Name: Garlic Butter Chicken Rigatoni Parmesan Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 ounces rigatoni pasta; 2 boneless skinless chicken breasts, cut into bite-sized pieces; 0.5 teaspoon salt, or to taste; 0.5 teaspoon black pepper; 1 teaspoon Italian seasoning; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 4 cloves garlic, minced; 0.5 cup chicken broth; 1 cup heavy cream; 0.75 cup freshly grated Parmesan cheese; 0.25 teaspoon red pepper flakes (optional); 2 tablespoons chopped fresh parsley; Additional Parmesan cheese (optional)

Description

This Garlic Butter Chicken Rigatoni Parmesan is a creamy, flavorful pasta dish featuring tender sautéed chicken, rich garlic butter sauce, and freshly grated Parmesan cheese. Perfect for a comforting weeknight meal, this recipe combines simple ingredients into a luscious dish ready in just 35 minutes.

Ingredients

Scale

Pasta

12 ounces rigatoni pasta

Chicken

2 boneless skinless chicken breasts, cut into bite-sized pieces
0.5 teaspoon salt, or to taste
0.5 teaspoon black pepper
1 teaspoon Italian seasoning

Sauce

2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
0.5 cup chicken broth
1 cup heavy cream
0.75 cup freshly grated Parmesan cheese
0.25 teaspoon red pepper flakes (optional)

Garnish

2 tablespoons chopped fresh parsley
Additional Parmesan cheese (optional)

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Instructions

Prepare Rigatoni: Bring a large pot of generously salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve 0.5 cup of pasta cooking water, then drain and set the pasta aside.
Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and season them with salt, black pepper, and Italian seasoning. Sauté the chicken for 5 to 7 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Create Garlic Butter Base: Reduce the heat to medium. In the same skillet, melt unsalted butter. Add the minced garlic and cook while stirring for about 30 seconds until the garlic becomes aromatic and fragrant.
Deglaze and Simmer Broth: Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits stuck to the pan. Let it simmer for 2 minutes to enhance the flavor of the sauce.
Enrich with Cream and Cheese: Stir in the heavy cream and let the mixture simmer for 3 to 4 minutes, stirring occasionally until it slightly thickens. Add freshly grated Parmesan cheese and stir until the sauce is smooth. Adjust the sauce consistency by adding reserved pasta water if needed.
Combine Chicken and Pasta: Return the cooked chicken pieces back to the skillet and toss them to coat in the sauce. Add the cooked rigatoni pasta and mix well until the pasta is evenly coated with the sauce. Allow it to simmer for 1 to 2 minutes so the flavors can meld together.
Garnish and Serve: Remove the skillet from heat. Garnish the dish with chopped fresh parsley, additional Parmesan cheese if desired, and sprinkle with optional red pepper flakes for a bit of heat. Serve immediately while hot and enjoy.

Notes

Be sure to reserve some pasta water to help thin out the sauce if it becomes too thick.
Chicken breasts can be replaced with thighs for a juicier texture.
Adjust red pepper flakes according to your spice preference or omit for a milder dish.
Use freshly grated Parmesan for best flavor and melting quality.
This dish pairs well with a simple green salad and crusty bread.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian