Garlic Butter Chicken with Rigatoni and Parmesan

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Golden, crispy bites of tender chicken nestled into creamy rigatoni, all bathed in a luxurious garlic butter sauce and topped with a snowfall of freshly grated Parmesan. This dish is the ultimate comfort food—rich, hearty, and deeply satisfying. Each bite delivers a blend of savory, cheesy, and buttery goodness, balanced by the slight bite of garlic and a hint of herbs.

Perfect for cozy weeknight dinners or impressive weekend meals, Garlic Butter Chicken with Rigatoni and Parmesan hits that sweet spot of being indulgent yet easy to make. The rigatoni’s ridges trap the creamy sauce, while the seared chicken adds texture and flavor, and the Parmesan gives it that irresistible, melty finish. It’s a dish that begs to be shared, but you might just want to keep it all to yourself.

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Ingredients for this Garlic Butter Chicken with Rigatoni and Parmesan

• 2 chicken breasts, boneless and skinless, diced
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter (divided)
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon crushed red pepper flakes (optional)
• 3 cups rigatoni pasta
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/2 cup reserved pasta water
• Fresh chopped parsley, for garnish

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package directions. Before draining, reserve about 1/2 cup of the pasta water—this will help loosen the sauce later and give it a silky texture. Drain the pasta and set it aside.

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Step 2: Prepare the Chicken

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the diced chicken with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden brown and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside.

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Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce heat to medium and melt 3 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the crushed red pepper flakes if using, and cook for another 30 seconds.

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Step 4: Create the Creamy Base

Pour in the heavy cream and stir to combine. Let it simmer gently for 2–3 minutes to thicken slightly. Add the cooked chicken back into the skillet and stir to coat with the sauce.

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Step 5: Combine Pasta and Cheese

Add the rigatoni to the skillet, along with 1/4 cup of the reserved pasta water. Stir in the grated Parmesan cheese, mixing until the cheese melts into the sauce and everything is well combined. If the sauce is too thick, add a bit more pasta water until you reach your desired consistency.

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Step 6: Final Touches

Stir in the remaining tablespoon of butter for a final touch of richness. Taste and adjust seasoning with more salt or pepper if needed. Sprinkle freshly chopped parsley on top and serve hot.

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Storage Instructions

To keep your Garlic Butter Chicken with Rigatoni and Parmesan fresh and delicious:

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to loosen the sauce if needed.
• Freezer: This dish can be frozen for up to 2 months, though the creamy sauce may slightly separate upon thawing. Store in a freezer-safe container and thaw overnight in the fridge before reheating.
• Reheat Tips: Warm it on low heat and stir frequently to avoid the sauce from curdling. Add more Parmesan or cream if needed to refresh the richness.

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Estimated Nutrition (Per Serving)

Note: Values are approximate and may vary depending on ingredient brands and portion sizes.

• Calories: 620 kcal
• Protein: 34g
• Carbohydrates: 48g
• Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 115mg
• Sodium: 520mg
• Fiber: 2g
• Sugar: 2g

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Frequently Asked Questions

1. Can I use a different pasta shape?

Yes! Penne, fusilli, or farfalle all work great—anything with grooves or pockets to hold the sauce.

2. Is it possible to make this dish lighter?

You can use half-and-half instead of heavy cream and reduce the amount of butter and cheese. It’ll be slightly less rich but still flavorful.

3. What can I substitute for Parmesan cheese?

Pecorino Romano or Grana Padano are great alternatives. You can also use a mix of mozzarella and Parmesan for more meltiness.

4. Can I make this dish vegetarian?

Absolutely! Skip the chicken and add sautéed mushrooms, spinach, or roasted vegetables for a delicious vegetarian version.

5. How do I make the sauce thicker?

Simmer the sauce a bit longer or add a touch more grated Parmesan. You can also mix a teaspoon of cornstarch with water and stir it in.

6. Can I prep this ahead of time?

Yes, cook the pasta and chicken in advance and refrigerate separately. Assemble and heat when ready to serve for best results.

7. Is this recipe spicy?

Not inherently, but the red pepper flakes add a mild heat. Feel free to skip them for a milder taste.

8. What’s the best way to serve this?

It’s a full meal on its own but pairs beautifully with a green salad and crusty garlic bread.

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