When the crispness of fall sets in or the early blooms of spring start peeking through, there is something incredibly heartwarming about sitting down to a plate of pasta bathed in a rich, buttery sauce. Garlic Butter Chicken with Rigatoni and Parmesan is more than just a meal—it is a warm embrace after a long day, a nostalgic reminder of family dinners, and a delicious symbol of gathering around the table with loved ones.
Growing up, Sunday dinners were sacred. The scent of garlic sizzling in butter would fill the whole house by late afternoon, signaling that it was time to come together. This dish captures that comforting memory perfectly, blending tender, juicy chicken with a luscious garlic butter sauce, hearty rigatoni, and a generous sprinkle of nutty Parmesan. It is the kind of meal that feels like home no matter where you are.
Whether you are cooking for a special family dinner or simply craving a bowl of pure comfort, Garlic Butter Chicken with Rigatoni and Parmesan promises to be a recipe you return to time and again.
Why You’ll Love This Recipe:
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Easy to make, yet tastes like it came from your favorite Italian trattoria
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Rich, buttery garlic flavor that is utterly irresistible
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Perfect for both casual dinners and cozy special occasions
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Uses simple pantry ingredients for an extraordinary result
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Satisfying and family-friendly, making it great for gatherings
INGREDIENTS YOU’LL NEED:
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2 boneless skinless chicken breasts, cut into bite-sized pieces
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2 tablespoons olive oil
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6 tablespoons unsalted butter
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5 garlic cloves, minced
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1 teaspoon Italian seasoning
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½ teaspoon crushed red pepper flakes
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¾ cup low-sodium chicken broth
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½ cup heavy cream
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1 cup freshly grated Parmesan cheese
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12 ounces rigatoni pasta
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Salt and black pepper to taste
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Fresh parsley, chopped (for garnish)
HOW TO MAKE Garlic Butter Chicken with Rigatoni and Parmesan:
Step-by-Step Instructions:
Start by bringing a large pot of salted water to a boil. Rigatoni is the perfect pasta here because its ridges catch all the creamy, buttery sauce so well. Cook the pasta according to package directions until al dente, then drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then cook them in the hot oil until golden and fully cooked through, about 5–7 minutes. Remove the chicken and set aside, keeping all those tasty browned bits in the pan.
In the same skillet, melt the butter over medium heat. Add the minced garlic, Italian seasoning, and red pepper flakes. Let the garlic cook until fragrant, about one minute, stirring often to keep it from burning. This is when the kitchen starts smelling absolutely divine.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and half of the Parmesan, whisking until the cheese has melted and the sauce is smooth.
Add the cooked rigatoni and the chicken back into the pan. Toss everything gently to coat in that glorious garlic butter sauce. Serve immediately with the remaining Parmesan sprinkled over the top and a sprinkle of fresh parsley for a burst of color and freshness.
Each bite is creamy, buttery, savory, and a little peppery—a true celebration of simple ingredients done right.
HELPFUL TIPS:
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Use freshly grated Parmesan for the best melting and flavor.
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Stir the garlic constantly while cooking to avoid burning and bitterness.
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Reserve a little pasta water in case you need to thin the sauce later.
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For extra flavor, marinate the chicken in a little olive oil, garlic, and Italian seasoning before cooking.
DETAILS:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Italian-American
Diet: High-Protein
NOTES:
Feel free to substitute rigatoni with penne or ziti if you prefer, though rigatoni’s wide tubes are excellent for holding the rich sauce.
NUTRITIONAL INFORMATION (per serving, approximate):
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Calories: 620
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Protein: 32g
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Fat: 34g
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Carbohydrates: 48g
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Fiber: 2g
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Sugar: 3g
FREQUENTLY ASKED QUESTIONS:
Can I use a different kind of pasta?
Absolutely. Penne or ziti make great substitutes if rigatoni is not available.
What can I use instead of heavy cream?
You can substitute with half-and-half or a combination of milk and a little extra butter for a slightly lighter version.
Can I make this ahead of time?
Yes, but it is best served fresh. If you do need to reheat, add a splash of chicken broth or cream to revive the sauce.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, adding a little extra broth or cream to maintain the sauce’s creamy texture.
Related Recipes:
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CONCLUSION:
Garlic Butter Chicken with Rigatoni and Parmesan brings the magic of a cozy Italian kitchen right into your home. It is one of those recipes you will find yourself making whenever you need a little extra comfort, whether for a family dinner, a gathering of friends, or simply treating yourself to something truly special. Savor every buttery, garlicky bite and watch it become a new favorite at your table.
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Garlic Butter Chicken with Rigatoni and Parmesan
Description
When the crispness of fall sets in or the early blooms of spring start peeking through, there is something incredibly heartwarming about sitting down to a plate of pasta bathed in a rich, buttery sauce. Garlic Butter Chicken with Rigatoni and Parmesan is more than just a meal—it is a warm embrace after a long day, a nostalgic reminder of family dinners, and a delicious symbol of gathering around the table with loved ones.
Growing up, Sunday dinners were sacred. The scent of garlic sizzling in butter would fill the whole house by late afternoon, signaling that it was time to come together. This dish captures that comforting memory perfectly, blending tender, juicy chicken with a luscious garlic butter sauce, hearty rigatoni, and a generous sprinkle of nutty Parmesan. It is the kind of meal that feels like home no matter where you are.
Whether you are cooking for a special family dinner or simply craving a bowl of pure comfort, Garlic Butter Chicken with Rigatoni and Parmesan promises to be a recipe you return to time and again.
Ingredients
2 boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
6 tablespoons unsalted butter
5 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes
¾ cup low-sodium chicken broth
½ cup heavy cream
1 cup freshly grated Parmesan cheese
12 ounces rigatoni pasta
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Start by bringing a large pot of salted water to a boil. Rigatoni is the perfect pasta here because its ridges catch all the creamy, buttery sauce so well. Cook the pasta according to package directions until al dente, then drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then cook them in the hot oil until golden and fully cooked through, about 5–7 minutes. Remove the chicken and set aside, keeping all those tasty browned bits in the pan.
In the same skillet, melt the butter over medium heat. Add the minced garlic, Italian seasoning, and red pepper flakes. Let the garlic cook until fragrant, about one minute, stirring often to keep it from burning. This is when the kitchen starts smelling absolutely divine.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and half of the Parmesan, whisking until the cheese has melted and the sauce is smooth.
Add the cooked rigatoni and the chicken back into the pan. Toss everything gently to coat in that glorious garlic butter sauce. Serve immediately with the remaining Parmesan sprinkled over the top and a sprinkle of fresh parsley for a burst of color and freshness.
Each bite is creamy, buttery, savory, and a little peppery—a true celebration of simple ingredients done right.
Notes
Feel free to substitute rigatoni with penne or ziti if you prefer, though rigatoni’s wide tubes are excellent for holding the rich sauce.