Garlic Butter Chicken with Rigatoni

This garlic butter chicken with rigatoni and Parmesan has been my weeknight salvation countless times when I need something impressive yet doable in just 30 minutes. The combination of tender chicken pieces swimming in a rich garlic butter sauce alongside perfectly cooked rigatoni creates a restaurant-quality meal that never fails to delight everyone at my table.

I first made this dish when unexpected dinner guests arrived on a rainy Tuesday evening. With only pantry staples on hand, I created this pasta dish that had everyone requesting the recipe before they left. Now it's my go-to impressive yet simple dinner.

Ingredients

• Rigatoni pasta best shape for holding the creamy sauce in its ridges and hollow center
• Boneless skinless chicken breasts cut into bite sized pieces for quick cooking and even flavor distribution
• Olive oil high quality extra virgin adds richness when searing the chicken
• Unsalted butter forms the foundation of the garlic butter sauce look for European style for extra richness
• Fresh garlic minced provides aromatic flavor central to this dish
• Chicken broth adds depth while helping to deglaze all the flavorful bits from the pan
• Heavy cream creates the luxurious texture that makes this dish so satisfying
• Freshly grated Parmesan cheese use block Parmesan and grate it yourself for best melting and flavor
• Italian seasoning provides herb complexity without requiring multiple spice jars
• Salt and pepper essential for bringing out all the flavors
• Red pepper flakes optional for adding a gentle heat that cuts through the richness
• Fresh parsley for garnish adds color and fresh flavor contrast

Step-by-Step Instructions

Cook the Rigatoni

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. The water should taste like the sea. Add rigatoni and cook according to package directions until just al dente usually about 10 minutes. Before draining reserve half a cup of starchy pasta water this is liquid gold for adjusting sauce consistency later. Drain pasta but do not rinse as the starch helps the sauce adhere.

Sear the Chicken

Heat olive oil in a large skillet over medium high heat until it shimmers but does not smoke. Add chicken pieces in a single layer without overcrowding the pan this ensures proper browning. Season with salt pepper and Italian seasoning evenly over the pieces. Cook undisturbed for about 3 minutes then flip and continue cooking for another 2 to 4 minutes until golden brown on all sides and cooked through to 165°F internally. Transfer chicken to a clean plate and tent loosely with foil to keep warm.

Make the Garlic Butter Sauce

Return the same skillet to medium heat no need to clean it as those browned bits contain tremendous flavor. Add butter and allow it to melt completely swirling the pan occasionally. Once melted add minced garlic and cook for exactly 30 seconds stirring constantly to prevent burning. The aroma will become intensely fragrant. Immediately pour in chicken broth which will sizzle and steam. Use a wooden spoon to scrape up all the flavorful fond from the bottom of the pan. Let simmer for 2 minutes allowing the flavors to concentrate slightly.

Create the Creamy Sauce

Pour the heavy cream into the skillet in a slow stream while whisking constantly to incorporate smoothly. Bring the mixture to a gentle simmer not a full boil which could cause curdling. Let it bubble gently for 3 to 4 minutes until you notice it beginning to thicken enough to coat the back of a spoon. Add the freshly grated Parmesan in three batches stirring between each addition until completely melted. The sauce should be smooth and silky. If it seems too thick stir in a splash of the reserved pasta water until you reach your desired consistency.

Combine Everything

Return the cooked chicken along with any accumulated juices to the skillet folding gently into the sauce. Add the drained rigatoni and toss thoroughly using tongs or two large spoons to ensure every piece of pasta and chicken is coated in the luscious sauce. Let everything simmer together for 1 to 2 minutes which allows the pasta to absorb some of the sauce and the flavors to meld completely.

Serve and Garnish

Remove the skillet from heat and let it rest for one minute. Divide the pasta among warmed serving bowls. Sprinkle generously with chopped fresh parsley which adds bright color and a fresh flavor contrast. Add additional Parmesan and red pepper flakes if desired. Serve immediately while piping hot.

Pin

The heavy cream is truly non negotiable in this recipe. Once when trying to lighten it up I substituted half and half and the sauce broke becoming grainy instead of silky smooth. That rich mouthfeel from proper heavy cream is what transforms this from ordinary to extraordinary.

Make Ahead Options

This garlic butter chicken with rigatoni can be partially prepared ahead of time to make dinner even faster. Cook the pasta until just shy of al dente drain and toss with a small amount of olive oil to prevent sticking. Refrigerate for up to 24 hours. The chicken can be cut into pieces and stored separately. When ready to serve simply bring the sauce together and add the precooked components allowing a bit more simmer time to heat everything through.

Perfect Pairings

This rich pasta dish pairs wonderfully with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity cut through the creamy richness of the pasta. For wine a crisp Pinot Grigio or unoaked Chardonnay complements without overwhelming the delicate garlic butter flavors. If you prefer red wine go with something light to medium bodied like a Sangiovese.

Troubleshooting Tips

If your sauce becomes too thick simply add reserved pasta water a tablespoon at a time until you reach your desired consistency. Conversely if your sauce is too thin let it simmer a few minutes longer or sprinkle in a bit more freshly grated Parmesan which acts as a natural thickener. For sauce that has separated due to overheating remove from heat immediately and whisk in a tablespoon of cold butter to help re emulsify.

Pin

Recipe FAQs

→ Can I substitute the rigatoni with another pasta shape?

Yes, you can substitute rigatoni with penne, ziti, or fusilli. These pasta shapes work well because they hold the creamy sauce in their ridges and hollow centers. Just make sure to cook your chosen pasta to al dente as the package directs.

→ How can I make this dish lighter?

For a lighter version, substitute half-and-half for the heavy cream and use less butter. You can also increase the protein-to-pasta ratio by adding more chicken and reducing the amount of pasta.

→ Can I prepare this dish ahead of time?

The dish is best served fresh, but you can prepare elements ahead of time. Cook the chicken and make the sauce, storing them separately in the refrigerator. Cook fresh pasta when ready to serve, then combine everything and heat through.

→ What sides pair well with garlic butter chicken pasta?

A simple green salad with vinaigrette complements the richness perfectly. Garlic bread or a crusty baguette works well for soaking up extra sauce. Roasted vegetables like asparagus or brussels sprouts also make excellent accompaniments.

→ Is there a dairy-free alternative for this dish?

Yes, you can make a dairy-free version using plant-based butter, coconut cream instead of heavy cream, and nutritional yeast or dairy-free Parmesan alternative. The flavor profile will change slightly but still be delicious.

→ How do I know when the chicken is properly cooked?

The chicken pieces should be golden brown on the outside and reach an internal temperature of 165°F (74°C). Since they're cut into bite-sized pieces, they should cook through in 5-7 minutes over medium-high heat.