Description

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a comforting pasta dish that brings together tender seared chicken, perfectly cooked rigatoni, and a rich, garlicky parmesan cream sauce. This recipe boasts layers of flavor with every bite, featuring golden butter, aromatic garlic, and plenty of freshly grated parmesan for a luscious, restaurant-worthy meal. It’s a perfect choice for a cozy weeknight dinner or impressing guests at your next dinner party.

Ingredients

Units Scale

For the Chicken:

2 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 tablespoon olive oil
1 tablespoon butter

For the Pasta:

12 ounces rigatoni
4 quarts water, for boiling
1 tablespoon salt (for pasta water)

For the Garlic Parmesan Sauce:

3 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
3/4 cup chicken broth
1 cup freshly grated Parmesan cheese (plus more for garnish)
1/4 teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
Chopped fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Season and Sear the Chicken: Generously season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate and let rest, then slice into strips.
Cook the Rigatoni: While the chicken cooks, bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta and set aside.
Make the Garlic Parmesan Sauce: In the same skillet used for chicken, melt 3 tablespoons butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and chicken broth, bringing to a gentle simmer.
Incorporate Parmesan and Season: Stir in the grated Parmesan cheese and red pepper flakes (if using), whisking continuously until the cheese melts and the sauce thickens, about 2–3 minutes. Season with salt and pepper to taste.
Combine and Serve: Add the drained rigatoni and sliced chicken back into the skillet with the sauce. Toss to coat everything evenly, adding some reserved pasta water if sauce needs loosening. Serve hot, garnished with extra Parmesan and chopped parsley.

Notes

For the most flavorful chicken, let it rest after searing to retain juices.
You can substitute penne or other short pasta shapes for rigatoni if preferred.
For a lighter version, use half-and-half instead of heavy cream.
Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra vegetables.
Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of milk or broth.

Nutrition

Serving Size: 1/4 of recipe
Calories: 710
Sugar: 2g
Sodium: 790mg
Fat: 33g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 3g
Protein: 38g
Cholesterol: 150mg