Name: Garlic Butter Chicken with Rigatoni and Parmesan Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz rigatoni pasta; 2 boneless, skinless chicken breasts, cut into bite-sized pieces; ½ tsp salt (or to taste); ½ tsp black pepper; ¼ tsp red pepper flakes (optional); 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; 2 tbsp chopped fresh parsley

Introduction

Garlic Butter Chicken with Rigatoni and Parmesan is a comforting and flavorful pasta dish perfect for any night of the week. Tender chicken pieces are cooked to golden perfection and tossed in a rich, garlicky butter sauce with creamy Parmesan. Ready in under 30 minutes, it’s a satisfying meal that feels indulgent yet easy to make.

The image shows a close-up of a pasta dish with rigatoni noodles coated in a creamy, light yellow sauce. Scattered on top are browned, grilled chicken pieces with visible char marks, giving a crispy texture. The dish is sprinkled generously with finely chopped green herbs and grated cheese, adding a touch of freshness and a slightly snowy white detail on the top. Each rigatoni has a firm texture with ridges that catch the sauce, and the chicken chunks vary in size creating a natural, rustic look. The photo taken with an iphone --ar 4:5 --v 7

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

Instructions

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

Step 2: Heat olive oil in a skillet over medium-high heat. Season the chicken pieces with salt and pepper, then sear them until golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 3: In the same skillet, melt the butter. Add the minced garlic and sauté briefly until fragrant but not browned.

Step 4: Pour in the chicken broth and let it simmer for a couple of minutes to reduce slightly.

Step 5: Stir in the heavy cream and let the sauce thicken slightly. Then mix in the grated Parmesan cheese until melted and smooth.

Step 6: Return the cooked chicken to the skillet. Add the drained rigatoni and toss everything together until well coated in the sauce. Simmer for an additional minute, adding reserved pasta water as needed to loosen the sauce.

Step 7: Serve the pasta garnished with chopped fresh parsley and a sprinkle of red pepper flakes if using.

Tips & Variations

For extra flavor, marinate the chicken pieces in a little olive oil, garlic, and Italian seasoning before cooking.

Substitute rigatoni with penne or fusilli if preferred.

Use half-and-half instead of heavy cream for a lighter sauce, though it will be less rich.

Add sautéed mushrooms or spinach for a veggie boost.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw the chicken completely and pat it dry before cooking to ensure it sears properly and cooks evenly.

What can I substitute for Parmesan if I don’t have any?

Pecorino Romano or Grana Padano cheeses make good substitutes with similar salty, nutty flavors. If you don’t have any hard cheeses, a mild shredded mozzarella can work but will be less flavorful.