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Garlic Butter Chicken with Rigatoni and Parmesan

A rich, creamy pasta dish featuring tender chicken, rigatoni, and a luscious garlic butter sauce that's perfect for busy weeknights or family 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: 650
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz rigatoni pasta
  • 2 pieces boneless, skinless chicken breasts (cut into bite-sized pieces)
Cooking Ingredients
  • 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)

Method
 

Cooking the Pasta
  1. Cook the rigatoni in a large pot of salted boiling water until al dente, according to package instructions. Reserve ½ cup of pasta water before draining.
Cooking the Chicken
  1. In a skillet, heat the olive oil over medium-high heat.
  2. Add the chicken pieces, seasoning them with salt and pepper. Sear until the chicken is golden brown. Remove the chicken from the pan and set it aside.
Making the Sauce
  1. In the same skillet, melt the butter.
  2. Add the minced garlic and sauté it for about 30 seconds until fragrant.
  3. Pour in the chicken broth and let it simmer for a minute.
  4. Stir in the heavy cream and let it thicken slightly, then mix in the grated Parmesan cheese.
Combining Ingredients
  1. Return the chicken to the skillet, add the cooked rigatoni, and toss everything until well coated.
  2. Simmer for an additional minute.
Serving
  1. Serve warm and garnish with chopped fresh parsley.

Notes

Serve with garlic bread or a simple green salad. For best results, use freshly grated Parmesan and avoid overcooking the rigatoni. Leftovers can be stored in an airtight container for up to three days. When reheating, add a splash of chicken broth or cream to loosen the sauce.