Garlic Butter Chicken Rigatoni is a dish that has quickly become a favorite in my kitchen, and for good reason! The rich, savory flavors of garlic and butter meld beautifully with tender chicken and perfectly cooked rigatoni, creating a comforting meal that warms the soul. This recipe draws inspiration from classic Italian cuisine, where pasta dishes are often celebrated for their simplicity and depth of flavor.

What I love most about Garlic Butter Chicken Rigatoni is how it effortlessly combines taste and convenience. The creamy garlic butter sauce clings to each piece of pasta, while the juicy chicken adds a satisfying protein element. It’s a dish that not only pleases the palate but also brings a sense of nostalgia, reminding us of family gatherings and shared meals. Whether you’re cooking for a special occasion or a cozy weeknight dinner, Garlic Butter Chicken Rigatoni is sure to impress and delight everyone at the table!

Ingredients:

1 pound rigatoni pasta
2 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
6 tablespoons unsalted butter
6 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
Fresh parsley, chopped (for garnish)

Preparing the Pasta

1. Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to the water; it helps flavor the pasta as it cooks. 2. Once the water is boiling, add the rigatoni pasta. Cook according to the package instructions until al dente, usually around 10-12 minutes. Stir occasionally to prevent sticking. 3. When the pasta is done, reserve about 1 cup of the pasta water, then drain the rest. Set the pasta aside in a large bowl.

Preparing the Chicken

4. While the pasta is cooking, take the chicken breasts and pat them dry with paper towels. This helps them sear nicely. 5. Season both sides of the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. I like to be generous with the seasoning for maximum flavor. 6. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). 7. Once cooked, remove the chicken from the skillet and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute, keeping the chicken moist.

Making the Garlic Butter Sauce

8. In the same skillet, reduce the heat to medium and add the unsalted butter. Let it melt and start to bubble. 9. Add the minced garlic to the melted butter and sauté for about 1-2 minutes, stirring frequently. Be careful not to burn the garlic; it should be fragrant and lightly golden. 10. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 3-4 minutes, allowing the flavors to meld together. 11. Next, add the heavy cream to the skillet, stirring well to combine. Let it simmer for another 3-4 minutes until the sauce thickens slightly. 12. Stir in the grated Parmesan cheese, mixing until it melts and creates a creamy sauce. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.

Combining Everything

13. While the sauce is simmering, slice the rested chicken breasts into bite-sized pieces. 14. Add the cooked rigatoni pasta to the skillet with the garlic butter sauce. Toss to coat the pasta evenly in the sauce. 15. Gently fold in the sliced chicken and halved cherry tomatoes. The tomatoes add a nice burst of freshness and color to the dish. 16. If the pasta seems dry, add a little more of the reserved pasta water until you reach the desired creaminess.

Serving the Dish

17. Once everything is well combined and heated through, taste the dish and adjust the seasoning if necessary. You might want to add a pinch more salt or pepper. 18. Serve the garlic butter chicken rigatoni in bowls, garnishing with freshly chopped parsley for a pop of color and flavor. 19. For an extra touch, you can sprinkle some additional Parmesan cheese on top before serving.

Tips and Variations

20. If you want to add some veggies, consider tossing in some spinach or broccoli during the last few minutes of cooking the pasta. They’ll add color and nutrition to the dish. 21. For a bit of heat, you can sprinkle some red pepper flakes into the garlic butter sauce. 22. If you’re looking for a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy alternative, though the sauce may not be as rich. 23. This dish is perfect for meal prep! You can store leftovers in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove, adding a splash of chicken broth or water to loosen

Conclusion:

In summary, this Garlic Butter Chicken Rigatoni recipe is an absolute must-try for anyone looking to elevate their weeknight dinner game. The combination of tender chicken, rich garlic butter sauce, and perfectly cooked rigatoni creates a dish that is not only comforting but also bursting with flavor. It’s a delightful way to bring a taste of Italy to your kitchen, and I promise it will quickly become a family favorite. For serving suggestions, consider pairing this dish with a fresh green salad drizzled with a light vinaigrette to balance the richness of the garlic butter. You could also sprinkle some freshly grated Parmesan cheese on top for an extra layer of flavor. If you’re feeling adventurous, try adding some sautéed spinach or sun-dried tomatoes for a pop of color and nutrition. I encourage you to give this Garlic Butter Chicken Rigatoni a try and make it your own! Whether you stick to the classic recipe or experiment with your favorite ingredients, I’d love to hear about your experience. Share your thoughts and any variations you come up with in the comments below or on social media. Happy cooking! Print