If you’re craving a dish that feels like a warm hug on a plate, look no further than this Garlic Butter Chicken with Rigatoni and Parmesan Recipe. It’s creamy, garlicky, and downright comforting, with tender chicken pieces nestled in a luscious parmesan sauce coating perfectly al dente rigatoni. Whether it’s a busy weeknight or a casual weekend dinner, this recipe comes together in just 30 minutes and promises to impress your taste buds and anyone lucky enough to share the meal with you.
Ingredients You’ll Need
These ingredients are simple but incredibly important, each bringing its own magic to this Garlic Butter Chicken with Rigatoni and Parmesan Recipe. From the rich butter and sharp parmesan to the fresh garlic and juicy chicken, every element plays a crucial role in building layers of flavor and creating a well-balanced, satisfying dinner.
- 2 boneless skinless chicken breasts, diced: Choose fresh chicken for tender, juicy bites that soak up the sauce beautifully.
- 8 oz rigatoni pasta: The ridges and tube shape hold onto the creamy sauce perfectly for maximum flavor in every forkful.
- 2 tablespoons olive oil: Adds a subtle fruitiness and helps sear the chicken to golden perfection.
- 3 tablespoons butter: The heart and soul of the sauce, delivering richness and that irresistible silky texture.
- 4 garlic cloves, minced: Fresh garlic infuses the dish with a fragrant, slightly spicy punch you’ll adore.
- 1 cup heavy cream: Creates the luscious, velvety base for the parmesan sauce that ties it all together.
- 3/4 cup grated parmesan cheese: Sharp, nutty, and melty, this cheese gives the sauce depth and a perfect savory finish.
- Salt and pepper to taste: Essential for seasoning and balancing the flavors.
- Fresh parsley, chopped (for garnish): Adds a bright, fresh contrast and a pop of color that makes the dish feel complete.
How to Make Garlic Butter Chicken with Rigatoni and Parmesan Recipe
Step 1: Season and Sear the Chicken
Begin by seasoning the diced chicken breasts generously with salt and pepper. This simple step ensures every bite of chicken bursts with flavor. Heat the olive oil in a skillet over medium-high heat, then add the chicken pieces. Let them cook undisturbed until they develop a golden crust, about 4 to 5 minutes, then stir and cook until fully cooked through. Once browned to perfection, remove the chicken from the skillet and set it aside. This searing step locks in juiciness and forms the base for your flavorful sauce.
Step 2: Make the Garlic Butter Base
Lower the heat to medium and add the butter to the same skillet you used for the chicken. As it melts, toss in the minced garlic and sauté for about one to two minutes until it becomes fragrant and aromatic, but not browned. This garlic-infused butter is where the rich foundation of this Garlic Butter Chicken with Rigatoni and Parmesan Recipe truly begins, releasing delicious, savory notes.
Step 3: Create the Creamy Parmesan Sauce
Pour the heavy cream into the skillet with your garlic butter and gently bring it to a simmer. Allow it to reduce slightly, thickening for about three to four minutes. Next, stir in the grated parmesan cheese until it melts smoothly into the sauce, creating that irresistible creamy texture and savory depth that will coat both chicken and pasta beautifully.
Step 4: Cook the Rigatoni Pasta
While your sauce simmers, bring a large pot of salted water to a boil and cook the rigatoni until just al dente—meaning it should be tender with a bit of firmness to the bite. Drain the pasta, reserving half a cup of the pasta cooking water. This starchy water will come in handy to loosen the sauce if it feels too thick once combined.
Step 5: Combine Chicken, Pasta, and Sauce
Return the golden chicken pieces to the skillet with the creamy sauce, then add the drained rigatoni pasta. Toss everything together gently but thoroughly, ensuring that every piece of chicken and each bite of rigatoni is beautifully coated. If the sauce feels too thick, add a splash of the reserved pasta water to achieve that perfect consistency—silky and clingy without being heavy.
Step 6: Final Touches and Serve
Before plating, give everything one last gentle toss to marry all the flavors. Then, sprinkle the dish generously with freshly chopped parsley and a little extra parmesan cheese if you like. Serve immediately for the best taste and texture. Watching this Garlic Butter Chicken with Rigatoni and Parmesan Recipe come together and then seeing it devoured is truly one of the joys of cooking.
How to Serve Garlic Butter Chicken with Rigatoni and Parmesan Recipe
Garnishes
Finishing this dish with chopped fresh parsley brightens up the rich sauce with a subtle herbaceous note and adds a lovely green pop that makes it visually irresistible. A sprinkle of extra parmesan also amps up the cheesiness and adds a touch of salty flavor that elevates every bite.
Side Dishes
This hearty and creamy dish pairs wonderfully with crisp, fresh side salads such as a simple arugula and lemon vinaigrette salad or some garlicky roasted vegetables. These sides balance the richness perfectly, keeping the meal light and satisfying without overwhelming your palate.
