Garlic Butter Chicken with Rigatoni and Parmesan

Craving a restaurant-quality meal thatā€™s easy to make at home? This Garlic Butter Chicken with Rigatoni and Parmesan is a true comfort food masterpiece. It combines tender, golden-brown chicken with buttery, garlicky sauce, al dente rigatoni, and a generous sprinkle of freshly grated Parmesan cheese. Whether youā€™re cooking for your family or impressing guests, this dish is packed with flavor and comes together in under 40 minutes.


Creamy Chicken Rigatoni, Garlic Butter Pasta with Chicken

Ingredients Overview

Key Ingredients for Garlic Butter Chicken with Rigatoni

  • Chicken Breast (2 large): Boneless, skinless chicken breasts cut into bite-sized pieces for easy cooking. You can also use chicken thighs for extra juiciness.
  • Rigatoni (12 oz): A sturdy pasta that holds the creamy garlic butter sauce perfectly. Penne or ziti are great substitutes.
  • Garlic (4 cloves, minced): Adds bold, savory flavor to the butter sauce.
  • Unsalted Butter (4 tablespoons): Creates the rich and creamy base for the sauce.
  • Chicken Broth (1 cup): Helps deglaze the pan and adds depth to the sauce.
  • Heavy Cream (1/2 cup): Makes the sauce velvety and luscious.
  • Parmesan Cheese (1 cup, freshly grated): The star of the dish, adding cheesy richness and umami.
  • Olive Oil (2 tablespoons): For sautĆ©ing the chicken and ensuring itā€™s golden brown.
  • Salt and Pepper (to taste): Essential for seasoning the chicken and sauce.
  • Parsley (2 tablespoons, chopped, for garnish): Adds a fresh, vibrant touch to the dish.

Kitchen Equipment Youā€™ll Need

  • Large Skillet or SautĆ© Pan: Perfect for cooking the chicken and making the sauce.
  • Pot: For boiling the rigatoni to al dente perfection.
  • Tongs or Spatula: For flipping the chicken and stirring the pasta.
  • Cheese Grater: For freshly grating Parmesan cheese, which melts better than pre-shredded cheese.

Step-by-Step Instructions

1. Cook the Rigatoni

  • Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions (about 10-12 minutes).
  • Drain the pasta, reserving 1/2 cup of pasta water, and set aside.

2. Prepare the Chicken

  • While the pasta cooks, season the chicken pieces with salt and pepper.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set it aside.

3. Make the Garlic Butter Sauce

  • In the same skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and sautĆ© for 1-2 minutes, stirring frequently, until fragrant (be careful not to burn the garlic).
  • Pour in the chicken broth and bring it to a gentle simmer, scraping up any browned bits from the bottom of the skillet for extra flavor.
  • Stir in the heavy cream and half of the grated Parmesan cheese. Let the sauce simmer for 2-3 minutes until slightly thickened. Season with additional salt and pepper to taste.

4. Combine Everything

  • Return the cooked chicken to the skillet and toss to coat in the sauce. Add the cooked rigatoni to the pan, tossing gently to combine everything evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

5. Garnish and Serve

  • Sprinkle the remaining Parmesan cheese over the dish and garnish with chopped parsley. Serve hot and enjoy the creamy, garlicky goodness!

Tips and Tricks

Perfecting the Garlic Butter Sauce

  • Donā€™t Burn the Garlic: Cook the garlic over medium heat and stir constantly to avoid bitterness.
  • Use Freshly Grated Parmesan: It melts more smoothly and enhances the sauceā€™s creamy texture.
  • Adjust Consistency: Add a splash of pasta water if the sauce becomes too thick.

Customizing the Recipe

  • Add Vegetables: Toss in steamed broccoli, spinach, or roasted cherry tomatoes for a pop of color and added nutrition.
  • Make It Spicy: Add red pepper flakes or a dash of cayenne pepper for a spicy kick.
  • Swap the Protein: Use shrimp, Italian sausage, or tofu instead of chicken for a new twist.

