Description
This Creamy Garlic Butter Chicken and Rigatoni is a flavorful pasta dish with tender, golden chicken in a velvety Parmesan cream sauce. Tossed with rigatoni, garlic, and butter, it’s a cozy, satisfying meal the whole family will love — and it’s ready in under 40 minutes!
Ingredients
-
12 oz rigatoni pasta
-
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
-
2 tbsp olive oil
-
Salt and pepper, to taste
-
1 tsp Italian seasoning
-
3 tbsp unsalted butter
-
4 cloves garlic, minced
-
1 cup heavy cream
-
1/2 cup chicken broth
-
1 cup freshly grated Parmesan cheese
-
1/2 tsp red pepper flakes (optional)
-
2 tbsp chopped parsley or basil (for garnish)
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Cook the chicken:
Season chicken with salt, pepper, and Italian seasoning. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden and cooked through (about 5–7 minutes). Remove from skillet and set aside.
Make the garlic butter sauce:
In the same skillet, lower heat to medium and add butter. Once melted, stir in garlic and cook for 1–2 minutes until fragrant.
Build the sauce:
Add heavy cream and chicken broth, stirring to combine. Simmer for 3–4 minutes until slightly thickened. Stir in Parmesan cheese and red pepper flakes (if using) until smooth and creamy.
Combine everything:
Return chicken to the pan, then add cooked rigatoni. Toss everything together until coated in the sauce. Add a splash of pasta water if the sauce is too thick.
Serve:
Garnish with parsley or basil and extra Parmesan if desired. Serve hot.
Notes
Use rotisserie chicken to save time.
Add spinach or sun-dried tomatoes for extra color and flavor.
Swap rigatoni for penne, fettuccine, or your favorite pasta shape.