Garlic Butter Chicken with Rigatoni and Parmesan

Garlic Butter Chicken with Rigatoni and Parmesan is a rich, savory pasta dish loaded with tender, golden chicken, a velvety garlic butter sauce, and plenty of nutty Parmesan. It’s comforting, full of bold flavor, and exactly what I want when I need a hearty meal that comes together easily and tastes like pure indulgence.

Why You’ll Love This Recipe

I love how this dish brings restaurant-quality flavor into my kitchen with minimal effort. The garlic butter sauce clings to the rigatoni perfectly, and the juicy, pan-seared chicken takes on all that buttery, garlicky goodness. Toss in some freshly grated Parmesan, and it becomes an instant comfort food classic I keep coming back to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs (diced or sliced)

• Rigatoni pasta

• Butter

• Olive oil

• Garlic (minced)

• Chicken broth or pasta water

• Parmesan cheese (freshly grated)

• Italian seasoning or fresh herbs (optional)

• Salt and black pepper

• Red pepper flakes (optional, for heat)

• Parsley (optional, for garnish)

Directions

1. I start by cooking the rigatoni in salted boiling water until al dente, then reserve a cup of pasta water and drain the rest.

2. While the pasta cooks, I season the chicken with salt, pepper, and Italian seasoning.

3. In a large skillet, I heat olive oil and sear the chicken until golden brown and cooked through, then remove it from the pan.

4. In the same pan, I add butter and minced garlic, cooking until fragrant but not browned.

5. I deglaze the pan with chicken broth or reserved pasta water, scraping up all the flavorful bits.

6. I return the chicken to the skillet and stir in the cooked rigatoni.

7. I toss everything together with grated Parmesan until the sauce thickens slightly and coats the pasta.

8. I finish with fresh parsley or extra Parmesan on top before serving.

Servings and timing

This recipe serves about 4 people. It takes 10–15 minutes to prep and 20 minutes to cook, so it’s ready in around 30–35 minutes total.

Variations

Sometimes I add spinach, sun-dried tomatoes, or sautéed mushrooms for extra flavor and texture. I’ve also swapped in shrimp or sausage instead of chicken. For a creamier version, I stir in a splash of heavy cream or a dollop of mascarpone at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or broth and warm it in a skillet over low heat or microwave in short intervals, stirring in between to keep the pasta moist and saucy.

FAQs

Can I use another type of pasta?

Yes, penne, farfalle, or fettuccine all work great. I just choose a shape that holds the sauce well.

What’s the best way to keep the chicken juicy?

I sear the chicken over medium-high heat and avoid overcooking it. Letting it rest for a minute before slicing helps, too.

Can I make this ahead of time?

Yes, I cook the components and combine just before serving. Reheating with a bit of broth helps bring it back to life.

How can I make it spicy?

I add red pepper flakes while sautéing the garlic or drizzle a little chili oil over the top before serving.

Is freshly grated Parmesan necessary?

It makes a big difference. Pre-grated cheese doesn’t melt as smoothly, and I find the flavor is more intense and satisfying when I grate it fresh.

Conclusion

Garlic Butter Chicken with Rigatoni and Parmesan is one of those dependable, flavor-packed meals I love having in my recipe rotation. It’s simple, indulgent, and perfect for nights when I want something comforting and delicious without too much fuss. Whether I’m cooking for family or just treating myself, this dish always delivers.