Name: Garlic Butter Chicken with Rigatoni and Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz rigatoni pasta; 1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces); 3 tablespoons butter (divided); 4 garlic cloves (minced); 1/2 cup heavy cream (optional but recommended); 3/4 cup grated Parmesan cheese (plus extra for garnish); 1 teaspoon Italian seasoning; Salt and black pepper to taste; 1/4 cup reserved pasta water (as needed); Fresh parsley for garnish

This dish is my go-to when I’m craving something hearty, creamy, and completely satisfying. The combination of golden seared chicken bites coated in a luscious garlic butter sauce, tangled with tender rigatoni and finished with a generous dusting of grated Parmesan is the kind of comfort food I never get tired of. It’s rich, savory, and full of that irresistible garlicky aroma that draws everyone to the kitchen before dinner is even ready.

I love how this recipe strikes the perfect balance: it’s indulgent but easy enough for a weeknight meal. You don’t need a dozen fancy ingredients or hours of prep. Just a handful of essentials, a big skillet, and in less than 40 minutes, you’ve got a restaurant-style pasta dish that’ll impress guests or simply make your Tuesday evening feel special.

Why You’ll Love This Garlic Butter Chicken with Rigatoni and Parmesan

This dish wins hearts with its combination of juicy, seasoned chicken and creamy, buttery pasta. The garlic butter sauce is rich without being too heavy, and the Parmesan adds the perfect savory finish. It’s a one-pan wonder (apart from boiling the pasta), customizable, and ideal for leftovers—if you manage to have any! Plus, it feels indulgent without being fussy, making it equally suitable for casual dinners and date nights at home.

What Kind of Chicken Should I Use?

For this Garlic Butter Chicken with Rigatoni and Parmesan, I always go with boneless, skinless chicken breasts or thighs. Breasts are leaner and cook quickly, making them ideal if you’re watching fat content. Thighs, on the other hand, are juicier and bring more flavor to the table thanks to their higher fat content. If you prefer something extra tender and rich, thighs are the way to go. But really, either works beautifully as long as they’re cut into bite-sized chunks and well-seasoned.

Options for Substitutions

This dish is flexible enough to adapt to what you have on hand or your dietary needs. Here are some of my favorite swaps:

Pasta: Rigatoni is great because it holds the sauce inside its ridges, but penne, fusilli, or even fettuccine work well.
Chicken: Swap with turkey breast, shrimp, or even tofu for a lighter or vegetarian option.
Dairy-Free: Use a plant-based butter and nutritional yeast instead of Parmesan for a dairy-free version.
Add Veggies: Stir in sautéed spinach, mushrooms, or sun-dried tomatoes for a nutritious twist.
Gluten-Free: Use your favorite gluten-free pasta and ensure your Parmesan and butter are certified gluten-free.

These little tweaks can help you make this meal your own without sacrificing the garlicky, buttery goodness.

Ingredients for Garlic Butter Chicken with Rigatoni and Parmesan

Each ingredient in this recipe serves a clear purpose—nothing extra, just what’s needed to build bold flavor and creamy texture:

Rigatoni: The tubular shape captures the rich garlic butter sauce perfectly, giving each bite a satisfying, sauce-filled chew.
Boneless Chicken Breasts or Thighs: The main protein, seared until golden and juicy. It soaks up the garlicky butter, becoming incredibly flavorful.
Butter: This is the base of the sauce, giving the dish its signature richness and silky finish.
Garlic: Fresh minced garlic infuses the butter and chicken with an aromatic depth that defines this dish.
Parmesan Cheese: Adds a salty, nutty finish and helps thicken the sauce into a creamy coating.
Heavy Cream (optional but recommended): Enhances the creamy texture and gives the sauce body without needing a roux.
Salt & Black Pepper: Essential for seasoning both the chicken and the final dish to bring out all the natural flavors.
Italian Seasoning: A blend of herbs that complements the garlic and adds a subtle depth to the chicken.
Fresh Parsley: Chopped and sprinkled on top for color and a hint of brightness that balances the richness.

Each component builds into a meal that’s rich, satisfying, and packed with comfort.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve about ½ cup of pasta water before draining. Set the pasta aside.

Step 2: Season and Sear the Chicken

Cut the chicken into bite-sized pieces and season generously with salt, pepper, and Italian seasoning. Heat a large skillet over medium-high heat and melt 1 tablespoon of butter. Add the chicken in a single layer and sear until golden brown on all sides and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium and melt the remaining butter. Add the minced garlic and sauté for 30–60 seconds until fragrant—don’t let it brown.

Step 4: Add Cream and Parmesan

Pour in the heavy cream (if using) and stir in grated Parmesan cheese. Let the sauce simmer gently for 2–3 minutes until slightly thickened. Add a splash of reserved pasta water to adjust the consistency, if needed.

Step 5: Combine Everything

Return the chicken to the skillet and add the cooked rigatoni. Toss everything together to coat evenly in the sauce. Let it warm through for another 1–2 minutes.

Step 6: Finish and Serve

Sprinkle with more Parmesan and freshly chopped parsley. Serve hot and enjoy the comfort in every garlicky, buttery bite.

How Long to Cook Garlic Butter Chicken with Rigatoni and Parmesan

This dish comes together fairly quickly, making it perfect for a weeknight dinner. Here’s a general breakdown of the timing:

Pasta Cooking: 10–12 minutes
Searing Chicken: 6–8 minutes
Sauce Preparation: 5–6 minutes
Final Toss & Simmer: 2–3 minutes

In total, you’re looking at about 25 to 30 minutes from start to finish. If you’re efficient with multitasking (boiling pasta while searing the chicken), it can be even quicker.

