Velvety Garlic Butter Chicken Rigatoni

Bite-sized pieces of golden chicken tuck into tender rigatoni, all bathed in a rich garlic butter sauce that hugs every groove. It’s comfort food that feels fancy but uses basic stuff you probably have on hand. The nutty Parmesan melts right in, making the sauce super smooth and bringing big, cozy flavor to a weeknight dinner—even if you’re not a kitchen pro.

When my sister’s crew came by last month, I whipped this up on a cold Tuesday. The second I tossed garlic and butter in the pan, people came running to see what was cooking. Even my picky nephew finished every bite and asked for the same thing the next night.

Irresistible Components

• Olive Oil: Gets the chicken perfectly browned without burning. The hint of fruitiness gives the whole dish a subtle lift.
• Chicken Breast: Tender, easy to cook, and soaks up whatever you’re throwing into the pan. Chop pieces evenly to cook them all the same.
• Rigatoni Pasta: Chunky tubes with grooves that grab all that saucy goodness. Stand up to hearty add-ins like chicken.
• Butter: Makes the sauce rich and creamy. European-style butter adds a richer flavor if you can find it.
• Italian Seasoning: Brings that classic herby flavor instantly—no measuring out individual spices.
• Salt and Pepper: The basics. Using kosher salt and fresh cracked pepper is worth it for a punch of flavor.
• Chicken Broth: Adds that savory kick and smooths out the sauce. Makes the garlic and chicken taste even better.
• Fresh Garlic: Packs aromatic punch and deepens the whole dish. Chop just before cooking for the best flavor.
• Heavy Cream: Turns things from just tasty to super lush. With all that fat, it’ll stay creamy and not curdle.
• Parmesan Cheese: Rounds things out with bold, salty flavor and melts silkily if you grate it fresh.

Cooking How-To

Getting Saucy:

Add chicken broth to the buttery garlic, scraping all the tasty bits from the bottom. Simmer for a minute or two until it cooks down just a little before the next step.

Pasta Prep:

Boil water with plenty of salt until it’s rolling. Toss in the rigatoni and cook until it’s not quite done—usually 8-10 minutes. Save half a cup of that water, then drain.

Mixing It All:

Slide the chicken back in, stirring until it’s coated. Throw in the pasta and toss well to cover every tube. If it gets too thick, just splash in a bit of the saved pasta water until it looks right.

Building Creaminess:

Pour the heavy cream into your simmering pan, stirring well. Let it cook for about 3-4 minutes until it thickens just enough to coat a spoon.

Searing Chicken:

While pasta cooks, heat olive oil in a big pan over medium-high until hot but not smoking. Add the chicken chunks in one layer—don’t crowd the pan. Sprinkle with salt, pepper, and Italian seasoning. Don’t poke for a couple of minutes to get a good sear, then stir.

Melting the Cheese:

Lower the heat, slowly add Parmesan a bit at a time and stir until each batch melts in smoothly. Doing this keeps the sauce dreamy, not gritty.

Butter Up the Pan:

Move the chicken out once cooked, then drop butter into that same pan. Let it melt and use a spoon or spatula to scrape up any flavorful bits left by the chicken.

Wake Up the Garlic:

Stir in minced garlic for about 30 seconds—just until it smells awesome but doesn’t brown. Burnt garlic gets bitter, so watch closely!

Save

My Nonna always said, “Pasta water should taste like ocean water” and drilled that into me every weekend we cooked together. The one time I skimped on salt, everything tasted flat. Now I never skip—the right amount of salt really makes everything pop.

Serving Ideas

This meal shines next to simple sides that don’t fight the flavor. Try tossing arugula with lemony dressing, or pop some asparagus or broccolini in the oven while the pasta is on the stove so it’s all ready together.

Tasty Twists

It’s easy to change this up. Add halved cherry tomatoes at the end for a pop of color and freshness, or sauté mushrooms before the garlic if you love them. Crunchy panko on top right before serving gives it a fun finish, too.

Stay Fresh

Stick any leftovers in a sealed container in the fridge—good for three days. When warming up, splash in some milk or cream to get the sauce smooth again, and use the stovetop on low. If you want to meal prep, keep pasta separate and mix with the warmed-up sauce just before eating for the best texture.

Save

I’ve lost count of how many times this garlic butter chicken rigatoni has saved the day, whether for a packed family table or a chill get-together. The blend of juicy chicken, comfy noodles, and creamy sauce hits every time—and you never need a ton of time or chef skills. Works for last-minute family meals or casual nights in, always with zero fuss and happy faces.

Recipe FAQs

→ Can I swap rigatoni for another type of pasta?

Of course! While rigatoni holds the sauce perfectly, you could switch it up with penne, fettuccine, or even fusilli for variety.

→ What’s the best way to keep leftovers?

Pop them into a sealed container and refrigerate for no more than three days. When reheating, add a splash of milk or cream to help with the sauce’s thickness.

→ Can I make parts of this meal ahead?

Sure! It’s best fresh, but you can prep the chicken and sauce early. When you’re ready, just cook the pasta and mix everything together.

→ What pairs well alongside this dish?

Garlic bread’s always a hit, and a green salad or some roasted veggies work perfectly as sides.

→ Can I use chicken thighs instead of breasts here?

Yes, that’ll work great! Boneless and skinless thighs usually stay juicier and add a more tender touch.

→ Is there a way to make this lighter?

Swap heavy cream for half-and-half and cut down the butter a bit. You can add extra pasta water to help keep that creamy texture.