Garlic Butter Chicken with Rigatoni

Name: Garlic Butter Chicken with Rigatoni in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts, cut into bite-sized pieces; 12 oz rigatoni pasta (or your favorite short pasta); 4 tablespoons unsalted butter, divided; 4 cloves garlic, finely minced; 1 teaspoon Italian seasoning; ½ teaspoon paprika; Salt and black pepper, to taste; ½ cup grated Parmesan cheese, plus extra for serving; ¼ cup heavy cream (optional, for extra creaminess); 1 tablespoon olive oil; 1 cup reserved pasta water (you may not need it all); Fresh parsley, finely chopped, for garnish

by Isabella Reed Published: July 17, 2025

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Oh my gosh, let me tell you about my absolute favorite weeknight lifesaver – this Garlic Butter Chicken with Rigatoni and Parmesan! It’s one of those magical recipes that feels fancy but comes together in just 30 minutes (yes, really!). The secret? That luscious garlic butter sauce that coats every piece of tender chicken and rigatoni noodle, finished with a generous snowfall of nutty Parmesan cheese. I’ve been making this for years – it’s the dish I turn to when I’m exhausted but still want something comforting and delicious. The best part? My kids go crazy for it too, which means no dinner table negotiations. Just creamy, garlicky perfection that’ll have you scraping your plate clean!

Why You’ll Love This Garlic Butter Chicken with Rigatoni and Parmesan

Listen, I know you’re busy—we all are—but this dish? It’s a total game-changer. Here’s why it’s become my go-to:

Quick magic: From fridge to table in 30 minutes flat (I’ve timed it while chasing kids!)
Creamy dreaminess: That butter-Parmesan sauce clings to every rigatoni tube like a cozy sweater
Garlic lover’s paradise: Four cloves might sound like a lot, but trust me—it’s the perfect amount
One-pan wonder: Minimal cleanup means more time for… well, not doing dishes!
Kid-approved: My picky eater actually asks for seconds (miracle!)
Super adaptable: Swap in gluten-free pasta, skip the cream, or add veggies—it’s all good

Seriously, this dish checks all the boxes. It’s the kind of meal that makes you feel like a kitchen rockstar without any of the stress.

Ingredients for Garlic Butter Chicken with Rigatoni and Parmesan

Okay, let’s gather our flavor army! Here’s everything you’ll need for this garlicky masterpiece. I’m super particular about a few of these – especially the garlic and Parmesan – but I’ll tell you why as we go:

2 large chicken breasts, cut into bite-sized pieces (about 1-inch chunks work best)
12 oz rigatoni pasta (or your favorite short pasta – those ridges hold sauce like nobody’s business!)
4 tablespoons unsalted butter, divided (trust me, we’ll use it in stages)
4 cloves garlic, finely minced (please, please use fresh – the jarred stuff just won’t give you that punch)
1 teaspoon Italian seasoning (my secret? I make my own blend!)
½ teaspoon paprika (just a hint of smoky sweetness)
Salt and black pepper, to taste (don’t be shy with the pepper!)
½ cup grated Parmesan cheese, plus extra for serving (get the good stuff – it makes all the difference)
¼ cup heavy cream (optional, but oh-so-worth-it for extra creaminess)
1 tablespoon olive oil (for that perfect chicken sear)
1 cup reserved pasta water (you might not need it all, but it’s our sauce secret weapon)
Fresh parsley, finely chopped, for garnish (optional, but pretty)

A quick note about the pasta water – don’t forget to scoop it out before draining! That starchy liquid is absolute gold for adjusting your sauce consistency. I usually just dip a coffee mug right into the pot while the pasta’s cooking.

How to Make Garlic Butter Chicken with Rigatoni and Parmesan

Okay, let’s get cooking! This dish comes together so fast you’ll think it’s magic. I’ve broken it down into simple steps – follow these and you’ll have restaurant-quality pasta in no time. Promise!

Step 1: Cook the Pasta

First things first – get that rigatoni going! Bring a large pot of salted water to a rolling boil (it should taste like the sea). Add your pasta and cook for about 1 minute less than the package says – we want al dente, not mushy! Here’s my golden rule: about 2 minutes before the timer goes off, grab a mug and scoop out about 1 cup of that starchy pasta water. Trust me, you’ll thank me later when your sauce is perfectly silky. Drain the pasta and set it aside – no need to rinse!

Step 2: Sear the Chicken

While the pasta cooks, let’s tackle the chicken. Heat that tablespoon of olive oil in a large skillet over medium-high heat – you want it nice and hot. Season your chicken pieces generously with salt and pepper, then add them to the skillet in a single layer (no crowding!). Let them get beautifully golden brown on one side before flipping – about 3 minutes per side. They’re done when they’re no longer pink inside and have those gorgeous caramelized edges. Transfer them to a plate and try not to snack on them while you work on the sauce!

Step 3: Make the Garlic Butter Sauce

Same skillet, lower the heat to medium. Add 2 tablespoons of butter and let it melt until it’s just starting to bubble. Now the fun part – toss in your minced garlic and sauté for about 30 seconds until it’s fragrant but not browned (burnt garlic = sad sauce). Stir in the Italian seasoning and paprika – you’ll smell the magic happening! Add the remaining 2 tablespoons of butter and let it melt into the mixture. If you’re using heavy cream, pour it in now and give everything a good stir to combine. The sauce should look rich and velvety.