Tips for Perfect Garlic Butter Chicken with Rigatoni and Parmesan

Use Room Temperature Chicken: It sears more evenly and stays juicier than cold meat straight from the fridge.
Don’t Overcrowd the Pan: Sear chicken in batches if needed to avoid steaming instead of browning.
Fresh Garlic Is Key: Skip the jarred stuff—fresh garlic gives the sauce a vibrant, savory punch.
Grate Your Own Parmesan: Pre-grated cheese doesn’t melt as smoothly. A microplane or fine grater gives the best results.
Save the Pasta Water: That starchy liquid is great for thinning the sauce without making it runny.
Taste and Adjust: Always taste your sauce before combining with the pasta. You may want to add an extra pinch of salt or more cheese.

These small details elevate the final dish and ensure each bite is restaurant-level delicious.

Watch Out for These Mistakes While Cooking

Even a simple dish like Garlic Butter Chicken with Rigatoni and Parmesan has its pitfalls. Here’s what to keep an eye on:

Overcooking the Chicken: Once it’s no longer pink and reaches 165°F internally, pull it off the heat. Overcooked chicken becomes dry and chewy.
Burning the Garlic: Garlic cooks fast. Keep your heat at medium when sautéing it in butter, and stir constantly. Burned garlic turns bitter and ruins the sauce.
Not Salting the Pasta Water: This is your one chance to flavor the pasta itself. It should taste like the sea.
Using Cold Butter: Let your butter soften a bit for a smoother, more even melt in the pan.
Adding Cheese Too Early: Parmesan should go in once the sauce is warm and off the direct heat. Too much heat can cause it to clump.

Stay mindful of these common mistakes and your dish will stay creamy, garlicky, and full of flavor.

What to Serve With Garlic Butter Chicken with Rigatoni and Parmesan?

This dish is satisfying on its own, but adding a few sides can round out the meal beautifully:

Simple Arugula Salad

Peppery arugula tossed with lemon juice, olive oil, and shaved Parmesan adds a refreshing contrast.

Garlic Bread

Because why stop at garlic in the pasta? A crunchy, buttery slice of garlic bread is the perfect scoop for extra sauce.

Steamed Broccoli

A healthy, vibrant side that complements the richness of the pasta without overpowering it.

A Glass of Chardonnay

If you’re pairing wine, a chilled glass of Chardonnay or Pinot Grigio balances the butter and garlic.

Roasted Cherry Tomatoes

Their sweetness adds a pop of brightness and acidity that cuts through the creaminess.

Sauteed Mushrooms

Earthy mushrooms sautéed with thyme and garlic deepen the dish’s flavor profile.

Marinated Olives or Antipasti Plate

A pre-dinner snack or side that adds salty, tangy variety to your table.

Storage Instructions

Garlic Butter Chicken with Rigatoni and Parmesan stores well, making it a great option for leftovers or meal prep. Here’s how to keep it fresh:

Refrigerator: Store any leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium heat with a splash of milk or cream to loosen the sauce.
Freezer: This dish can be frozen, but the cream and Parmesan may separate slightly when reheated. If you do freeze it, use a freezer-safe container and eat within 1 month. Thaw overnight in the fridge before reheating.
Reheating Tips: Use low heat and stir often. Microwave in short bursts, stirring between each to maintain a smooth, creamy texture.

Estimated Nutrition

The following estimates are based on a single serving out of four. Keep in mind that actual values may vary depending on specific brands and ingredient quantities used:

Calories: ~650 kcal
Protein: 38g
Carbohydrates: 48g
Fat: 34g
Saturated Fat: 16g
Cholesterol: 140mg
Sodium: 550mg
Fiber: 3g
Sugar: 2g
Calcium: 20% DV
Iron: 15% DV

This dish is protein-packed and satisfying, with a good dose of calcium thanks to the cheese and cream.

Frequently Asked Questions

Can I make this dish without cream?

Yes! While cream adds richness, you can substitute it with a splash of milk or just use extra butter and reserved pasta water for a lighter sauce.

What kind of Parmesan should I use?

Use freshly grated Parmesan for the best melt and flavor. Avoid the pre-shredded or canned versions—they don’t blend as smoothly.

Can I use leftover cooked chicken?

Definitely. Just skip the searing step and warm the cooked chicken in the garlic butter sauce before combining with pasta.

Is this recipe spicy?

Not at all. But if you like heat, add a pinch of red pepper flakes when sautéing the garlic.

Can I double this recipe?

Absolutely. Just make sure to use a large enough skillet or pot so everything gets evenly coated.

How can I make this vegetarian?

Replace the chicken with sautéed mushrooms, zucchini, or a meat substitute like plant-based chicken strips.

Can I prepare this ahead of time?

You can make the sauce and chicken ahead, then reheat and toss with freshly cooked pasta when ready to serve.

Why is my sauce too thick or too thin?

If it’s too thick, stir in reserved pasta water or a bit of milk. If too thin, let it simmer a few more minutes to reduce and thicken.

Conclusion

Garlic Butter Chicken with Rigatoni and Parmesan is one of those rare dishes that feels like a treat but comes together with minimal effort. It’s comforting, craveable, and always a hit whether you’re serving family, friends, or just treating yourself to a cozy night in. With just a handful of ingredients and a few smart techniques, you can have a pasta dish that’s full of bold flavor and creamy satisfaction—perfect any day of the week.