Irresistible Garlic Butter Chicken with Rigatoni Recipe

The aroma of garlic butter chicken with rigatoni and Parmesan wafts through the kitchen, beckoning everyone to gather around the table. Rich, savory, and oh-so-comforting, this dish feels like a warm hug on a plate.

Picture this: a cozy family dinner where laughter fills the air, and each forkful of creamy pasta dances with juicy chicken. It’s the perfect meal for weeknights or special occasions, promising to impress even the pickiest eaters in your life.

I still remember the first time I served garlic butter chicken with rigatoni and Parmesan at a family gathering. The smiles on everyone’s faces were priceless, and my sister even asked for seconds—an endorsement I treasure dearly.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts for a satisfying meal; adjust based on your crowd size.

• Fresh Garlic: Opt for firm cloves to enhance flavor; you can never have too much garlic.

• Butter: Use unsalted butter for better control over saltiness; it adds richness to the sauce.

• Heavy Cream: A must-have for that luscious sauce; it makes everything creamy and dreamy.

• Rigatoni Pasta: Choose this pasta shape for its ability to hold sauces beautifully; it’s perfect for this recipe.

• Parmesan Cheese: Freshly grated is best; it adds depth and flavor that pre-packaged cheese just can’t compete with.

• Parsley: Fresh parsley adds a pop of color and a fresh taste; chop it finely before adding.

• Salt and Pepper: Essential seasonings that enhance all flavors; don’t be shy!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by gathering all your ingredients. Dice the chicken into bite-sized pieces while mincing several cloves of garlic. This sets you up for success!

Cook the Pasta: In a large pot of salted boiling water, cook rigatoni according to package instructions until al dente. Drain and set aside while you work on that heavenly sauce.

Sauté the Chicken: In a large skillet over medium heat, melt some butter. Add diced chicken seasoned with salt and pepper until golden brown and cooked through—about 6 to 8 minutes.

Add the Garlic!: Toss in minced garlic when the chicken is nearly done cooking. Sauté until fragrant—about 1 minute will do! Your kitchen will smell divine right about now.

Create the Sauce: Pour in heavy cream while scraping any flavorful bits from the bottom of your skillet. Stir in grated Parmesan until melted and creamy—this is where magic happens!

Toss It All Together!: Combine cooked rigatoni with the sauce in your skillet. Mix gently until every piece is coated in that luscious garlic butter goodness. Top with fresh parsley for an extra touch!

Now you’re ready to serve this masterpiece! Each bite will transport you straight to culinary heaven.

Perfecting the Cooking Process

Sear the chicken until golden brown, then cook the rigatoni while preparing the garlic butter sauce. This ensures everything finishes around the same time and allows those delicious flavors to meld together.

Add Your Touch

Feel free to customize this dish by adding vegetables like spinach or sun-dried tomatoes. You can also swap out rigatoni for another pasta type, such as penne or fusilli, depending on your preference.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm in a skillet over medium heat, adding a splash of broth if needed to restore moisture.

Cooking this garlic butter chicken with rigatoni reminds me of family gatherings where everyone shares their favorite stories over dinner, creating memories that linger long after the plates are cleared.

FAQ

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw it completely before cooking for even doneness.

What can I substitute for rigatoni?

Penne or fusilli work well as alternatives and will still hold the sauce nicely.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (75°C) to ensure it’s safe to eat.