Ultimate Garlic Butter Chicken Rigatoni Recipe

Craving the kind of weeknight dinner that stops conversation at the first bite? This Ultimate Garlic Butter Chicken Rigatoni delivers big, cozy flavor fast: juicy golden-seared chicken, ridged rigatoni that grabs every drop of sauce, and a silky garlic‑butter cream that tastes like your favorite trattoria—made at home. It’s an easy recipe with pantry staples, perfect for quick dinner ideas, crowd‑pleasing food ideas, and “I need comfort now” nights. Try it for an easy dinner, quick breakfast-for-dinner, or a hearty, feel‑good healthy snack vibe with a green salad on the side.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Main Course

Cuisine American, Italian‑American

Servings servings

Calories 780 kcal

Equipment

Large pot
Large skillet
Tongs
Measuring cups & spoons

Ingredients

12 oz rigatoni
1.5 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 tbsp olive oil
6 tbsp unsalted butter, divided
6 cloves garlic, minced
1.25 cups heavy cream
1 cup freshly grated Parmesan cheese
0.5 cup reserved hot pasta water use as needed to loosen the sauce
1 tsp fine salt plus more for pasta water
0.5 tsp freshly ground black pepper
0.25 tsp red pepper flakes optional
2 tbsp chopped fresh parsley
1 tbsp fresh lemon juice optional, to brighten

Instructions

Bring a large pot of salted water to a boil. Cook rigatoni until al dente; reserve 1/2 cup pasta water and drain.
Season chicken with 1/2 tsp salt and black pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high; sear chicken 6–8 minutes until cooked through and lightly golden. Transfer to a plate.
Reduce heat to medium. Melt remaining 5 tbsp butter; add garlic and cook 30–60 seconds until fragrant.
Stir in heavy cream; simmer on medium-low 3–4 minutes to thicken slightly. Whisk in Parmesan until smooth.
Add rigatoni and chicken to the sauce; toss, loosening with reserved pasta water as needed. Taste and season with remaining salt, red pepper flakes, and lemon juice if using.
Off heat, fold in parsley and serve hot with extra Parmesan.

Notes

Pat chicken dry for better browning. Adjust sauce thickness with hot pasta water until it lightly coats the pasta.

Nutrition

Calories: 780kcalCarbohydrates: 60gProtein: 45gFat: 40gSaturated Fat: 22gCholesterol: 170mgSodium: 900mgFiber: 3gSugar: 3gVitamin A: 1200IUVitamin C: 6mgCalcium: 350mgIron: 3mg

Keyword Easy dinner, Garlic Butter Chicken, pasta night, quick dinner ideas, rigatoni

Save This Recipe On Pinterest For Later