Garlic Butter Chicken with Rigatoni and Parmesan

why make this recipe

Garlic Butter Chicken with Rigatoni and Parmesan is a delightful dish that brings together simple ingredients and big flavors. It’s quick to prepare, making it perfect for a weeknight dinner or a cozy weekend meal. The combination of creamy sauce, tender chicken, and hearty pasta makes it a favorite among families. Plus, the fresh parsley and Parmesan on top add a beautiful touch that will impress your guests!

how to make Garlic Butter Chicken with Rigatoni

Ingredients:

• 12 oz rigatoni pasta
• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• 3 tbsp unsalted butter
• 4 cloves garlic (minced)
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan cheese
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (for garnish)

Directions:

1. Cook the rigatoni in salted boiling water until al dente. Before draining, reserve ½ cup of the pasta water.
2. In a skillet, heat the olive oil over medium heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Sear the chicken until golden brown, then set it aside.
3. In the same skillet, melt the butter and sauté the minced garlic until fragrant.
4. Add the chicken broth to the skillet and let it simmer for 2 minutes.
5. Stir in the heavy cream and let it simmer until it thickens. Mix in the Parmesan cheese until smooth.
6. Return the chicken to the skillet, add the cooked rigatoni, and toss everything until fully coated. Simmer for an additional 1-2 minutes.
7. Serve warm, garnished with fresh parsley and extra Parmesan if desired.

how to serve Garlic Butter Chicken with Rigatoni

Serve Garlic Butter Chicken with Rigatoni warm on a plate or in a deep bowl. Top it with freshly chopped parsley and extra Parmesan for a nice finish. This dish pairs well with a crisp green salad or garlic bread for a complete meal.

how to store Garlic Butter Chicken with Rigatoni

To store leftovers, let the pasta cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. When ready to eat, reheat it in the microwave or on the stove, adding a little water or cream to loosen the sauce.

tips to make Garlic Butter Chicken with Rigatoni

1. Use fresh garlic for the best flavor; it makes a big difference in taste.
2. Feel free to adjust the level of red pepper flakes based on your heat preference.
3. If you want a lighter version, you can substitute the heavy cream for half-and-half or a non-dairy option.

variation

You can add vegetables like spinach or sun-dried tomatoes for added flavor and nutrition. You can also substitute the chicken for shrimp or keep it vegetarian by using mushrooms instead.

FAQs

• Can I use a different type of pasta?
  Yes, you can substitute rigatoni with other types of pasta like penne or fusilli. Just adjust the cooking time as needed.

• Is it possible to make this dish ahead of time?
  While it is best enjoyed fresh, you can prepare the sauce and cook the chicken ahead. Combine them with the pasta right before serving.

• Can I freeze Garlic Butter Chicken with Rigatoni?
  Freezing is not recommended due to the creamy sauce. It may separate when thawed. It’s best to enjoy it fresh or refrigerate leftovers.

Garlic Butter Chicken with Rigatoni

A delightful dish that combines creamy sauce, tender chicken, and hearty rigatoni pasta, perfect for weeknight dinners or cozy weekends.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 600 kcal

Ingredients

  

Pasta and Chicken

• 12 oz rigatoni pasta
• 2 pieces boneless, skinless chicken breasts (cut into bite-sized pieces)

Sauce Ingredients

• 3 tbsp unsalted butter
• 4 cloves garlic (minced) Use fresh garlic for the best flavor.
• 1 cup heavy cream Can substitute with half-and-half or non-dairy option for a lighter version.
• ¾ cup freshly grated Parmesan cheese Extra Parmesan for serving.
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional) Adjust based on heat preference.

Garnish

• 2 tbsp chopped fresh parsley For garnish.

Instructions

 

Cooking Pasta and Chicken

• Cook the rigatoni in salted boiling water until al dente. Before draining, reserve ½ cup of the pasta water.
• In a skillet, heat the olive oil over medium heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Sear the chicken until golden brown, then set it aside.

Making the Sauce

• In the same skillet, melt the butter and sauté the minced garlic until fragrant.
• Add the chicken broth to the skillet and let it simmer for 2 minutes.
• Stir in the heavy cream and let it simmer until it thickens. Mix in the Parmesan cheese until smooth.

Assembling the Dish

• Return the chicken to the skillet, add the cooked rigatoni, and toss everything until fully coated. Simmer for an additional 1-2 minutes.
• Serve warm, garnished with fresh parsley and extra Parmesan if desired.

Notes

Best served warm. Pairs well with a crisp green salad or garlic bread. To store leftovers, let the pasta cool completely, place it in an airtight container and refrigerate for up to 3 days. Reheat with a little water or cream to loosen the sauce.

Keyword Comfort Food, Garlic Butter Chicken, Pasta, Quick Dinner, Rigatoni