Garlic Butter Chicken Rigatoni is a dish that has quickly become a favorite in my kitchen, and for good reason! The rich, savory flavors of garlic and butter meld beautifully with tender chicken and perfectly cooked rigatoni, creating a comforting meal that feels both indulgent and satisfying. This recipe draws inspiration from classic Italian cuisine, where pasta dishes are often celebrated for their simplicity and depth of flavor.

What I love most about Garlic Butter Chicken Rigatoni is how it effortlessly combines taste and convenience. The creamy garlic butter sauce clings to each piece of rigatoni, while the juicy chicken adds a delightful texture that keeps you coming back for more. Whether you’re preparing a weeknight dinner or impressing guests at a gathering, this dish is sure to please. Join me as we dive into this delicious recipe that brings warmth and joy to any table!

Ingredients:

1 pound rigatoni pasta
2 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
6 cloves garlic, minced
1/2 cup unsalted butter (1 stick)
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped (for garnish)
Red pepper flakes (optional, for heat)

Preparing the Pasta

1. Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to the water; this helps flavor the pasta as it cooks. 2. Once the water is boiling, add the rigatoni pasta. Cook according to the package instructions until al dente, usually around 10-12 minutes. Stir occasionally to prevent sticking. 3. When the pasta is done, reserve about 1 cup of the pasta water, then drain the rest. Set the pasta aside in a large bowl.

Preparing the Chicken

4. While the pasta is cooking, take the chicken breasts and pat them dry with paper towels. This helps them sear better. 5. Season both sides of the chicken breasts generously with salt, pepper, garlic powder, and Italian seasoning. I like to rub the spices in to ensure they stick well. 6. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). 7. Once cooked, remove the chicken from the skillet and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute, keeping the chicken moist.

Making the Garlic Butter Sauce

8. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, stirring frequently, until fragrant. Be careful not to burn the garlic, as it can turn bitter. 9. Add the butter to the skillet and let it melt, stirring to combine with the garlic. The aroma will be heavenly! 10. Once the butter is melted, pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 3-4 minutes to reduce slightly. 11. Next, stir in the heavy cream and bring the sauce back to a gentle simmer. Allow it to cook for another 3-4 minutes, stirring occasionally, until the sauce thickens slightly. 12. Add the grated Parmesan cheese to the sauce, stirring until it melts and combines smoothly. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.

Combining Everything

13. While the sauce is simmering, slice the rested chicken into bite-sized pieces. 14. Add the cooked rigatoni to the skillet with the garlic butter sauce. Toss to coat the pasta evenly in the sauce. 15. Gently fold in the sliced chicken and halved cherry tomatoes. The tomatoes will add a nice burst of freshness to the dish. 16. If you like a bit of heat, sprinkle in some red pepper flakes at this stage, adjusting to your taste.

Final Touches and Serving

17. Once everything is well combined and heated through, taste the dish and adjust the seasoning with more salt and pepper if needed. 18. Remove the skillet from the heat and garnish with freshly chopped parsley for a pop of color and flavor. 19. Serve the Garlic Butter Chicken Rigatoni immediately, either in individual bowls or family-style on a large platter. I love to sprinkle a bit more Parmesan on top for an extra cheesy finish. Enjoy your delicious Garlic Butter Chicken Rigatoni! This dish is perfect for a cozy dinner at home or impressing guests at a gathering. The creamy garlic butter sauce, tender chicken, and hearty rigatoni come together to create a comforting meal that everyone will love.

Conclusion:

In summary, this Garlic Butter Chicken Rigatoni recipe is an absolute must-try for anyone looking to elevate their weeknight dinners with minimal effort and maximum flavor. The creamy garlic butter sauce envelops the rigatoni perfectly, while the tender chicken adds a satisfying protein boost. Trust me, once you take that first bite, you’ll understand why this dish has become a favorite in my kitchen! For serving suggestions, I recommend pairing this delightful pasta with a fresh side salad or some crusty garlic bread to soak up every last drop of that luscious sauce. If you’re feeling adventurous, consider adding some sautéed spinach or sun-dried tomatoes for an extra pop of color and flavor. You could even swap out the chicken for shrimp or a plant-based protein to cater to different dietary preferences. I genuinely encourage you to give this Garlic Butter Chicken Rigatoni a try. I’d love to hear how it turns out for you! Don’t forget to share your experience and any variations you come up with. Cooking is all about creativity, and I can’t wait to see how you make this dish your own. Happy cooking!