Garlic Butter Chicken Rigatoni Recipe

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Golden-crisp chicken bites, creamy garlic butter sauce, and tender rigatoni pasta come together in this easy, weeknight-worthy dinner that feels like something you’d get at a cozy trattoria. It delivers big comfort in every bite—with just a handful of simple ingredients.

Whether you’re hosting friends or feeding your family, this dish is universally loved. The creamy garlic base clings to each piece of rigatoni, while the seared chicken brings juicy, buttery flavor that’s hard to beat. It’s hearty, full of texture, and tastes even better the next day.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breast is perfect for this Garlic Butter Chicken Rigatoni recipe. It cooks quickly, gets a beautiful golden sear, and stays juicy inside. If you prefer dark meat, boneless chicken thighs also work well, adding even more richness to the final flavor.

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Ingredients for the Garlic Butter Chicken Rigatoni Recipe

Chicken Breast: The protein hero of this dish—seasoned and seared to golden perfection, adding savory depth.

Rigatoni Pasta: Rigatoni’s ridges are perfect for catching the creamy garlic butter sauce, giving every bite flavor-packed goodness.

Garlic Cloves: Fresh garlic is key here. It adds sharp, aromatic depth and builds the base of the sauce.

Butter: Unsalted butter forms the heart of the garlic sauce, melting into silky richness that coats the pasta beautifully.

Parmesan Cheese: For that salty, nutty, umami boost. It thickens the sauce slightly while adding complexity.

Heavy Cream: This is what gives the sauce its luscious, creamy body. Don’t substitute with milk if you want that rich texture.

Parsley: Fresh chopped parsley brings color and a fresh, herbal contrast to the buttery richness.

Salt and Pepper: Essential for balancing the flavors and seasoning the chicken.

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How To Make the Garlic Butter Chicken Rigatoni Recipe

Step 1: Prep the Ingredients

Start by dicing the chicken breast into bite-sized pieces and seasoning them generously with salt and pepper. Mince the garlic and chop the parsley so everything is ready to go once the heat is on.

Step 2: Boil the Rigatoni

Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain, reserving about 1/2 cup of pasta water for later.

Step 3: Sear the Chicken

In a large skillet, melt a tablespoon of butter over medium-high heat. Add the chicken pieces in a single layer and sear until golden brown on the outside and cooked through, about 5–6 minutes. Remove and set aside.

Step 4: Make the Garlic Butter Sauce

Lower the heat to medium. In the same skillet, add the remaining butter and minced garlic. Sauté until the garlic is fragrant and just starting to turn golden—about 1 minute. Pour in the heavy cream and stir to combine.

Step 5: Combine Pasta and Sauce

Add the cooked rigatoni to the garlic butter sauce. Toss to coat evenly. If the sauce is too thick, stir in a splash of reserved pasta water to loosen it up.

Step 6: Add Chicken and Finish

Return the seared chicken to the skillet and stir to combine. Sprinkle in grated Parmesan cheese and toss again until everything is creamy and well combined. Let it simmer for a minute to thicken.

Step 7: Garnish and Serve

Sprinkle chopped fresh parsley and a bit more Parmesan over the top before serving. Serve hot and enjoy the buttery garlic perfection!

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How to Serve and Store Garlic Butter Chicken Rigatoni

This dish is best served fresh and hot, straight from the skillet. Plate it up in shallow bowls to let the sauce pool around the pasta, and don’t skimp on extra Parmesan and parsley for garnish. Pair it with crusty garlic bread or a simple green salad to round out the meal.

For leftovers, store the Garlic Butter Chicken Rigatoni in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if needed. It actually gets creamier as it sits!

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Frequently Asked Questions

How do I keep the chicken from drying out?

Make sure not to overcook it. Once the chicken is golden brown and reaches 165°F internally, take it off the heat. Using chicken thighs instead of breasts can also help keep things juicy.

Can I use a different pasta shape?

Absolutely! Penne, fusilli, or even fettuccine would work well. Just choose a shape that holds sauce nicely.

Is there a dairy-free version of this recipe?

Yes, substitute the butter with vegan butter and use a dairy-free cream alternative like coconut cream. Opt for a plant-based Parmesan-style topping.

Can I add veggies to this dish?

Definitely. Spinach, mushrooms, or sun-dried tomatoes would be delicious stirred in just before serving.

Will this freeze well?

Creamy sauces can separate when frozen and reheated, so it’s best enjoyed fresh or refrigerated. If you do freeze it, thaw fully and reheat with extra cream stirred in to bring back the texture.

What wine pairs well with this pasta?

A chilled glass of Chardonnay or Sauvignon Blanc pairs beautifully with the buttery garlic flavors.

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Want More Pasta Ideas?

If this Garlic Butter Chicken Rigatoni recipe hits the spot, here are some more creamy, cozy pasta recipes you’ll love:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine brings a zesty twist to buttery chicken.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli is a veggie-packed comfort bowl.
• One Pot Chicken Parmesan Mac & Cheese combines cheesy childhood favorites into one easy dish.
• Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is another go-to for weeknight indulgence.
• Garlic Parmesan Beef Spaghetti Pasta adds bold beefy flavor to your creamy pasta cravings.

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If you make this dish, I’d love to hear about it in the comments! Did you go classic or add your own twist—maybe a splash of white wine or a few chili flakes?

Let’s swap ideas and make weeknight dinners way more delicious together.

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