Description
This Garlic Butter Chicken Rigatoni is the ultimate comfort food that combines tender chicken pieces, perfectly cooked rigatoni pasta, and a rich, velvety garlic butter sauce topped with Parmesan. Ready in just 30 minutes, this restaurant-quality meal will quickly become your family’s new favorite!
Ingredients
Scale
- For the Chicken:
- 1 pound (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- For the Pasta and Sauce:
- 12 ounces (340g) rigatoni pasta
- 4 tablespoons (56g) butter, divided
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
Instructions
- Cook the Rigatoni: Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to package directions until al dente, usually 8-10 minutes. Reserve about 1/2 cup of pasta water before draining.
- Prepare and Cook the Chicken: While the pasta cooks, season your chicken pieces with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside.
- Make the Garlic Butter Sauce: Reduce the heat to medium-low and add 2 tablespoons of butter to the same skillet. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
- Create the Creamy Base: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer for 2-3 minutes to reduce slightly. Add the heavy cream and the remaining 2 tablespoons of butter, then bring to a gentle simmer.
- Add the Parmesan: Slowly whisk in the grated Parmesan cheese until melted and the sauce is smooth and slightly thickened. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Combine Everything: Return the cooked chicken to the skillet, then add the drained rigatoni. Gently toss everything together until the pasta and chicken are well-coated in the creamy garlic butter sauce. Allow it to cook for another 1-2 minutes so the flavors can meld together.
- Garnish and Serve: Remove from heat and stir in the chopped parsley. Taste and adjust seasoning with salt and pepper if needed. Serve immediately with an extra sprinkle of Parmesan cheese and red pepper flakes if desired.
Notes
- Use freshly grated Parmesan cheese for the best flavor and texture. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Don’t overcook your pasta. Aim for al dente – it will continue to cook slightly when combined with the hot sauce.
- Watch your garlic carefully. Burnt garlic can ruin the entire dish. Cook just until fragrant and golden, not brown.
- Keep some pasta water. This starchy liquid is perfect for adjusting the sauce consistency if it gets too thick.
- For a gluten-free option, simply substitute the rigatoni with your favorite gluten-free pasta.
- For a lighter version, you can use half-and-half instead of heavy cream, though the sauce won’t be quite as rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: garlic butter chicken rigatoni, creamy chicken pasta, easy pasta recipes, parmesan pasta, 30 minute dinner, weeknight meal, chicken rigatoni, garlic butter sauce