Garlic Butter Chicken Rigatoni Recipe, Easy Italian Dinner in 45 Minutes
Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4 | Difficulty: Easy
Why you will love this: It uses mostly pantry staples and the whole dish comes together in one skillet, which means less cleanup and more time to actually enjoy your dinner.
You asked for a recipe that feels like a hug in a bowl, and this Garlic Butter Chicken Rigatoni recipe is it. It’s my absolute go-to when I want something deeply satisfying without a huge time commitment. It’s the kind of meal that makes everyone at the table go quiet for a minute, which is the highest compliment.
I love it because it’s so forgiving. You can’t really mess it up. It’s faster than ordering takeout and about a million times more comforting. If you’re in the mood for a different kind of cozy, you should try my Moroccan chicken tagine next, but for tonight, this pasta is the answer.
Key Facts About Garlic Butter Chicken Rigatoni
- It takes just 45 minutes from start to finish.
- You only need one large skillet for the whole recipe.
- It serves 4 people generously.
- The sauce gets its creaminess from heavy cream and parmesan.
- You can use any short pasta shape you have on hand.
What You Need for Garlic Butter Chicken Rigatoni
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 6-8 garlic cloves, minced (yes, really)
- 1/2 teaspoon red pepper flakes (optional, but great)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 8 ounces (about 3 cups) uncooked rigatoni pasta
- 1 cup freshly grated parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
For the best flavor, I really recommend using a Microplane grater for your parmesan. It makes it super fine and helps it melt into the sauce perfectly.
How to Make Garlic Butter Chicken Rigatoni
Start by getting your chicken seasoned and your pasta water boiling. The key is to have everything prepped because it moves fast once you start cooking.
Step 1: Cook the Chicken
Pat the chicken pieces dry and season them well with salt and pepper. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken to a plate and set aside.
Step 2: Build the Garlic Butter Sauce
In the same skillet, reduce the heat to medium. Add the butter. Once melted, add the minced garlic and red pepper flakes. Cook for just about 1 minute, until fragrant. You don’t want the garlic to brown. Pour in the chicken broth and use a wooden spoon to scrape up all the tasty browned bits from the bottom of the pan.
Step 3: Cook the Pasta in the Sauce
Stir in the heavy cream and the uncooked rigatoni. Bring the liquid to a simmer. Cover the skillet, reduce the heat to medium-low, and let it cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
Step 4: Finish and Serve
Turn off the heat. Stir in the grated parmesan cheese until it’s melted and the sauce is creamy. Add the cooked chicken back in and stir to combine and warm through. Taste and add more salt or pepper if needed. Finish by stirring in the fresh parsley. Serve immediately with extra parmesan on top.
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Tips for Perfect Garlic Butter Chicken Rigatoni
Grate Your Own Cheese
This is non-negotiable for the creamiest sauce. Pre-grated cheese has anti-caking agents that make it grainy and less melty. A block of parmesan and two minutes of grating makes all the difference.
Don’t Rush the Garlic
Cook the garlic just until it’s fragrant. If it browns or burns, it will turn bitter and you’ll have to start over. Low and slow is the way to go here for the best homemade Garlic Butter Chicken Rigatoni.
Make it Your Own
This recipe is a fantastic base. Stir in a couple handfuls of fresh spinach at the end, or add some sun-dried tomatoes with the garlic. If you love a sweet and savory combo like I do, you’d probably enjoy my blueberry lemon ricotta pancakes for breakfast, too.
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I put together 400 of my favorite recipes in one download. Chicken dinners, creamy pastas, easy cakes, quick breakfasts, and simple everyday meals the whole family actually eats. If you cook at home regularly, you will use this all the time.
Frequently Asked Questions
Can I use a different pasta?
Absolutely. Any short pasta like penne, ziti, or fusilli will work. Just adjust the cook time according to the package directions.
How do I store leftovers?
Store them in an airtight container in the fridge for up to 3 days. The sauce will thicken, so add a splash of broth or cream when reheating.
Can I make this ahead of time?
It’s best served fresh, but you can prep the components. Cook the chicken and make the sauce base, then combine everything and finish cooking just before serving.
I hope this becomes a regular in your dinner rotation. Let me know in the comments if you try it.
Garlic Butter Chicken Rigatoni
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, season the cubed chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add 4 tablespoons of butter to the same skillet. Once melted, add minced garlic and cook for 1-2 minutes until fragrant but not browned. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and remaining 2 tablespoons of butter.
- Bring the sauce to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth. Add the cooked chicken back to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water as needed to reach your desired sauce consistency.
- Remove from heat. Stir in chopped parsley and remaining salt and pepper. Taste and adjust seasoning if needed. Serve immediately garnished with additional parsley and Parmesan cheese.
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If you made this Garlic Butter Chicken Rigatoni, please leave a comment below and let me know how it turned out.