Garlic Butter Chicken with Rigatoni and Parmesan

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Craving a cozy, flavorful pasta dish that feels both indulgent and easy enough for a weeknight? Garlic Butter Chicken with Rigatoni and Parmesan might just be your next favorite. It hits all the right notes: golden seared chicken, buttery garlic depth, and perfectly cooked rigatoni coated in a creamy parmesan sauce.

Whether you’re cooking for a family dinner or looking to impress guests with minimal effort, this recipe offers comfort and elegance in one bowl. The textures alone—crispy chicken pieces mingling with tender pasta—will have everyone asking for seconds.

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Preparation Phase & Tools to Use

Before diving into this delicious meal, gather your essential kitchen tools:

• Large Skillet: Crucial for achieving that golden sear on the chicken and for building flavor in the butter garlic sauce.
• Large Pot: Needed to cook the rigatoni pasta to al dente perfection.
• Chef’s Knife & Cutting Board: For cubing the chicken into even, bite-sized pieces.
• Tongs or Wooden Spoon: Handy for stirring and flipping the chicken evenly without breaking it apart.
• Grater or Microplane: Ideal for freshly grating Parmesan cheese, which makes a noticeable difference in flavor and melt.

These tools help ensure every step flows smoothly, and each component of the dish shines in flavor and texture.

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Ingredients for the Garlic Butter Chicken with Rigatoni and Parmesan

• Chicken Breast: Lean, protein-packed, and tender when seared properly.
• Rigatoni Pasta: The ridged tube shape holds the creamy sauce exceptionally well.
• Garlic Cloves: Finely minced, they bring an aromatic backbone to the dish.
• Butter: Provides richness and depth, key to the velvety texture of the sauce.
• Olive Oil: Helps sear the chicken to golden-brown perfection without burning the butter.
• Parmesan Cheese: Freshly grated for creaminess, saltiness, and umami.
• Heavy Cream: Lends a luxurious mouthfeel and balances the sharp cheese.
• Salt & Pepper: Essential seasoning to enhance all the flavors.
• Italian Herbs (optional): Adds a subtle layer of herbaceous complexity.

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How To Make the Garlic Butter Chicken with Rigatoni and Parmesan

Step 1: Sear the Chicken

Cut the chicken breast into cubes and season with salt, pepper, and a pinch of Italian herbs. In a large skillet over medium-high heat, heat olive oil and sear the chicken until golden and fully cooked. Remove and set aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package instructions. Reserve one cup of pasta water and drain the rest.

Step 3: Build the Garlic Butter Sauce

In the same skillet, reduce the heat to medium. Melt the butter, then add the minced garlic. Sauté until fragrant but not browned, about 1 minute.

Step 4: Create the Creamy Base

Pour in the heavy cream and a handful of grated Parmesan. Stir gently and allow the sauce to simmer until it thickens slightly. Use a bit of the reserved pasta water if it gets too thick.

Step 5: Combine and Serve

Return the cooked chicken to the skillet. Add the drained rigatoni and toss to coat everything in the sauce. Finish with more Parmesan and fresh parsley if desired. Serve warm.

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Serving and Storing This Garlic Butter Chicken with Rigatoni and Parmesan

Serve this dish hot, garnished with fresh parsley and a generous sprinkle of grated Parmesan. Pair it with crusty bread or a crisp green salad for a well-rounded meal.

Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to revive the sauce’s creamy texture. It’s best warmed over low heat to prevent separation.

This is one of those meals that tastes just as comforting the next day, making it a great make-ahead option too.

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Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and bring extra juiciness to the dish. Just adjust the cooking time slightly.

Can I make this dish ahead of time?

Absolutely! You can prep the chicken and sauce a day in advance. Cook the pasta fresh and combine everything before serving.

What pasta shapes can I substitute for rigatoni?

Penne, ziti, or even fusilli are great alternatives. Look for shapes that can trap the sauce.

Is it okay to use pre-grated Parmesan?

Pre-grated can work in a pinch, but freshly grated Parmesan melts better and gives a richer flavor.

How do I make it spicier?

Add red pepper flakes when sautéing the garlic for a subtle heat kick.

Can I freeze the leftovers?

It’s not ideal, as cream-based sauces can separate when thawed. For best results, enjoy within a few days fresh.

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Want More Creamy Chicken Pasta Ideas?

If you loved the richness of this dish, you’ll definitely want to check out these equally comforting and cheesy recipes:

You might also enjoy the Buffalo Chicken Lasagna Recipe for a spicy, layered twist on pasta night. For something more classic, the Delicious Beef Bowtie Pasta offers a creamy base with a different pasta texture.

Looking for another garlic-forward meal? Try the Garlic Sausage Alfredo Rigatoni—just as creamy but with a bold, savory sausage flavor. Or go for something even heartier with Rigatoni Bolognese, an Italian classic done right.

For even more daily recipes, visit my LadyPlate Pinterest board.

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Pin and Tell Me How Yours Turned Out

You can save this to your pasta dinner boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you add your own twist with herbs or cheese? Did you go heavy on the garlic (like me)? Drop a comment and let’s swap notes!

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