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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
Cook Time 20 minutes
Total Time 30 minutes
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.