There’s something undeniably comforting about the aroma of garlic butter wafting through the kitchen. For me, Garlic Butter Chicken with Rigatoni and Parmesan is more than just a hearty, flavorful meal—it’s a tradition that brings everyone together. Growing up, weekends meant gathering around the family table while the rich scent of garlic, butter, and sizzling chicken filled the air. It was a meal that marked celebrations, quiet Sundays, and even the occasional midweek pick-me-up.

Rigatoni, with its ridged surface and wide tubes, captures every drop of that luscious garlic butter sauce. Tossed with tender chicken and finished with a generous sprinkle of Parmesan, it is a dish that feels like a warm hug. Whether you’re feeding a hungry family, cooking for friends, or just indulging yourself, this classic combination will never let you down. Especially during colder months, this dish brings undeniable comfort and a taste of home.

Why You’ll Love This Recipe

• Quick and easy to make on busy weeknights
• Rich, buttery flavor with a perfect garlicky punch
• Creamy Parmesan coating makes it ultra comforting
• Family-friendly and ideal for meal prepping
• Cozy and hearty enough for any season

INGREDIENTS YOU’LL NEED

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 pound rigatoni pasta
• 5 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup chicken broth
• 3/4 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons chopped fresh parsley

HOW TO MAKE Garlic Butter Chicken with Rigatoni and Parmesan

Making Garlic Butter Chicken with Rigatoni and Parmesan is surprisingly easy and delivers maximum comfort with minimal fuss.

STEP-BY-STEP INSTRUCTIONS

Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

Step 2: Sauté the Chicken
While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken pieces, seasoning them with salt, pepper, and Italian seasoning. Cook, stirring occasionally, until golden brown and cooked through, about 6–8 minutes.

Step 3: Make the Garlic Butter Sauce
Reduce the heat to medium-low. Add the remaining butter to the skillet along with the minced garlic. Cook for about 1 minute, just until fragrant—be careful not to burn the garlic.

Step 4: Combine Everything
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute. Add the drained rigatoni to the skillet along with the Parmesan cheese. Toss everything together, adding a bit of reserved pasta water if needed to loosen the sauce.

Step 5: Garnish and Serve
Finish by sprinkling chopped fresh parsley and an extra dusting of Parmesan. Serve immediately, piping hot and delicious.

The first time I made this dish for a dinner party, everyone asked for seconds—and then the recipe. It has since become a treasured part of our meal rotation.

HELPFUL TIPS

• Use freshly grated Parmesan for the best flavor and creamy texture.
• Chicken thighs are juicier, but breasts work beautifully if you prefer a leaner option.
• If you like a little kick, do not skip the crushed red pepper flakes.
• Reserve pasta water—it’s liquid gold for adjusting the sauce consistency!
• Do not overcook the garlic; it should be soft and fragrant, not bitter.

DETAILS

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Halal (if using properly sourced chicken)

NOTES

This recipe is highly customizable. Add spinach, sun-dried tomatoes, or mushrooms if you want to sneak some veggies in.

NUTRITIONAL INFORMATION (Per Serving Approximation)

• Calories: 620
• Protein: 36g
• Fat: 28g
• Saturated Fat: 14g
• Carbohydrates: 55g
• Fiber: 2g
• Sugar: 2g
• Sodium: 670mg

FREQUENTLY ASKED QUESTIONS

Can I use another type of pasta?
Absolutely. Penne, fusilli, or even farfalle would work well with the garlic butter sauce.

Is it possible to make this ahead of time?
You can prepare the chicken and sauce in advance. When ready to eat, just cook the pasta fresh and toss everything together.

Can I make it creamy?
Sure! Add a splash of heavy cream after the broth for an even richer, creamier sauce.

STORAGE INSTRUCTIONS

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. Not recommended for freezing, as pasta tends to get mushy.

Related Recipes

If you loved this Garlic Butter Chicken with Rigatoni and Parmesan, you’ll definitely enjoy:

• Creamy Garlic Shrimp Pasta
• Garlic Beef Pasta
• Garlic Butter Chicken with Rigatoni and Parmesan
• Garlic Beef Pasta – A Comforting and Flavorful Meal

CONCLUSION

Few dishes feel as satisfying as a big bowl of Garlic Butter Chicken with Rigatoni and Parmesan. It is simple, hearty, and full of flavor—the kind of meal that warms you from the inside out. Whether it becomes your new favorite weeknight dinner or a centerpiece for casual gatherings, this is one recipe you will want to keep close at hand. So grab your skillet, boil that rigatoni, and bring the magic of garlic butter chicken to your table tonight.

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