Serving Suggestions

Pair this dish with sides that complement its rich and creamy flavors:

  • Garlic Bread: Perfect for scooping up any extra sauce.
  • Simple Green Salad: A crisp salad with a light vinaigrette balances the richness of the dish.
  • Roasted Vegetables: Try asparagus, zucchini, or Brussels sprouts for a fresh and flavorful side.

Storage and Leftovers

Storing the Dish

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: This dish can be frozen, but the cream sauce may separate slightly upon thawing. To freeze, place cooled portions in a freezer-safe container and store for up to 2 months.

Reheating Tips

  • Stovetop: Reheat over low heat in a skillet, adding a splash of chicken broth or cream to restore the sauceā€™s consistency.
  • Microwave: Heat in short intervals, stirring between each, to avoid drying out the pasta or chicken.

Common Mistakes to Avoid

Overcooked Pasta

  • Cook the rigatoni just until al dente, as it will continue to cook slightly when tossed with the sauce.

Dry Chicken

  • Avoid overcooking the chicken by cooking it until itā€™s just done (165Ā°F internal temperature) and letting it rest before adding it to the sauce.

Variations

Shrimp Garlic Butter Pasta

  • Replace chicken with shrimp for a seafood twist. Cook the shrimp for 2-3 minutes per side until pink, and proceed with the recipe as directed.

Vegetarian Option

  • Omit the chicken and add more veggies like sautĆ©ed mushrooms, spinach, or zucchini for a meat-free version.

Lemon Garlic Butter Pasta

  • Add a squeeze of fresh lemon juice and a teaspoon of lemon zest to the sauce for a bright, citrusy flavor.

FAQs

Q: Can I use another type of pasta?
A: Absolutely! Penne, fettuccine, or pappardelle would also work well with the garlic butter sauce.

Q: Can I make this dish ahead of time?
A: While best served fresh, you can cook the chicken and prepare the sauce ahead of time. Store them separately, then combine with freshly cooked pasta before serving.

Q: How can I make this dish lighter?
A: Substitute half-and-half for the heavy cream and use less Parmesan cheese to reduce the calories while keeping the dish flavorful.


Conclusion

This Garlic Butter Chicken with Rigatoni and Parmesan is the perfect combination of creamy, cheesy, and savory flavors. With its simple preparation and rich taste, this dish is ideal for weeknight dinners, special occasions, or whenever youā€™re in the mood for comfort food.

Try this recipe today and let us know how it turned out! Donā€™t forget to subscribe to our blog for more delicious pasta recipes and easy-to-make meals.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Garlic Butter Chicken with Rigatoni and Parmesan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

Ā 

Craving a restaurant-quality meal? Garlic Butter Chicken with Rigatoni and Parmesan combines tender chicken, creamy garlic butter sauce, and al dente pasta for the perfect comfort food experience. Ready in just 35 minutes, this dish is ideal for weeknight dinners or special occasions.


Ingredients

  • Chicken Breast (2 large): Bite-sized pieces šŸ—
  • Rigatoni (12 oz): Al dente cooked šŸ
  • Garlic (4 cloves, minced): Flavorful and bold šŸ§„
  • Unsalted Butter (4 tbsp): Sauce base šŸ§ˆ
  • Chicken Broth (1 cup): Adds depth šŸ„£
  • Heavy Cream (1/2 cup): Smooth texture šŸ„›
  • Parmesan Cheese (1 cup): Richness šŸ§€
  • Olive Oil (2 tbsp): Searing šŸ³
  • Parsley (2 tbsp): Garnish šŸŒæ

Instructions

  • Cook rigatoni until al dente. Reserve 1/2 cup water, then drain.
  • Sear seasoned chicken pieces in olive oil (4-5 minutes). Remove and rest.
  • SautĆ© garlic in butter. Simmer chicken broth, adding cream, Parmesan.
  • Toss in rigatoni, chicken, parsley. Add reserved water as needed.

Notes

  • Veggies? Try broccoli or spinach.
  • Avoid overcooking rigatoni.
  • Opt for grated Parmesan over pre-shredded.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star