Garlic Butter Chicken with Rigatoni and Parmesan

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There are days when I just need a bowl of pure comfort, and this Garlic Butter Chicken with Rigatoni and Parmesan always delivers. The creaminess of the parmesan, the golden buttery chicken bites, and the hearty pasta all come together in one ridiculously cozy and satisfying dish. I stumbled into this recipe one evening when I had rigatoni on hand, leftover chicken breasts, and a serious craving for something indulgent yet quick to make.

Cooking the chicken in a generous amount of garlic-infused butter changes the entire dynamic of the meal. It goes from simple to unforgettable in minutes. That nutty parmesan clinging to each rigatoni tube and the slight crisp from pan-seared chicken make it so tempting, I almost never have leftovers. Almost.

I’ve found this dish to be my go-to for dinner parties, cozy nights in, or even meal-prepping for the week. It holds up beautifully, smells divine when reheated, and earns compliments every single time. Let’s be honest, garlic butter and cheese are soulmates, and when they meet tender pasta and juicy chicken, magic happens.

Why You’ll Love This Garlic Butter Chicken with Rigatoni and Parmesan

If you’re a fan of rich, creamy pasta dinners with depth and flavor, this dish is going to become an instant favorite. The garlic butter brings in an aromatic, slightly nutty note that enhances every bite. Rigatoni is ideal because it holds the sauce in all the right places, and the golden sear on the chicken ensures a textural contrast that’s both juicy and crispy. Best of all, it’s a one-pan style dish that’s easy to prepare yet tastes restaurant-worthy. Whether you’re feeding a family or just yourself, this dish brings joy to the table with minimal effort.

Ingredients

Chicken breast: Provides the protein and the juicy bite in every forkful. It absorbs the garlic butter and becomes deeply flavorful.

Rigatoni pasta: Its tubular shape is perfect for catching the rich, creamy sauce and delivering a satisfying chew.

Unsalted butter: Forms the base of our garlic butter and lets us control the salt level precisely.

Garlic cloves: The star of the dish. It brings warmth and depth, and once browned in butter, becomes aromatic and mellow.

Heavy cream: Adds creaminess and a luxurious texture to the sauce, giving it a silky consistency.

Freshly grated Parmesan cheese: For that signature salty, nutty richness that defines the flavor profile of this dish.

Salt and black pepper: Essential to bring out all the flavors without overwhelming the delicate garlic notes.

Fresh parsley: Adds freshness and a little color pop, brightening each bite just enough.

How to Make Garlic Butter Chicken with Rigatoni and Parmesan

Step 1: Sear the Chicken

Cut the chicken breasts into bite-sized pieces and season them with salt and pepper. Heat a large skillet over medium heat and add a couple tablespoons of butter. Sear the chicken pieces until they are golden brown on the outside and fully cooked through. Remove and set aside.

Step 2: Cook the Rigatoni

Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain, but reserve about a cup of the pasta water in case you need to loosen the sauce later.

Step 3: Make the Garlic Butter Base

In the same skillet used for the chicken, add the remaining butter and minced garlic. Sauté gently until the garlic is fragrant and golden, not burned. This is the heart of your sauce.

Step 4: Build the Sauce

Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated parmesan and whisk until it melts into a smooth sauce. Adjust seasoning with salt and pepper.

Step 5: Combine Everything

Add the cooked rigatoni to the sauce, then return the seared chicken to the pan. Toss everything together so the pasta is fully coated and the chicken is nestled in.

Step 6: Finish and Serve

Garnish with freshly chopped parsley and an extra sprinkle of parmesan. Serve hot while the sauce is creamy and the edges of the chicken still hold their crisp.

Recipe Variations and Possible Substitutions

If you’re looking to switch things up or adapt to what you have in your pantry, this recipe is wonderfully flexible. Swap out rigatoni for penne or farfalle for a similar bite and sauce-hugging ability. If you’re out of heavy cream, a blend of milk and cream cheese can step in beautifully. For a spicy kick, toss in red pepper flakes or a pinch of cayenne. Boneless thighs work just as well as chicken breast and provide a slightly richer flavor. If you’re going vegetarian, try using sautéed mushrooms or roasted cauliflower in place of chicken.

Serving and Pairing Suggestions

I love serving this dish with a crisp green salad tossed in a lemony vinaigrette. Garlic bread or warm focaccia on the side makes the meal feel complete. It pairs wonderfully with a dry white wine like Sauvignon Blanc or a light Pinot Grigio. For a cozy dinner, pair it with roasted broccoli or even a simple tomato-cucumber salad. If you’re entertaining, serve it in a big shallow bowl with extra parmesan and a drizzle of garlic oil for added flair.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it sits, but adding a splash of milk or reserved pasta water while reheating brings it right back to life. Reheat gently in a pan over low heat, stirring frequently to prevent sticking. If microwaving, cover loosely and heat in 30-second intervals, stirring in between to ensure even heating.

FAQs

How do I keep the Garlic Butter Chicken with Rigatoni and Parmesan from drying out?

To prevent dryness, avoid overcooking the chicken. Cook it until just done and let it finish warming through in the sauce.

Can I make Garlic Butter Chicken with Rigatoni and Parmesan ahead of time?

Yes! Prepare the dish, let it cool, then store it in the fridge. It reheats well and retains its flavor, making it perfect for meal prep.

What if I don’t have rigatoni for this Garlic Butter Chicken with Rigatoni and Parmesan?

You can use penne, ziti, or even fusilli as great alternatives. Just ensure the pasta shape holds the sauce well.

Is Garlic Butter Chicken with Rigatoni and Parmesan gluten-free?

Not as written. To make it gluten-free, use gluten-free pasta and confirm your cheese and butter are certified gluten-free.

Can I freeze Garlic Butter Chicken with Rigatoni and Parmesan?

Freezing is not ideal for cream-based sauces, as they can separate. It’s best enjoyed fresh or refrigerated for short-term storage.

Related Recipe You’ll Like

If you’re into warm and cheesy pasta dinners, you’ll love our Delicious Garlic Sausage Alfredo Rigatoni for another creamy comfort meal. For something a little more vibrant, the Light Lemon Basil Pasta Salad with Chicken is a refreshing twist. And if shrimp is more your thing, our Easy Creamy Polenta Shrimp Recipe is loaded with flavor.

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If this recipe made your dinner table extra special, don’t forget to pin it to your Pasta or Comfort Food board on Pinterest. Share the love by posting it on your Facebook or sending it to a fellow garlic-lover. Tag your recreations on Instagram so others can discover this buttery, cheesy indulgence too!

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