Garlic Butter Chicken with Rigatoni and Parmesan

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I’ve made a lot of pasta dishes over the years, but this Garlic Butter Chicken with Rigatoni and Parmesan holds a special place in my heart (and my kitchen). It’s one of those meals that comes together easily but feels like something you’d get at a cozy little Italian bistro. The golden-seared chicken, tender rigatoni, and velvety garlic butter sauce all come together with a generous dusting of Parmesan to create something truly irresistible.

This recipe is a go-to when I want comfort food that doesn’t take hours. I love how the butter and garlic infuse the pasta with deep flavor, while the crispy chicken adds satisfying texture and heartiness. Whether it’s a weeknight dinner or a casual get-together with friends, this dish never disappoints.

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Why You’ll Love This Garlic Butter Chicken with Rigatoni and Parmesan

• Ridiculously flavorful: Garlic butter and Parmesan? That’s a combo that never misses.
• Simple ingredients, big payoff: You probably have everything you need already.
• Perfect weeknight dinner: Comes together in under an hour, no stress.
• Crowd pleaser: Whether it’s kids, picky eaters, or dinner guests, everyone loves it.
• Customizable: You can tweak it easily to fit what you have on hand.

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What Kind of Chicken Should I Use for Garlic Butter Chicken with Rigatoni and Parmesan?

For this recipe, I prefer using boneless, skinless chicken thighs because they stay juicy, brown beautifully, and carry that garlic butter flavor incredibly well. But if you’re more into leaner meat, chicken breasts will work just fine—just be cautious not to overcook them. If you’re in a real pinch, even leftover rotisserie chicken can be tossed in toward the end, though it won’t have that same crispy seared edge.

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Options for Substitutions

Whether you’re out of a few ingredients or looking to lighten things up, this recipe is super flexible:

• Pasta: Rigatoni is ideal for holding the sauce, but penne, ziti, or even fusilli make great backups.
• Butter: Swap in ghee for a richer depth or olive oil for a lighter version.
• Garlic: Fresh is best, but garlic powder can save you in a pinch—just reduce the quantity.
• Parmesan: Pecorino Romano adds a saltier kick, or try a blend of mozzarella and Parmesan for a creamier texture.
• Chicken: Turkey breast or even crispy tofu for a vegetarian take.
• Cream: Want it extra luscious? Add a splash of heavy cream or half-and-half to the butter sauce.

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Ingredients for Garlic Butter Chicken with Rigatoni and Parmesan

• Rigatoni pasta
  The ridges and tube shape of rigatoni are perfect for catching all that buttery garlic sauce and grated Parmesan.
• Boneless, skinless chicken thighs
  These deliver juicy, tender bites with crispy, golden edges when seared in the pan.
• Unsalted butter
  The base of the rich, garlicky sauce—it adds a silky, indulgent finish.
• Fresh garlic cloves
  Minced and sautéed, garlic brings bold aroma and a savory punch to every bite.
• Parmesan cheese
  Adds nutty, salty depth and that irresistible melt-in-your-mouth coating over the pasta.
• Salt and black pepper
  Essential for seasoning both the chicken and the pasta water.
• Olive oil
  Helps sear the chicken evenly and boosts flavor with a hint of fruitiness.
• Italian seasoning
  A balanced blend of herbs that brings in that classic Italian comfort-food vibe.
• Fresh parsley
  A bright, herbaceous touch that lightens the richness and adds color right before serving.

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Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Drain and set aside, reserving about ½ cup of the pasta water in case you need it to loosen the sauce later.

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Step 2: Season and Sear the Chicken

Pat the chicken thighs dry, then season them generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and add the chicken. Sear for about 4–5 minutes on each side until golden and cooked through. Remove from the skillet and set aside to rest for a few minutes before slicing into bite-sized pieces.

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Step 3: Make the Garlic Butter Sauce

In the same skillet, lower the heat to medium. Add the butter and let it melt, scraping up any browned bits from the chicken. Stir in the minced garlic and cook for 1–2 minutes until fragrant but not browned.

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Step 4: Combine Everything

Add the cooked rigatoni to the skillet with the garlic butter sauce. Toss to coat the pasta evenly. Add the sliced chicken back into the pan, and sprinkle in the grated Parmesan. Stir everything together until the cheese melts and the sauce clings to the pasta. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.

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Step 5: Garnish and Serve

Finish the dish with a final sprinkle of Parmesan and chopped fresh parsley. Serve hot and enjoy that creamy, garlicky goodness!

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How Long to Cook Garlic Butter Chicken with Rigatoni and Parmesan

From start to finish, this dish takes about 35 to 40 minutes:

• Rigatoni: 10–12 minutes (while you prep the chicken)
• Chicken: 8–10 minutes to sear and cook through
• Sauce + Assembly: 10–15 minutes to build the sauce and bring everything together

It’s a quick and satisfying recipe that fits perfectly into busy weeknights without sacrificing flavor.

