Garlic Butter Chicken with Rigatoni and Parmesan
Garlic Butter Chicken with Rigatoni and Parmesan is a creamy pasta dinner made with tender chicken, garlic butter sauce, and Parmesan cheese. Ready in just 35 minutes for an easy family meal. Perfect for weeknight dinners and comforting pasta cravings.
Ingredients
- 12 oz rigatoni pasta
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Season the chicken pieces with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and stir to deglaze the pan. Let it simmer for 2 minutes.
- Stir in the heavy cream and Italian seasoning. Simmer gently until slightly thickened.
- Add the grated Parmesan cheese and stir until smooth and creamy.
- Return the chicken to the skillet and add the cooked rigatoni pasta. Toss everything together until evenly coated.
- If needed, add a splash of reserved pasta water to loosen the sauce.
- Simmer for another minute, then garnish with fresh parsley and serve immediately.
Notes
- Rigatoni works especially well because the sauce fills the pasta tubes beautifully.
- You can substitute penne or ziti if needed.
- Serve with garlic bread or a crisp green salad.
- Fresh parsley adds brightness and balances the richness of the sauce.