Garlic Butter Chicken with Rigatoni and Parmesan Recipe

If you’re searching for a dinner that feels both comforting and a little luxurious, Garlic Butter Chicken with Rigatoni and Parmesan is exactly that dish. Tender chunks of golden-seared chicken mingle with perfectly cooked rigatoni, all swirled in a silky garlic butter sauce and finished with a lavish sprinkle of Parmesan. It’s the kind of meal that fills your kitchen with irresistible aromas and your plate with crave-worthy flavor—on any weeknight or for a cozy gathering with friends!

Ingredients You’ll Need

This recipe uses simple, familiar ingredients that truly work magic together. Every item adds its own unique richness, aroma, or heartiness, making Garlic Butter Chicken with Rigatoni and Parmesan shine from the very first bite.

• Chicken breasts: Opt for boneless, skinless breasts for quick cooking and juicy bites throughout the dish.
• Rigatoni pasta: This sturdy, tube-shaped pasta holds the savory sauce perfectly with every forkful.
• Unsalted butter: Divided for sautéing and finishing the sauce, it provides that lush, unmistakable flavor base.
• Garlic: Mince fresh cloves for bold, aromatic notes that scent the entire meal.
• Italian seasoning: A pinch of this herb blend brings an instant Italian vibe, adding warmth and depth.
• Paprika: Just a little delivers color and an extra roundness to the flavor.
• Salt and black pepper: Season to taste for balance, highlighting every ingredient.
• Grated Parmesan cheese: Melts beautifully into the sauce, lending cheesy richness and creamy texture.
• Heavy cream (optional): Stir in for an extra-luxurious, velvety finish—totally up to your mood.
• Olive oil: Adds a touch more complexity and helps sear the chicken to golden perfection.
• Reserved pasta water: The secret to a glossy, emulsified sauce that lovingly coats each pasta piece.
• Fresh parsley: Chopped and scattered on top, parsley gives freshness and a pop of color.

How to Make Garlic Butter Chicken with Rigatoni and Parmesan

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a lively boil and add the rigatoni. Cook until it’s just al dente—this helps the pasta soak up all that luscious garlic butter sauce later. Don’t forget to scoop out about a cup of the pasta water before draining, since you’ll use it to bring the sauce together at the end. Set the drained pasta aside while you prepare the rest of the dish.

Step 2: Season the Chicken

Pat the chicken pieces dry with paper towels. Toss them in a bowl with salt, black pepper, Italian seasoning, and paprika, making sure each bite is coated. These seasonings deliver both complexity and balanced flavor, setting the stage for the chicken to really sing in the finished Garlic Butter Chicken with Rigatoni and Parmesan.

Step 3: Sear the Chicken

In a large skillet, heat the olive oil and two tablespoons of butter over medium-high heat. Add the seasoned chicken and let it sizzle, stirring occasionally, until all the pieces are golden on the outside and fully cooked within. Once done, transfer the chicken to a plate and keep it warm.

Step 4: Build the Garlic Butter Sauce

Without wiping out your skillet (those browned bits add big flavor!), drop in the remaining butter and minced garlic. Sauté for about 30 to 45 seconds, just until fragrant—don’t let the garlic brown, or it may turn bitter. This step infuses the butter with irresistible garlicky richness, the heart of every great Garlic Butter Chicken with Rigatoni and Parmesan.

Step 5: Toss in the Pasta

Add the cooked, drained rigatoni directly to the skillet, tossing it in the garlicky butter. Gradually pour in the reserved pasta water, stirring until the sauce lightly clings to each piece. The starch in the pasta water helps create that gorgeous, glossy finish.

Step 6: Combine with Chicken, Cheese, and Cream

Return the seared chicken and any juices to the skillet. Sprinkle in the grated Parmesan and add the heavy cream if desired. Stir gently until everything is creamy, indulgent, and beautifully unified. The sauce should be silky and luscious, coating every bite with melted cheese and aromatic garlic butter.

Step 7: Finish and Garnish

Just before serving, sprinkle over fresh chopped parsley and a generous grating of extra Parmesan. These final touches add color, freshness, and that unmistakable cheesy finish putting the whole Garlic Butter Chicken with Rigatoni and Parmesan experience over the top!

How to Serve Garlic Butter Chicken with Rigatoni and Parmesan

Garnishes

For maximum impact, always serve Garlic Butter Chicken with Rigatoni and Parmesan topped with a flurry of freshly grated Parmesan and a handful of chopped parsley. A light twist of fresh black pepper gives a restaurant-style flourish, making every portion feel special.

Side Dishes

This rich, savory pasta loves a side of crisp, fresh salad—think peppery arugula with lemon vinaigrette, or a classic Caesar. A slice or two of warm, crusty bread is perfect for swiping up every last bit of sauce, while roasted vegetables bring color and balance to the table.

Creative Ways to Present

If you want to wow guests or just shake up your weeknight, try serving Garlic Butter Chicken with Rigatoni and Parmesan in shallow pasta bowls with extra Parmesan at the table. For fun, portion into individual ramekins or mini-skillets for single servings, or top with broiled mozzarella for a bubbly, slightly crispy finish.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extras, let the dish cool to room temperature and transfer to an airtight container. The garlic butter sauce will keep the rigatoni moist and flavorful for up to 3 days in the refrigerator. A sprinkle of fresh cheese and a dash more parsley revive it beautifully the next day.

Freezing

While pasta dishes with creamy sauces can sometimes lose a bit of texture when frozen, Garlic Butter Chicken with Rigatoni and Parmesan can be stashed away for up to 2 months in a tightly sealed freezer container. Thaw overnight in the fridge before gently reheating for best results.

Reheating

Reheat in a skillet over medium-low heat, adding a splash of water, broth, or cream to loosen up the sauce. Stir gently until piping hot, then finish with a little more fresh Parmesan and parsley for that just-made flavor. The microwave works too—just cover and stir halfway for even heating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a fantastic substitute and bring extra juiciness and flavor. Adjust the cooking time slightly to ensure they’re fully cooked, but otherwise follow the same steps as the original Garlic Butter Chicken with Rigatoni and Parmesan recipe.

Do I have to use heavy cream?

Nope—heavy cream adds extra silkiness, but the pasta is still deliciously creamy with just butter and Parmesan. For a lighter option, try a splash of milk or even reserve a bit more pasta water to help bring the sauce together.

What’s the best way to make the sauce smooth and creamy?

For the silkiest result, gradually add the reserved pasta water to the skillet as you toss the rigatoni. The starch helps bind the garlic butter and cheese into a glossy sauce that hugs every piece. Stir constantly and adjust the consistency to your liking.

How do I prevent the garlic from burning?

Keep the heat at medium and stir the garlic as soon as it hits the melted butter, cooking just until fragrant. Burned garlic will taste bitter, so as soon as you smell that wonderful aroma (about 30 to 45 seconds), it’s time to add your pasta!

Can I add vegetables to this dish?

Definitely—spinach, sun-dried tomatoes, or roasted bell peppers make awesome additions that play well with the flavors in Garlic Butter Chicken with Rigatoni and Parmesan. Stir them in alongside the chicken during the final step for a colorful twist.

Final Thoughts

There’s something magical about how all these simple, flavorful ingredients come together to create Garlic Butter Chicken with Rigatoni and Parmesan. It’s the kind of dish you’ll crave again and again—cozy, crowd-pleasing, and always satisfying. Treat yourself and those you love to a big, generous bowl soon—you won’t believe how fast it disappears off the table!

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