Creative Ways to Present
For a family-style presentation, serve this Garlic Butter Chicken with Rigatoni and Parmesan Recipe in a large shallow bowl topped with parsley and parmesan, encouraging everyone to dig in together. For a more elegant touch, plate individual portions with a decorative swirl of sauce and a sprig of parsley on top for a restaurant-worthy look that’s as impressive as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. This dish reheats well, and keeping it chilled properly ensures the chicken remains tender and the sauce retains its creamy texture without separating.
Freezing
While this recipe is best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to one month. To avoid texture changes, consider freezing the chicken and pasta separately from the sauce, then recombining when reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave at medium power, stirring occasionally. Add a splash of cream or milk if the sauce seems too thick or has tightened up during storage. This helps bring back that silky, luscious consistency that makes this Garlic Butter Chicken with Rigatoni and Parmesan Recipe so comforting.
FAQs
Can I use other pasta shapes instead of rigatoni?
Absolutely! While rigatoni is perfect for holding the creamy sauce, you can swap in penne, fusilli, or even fettuccine depending on your preference or what you have on hand. Just keep in mind cooking times may vary slightly.
Is it possible to make this dish dairy-free?
You can try using dairy-free butter and a plant-based cream, but keep in mind the parmesan cheese contributes a lot to the flavor. Nutritional yeast can be a great substitute to replicate that cheesy depth.
How do I prevent the chicken from drying out?
Make sure to cook the chicken just until it’s no longer pink and golden on the outside. Overcooking will make it dry, so keep a close eye when searing and remember it will cook more once combined with the sauce.
Can I prepare any parts of this recipe in advance?
You can dice the chicken and grate the parmesan ahead of time to save prep work on the cooking day. However, for the best texture and flavor, cook the chicken and sauce fresh right before serving.
What’s the best way to thicken the sauce if it’s too runny?
If your sauce isn’t as thick as you’d like, simmer it gently for a few more minutes to reduce, or sprinkle a tiny bit of cornstarch slurry (cornstarch mixed with cold water) while stirring until it reaches your preferred consistency.
Final Thoughts
Trust me, once you try this Garlic Butter Chicken with Rigatoni and Parmesan Recipe, it will become one of your go-to dishes for busy nights or anytime you want something cozy, flavorful, and effortlessly delicious. The way the garlic butter sauce clings to every bite of tender chicken and rigatoni is pure comfort food bliss. So, grab your skillet and get cooking—you won’t regret it!
Print
Garlic Butter Chicken with Rigatoni and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Garlic Butter Chicken with Rigatoni and Parmesan is a creamy, comforting pasta dish perfect for a quick and delicious weeknight dinner. Tender diced chicken breasts are seared to golden perfection, then combined with a rich garlic butter sauce and creamy parmesan cream, all tossed with al dente rigatoni pasta. Garnished with fresh parsley, this meal balances savory flavors with a luscious texture in just 30 minutes.
Ingredients
Chicken and Seasoning
- 2 boneless skinless chicken breasts, diced
- Salt and pepper to taste
Pasta
- 8 oz rigatoni pasta
- Salt for pasta water
Sauce
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
Garnish
- Fresh parsley, chopped (for garnish)
- Extra parmesan cheese (optional)
Instructions
- Season and Sear Chicken: Season the diced chicken breasts evenly with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken pieces until they are golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make Garlic Butter Base: Reduce the heat to medium. In the same skillet, add the butter and minced garlic, sautéing until the garlic becomes fragrant and soft but not browned, about 1-2 minutes.
- Create Sauce: Pour the heavy cream into the skillet with the garlic butter. Let it simmer gently for 3-4 minutes, then gradually stir in the grated parmesan cheese until the sauce is smooth and creamy.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to package instructions, usually around 10-12 minutes. Drain the pasta, reserving 1/2 cup of the pasta cooking water to adjust the sauce if needed.
- Combine Everything: Return the cooked chicken to the skillet with the sauce. Add the drained rigatoni pasta and toss everything together to coat the pasta and chicken evenly with the creamy sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time to loosen it to your desired consistency.
- Serve: Transfer the pasta and chicken to plates or a serving dish. Garnish with chopped fresh parsley and an extra sprinkle of parmesan cheese if desired. Serve immediately to enjoy the best flavors and texture.
Notes
- For extra flavor, consider adding a pinch of red pepper flakes when sautéing garlic for a subtle heat.
- You can substitute rigatoni with other pasta shapes like penne or fusilli if desired.
- Use freshly grated parmesan for the best sauce texture and flavor.
- If you prefer a lighter sauce, use half-and-half instead of heavy cream but adjust cooking time accordingly.
- Leftovers can be refrigerated tightly covered for up to 3 days and reheated gently on the stovetop with a splash of water or cream.
