Description

Indulge in this restaurant-quality Garlic Butter Chicken with Rigatoni and Parmesan – a luxurious pasta dish featuring perfectly seared chicken pieces and al dente rigatoni bathed in a velvety garlic butter sauce. Each bite delivers a harmonious blend of rich, savory flavors that transform simple ingredients into an extraordinary dining experience your family will request again and again.

Ingredients

Scale

1½ pounds boneless, skinless chicken breasts (about 3–4 medium breasts)
12 ounces rigatoni pasta
4 tablespoons unsalted butter
2 tablespoons olive oil
6 cloves garlic, finely minced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional, for a little kick)
½ cup low-sodium chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese, plus extra for serving
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook until just al dente (about 1–2 minutes shy of package directions). Drain, toss with a drizzle of olive oil, and set aside.
Pat the chicken breasts dry and season both sides generously with salt, pepper, and Italian seasoning.
In a large skillet over medium-high heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. Once hot and shimmering, lay the chicken breasts in the pan.
Sear for 4–5 minutes per side, until they’re golden brown and cooked through (internal temp of 165°F). Remove chicken to a cutting board and let rest for 5 minutes, then slice into thick strips.
With your skillet still hot, turn heat down to medium. Melt the remaining 3 tablespoons of butter. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant—don’t let that garlic burn!
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes, then stir in the heavy cream. Allow the sauce to come up to a gentle bubble.
Gradually whisk in the Parmesan cheese until the sauce is smooth and velvety. Taste and adjust seasoning with salt and pepper. If it’s too thick, add a splash more broth or cream.
Add the drained rigatoni and sliced chicken back into the skillet. Toss gently so every piece of pasta and chicken is coated in the sauce. Let it all mingle for a minute so the flavors marry.
Serve family-style in a big dish or individually, finishing with fresh parsley and additional Parmesan cheese.

Notes

For maximum flavor, ensure your chicken develops a golden crust by patting it completely dry before seasoning and not moving it once placed in the hot pan.
Always reserve a cup of pasta water before draining – it’s a lifesaver if your sauce becomes too thick.
The sauce will continue to thicken as it cools, so don’t worry if it seems slightly thin when first made.
For a lighter version, substitute half-and-half for heavy cream and reduce butter by half, using more olive oil instead.
This dish pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1/6 of recipe
Calories: 585
Sugar: 3g
Sodium: 420mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 35g
Cholesterol: 150mg

Keywords: Garlic butter chicken pasta, creamy chicken rigatoni, Parmesan cream sauce, Italian chicken pasta, easy dinner recipe, weeknight pasta dinner, garlic cream sauce, comfort food, chicken pasta recipe, family dinner idea