Save This garlic butter chicken rigatoni Parmesan is the definition of comfort in a bowl. It brings together golden seared chicken and perfectly cooked rigatoni wrapped in a silky garlic butter and Parmesan sauce. On nights when I want something incredibly satisfying without spending hours in the kitchen, this recipe delivers every single time.
I first threw this together on a rainy Friday when everyone craved something cozy. Now it is a monthly favorite because it tastes and smells like a restaurant meal but uses familiar pantry staples.
Ingredients
- Rigatoni pasta: works perfectly to hold the creamy sauce choose a quality pasta made with durum wheat for the best bite
- Boneless skinless chicken breasts: stay juicy when quickly seared be sure to cut them evenly so they cook at the same rate
- Olive oil: builds flavor during chicken browning use a robust extra virgin oil if possible
- Unsalted butter: creates the signature richness pick a good brand for real dairy taste
- Garlic: brings all the depth and aroma go for firm fresh cloves with tight skins
- Chicken broth: layers in savory flavor low sodium allows you to control seasoning
- Heavy cream: provides the luxuriously thick sauce look for cream with no added thickeners
- Freshly grated Parmesan cheese: melts smoothly and adds that iconic tang avoid pre-grated for the best results
- Italian seasoning: supplies herbal notes use a mix with oregano basil and thyme for the full effect
- Salt: seasons every component look for fine sea salt for even distribution
- Black pepper: lends subtle heat freshly cracked makes a big difference
- Red pepper flakes (optional): for a gentle kick use a light hand so the spice does not overpower
- Fresh parsley: finishes with color and freshness flat leaf variety gives the best flavor
Instructions
- Prep and Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook until al dente checking a minute before the package says to ensure a firm bite. Before draining reserve about half a cup of the pasta water then set the pasta aside.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium high. Add the cubed chicken and season well with salt pepper and Italian seasoning. Sauté for five to seven minutes stirring occasionally until each piece is golden and cooked through. Remove cooked chicken to a plate to rest.
- Make the Garlic Butter Base:
- Turn the heat to medium then add butter to the skillet. Once melted stir in the minced garlic. Cook while stirring constantly for about thirty seconds just until the garlic is fragrant and barely golden. This step infuses the butter with deep garlic flavor without burning.
- Deglaze and Simmer Broth:
- Pour the chicken broth into the skillet scraping the bottom with a spoon to loosen any browned bits from the chicken. Let it simmer for two minutes so the sauce picks up all the flavor.
- Add Cream and Parmesan:
- Stir in the heavy cream and bring to a gentle simmer. Cook for three to four minutes stirring now and then until the sauce has reduced a bit and thickened. Add the freshly grated Parmesan cheese next whisking until it fully melts and you have a smooth creamy sauce. Adjust the sauce texture by drizzling in a little reserved pasta water if needed.
- Combine Chicken Pasta and Sauce:
- Return the cooked chicken to the skillet making sure it is coated in the creamy sauce. Add the drained rigatoni and toss everything together until the pasta is completely coated. Allow it all to simmer together for one to two minutes helping the flavors meld.
- Finish and Serve:
- Take the pan off the heat and strew chopped parsley over the top. Sprinkle extra Parmesan cheese and a pinch of red pepper flakes if you like heat. Serve immediately while everything is hot and creamy.
Save Fresh parsley is my secret finishing touch I especially love how it brightens up the buttery flavors. My family always gathers around the stove waiting for a taste and someone always sneaks extra Parmesan before serving.
Storage Tips
Refrigerate leftovers in an airtight container for up to three days. To reheat add a splash of milk or broth and warm gently on the stove so the sauce stays creamy. Freezing is possible though the cream sauce texture may change slightly just thaw overnight before gently reheating.
Ingredient Substitutions
Swap rigatoni for penne or even shells if that is what you have. Chicken thighs can be used instead of breasts for a juicier bite. If you need a lighter option use half and half instead of full cream but expect a thinner sauce.
Serving Suggestions
Serve with a crisp green salad and garlic bread for a complete meal. Roasted broccoli or asparagus on the side makes it even more special. This dish pairs beautifully with a glass of lightly chilled white wine.
Cultural and Historical Context
This dish borrows from both Italian American pasta traditions and classic French garlic butter sauces. It is not an old world Italian staple but it captures the best of creamy Parmesan pasta and the appeal of garlicky buttery chicken. I love how it feels as welcoming on a weeknight as it does for a casual dinner party.
Seasonal Adaptations
Add sautéed cherry tomatoes or spinach in summer for extra lightness Roasted butternut squash pairs beautifully for a fall version Toss in fresh basil in late summer for extra herby aroma
Success Stories
Friends have shared that picky eaters went back for seconds and even packed leftovers for lunch. Once I doubled the recipe for a neighborhood potluck and the skillet was wiped clean within minutes.
Freezer Meal Conversion
To make this freezer friendly let the pasta and sauce cool completely then store in a freezer safe dish. Thaw overnight and reheat gently with extra broth. Consider undercooking the pasta slightly so it holds up better after freezing.
Save This comforting garlic butter chicken rigatoni always disappears fast. Savor every creamy bite with a final shower of Parmesan and fresh parsley.
Recipe FAQ
- → What cut of chicken works best?
Boneless, skinless chicken breasts are ideal for quick browning and tender bites, but thighs can be used for extra flavor.
- → How do I ensure a creamy sauce?
Use heavy cream and freshly grated Parmesan. Adjust thickness with reserved pasta water when tossing with the pasta.
- → Can I substitute rigatoni with another pasta?
Penne, ziti, or fusilli are great alternatives—choose a shape that holds sauce well.
- → How do I prevent the chicken from drying out?
Sauté chicken until just cooked through, then remove and add back later to avoid overcooking.
- → Is fresh parsley necessary?
Fresh parsley adds brightness but can be omitted or swapped with basil for a different flavor note.