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Tips for Perfect Garlic Butter Chicken with Rigatoni and Parmesan

• Don’t overcook the pasta — keep it al dente so it holds its shape in the buttery sauce.
• Dry the chicken before searing — moisture prevents that delicious golden crust.
• Use freshly grated Parmesan — it melts better and has a much richer flavor than pre-shredded.
• Deglaze the pan — scraping up those golden bits after searing the chicken adds tons of flavor to your sauce.
• Toss pasta in the sauce, not the other way around — this helps everything coat evenly.
• Taste before serving — Parmesan is salty, so adjust seasoning at the end if needed.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan when searing chicken
  This traps steam and prevents browning—work in batches if needed.
• Burning the garlic
  Garlic cooks fast and turns bitter when overdone. Lower the heat and stir constantly once it hits the butter.
• Forgetting to reserve pasta water
  That starchy water is key if your sauce needs thinning—it brings everything together.
• Using cold butter straight from the fridge
  Room temperature butter melts evenly and prevents sudden sizzling or burning.
• Skipping the rest time for chicken
  Letting the chicken rest before slicing helps retain its juices and keeps it tender.

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What to Serve With Garlic Butter Chicken with Rigatoni and Parmesan?

Simple Arugula Salad

Peppery arugula dressed with lemon juice and olive oil balances the richness of the pasta.

Warm Garlic Bread

Crusty bread with a buttery garlic topping? Perfect for mopping up any leftover sauce.

Roasted Broccoli

The roasted edges bring out a slightly sweet, nutty flavor that pairs beautifully with the garlicky pasta.

Caprese Skewers

Tomato, mozzarella, and basil on a stick—fresh, colorful, and easy to prep.

Marinated Olives

A tangy little side to contrast the creamy Parmesan and butter sauce.

A Glass of Chardonnay or Pinot Grigio

If you’re going for wine, choose something crisp to cut through the richness.

Sparkling Lemon Water

Not in the mood for wine? This keeps things fresh and helps reset your palate.

Grilled Asparagus

A touch of char, a squeeze of lemon—perfect alongside the creamy pasta.

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Storage Instructions

Got leftovers? You’re in luck—this dish stores beautifully.

• Refrigerator: Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
• Freezer: While you can freeze it, the sauce may separate slightly upon thawing. If you do, let it cool completely first, then freeze in a freezer-safe container for up to 2 months.
• Reheating: Use the stovetop for best results. Microwave works too—just cover it and stir halfway through to keep things even.

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Estimated Nutrition

Here’s a general idea of the nutritional breakdown per serving (based on 4 servings):

• Calories: ~620
• Protein: ~38g
• Carbohydrates: ~45g
• Fat: ~32g
• Saturated Fat: ~14g
• Fiber: ~3g
• Sugar: ~2g
• Sodium: ~580mg
• Cholesterol: ~110mg

Note: These values can vary depending on specific brands and portion sizes used.

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Frequently Asked Questions

What can I use instead of rigatoni?

Penne, ziti, or even rotini work well. Just choose a pasta with grooves or ridges to hold onto the garlic butter sauce.

Can I make this recipe ahead of time?

Yes! You can cook everything a day in advance. Just store the pasta and chicken separately and reheat gently before serving.

Is there a way to make this dish lighter?

Swap the butter with olive oil and reduce the Parmesan slightly. You can also use chicken breast and whole wheat pasta.

Can I add vegetables to this dish?

Absolutely. Spinach, peas, or sautéed mushrooms make excellent add-ins without overpowering the flavors.

How do I know when the chicken is cooked through?

Use a meat thermometer—you’re looking for an internal temperature of 165°F (74°C). Or slice through the thickest part; it should be white with no pink.

Can I make this spicy?

Yes! Add a pinch of red pepper flakes when cooking the garlic, or drizzle with chili oil at the end.

What’s the best Parmesan to use?

Always go for freshly grated Parmesan—not the pre-shredded kind—for the best texture and flavor.

Does this dish work for meal prep?

Definitely. It holds up well in the fridge and tastes just as good reheated, making it a great lunch or dinner option for busy days.

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Conclusion

Garlic Butter Chicken with Rigatoni and Parmesan is the kind of meal that feels indulgent but is surprisingly simple to make. It hits all the right notes—comforting, flavorful, and flexible enough to suit your pantry or preferences. Whether you’re cooking for your family or treating yourself to a cozy dinner, this dish delivers every single time. Trust me, one bite and it’ll earn a permanent spot in your weekly rotation.

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