Garlic Butter Chicken Pasta

This garlic butter chicken with rigatoni combines tender chunks of golden chicken with perfectly cooked pasta, all enveloped in a rich, garlicky parmesan sauce that clings to every bite. The dish has become my go-to recipe whenever I need something impressive yet surprisingly simple to prepare.

I first created this dish when I had unexpected dinner guests and limited ingredients. The combination was such a hit that it's now requested at nearly every family gathering, and I've perfected the technique over dozens of preparations.

Ingredients

• Rigatoni pasta: provides the perfect shape for catching the creamy sauce in its ridges and hollow centers
• Boneless skinless chicken breasts: cut into bite sized pieces for quick cooking and even distribution throughout the dish
• Olive oil: for searing the chicken to develop that crucial golden crust
• Unsalted butter: forms the luxurious base of our sauce while allowing you to control the salt level
• Fresh garlic: minced just before cooking releases the most aromatic compounds
• Chicken broth: adds depth and helps deglaze all the flavorful bits from the pan
• Heavy cream: creates that silky rich texture that makes this dish so comforting
• Freshly grated Parmesan cheese: brings umami depth and helps thicken the sauce
• Italian seasoning: adds a balanced herb flavor in one convenient blend
• Salt and pepper: are essential for proper seasoning at every stage
• Red pepper flakes: optional but wonderful for adding a gentle warmth to the dish
• Fresh parsley: brightens the finished dish and adds visual appeal

Step-by-Step Instructions

Cook the Rigatoni:

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea to properly season the pasta from within. Cook the rigatoni according to package directions but aim for al dente which typically means 1 minute less than the package suggests. Before draining, reserve half a cup of the starchy pasta water which works magic for adjusting sauce consistency later. Drain the pasta but do not rinse it as the starch helps the sauce adhere better.

Sear the Chicken:

Heat olive oil in a large skillet until it shimmers but does not smoke. Add the chicken pieces in a single layer without overcrowding to ensure proper browning. Season with salt, pepper and Italian seasoning directly in the pan. Allow the chicken to cook undisturbed for about 3 minutes before stirring to develop a golden crust. Continue cooking until all pieces are golden brown and cooked through, about 5 to 7 minutes total. Remove the chicken to a plate, covering loosely with foil to keep warm.

Make the Garlic Butter Sauce:

Using the same skillet with all those flavorful browned bits, reduce heat to medium and add the butter. Once melted, add the minced garlic and cook for exactly 30 seconds, stirring constantly to prevent burning. The garlic should become fragrant but not brown. Immediately pour in the chicken broth which will sizzle and steam. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let this mixture simmer for 2 minutes to reduce slightly.

Create the Creamy Sauce:

Pour the heavy cream into the simmering broth mixture, stirring continuously to incorporate. Allow this to bubble gently for 3 to 4 minutes until the sauce coats the back of a spoon. Add the Parmesan cheese in small batches, stirring between additions to ensure it melts completely into a smooth sauce. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.

Combine Everything:

Return the cooked chicken along with any accumulated juices to the skillet, gently folding it into the sauce. Add the drained rigatoni and toss everything together using tongs or two large spoons until every piece of pasta and chicken is thoroughly coated. Allow the combined dish to simmer for 1 to 2 minutes which helps the pasta absorb some of the sauce flavors.

Serve and Garnish:

Remove the skillet from heat and let it stand for one minute to allow the sauce to settle. Sprinkle with freshly chopped parsley, an extra dusting of Parmesan cheese, and red pepper flakes if using. Serve immediately in warmed bowls for the best experience.

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The secret to this recipe is using good quality Parmesan cheese. I once made the mistake of using pre grated cheese from a canister, and the sauce became grainy instead of silky smooth. My family still reminds me of this kitchen fail whenever I make this dish now with freshly grated cheese.

Sauce Perfection

The key to a silky smooth sauce lies in how you incorporate the Parmesan cheese. Always grate it fresh just before using and add it to the sauce off the heat or over very low heat. This prevents the proteins in the cheese from seizing up and creating a grainy texture. Also, use room temperature cream rather than cold from the refrigerator for the smoothest incorporation with the other ingredients.

Make It Your Own

This versatile recipe welcomes many adaptations based on what you have available. Sun dried tomatoes and spinach make wonderful additions for color and nutrition. For a seafood variation, substitute the chicken with shrimp or scallops, reducing the cooking time accordingly. Mushrooms can replace or supplement the chicken for a vegetarian option that still delivers on richness and umami flavor. The pasta shape can also be swapped based on preference.

Serving Suggestions

This creamy pasta dish pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A side of roasted asparagus or broccoli provides welcome texture contrast and nutritional balance. For a complete dinner party presentation, serve with warm garlic bread for soaking up every last bit of the delicious sauce. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy flavors perfectly.

Frequently Asked Questions

→ Can I substitute rigatoni with another pasta?

Yes, you can use penne, fusilli, or any short pasta that holds sauce well.

→ How do I ensure the chicken stays tender?

Cook the chicken over medium-high heat until just golden and avoid overcooking to retain moisture.

→ Can I make this dish ahead of time?

It's best served fresh, but you can prepare the sauce and chicken ahead, then cook the pasta fresh before serving.

→ What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half or a mixture of milk and cream cheese for similar creaminess.

→ Is the red pepper flakes necessary?

No, the red pepper flakes are optional and can be omitted if you prefer a milder flavor.