Dinner

Garlic Butter Chicken with Rigatoni and Parmesan Recipe

ByMarina Montclair June 1, 2026June 1, 2026

Introduction

This Garlic Butter Chicken with Rigatoni and Parmesan is a comforting and flavorful dish perfect for weeknight dinners. Tender chicken pieces are coated in a creamy garlic butter sauce and tossed with al dente rigatoni pasta. It comes together quickly and is sure to become a family favorite.

The image shows a close-up of rigatoni pasta with grilled chicken pieces. The pasta is light yellow with a smooth texture and is coated in a creamy sauce. There are small pieces of grilled chicken with a slightly charred, brown surface on top and mixed in. The dish is sprinkled with finely chopped green herbs and grated cheese, adding spots of green and white on the yellow pasta and brown chicken. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz rigatoni pasta
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic (minced)
½ cup chicken broth
1 cup heavy cream
¾ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp salt (or to taste)
½ tsp black pepper
¼ tsp red pepper flakes (optional)
2 tbsp chopped fresh parsley (for garnish)

Instructions

Step 1: Cook rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta water before draining.
Step 2: In a skillet, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper, then sear until golden brown and cooked through. Remove chicken from the pan and set aside.
Step 3: Melt butter in the same skillet, add the minced garlic, and sauté briefly until fragrant.
Step 4: Pour in the chicken broth and let it simmer for a few minutes.
Step 5: Stir in the heavy cream and let the sauce thicken slightly. Then mix in the grated Parmesan cheese until smooth.
Step 6: Return the chicken to the skillet along with the cooked rigatoni. Toss everything together until well coated in the sauce. Simmer for an additional minute to allow flavors to meld.
Step 7: Serve immediately, garnished with chopped fresh parsley and red pepper flakes if using.

Tips & Variations

Use half-and-half instead of heavy cream for a lighter sauce, but the texture will be less rich.
Add sautéed mushrooms or spinach for extra veggies and flavor.
If you prefer spicier dishes, increase the red pepper flakes or add a dash of hot sauce.
Freshly grated Parmesan melts better and gives a creamier sauce than pre-grated cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of chicken broth or cream to loosen the sauce as needed.

How to Serve

The image shows a close-up of rigatoni pasta coated in a creamy, light-colored sauce, with several pieces of golden-brown grilled chicken scattered across the top. The pasta tubes have a smooth texture with some ridges visible, and the chicken pieces are slightly charred with a crispy outside. Fresh green chopped parsley is sprinkled all over the dish, adding a pop of color. Finely grated white cheese is lightly spread on top, melting slightly on the warm pasta and chicken. The dish is resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, penne, fusilli, or farfalle work well if you don’t have rigatoni on hand. Just adjust cooking time according to package instructions.

Is it possible to make this recipe dairy-free?

For a dairy-free version, substitute butter with olive oil and use coconut cream or a dairy-free cream alternative. Use nutritional yeast instead of Parmesan for a cheesy flavor.