Garlic Butter Chicken with Rigatoni and Parmesan Recipe

Introduction

This Garlic Butter Chicken with Rigatoni and Parmesan is a comforting and flavorful dish perfect for a weeknight dinner. Tender chicken pieces combined with a rich garlic butter sauce and creamy Parmesan make this pasta truly irresistible.

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

1. Step 1: Cook the rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta.
2. Step 2: In a skillet, heat olive oil 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 skillet and set aside.
3. Step 3: Melt the butter in the same skillet, then add the minced garlic and sauté briefly until fragrant, about 30 seconds to 1 minute.
4. Step 4: Pour in the chicken broth and let it simmer for a few minutes to reduce slightly.
5. Step 5: Stir in the heavy cream and allow the sauce to thicken just a bit before mixing in the grated Parmesan cheese until smooth.
6. Step 6: Return the chicken to the skillet, add the cooked rigatoni, Italian seasoning, and red pepper flakes if using. Toss everything together until the pasta and chicken are well coated with the sauce. If the sauce seems too thick, add some reserved pasta water to loosen it.
7. Step 7: Simmer everything together for an additional minute to meld the flavors.
8. Step 8: Serve hot, garnished with chopped fresh parsley.

Tips & Variations

• For extra flavor, marinate the chicken in Italian seasoning and a bit of olive oil before cooking.
• Add sautéed mushrooms or spinach for a vegetable boost.
• Use gluten-free pasta if preferred, adjusting cooking time accordingly.
• If you like a bit more heat, increase the red pepper flakes or add a dash of hot sauce.
• Freshly grated Parmesan gives the best texture and flavor compared to pre-grated varieties.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of rigatoni?

Yes, this dish works well with most pasta shapes like penne, fusilli, or farfalle. Just cook the pasta according to package instructions until al dente.

Is it possible to make this dish dairy-free?

You can substitute the butter with olive oil and use a dairy-free cream alternative along with a vegan Parmesan substitute to make it dairy-free, though the flavor and texture will vary slightly.

Garlic Butter Chicken with Rigatoni and Parmesan Recipe

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★★★★★

4.9 from 57 reviews

• Author: Sarah
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A creamy and flavorful Garlic Butter Chicken paired with al dente rigatoni pasta, tossed in a rich Parmesan-infused sauce with a hint of garlic and Italian herbs, perfect for a comforting weeknight dinner.

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Ingredients

Scale 1x2x3x

Pasta

• 12 oz rigatoni pasta

Chicken

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ tsp salt (or to taste)
• ½ tsp black pepper

Sauce

• 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
• ¼ tsp red pepper flakes (optional)

Garnish

• 2 tbsp chopped fresh parsley

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Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Before draining, reserve ½ cup of the pasta cooking water, then drain the rigatoni and set aside.
2. Sear Chicken: Season the bite-sized chicken pieces with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds to 1 minute, being careful not to burn the garlic.
4. Simmer Sauce: Pour in the chicken broth and allow it to simmer for a couple of minutes to reduce slightly. Then stir in the heavy cream and let the mixture thicken gently for about 3-4 minutes.
5. Add Cheese and Seasoning: Mix in the grated Parmesan cheese and Italian seasoning, stirring continuously until the cheese melts and the sauce becomes creamy. Optionally, add red pepper flakes for a slight kick.
6. Combine Everything: Return the cooked chicken to the skillet along with the rigatoni. Toss everything well to coat the pasta and chicken evenly in the sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency. Simmer together for an additional minute to meld flavors.
7. Serve: Plate the Garlic Butter Chicken Rigatoni and garnish with chopped fresh parsley for a bright, fresh finish.

Notes

• Reserve pasta water to adjust sauce consistency as needed for smooth coating.
• For a spicier dish, increase red pepper flakes to taste.
• Use freshly grated Parmesan for the best flavor and melting consistency.
• Make sure not to overcook the garlic when sautéing to prevent bitterness.
• Can be served with a side of steamed vegetables or a fresh salad for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Garlic Butter Chicken, Rigatoni, Parmesan, Italian Pasta, Creamy Chicken Pasta, Weeknight Dinner