or two so flavors meld and the pasta finishes cooking
- Serve and Garnish:
- Take the skillet off the heat Scatter on the fresh parsley more Parmesan and a pinch of red pepper flakes if you like extra kick Serve it straight from the pan for maximum comfort
Pin My favorite part is how the Parmesan melts in and thickens the sauce I remember grating a mountain of cheese for this with my grandmother and she insisted only real Parmigiano would do She was right
Storage Tips
Store any leftovers in an airtight container in the refrigerator It holds up well for up to three days although the sauce will thicken slightly on holding Add a splash of milk or broth when reheating to get it creamy again If you want to freeze keep the chicken and sauce separate from the pasta so the rigatoni does not become mushy
Ingredient Substitutions
If you are out of rigatoni try penne or ziti They catch the sauce in similar ways For a lower dairy option swap in half and half for the heavy cream If you need this gluten free simply use your favorite GF pasta and make sure the broth is certified gluten free For more zest lemon zest over the top is fantastic
Serving Suggestions
This dish shines as the star of the meal but also pairs well with a simple green salad and extra bread for swiping up the sauce Roasted broccoli or asparagus makes a nice match as well For a special touch drizzle with a little high quality olive oil just before serving
Cultural Context
Creamy garlic butter sauces feature across both Italian and Italian American kitchens The rigatoni shape is best for catching chunky sauces and dates back generations Parmesan was always a cherished ingredient in my family reserved for weekend and holiday recipes because grating it fresh was considered a small act of love
Seasonal Adaptations
Add a handful of baby spinach or arugula in the final minute for a green boost In summer toss in halved cherry tomatoes for a fresh pop of color For winter comfort dust with a little nutmeg alongside the Parmesan for warmth
Pin This blend of creamy and garlicky makes it irresistible even for picky eaters and is always requested at my family gatherings.
Recipe Questions
- → What type of pasta works best for this dish?
Rigatoni is used for its ability to hold sauce and provide a hearty texture. Substitute penne or ziti if needed.
- → How can I keep chicken moist and tender?
Cut chicken into even, bite-sized pieces and avoid overcooking; sear briefly until golden for best juiciness.
- → Can I make this dish ahead of time?
For optimal flavor, prepare fresh. If needed, reheat gently with a splash of broth or cream to retain texture.
- → Is there a vegetarian alternative?
Swap chicken for sautéed mushrooms or roasted vegetables and use vegetable broth for a meatless variation.
- → How to adjust heat level?
Add red pepper flakes for spice, or omit them if you prefer a milder, creamy garlic-forward profile.