Garlic Butter Chicken Rigatoni Parmesan (Printable)

Chicken and rigatoni tossed in creamy garlic butter sauce with Parmesan for a comforting, quick meal.

# Components:

→ Pasta

01 - 12 ounces rigatoni pasta

→ Poultry

02 - 2 boneless skinless chicken breasts, cut into bite-sized pieces

→ Fats and Oils

03 - 2 tablespoons olive oil
04 - 3 tablespoons unsalted butter

→ Aromatics

05 - 4 cloves garlic, minced

→ Liquids

06 - 0.5 cup chicken broth
07 - 1 cup heavy cream

→ Cheese

08 - 0.75 cup freshly grated Parmesan cheese

→ Seasonings

09 - 1 teaspoon Italian seasoning
10 - 0.5 teaspoon salt, or to taste
11 - 0.5 teaspoon black pepper
12 - 0.25 teaspoon red pepper flakes (optional)

→ Herbs

13 - 2 tablespoons chopped fresh parsley, for garnish

# Directions:

01 - Bring a large pot of generously salted water to a boil. Add rigatoni pasta and cook according to package instructions until al dente. Reserve 0.5 cup pasta cooking water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, black pepper, and Italian seasoning. Sauté for 5 to 7 minutes or until golden brown and cooked through. Remove chicken and set aside.
03 - Reduce heat to medium. In the same skillet, melt unsalted butter. Add minced garlic and cook while stirring for about 30 seconds until aromatic.
04 - Pour in chicken broth, scraping the bottom of the skillet to release browned bits. Simmer for 2 minutes to build flavor.
05 - Stir in heavy cream and simmer for 3 to 4 minutes, stirring occasionally until slightly thickened. Add grated Parmesan cheese and incorporate until sauce is smooth. Adjust consistency with reserved pasta water if needed.
06 - Return cooked chicken to the skillet and toss to coat in sauce. Add cooked rigatoni and mix until pasta is evenly coated. Simmer together for 1 to 2 minutes so flavors meld.
07 - Remove from heat. Sprinkle with chopped fresh parsley, additional Parmesan, and optional red pepper flakes. Serve immediately while hot.

# Expert Advice:

01 -
  • Cooks in about thirty minutes great for busy weeknights
  • One skillet plus one pot means easy cleanup
  • Rich creamy sauce with real garlic and plenty of Parmesan
  • Family friendly and always a crowd pleaser
02 -
  • High in protein satisfying enough for big eaters
  • Perfect make ahead option tastes just as good the next day
  • Leftover sauce transforms into a creamy dip for bread
03 -
  • Always use freshly grated Parmesan for the best melting and flavor
  • Cut chicken into evenly sized pieces for uniform cooking and texture
  • Do not skip deglazing the pan after searing chicken those browned bits are gold
  • A little pasta water is the magic touch for a silky sauce that clings beautifully

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