Garlic Butter Chicken with Rigatoni and Parmesan

Why you will love this recipe

Garlic Butter Chicken with Rigatoni and Parmesan is a delightful dish that combines rich flavors and comforting textures. It’s a quick and easy recipe that’s perfect for a weeknight dinner after a long day. This dish is not only budget-friendly, but it’s also kid-approved; the creamy sauce and tender chicken will make it a family favorite. Whether you’re cooking for a small gathering or just enjoying a cozy night in, this recipe brings happiness to your table.

How this recipe comes together

Ingredients

• 12 oz rigatoni pasta
• 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 grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (for garnish)

Directions

1. Cook rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water before draining.
2. In a skillet, heat olive oil over medium-high heat. Sear chicken pieces seasoned with salt and pepper until golden brown. Remove from pan.
3. Melt butter in the same skillet, add minced garlic, and sauté briefly.
4. Pour in chicken broth and simmer.
5. Stir in heavy cream and let thicken slightly before mixing in Parmesan cheese.
6. Return chicken to the skillet, add rigatoni, and toss everything until well coated. Simmer for an additional minute.
7. Serve garnished with parsley.

How to serve Garlic Butter Chicken with Rigatoni and Parmesan

This dish can be served warm, right from the skillet. A sprinkle of extra Parmesan on top adds a lovely touch. Pair it with a fresh side salad or garlic bread to complete the meal. This creamy pasta dish is best enjoyed immediately, allowing everyone to savor the rich flavors.

How to store Garlic Butter Chicken with Rigatoni and Parmesan

Store any leftovers in an airtight container in the refrigerator. It keeps well for 2-3 days. To reheat, add a splash of chicken broth or cream to maintain creaminess, and warm it up on the stove over low heat.

Tips to make Garlic Butter Chicken with Rigatoni and Parmesan

• To enhance the flavor, feel free to add some spinach or sun-dried tomatoes into the dish while cooking.
• If you want more spice, increase the amount of red pepper flakes.
• Make sure to reserve that pasta water; it’s great for loosening up the sauce if it thickens too much.

Variations

You can easily customize this recipe to your taste. For a lighter version, you can substitute half-and-half for the heavy cream. If you’re looking for a vegetarian option, swap out the chicken for sautéed mushrooms or zucchini.

FAQs

1. Can I use other types of pasta instead of rigatoni?
Yes, you can use any pasta you like, such as penne, fusilli, or even spaghetti. Just adjust the cooking time based on the pasta you choose.

2. How can I make this dish gluten-free?
To make this dish gluten-free, use gluten-free pasta and check that the chicken broth and other ingredients do not contain gluten.

3. Can I prepare this dish ahead of time?
Yes, you can prep the ingredients ahead of time. Cook the chicken and prepare the sauce, then combine everything before serving. Just reheat it gently when ready to eat.

Garlic Butter Chicken with Rigatoni and Parmesan

A delightful and quick recipe combining rich flavors of garlic butter chicken and creamy rigatoni, perfect for cozy weeknight dinners.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Pasta and Chicken

• 12 oz rigatoni pasta
• 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces

Cooking Essentials

• 2 tbsp olive oil for cooking chicken
• 3 tbsp unsalted butter for sauce
• 4 cloves garlic, minced
• ½ cup chicken broth
• 1 cup heavy cream can substitute with half-and-half for a lighter version

Seasonings and Garnish

• ¾ cup grated Parmesan cheese plus extra for serving
• 1 tsp Italian seasoning
• ½ tsp salt or to taste
• ½ tsp black pepper
• ¼ tsp red pepper flakes optional for extra spice
• 2 tbsp chopped fresh parsley for garnish

Method

 

Cooking the Rigatoni

1. Cook rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water before draining.

Cooking the Chicken

1. In a skillet, heat olive oil over medium-high heat. Sear chicken pieces seasoned with salt and pepper until golden brown. Remove from pan.

Making the Sauce

1. Melt butter in the same skillet, add minced garlic, and sauté briefly.
2. Pour in chicken broth and simmer.
3. Stir in heavy cream and let thicken slightly before mixing in Parmesan cheese.

Combining Everything

1. Return chicken to the skillet, add rigatoni, and toss everything until well coated. Simmer for an additional minute.
2. Serve garnished with parsley.

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. For reheating, add a splash of chicken broth or cream to maintain creaminess and warm on low heat. Feel free to customize by adding spinach or sun-dried tomatoes.