Dinner

Garlic Butter Chicken with Rigatoni and Parmesan Recipe

BySarah Summers May 20, 2026May 20, 2026

Introduction

This Garlic Butter Chicken with Rigatoni and Parmesan is a comforting and flavorful pasta dish perfect for weeknight dinners. Tender chicken pieces and a creamy garlic sauce come together with rigatoni pasta for a satisfying meal everyone will love.

The image shows a close-up of rigatoni pasta with grilled chicken pieces. The pasta is light yellow with a smooth texture and is coated in a creamy sauce. There are small pieces of grilled chicken with a slightly charred, brown surface on top and mixed in. The dish is sprinkled with finely chopped green herbs and grated cheese, adding spots of green and white on the yellow pasta and brown chicken. The background is a white marbled texture. 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 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 chicken pieces with salt and pepper, then sear them until golden brown. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, melt the butter and add the minced garlic. Sauté briefly until fragrant, being careful not to burn the garlic.
Step 4: Pour in the chicken broth and let it simmer for a few minutes to reduce slightly.
Step 5: Stir in the heavy cream and allow the sauce to thicken a bit before mixing in the grated Parmesan cheese. Stir until smooth.
Step 6: Return the cooked chicken to the skillet, add the rigatoni, and toss everything together until well coated with the sauce. Simmer for an additional minute to meld the flavors.
Step 7: Serve immediately, garnished with chopped fresh parsley and, if desired, a sprinkle of red pepper flakes for some heat.

Tips & Variations

Use chicken thighs instead of breasts for a juicier result.
Swap rigatoni for penne or fettuccine if preferred.
Add sautéed mushrooms or spinach for extra veggies.
If the sauce is too thick, loosen it with reserved pasta water as needed.

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 to refresh the sauce and prevent drying.

How to Serve

The image shows a close-up of rigatoni pasta coated in a creamy, light-colored sauce, with several pieces of golden-brown grilled chicken scattered across the top. The pasta tubes have a smooth texture with some ridges visible, and the chicken pieces are slightly charred with a crispy outside. Fresh green chopped parsley is sprinkled all over the dish, adding a pop of color. Finely grated white cheese is lightly spread on top, melting slightly on the warm pasta and chicken. The dish is resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use cooked chicken. Add it to the sauce in step 6 and heat through, but avoid overcooking to keep it tender.

Is this dish spicy?

The recipe includes optional red pepper flakes for a mild kick. You can omit or adjust them to suit your spice preference.

Sarah Summers