Garlic Butter Chicken with Rigatoni and Parmesan

There’s something timeless and irresistible about the combo of garlic, butter, and Parmesan. Add seared chicken and rigatoni to the mix, and you’ve got the kind of meal that makes people stop mid-bite and go, “Okay… WOW.”

This was a happy accident recipe—one of those nights where I had pasta, chicken, and not much else. I threw together some garlic butter, added a splash of pasta water, and tossed everything together. One bite in, and it became an instant favorite. It’s now one of those go-to meals we make when we want something cozy and craveable without hours of prep.

Why You’ll Love This Recipe

• Quick and easy: Ready in about 30 minutes from start to finish.
• Garlic butter magic: That sauce is rich, silky, and full of flavor.
• One-pan-ish: The chicken and sauce cook in one skillet, then everything comes together in one pot.
• Perfect for leftovers: It reheats beautifully for lunch the next day.
• Kid and adult approved: It’s cheesy, garlicky pasta with chicken—what’s not to love?

The sauce is buttery and savory, with lots of garlic (but not too much), and that nutty, salty Parmesan takes it over the top. The rigatoni holds onto all that goodness, and the chicken is juicy and tender with golden edges. Every bite is perfection.

Prep Time and Servings

Total Time:
Prep: 10 minutes
Cook: 20 minutes

Servings:
Serves 4

Nutritional Info (Per Serving):
Calories: 550
Protein: 35g
Carbs: 45g
Fat: 25g

Ingredients

For the chicken:

• 1 ½ pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• ½ teaspoon Italian seasoning (or a mix of oregano, thyme, and basil)

For the pasta and sauce:

• 12 oz rigatoni pasta
• 4 tablespoons unsalted butter
• 6 garlic cloves, minced
• ½ teaspoon red pepper flakes (optional, for a little heat)
• 1 cup reserved pasta water (set aside before draining)
• 1 cup freshly grated Parmesan cheese
• Optional: 2 tablespoons heavy cream or half-and-half (for extra silkiness)
• Chopped parsley or basil, for garnish

Step-by-Step Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook the rigatoni according to package directions until al dente.
• Before draining, reserve 1 cup of the pasta water—this is key to bringing the sauce together.
• Drain the pasta and set aside.

2. Cook the Chicken

• While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
• Season the chicken with salt, pepper, and Italian seasoning.
• Add chicken to the pan in a single layer and sear for 3–4 minutes on one side, then flip and cook another 2–3 minutes, or until fully cooked and golden.
• Remove chicken from the skillet and set aside.

3. Make the Garlic Butter Sauce

• In the same skillet (no need to clean it), reduce heat to medium.
• Add the butter and let it melt.
• Stir in the minced garlic and red pepper flakes, cooking until fragrant—about 1–2 minutes. Don’t let the garlic brown.
• Slowly stir in ¾ cup of the reserved pasta water (you can add more later if needed).
• Simmer for 1–2 minutes until slightly reduced.

4. Add Pasta, Chicken, and Cheese

• Add the cooked pasta and chicken back into the skillet.
• Toss everything together, adding Parmesan a little at a time so it melts evenly into the sauce.
• If the sauce feels too thick, stir in a bit more reserved pasta water or a splash of cream.
• Taste and adjust with salt and pepper as needed.

5. Serve and Garnish

• Serve hot, topped with extra Parmesan and a sprinkle of fresh parsley or basil.
• Optional: a drizzle of olive oil or a squeeze of lemon adds a fresh touch.

How to Serve

Here are some easy ways to round out your garlic butter chicken pasta:

• With a side salad: A crisp green salad with lemon vinaigrette cuts through the richness.
• Garlic bread or focaccia: Because more garlic is always a good idea.
• Roasted veggies: Broccoli, zucchini, or asparagus pair perfectly.
• For the kids: Serve with a simple side of buttered peas or corn.

Extra Tips for Success

1. Use good Parmesan: Freshly grated Parmesan melts better and tastes far superior to pre-shredded.
2. Don’t overcook the chicken: Cut it into equal pieces and cook just until golden and cooked through.
3. Save the pasta water: It makes the sauce creamy without needing tons of extra fat.
4. Add cream if you want: Just a little splash makes it extra velvety.
5. Want more veggies? Stir in spinach, kale, or cherry tomatoes at the end for a colorful upgrade.

Recipe Variations

• Add veggies: Wilt in a few handfuls of spinach or sautéed mushrooms.
• Make it spicy: Use more red pepper flakes or a splash of hot sauce.
• Use a different pasta: Penne, shells, or even tagliatelle work beautifully.
• Make it lemony: Add fresh lemon zest or juice for a zingy contrast.
• Want more protein? Add chickpeas or toss in cooked shrimp with the chicken.

Storage & Leftovers

Storage:
Store in an airtight container in the fridge for up to 3 days.

Reheating:
Reheat gently on the stove with a splash of milk, cream, or water to loosen the sauce. Microwave works too—just cover and stir halfway through.

Freezing:
Not ideal due to the creamy sauce and pasta texture, but you can freeze leftovers if needed. Thaw in the fridge and reheat slowly.

Special Equipment

• Large skillet or sauté pan: For cooking everything in one place.
• Microplane or box grater: For fresh Parmesan.
• Pasta pot: Big enough for 12 oz of rigatoni and lots of boiling water.

FAQ

Can I use rotisserie chicken?
Yes! Just shred it and stir it in during the last step to warm through.

Is this dish spicy?
Only if you add the red pepper flakes. It’s easy to leave them out or adjust the amount.

Can I use pre-cooked pasta?
Fresh-cooked is best, but you can use leftover plain pasta—just make sure it’s not overcooked and reserve some water or broth to help form the sauce.

Can I make it dairy-free?
You can skip the Parmesan and use olive oil instead of butter—but the flavor and creaminess will change. Nutritional yeast can add some of that cheesy flavor.

What’s the best pasta shape to use?
Rigatoni is great because it holds sauce well, but penne, ziti, or even farfalle would work too.

Conclusion

This Garlic Butter Chicken with Rigatoni and Parmesan is what dinner dreams are made of. It’s buttery, garlicky, comforting, and incredibly satisfying—without being fussy. One skillet, one pot of pasta, and boom—instant family favorite.

Make it once and you’ll be adding it to your regular dinner rotation in no time. If you try it, tag me or drop a comment—I’d love to see your cheesy, garlicky masterpieces!

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