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Garlic Butter Chicken with Rigatoni and Parmesan is my go-to when I need a fast yet comforting dinner that still feels special. Juicy bites of chicken meet a creamy garlic butter sauce and bouncy rigatoni, making every forkful better than the last. This meal always leaves the table quiet except for the sounds of seconds being scooped.
I whipped this up first when my pantry looked a little bare and needed a comfort meal that came together fast. Now it is the number one request when friends see rigatoni on my countertop.
Ingredients
- Rigatoni pasta: brings a thick hearty base and holds the sauce beautifully. Look for brands with a rough surface for best cling
- Boneless skinless chicken breasts: deliver lean protein and stay juicy cut into bite-sized pieces. Fresh is key here for best texture
- Olive oil: gives a rich flavor to sear the chicken. Choose extra virgin for added depth
- Unsalted butter: creates all that velvety sauce magic and lets you adjust the salt to taste
- Garlic: adds loads of aroma and pairs perfectly with the creamy base. Smash cloves with the flat of your knife for easier mincing
- Chicken broth: creates a light and savory background for the cream sauce. Go for low sodium if you like to control saltiness
- Heavy cream: brings silkiness and a subtle richness that coats the pasta. Choose high fat cream for the best mouthfeel
- Freshly grated Parmesan cheese: unlocks a nutty punch and melts smoother than pre-grated. Try to use a block of Parmesan and a microplane
- Italian seasoning: gives herbal warmth with oregano and basil. Rub between your fingers before adding to release oils
- Salt and black pepper: enhance all the flavors. Freshly cracked pepper makes a difference
- Red pepper flakes: add just a little heat on the finish. Totally optional
- Fresh parsley: makes everything look and taste brighter. Go for flat leaf if available
Step-by-Step Instructions
- Boil the Rigatoni:
- Fill a large pot with water and bring it to a rolling boil. Salt water generously and add the rigatoni. Stir occasionally and cook until just al dente usually about ten to twelve minutes. Before draining scoop out half a cup of pasta water to help with the sauce later. Drain the rigatoni and leave aside
- Sear the Chicken:
- While the pasta cooks heat the olive oil in a large skillet over medium high heat. Add the chicken pieces and spread them out so they brown instead of steam. Sprinkle with salt pepper and Italian seasoning. Cook for five to seven minutes flipping as needed until each piece is golden and fully cooked through. Transfer the chicken to a plate and cover lightly to keep warm
- Build the Garlic Butter Sauce:
- Place the skillet back on the stove over medium heat. Add the butter and let it melt and foam up. Stir in the minced garlic and cook for thirty seconds just until the aroma hits your nose. Add the chicken broth and use a wooden spoon to scrape up all the brown bits left from the chicken. Let it simmer for two minutes to develop the base
- Make It Creamy:
- Pour the heavy cream into the skillet and lower the heat. Let the sauce bubble gently for three to four minutes so it thickens. Gradually add the Parmesan cheese whisking constantly until smooth and velvety. If the sauce seems a little too thick now is when you add a splash of that reserved pasta water
- Bring Everything Together:
- Slide the browned chicken back into the pan and stir well to coat every piece in the cheesy sauce. Add the cooked rigatoni and toss thoroughly so each noodle gets a good amount of sauce. Let the whole pan simmer for one to two minutes so flavors mingle
- Finish and Serve:
- Take the pan off the heat. Sprinkle chopped parsley and a bit more Parmesan over the top along with a pinch of red pepper flakes if you want a kick. Serve hot straight from the pan
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The freshly grated Parmesan in this dish is always the star for me. I remember letting my little one help grate the cheese for the first time and we both laughed as the flakes dusted the counter and our noses
Storage tips
Garlic Butter Chicken with Rigatoni and Parmesan keeps well in the fridge. Use an airtight container and it will stay fresh for about three days. For reheating add a small splash of water or extra cream and warm slowly on the stove or in the microwave. The sauce thickens over time but loosens right up with a gentle stir and a bit of added moisture
Ingredient substitutions
Swap rigatoni for any short sturdy pasta like penne or ziti if you do not have rigatoni on hand. You can use boneless chicken thighs for a juicier finish or even try cooked turkey or rotisserie chicken. If you prefer a lighter sauce, substitute half and half in place of heavy cream but know the sauce will be a bit less rich
Serving suggestions
This pasta makes a full meal on its own but I love adding a big green salad or simple roasted veggies on the side. Garlic bread is also a favorite for wiping up every last bit of sauce. For a family style presentation simply bring the skillet to the table and let everyone help themselves
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Cultural or historical context
Creamy chicken and pasta dishes have roots in Italian American cooking where rich dairy sauces and hearty pasta shapes came together to please crowds. While not traditional Italian, the combination of garlic butter and Parmesan always inspires memories of cozy restaurant meals
Recipe FAQs
- → How can I ensure the chicken stays juicy?
Use medium-high heat to quickly sear the chicken, avoiding overcooking. Remove it once golden and add back just before serving.
- → Can I substitute rigatoni with another pasta?
Yes, penne, ziti, or fusilli work well. Choose a sturdy pasta shape to hold the creamy sauce.
- → What type of Parmesan works best?
Freshly grated Parmesan melts smoothly and provides the richest flavor. Avoid pre-shredded varieties if possible.
- → How do I adjust the spice level?
Add or omit red pepper flakes to control heat. For extra warmth, increase the amount to your preference.
- → Can this dish be made ahead of time?
It is best enjoyed fresh, but you can store leftovers in the refrigerator for up to two days and reheat gently.