Garlic Butter Chicken with Parmesan Rigatoni Pasta: Your New Favorite Weeknight Meal

Some meals just hit all the right notes: savory, comforting, and incredibly satisfying. This Garlic Butter Chicken with Parmesan Rigatoni Pasta is exactly that kind of dish. It brings together tender, juicy chicken pieces coated in a rich garlic butter sauce with perfectly cooked rigatoni, all tossed in a creamy, cheesy Parmesan sauce. It’s a meal that feels gourmet but comes together surprisingly quickly, making it ideal for busy weeknights or a relaxed weekend dinner.

Why I Love This Recipe

I’m always on the hunt for recipes that deliver big on flavor without requiring hours in the kitchen, and this Garlic Butter Chicken with Parmesan Rigatoni Pasta absolutely fits the bill. What I love most is the way the simple ingredients combine to create such a rich and comforting experience. The chicken cooks up beautifully, infused with garlic and savory spices, while the rigatoni gets perfectly coated in that luscious, creamy Parmesan sauce. It’s a complete meal in one, satisfying everyone at the table. Plus, the use of two skillets means everything comes together efficiently, allowing you to enjoy a delicious, homemade dinner faster than you’d think.

Ingredients

Here’s what you’ll need to create this incredibly flavorful Garlic Butter Chicken with Parmesan Rigatoni Pasta:

For the Garlic Butter Chicken:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

For the Parmesan Rigatoni Pasta:

• 8 oz rigatoni pasta
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• 1/4 cup reserved pasta water

Swaps and Notes

• Chicken: Boneless, skinless chicken thighs can be used instead of breasts for a richer flavor, adjusting cooking time slightly.
• Pasta: While rigatoni is great for holding the sauce, feel free to use other pasta shapes like penne, fettuccine, or even spaghetti.
• Cheese: Freshly grated Parmesan cheese will give you the best flavor and melt. Pre-grated cheese can sometimes have an anti-caking agent that makes the sauce less smooth. You can also use Pecorino Romano for a sharper taste.
• Heavy Cream: Don’t substitute heavy cream with milk; the higher fat content is crucial for the creamy, rich sauce.
• Spices: Adjust the paprika and Italian seasoning to your liking. A pinch of red pepper flakes can add a subtle kick to the chicken.
• Garlic: Freshly minced garlic is highly recommended for both the chicken and the pasta sauce for the best flavor.

Directions

Let’s get cooking this delicious Garlic Butter Chicken with Parmesan Rigatoni Pasta:

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions until al dente. Before draining, scoop out and reserve 1/4 cup of the starchy pasta water. Then, drain the pasta and set it aside.
2. Cook the Chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces to the skillet and season them with paprika, Italian seasoning, salt, and pepper. Cook the chicken for 5–6 minutes, stirring occasionally, until it’s golden brown on all sides and cooked through (internal temperature should reach 165°F / 74°C).
3. Finish Chicken: Reduce the heat to medium. Add the 3 tablespoons unsalted butter and 4 minced garlic clovesto the skillet with the chicken. Toss everything to coat the chicken in the melted garlic butter. Cook for an additional 1–2 minutes, stirring, until the garlic is fragrant (be careful not to burn it). Remove the chicken from the heat and set aside.
4. Make Parmesan Sauce: In a separate medium skillet or saucepan, melt 2 tablespoons unsalted butter over medium heat. Add the 2 minced garlic cloves and sauté for about 1 minute, until fragrant.
5. Simmer Sauce: Stir in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Do not bring to a rolling boil.
6. Thicken Sauce: Reduce the heat to low. Add the Parmesan cheese, the reserved pasta water, and season with saltand black pepper to taste. Stir continuously until the cheese has melted and the sauce is smooth and creamy.
7. Combine Pasta and Sauce: Add the cooked rigatoni to the skillet with the Parmesan sauce. Toss until the pasta is evenly coated in the rich, creamy sauce.
8. Plate and Serve: Plate the Parmesan rigatoni and top each serving generously with the garlic butter chicken. Garnish with fresh chopped parsley for a burst of color and freshness. Serve hot and enjoy!

Tips for Success

• Don’t Overcook Chicken: Chicken breast cooks quickly, especially when cut into bite-sized pieces. Overcooking will make it dry.
• Reserved Pasta Water is Gold: That starchy pasta water is key to creating a smooth, emulsified sauce that clings beautifully to the pasta. Don’t skip it!
• Grate Your Own Parmesan: Freshly grated Parmesan melts better and has a far superior flavor to pre-grated varieties.
• Taste and Adjust: Always taste your sauce before serving and adjust salt and pepper as needed.
• Serve Immediately: Pasta dishes with creamy sauces are best enjoyed right after they’re made to prevent the sauce from becoming too thick or the pasta from sticking.

Serving Suggestions and Pairings

This Garlic Butter Chicken with Parmesan Rigatoni Pasta is a complete and satisfying meal on its own.

• Green Salad: A simple side salad with a light vinaigrette would offer a nice fresh contrast.
• Garlic Bread: Extra garlic bread for dipping into that delicious sauce is always a good idea!
• Roasted Vegetables: A side of roasted asparagus or broccoli would complement the dish nicely.
• Wine Pairing: A crisp Pinot Grigio, a light Chardonnay, or even a dry Rosé would pair beautifully with the creamy, savory flavors.

Storage and Leftover Tips

Leftover Garlic Butter Chicken with Parmesan Rigatoni Pasta can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, you may want to add a splash of milk or chicken broth to loosen the sauce as it will thicken upon cooling. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave.

More Recipes You Will Love

If you loved this comforting and flavorful pasta dish, you’ll definitely want to explore these other fantastic recipes from Chef Maniac:

• For another classic Italian favorite, my Classic Spaghetti Recipe with Homemade Sauce is a timeless choice.
• If you’re looking for a hearty, comforting meal with a kick, my Cajun Chicken Sausage Gumbo is pure soul food.
• For a fantastic one-pan dinner that’s always a hit, try my Mexican Chicken and Rice Casserole.
• And if you need a lighter, refreshing option, my Tangy Chicken Salad I Actually Crave (No Mayo) is a delicious choice.
• For a go-to cozy crowd-pleaser, these Chicken Enchiladas are a family favorite.

Final Thoughts

This Garlic Butter Chicken with Parmesan Rigatoni Pasta is the perfect example of how simple ingredients, combined with a little bit of love, can create a truly memorable meal. It’s comforting, easy to make, and undeniably delicious—a recipe that’s sure to become a staple in your kitchen.

What’s your favorite go-to weeknight pasta dish? Share your ideas in the comments below!