Garlic Butter Chicken with Rigatoni and Parmesan Recipe

When I'm craving something comforting but don’t want to spend hours in the kitchen, Garlic Butter Chicken with Rigatoni and Parmesan is my go-to. The golden, garlicky chicken, the way the Parmesan melts into that buttery sauce—it’s pure weeknight magic. My kids beg for it, and honestly? I love how effortlessly it comes together after a long day. One bite of that creamy, garlicky goodness, and you’ll see why this dish has a permanent spot in my dinner rotation.

What makes this recipe special? Tender chicken seared to perfection, a rich garlic butter sauce that clings to every nook of al dente rigatoni, and that generous shower of Parmesan that ties it all together. After testing this recipe more times than I can count (my neighbors might’ve gotten a few "trial" batches), I’ve nailed the balance of flavors and textures. It’s restaurant-quality comfort food, minus the fuss.

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

Seriously, what’s not to love? This dish is my secret weapon for busy nights—and here’s why:

• 25-minute magic: From fridge to table faster than takeout (and way more delicious)
• Creamy dreamy: That velvety sauce doesn’t even need heavy cream (though I won’t judge if you add it!)
• Flavor bomb: Garlic + butter + Parmesan = the holy trinity of cozy comfort
• Pantry-friendly: Swap in what you’ve got—penne instead of rigatoni? Thighs instead of breasts? Done and done

It’s the kind of meal that feels indulgent but won’t leave you chained to the stove. Trust me, your future self will thank you.

Ingredients for Garlic Butter Chicken with Rigatoni and Parmesan

Here’s everything you’ll need to make this garlicky, cheesy masterpiece—organized so you can grab-and-go at the store:

Pasta

• 12 oz rigatoni pasta (or your favorite short pasta—those ridges are sauce catchers!)
• 1 cup reserved pasta water (don’t forget this! It’s liquid gold for your sauce)

Chicken

• 2 large chicken breasts, cut into 1-inch cubes (uniform pieces = even cooking)
• 1 tablespoon olive oil (for that perfect golden sear)

Sauce

• 4 tablespoons unsalted butter, divided (yes, real butter—no substitutes here)
• 4 cloves garlic, finely minced (about 1½ teaspoons—measure with your heart)
• ½ cup packed grated Parmesan (freshly grated melts like a dream)
• ¼ cup heavy cream (optional but oh-so-luxurious)

Seasonings

• 1 teaspoon Italian seasoning
• ½ teaspoon paprika (smoked or sweet—your call)
• Salt and black pepper, to taste
• Fresh parsley, finely chopped (for that bright pop of color)

Ingredient Notes & Substitutions

Flexibility is my middle name when it comes to cooking—here’s how to tweak this recipe:

• No heavy cream? Skip it! The sauce will still be luscious with just butter and pasta water.
• Out of Parmesan? Pecorino Romano adds a lovely sharpness, or Asiago works too.
• Gluten-free needs? Swap in your favorite GF pasta—just cook it al dente.
• Chicken thighs fans? Use them! They’ll need 8-10 minutes cooking time instead.

The only non-negotiable? That garlic. Measure it with your heart—I always add an extra clove (or three).

How to Make Garlic Butter Chicken with Rigatoni and Parmesan

Okay, let’s get cooking! This dish comes together fast, so have everything prepped and ready to go. I’ve made this enough times to know the little tricks that make all the difference.

1. Cook the pasta:
   • Boil rigatoni in salted water until just al dente (about 1 minute less than package says).
   • Pro tip: Scoop out 1 cup of that starchy pasta water before draining—it’s the secret to a silky sauce.
2. Sear the chicken:
   • Heat olive oil in a large skillet over medium-high. Add chicken in a single layer—crowding = steaming, and we want golden bits!
   • Cook 5-7 minutes until no pink remains. Remove to a plate (it’ll finish cooking later).
3. Garlic butter magic:
   • In the same skillet, melt 2 tablespoon butter. Add garlic and sauté just 30 seconds—any longer and it’ll turn bitter.
   • Reduce heat to low, add remaining butter, and swirl until melted and bubbly.
4. Bring it all together:
   • Toss in the cooked pasta and chicken. Sprinkle Parmesan over everything—watch it melt into the sauce.
   • Add cream (if using) and splash in pasta water little by little until the sauce coats the back of a spoon.
5. Finish strong: Taste and adjust salt/pepper. Garnish with parsley and extra Parmesan. Serve immediately—this is best piping hot!

Tips for Perfect Garlic Butter Chicken

These little tweaks take this dish from good to “oh-my-goodness”:

• Dry chicken = better browning: Pat pieces dry with paper towels before seasoning.
• Undercook pasta slightly: It keeps perfect texture when reheating leftovers (if they last that long).
• Microplane that Parmesan: Finely grated cheese melts seamlessly into the sauce.
• Low and slow for the sauce: Keep heat gentle when adding cheese to prevent clumping.

Serving Suggestions for Garlic Butter Chicken with Rigatoni

This dish is practically a meal on its own, but here’s how I love to round it out:

• Garlic bread soldiers: Perfect for swiping up every last bit of that buttery sauce (I use the crusty ends like edible spoons—no shame!).
• Pep it up with greens: A quick arugula salad with lemon vinaigrette cuts through the richness beautifully.
• Roasted veg bonus: Toss some broccoli or asparagus in the oven while the pasta cooks—they’ll be ready at the same time.

Keep it simple—this star doesn’t need fancy sides to shine.

Storing and Reheating Garlic Butter Chicken with Rigatoni

Let's talk leftovers—because let's be real, this dish is so good you'll want to make extra! Here's how to keep it tasting fresh:

• Airtight is right: Store in the fridge for up to 3 days (if it lasts that long—my family usually polishes it off by day two).
• Reheat like a pro: Splash in a tablespoon of water when microwaving to bring back that creamy texture. Stir every 30 seconds so it heats evenly.
• Skillet revival: For bigger portions, reheat gently in a pan over low heat with a drizzle of olive oil.

Heads up: The sauce may separate if frozen—dairy does that. Trust me, it's worth eating fresh!

Garlic Butter Chicken with Rigatoni and Parmesan FAQs

Got questions? I’ve got answers! Here are the ones I get asked most about this recipe:

1. Can I use chicken thighs instead of breasts?
Absolutely! Thighs add extra richness—just cook them 8-10 minutes since they’re thicker.

2. How can I make this spicier?
Toss in ¼ teaspoon red pepper flakes with the garlic—it’ll give the sauce a warm kick without overpowering.

3. Why does my sauce look separated?
Too much heat when adding cheese! Keep it low and stir constantly—it’ll come together smoothly.

4. Can I prep this ahead?
Cook pasta and chicken separately, then combine last-minute (the sauce takes <5 mins). Leftovers reheat great too!

Nutritional Information

Estimates vary based on ingredients. Values shown are for 1 serving with heavy cream.

• Calories: 520
• Fat: 22g (10g saturated, 9g unsaturated)
• Protein: 35g
• Carbohydrates: 45g (3g fiber, 2g sugar)
• Sodium: 450mg
• Cholesterol: 115mg

For a lighter version, skip the heavy cream—you'll save about 50 calories and 5g fat per serving. But hey, we're making garlic butter pasta here—live a little!

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