Save This Garlic Butter Chicken with Rigatoni and Parmesan is the ultimate comfort food for busy nights or special gatherings. Each bite brings you juicy chicken pieces drenched in a silky garlic butter sauce with parmesan melting right in. I keep this recipe on repeat when I need something fuss-free yet indulgent enough to make everyone happy around the table.
I whipped this up for the first time after a long workday and could not believe how quickly it disappeared. Now it is my go-to dish when I want to impress with little effort.
Ingredients
- Rigatoni pasta: for a hearty bite that holds sauce well, look for bronze-cut if possible for better texture
- Boneless skinless chicken breasts: brings lean protein and cooks quickly, choose fresh for juiciness
- Olive oil: imparts flavor while keeping the chicken moist, extra virgin is best
- Unsalted butter: gives the sauce richness, use real butter for creamy results
- Fresh garlic: infuses the whole dish with savory aroma, select firm cloves
- Chicken broth: deepens the sauce’s flavor, choose low-sodium for control
- Heavy cream: makes the sauce luxuriously thick, use fresh for smooth blending
- Freshly grated Parmesan cheese: lends a nutty savory finish, grate it yourself for maximum melt
- Italian seasoning: brings herby depth, check your blend for freshness
- Salt: brings all flavors together, taste as you go for balance
- Black pepper: adds gentle heat, crack it fresh if you can
- Red pepper flakes (optional): for a little extra kick
- Fresh parsley (cut for garnish): brightens and freshens each serving
Instructions
- Cook the Rigatoni:
- Bring a large pot of salted water to a rolling boil. Add rigatoni and stir once to prevent sticking. Cook until al dente following package directions, then scoop out half a cup of pasta water and set it aside before draining. This starchy liquid will be useful to adjust your sauce later.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high. Add the chicken pieces in a single layer, seasoning generously with salt, black pepper, and Italian seasoning. Let the chicken cook undisturbed for 3 minutes to develop a golden crust, then toss and continue cooking for another 2 to 4 minutes until firm and cooked through. Lift the chicken out and set aside on a plate.
- Make the Garlic Butter Sauce:
- Without cleaning the skillet add the unsalted butter. As it begins to melt and foam reduce the heat to medium. Stir in minced garlic and let it sizzle for about half a minute until you smell its fragrance but do not let it brown. Pour in the chicken broth and scrape up any delicious brown bits left from the chicken. Simmer for 2 minutes to combine flavors.
- Create the Creamy Sauce:
- Stir in the heavy cream and allow it to bubble gently for 3 to 4 minutes stirring now and then. The sauce will thicken and reduce a bit during this time. Sprinkle in the grated Parmesan cheese and stir continuously until everything is velvety smooth. If the sauce feels a bit dense add a splash or two of reserved pasta water to reach a glossy coating consistency.
- Combine Everything:
- Return the cooked chicken to the skillet along with all its juices. Add the cooked rigatoni. Gently fold everything together so the noodles and chicken are fully coated in sauce. Let the mixture simmer for another minute or two so the flavors come together.
- Serve and Garnish:
- Remove your skillet from the heat. Shower the finished pasta with chopped parsley more Parmesan and red pepper flakes if desired. Serve steaming hot and dig in.
Save Parmesan is my favorite part of this dish and I always use a wedge I grate by hand for that nutty signature melt. Once my family caught me sneaking extra cheese on top and now they expect that golden snow with every batch.
Storage Tips
This pasta keeps well for up to three days in the refrigerator. Store in a covered container and reheat gently with a splash of chicken broth or cream to revive the sauce. If you plan to freeze simply hold the pasta a little bit underdone so it reheats perfectly without falling apart. Portion into freezer-safe bags and defrost overnight in the fridge before warming up.
Ingredient Substitutions
You can swap rigatoni for penne or ziti for a similar tubular shape. Chicken thighs work beautifully if you prefer dark meat and bring even more juiciness. If heavy cream is not on hand half-and-half or a splash of milk with a touch of butter will work in a pinch. Pecorino cheese gives a sharper note if you like more bite.
Serving Suggestions
Pair this creamy pasta with a lemony arugula salad or steamed green beans to balance out richness. Warm garlic bread on the side is always a hit for soaking up every last drop of sauce. I also serve extra Parmesan at the table for topping to taste.
Cultural and Historical Context
Dishes marrying pasta with creamy sauces have long roots in Italian-American kitchens where comfort meets celebration. Butter garlic and cheese bridge those flavors and make this style loved across generations. Rigatoni holds up better than many shapes to a chunky meat sauce so it shines for this dish.
Seasonal Adaptations
Stir in baby spinach or peas in spring for added greens Try roasted mushrooms or butternut squash in fall Sprinkle fresh chopped basil in summer for extra aromatics
Success Stories
I have seen friends double this recipe for potlucks and it always vanishes before other pasta dishes. Even picky eaters go for seconds and store-bought rotisserie chicken works well in a pinch. My niece once requested this for her birthday dinner so it is a true family celebration meal for us now.
Freezer Meal Conversion
Under-cook the rigatoni by two minutes so pasta stays firm when you reheat. Cool the entire dish quickly and pack in freezer-safe bakeware. To serve thaw overnight then warm in the oven at three hundred fifty degrees with a splash of cream or broth covered until bubbly.
Save This comforting pasta is guaranteed to become a family favorite and is easy enough for any cook to master. Try it soon for a dish everyone will crave again.
Recipe FAQ
- → Can I use a different pasta shape?
Yes, penne, fusilli, or ziti work well. Adjust cooking time according to the package instructions.
- → How can I add more flavor to the sauce?
Try adding sun-dried tomatoes, a splash of white wine, or extra Italian seasoning for a deeper flavor profile.
- → Can I substitute the heavy cream?
Half-and-half or whole milk can be used, but the sauce will be slightly less rich and creamy.
- → How do I prevent the sauce from thickening too much?
Add reserved pasta water gradually to loosen the sauce until you reach your desired consistency.
- → Is it possible to make this dish ahead?
This dish is best enjoyed fresh, but you can prepare the components ahead and combine just before serving.