Step 4: Combine Everything

Time for the grand finale! Return the chicken to the skillet and toss it in that glorious sauce. Add your cooked rigatoni and sprinkle in the Parmesan cheese. Now’s when that reserved pasta water comes in – start with about 1/4 cup and toss everything together. The sauce should coat everything beautifully, but if it seems too thick, add more pasta water a splash at a time until it’s just right. Give it a taste and adjust seasoning if needed. Serve immediately with extra Parmesan and a sprinkle of fresh parsley if you’re feeling fancy. Grab forks – dinner’s ready!

Tips for the Best Garlic Butter Chicken with Rigatoni and Parmesan

After making this dish probably a hundred times (no exaggeration!), I’ve picked up some tricks that take it from good to “oh wow” status. Here are my absolute must-know tips:

Fresh garlic is non-negotiable: That pre-minced jarred stuff just doesn’t pack the same punch. I keep a garlic press right by my cutting board!
Season as you go: Taste at each step – chicken needs salt before searing, sauce needs adjusting after combining. Trust your palate!
Pasta water = liquid gold: Start with 1/4 cup when combining, then add more as needed. The starch makes the sauce cling perfectly.
Cream alternatives: Out of heavy cream? Half-and-half works, or skip it entirely – the butter and Parmesan create plenty of richness.
Don’t overcook the garlic: Thirty seconds is plenty – any longer and it turns bitter. Nose knows best here!

One more pro tip? Let the skillet cool a minute before adding the second round of butter – it prevents burning and gives you that perfect golden sauce color.

Variations for Garlic Butter Chicken with Rigatoni and Parmesan

One of my favorite things about this recipe? How easily you can mix it up depending on what you’ve got in the fridge or dietary needs. Here are some of my go-to twists when I’m feeling creative:

Gluten-free friends: Swap regular rigatoni for your favorite GF pasta – the sauce works with anything!
Grill master move: Use leftover grilled chicken instead of searing – adds amazing smoky flavor.
Veggie boost: Toss in a handful of baby spinach or sun-dried tomatoes at the end for color and nutrients.
Protein swap: Shrimp works beautifully here – just reduce cooking time to 2 minutes per side.
Dairy-light: Skip the cream and use extra pasta water – still crazy delicious!

The beauty of this dish? It’s like a blank canvas for whatever flavors you’re craving. Last week I threw in some mushrooms and it was *chef’s kiss*!

Serving Suggestions

Oh, let me tell you how I love to serve this garlic butter chicken pasta – it’s practically a ritual in my house! First, always have extra Parmesan on the table (because is there ever really enough?). My absolute must-have pairing? Warm, crusty garlic bread for soaking up every last drop of that incredible sauce. When I’m feeling fancy, I’ll throw together a simple arugula salad with lemon vinaigrette – the peppery greens cut through the richness perfectly. And on those cozy nights? Just roast some broccoli or asparagus while the pasta cooks. Easy, balanced, and absolutely delicious!

Storing and Reheating

Okay, confession time – I almost never have leftovers of this dish because we gobble it up too fast! But on the rare occasion there’s extra, here’s my tried-and-true method: pack it into airtight containers (I’m obsessed with glass ones) and refrigerate for up to 3 days. When reheating, add a splash of water or cream to loosen up the sauce – microwave in 30-second bursts, stirring between each. Pro tip? The flavors actually get better overnight as the garlic mellows and the sauce soaks into the pasta even more. Just don’t tell my kids I said that – they’d never let me save any for lunch!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just ballpark figures because everyone’s ingredients are a little different! Here’s the breakdown per serving (about 1/4 of the recipe) based on my typical ingredients:

Calories: Around 450 (but who’s counting when it’s this delicious?)
Protein: A solid 30g – thanks to all that chicken and Parmesan!
Carbs: About 45g (mostly from that satisfying rigatoni)
Fat: 18g total (9g saturated from the butter and cream)
Fiber: 2g (those pasta ridges hold onto goodness)
Sugar: Just 2g naturally occurring
Sodium: Approximately 300mg (but adjust to your taste)

Important note: These estimates will change based on the exact brands and amounts you use. Made it with gluten-free pasta? Used less butter? Added extra veggies? The numbers will shift! Always consult specific product labels if you’re tracking closely. Personally? I just enjoy every cheesy, garlicky bite!

Frequently Asked Questions

You’ve got questions? I’ve got answers! After making this garlic butter chicken rigatoni more times than I can count, here are the questions I hear most often from friends and readers:

Can I use milk instead of heavy cream?

Absolutely! While heavy cream gives that luxurious richness, whole milk works in a pinch – just expect a slightly thinner sauce. My hack? Add an extra tablespoon of butter to compensate. Half-and-half? Perfect middle ground!

How do I make this gluten-free?

Easiest swap ever! Just use your favorite gluten-free pasta – the ridges on GF rigatoni hold sauce beautifully. Check that your Italian seasoning blend is GF too (some brands add flour as an anti-caking agent). That’s it – same amazing flavor!

Why reserve pasta water? Can I skip it?

Oh honey, that starchy liquid is magic! It helps emulsify the sauce and makes it cling to every noodle. Out of pasta water? Warm tap water with a pinch of cornstarch stirred in works in emergencies – but the real deal is worth remembering!

Can I freeze leftovers?

Technically yes, but I don’t recommend it. Dairy-based sauces can separate when thawed. That said, if you must, freeze in single portions and reheat slowly with extra liquid. The texture won’t be quite the same though – better to refrigerate and eat within 3 days!

What if I don’t have fresh garlic?

*Gasps dramatically* Just kidding! In a pinch, use 1 teaspoon garlic powder added with the dry spices instead of fresh. But promise me you’ll try fresh next time? The flavor difference is night and day!

Garlic Butter Chicken with Rigatoni