What the heck is this?
It’s garlic bread… but make it dinner. Garlic Butter Chicken with Rigatoni is the kind of weeknight meal that feels like a warm hug in pasta form. Think juicy, golden-seared chicken tossed with tender rigatoni and smothered in a creamy garlic butter sauce that clings to every noodle like it was born to. It’s rich, savory, and buttery—with just enough bite from Parmesan and a touch of heat if you like it. Basically, it’s what happens when garlic bread, Alfredo, and rotisserie chicken have a delicious little pasta baby.
Why You’ll Love This Recipe
- Comfort food levels: Maxed out
- One skillet and one pot—easy cleanup
- Garlic. Butter. Pasta. Enough said
- Family-friendly but still feels fancy-ish
- Creamy without being heavy or gloopy
- Perfect for leftover rotisserie chicken or a quick sauté
The Good Stuff You’ll Need
- 12 oz rigatoni (or any sturdy pasta shape)
- 1½ lbs boneless skinless chicken thighs or breasts, cut into bite-size pieces
- 4 tbsp unsalted butter, divided
- 6 cloves garlic, minced (or more if you’re a garlic person)
- 1 cup chicken broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ tsp red pepper flakes (optional but awesome)
- Salt and freshly cracked black pepper to taste
- Chopped parsley or fresh basil for garnish
- Olive oil for searing
- Optional: a splash of white wine for deglazing (yes please)
Let’s Do This
Step 1: Cook your pasta
Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente (about a minute less than package directions). Drain and set aside, reserving ½ cup of the starchy pasta water.
Step 2: Sear the chicken
While the pasta’s cooking, heat a large skillet over medium-high heat with a drizzle of olive oil and 1 tablespoon butter. Add the chicken pieces, season with salt and pepper, and sear until golden and cooked through—about 5–6 minutes. Remove and set aside.
Step 3: Make that garlic butter magic
In the same skillet, reduce heat to medium. Add the remaining 3 tablespoons butter and the minced garlic. Cook for about 1 minute until fragrant (don’t let it brown!). If using, splash in a bit of white wine and let it reduce slightly.
Step 4: Build the sauce
Pour in the chicken broth and bring to a simmer. Let it bubble for 2–3 minutes, then stir in the heavy cream and red pepper flakes. Simmer until slightly thickened, about 5 minutes.
Step 5: Bring it all together
Return the cooked chicken to the skillet and stir in the Parmesan. Add the rigatoni and toss everything together until the pasta is coated and glossy. If it’s too thick, splash in some reserved pasta water to loosen it up.
Step 6: Serve and devour
Finish with chopped parsley or basil, more Parmesan if your soul says yes, and a little extra cracked pepper. Serve hot, creamy, and unapologetically garlicky.
Serving Suggestions
Pair with a crisp green salad and some roasted broccoli or asparagus. Garlic knots on the side? Too much? Never.
Switch It Up
- Add veggies: Spinach, sun-dried tomatoes, or mushrooms sautéed with the garlic are dreamy
- Swap the protein: Shrimp or Italian sausage work great here too
- Go spicy: Add more red pepper flakes or a dash of hot sauce
- Make it extra creamy: Stir in a spoonful of cream cheese or mascarpone at the end
Make-Ahead Tips
Make the sauce and chicken a day ahead and store in the fridge. Cook the pasta fresh when ready to serve and toss everything together. Leftovers reheat like a dream with a splash of milk or broth.
Questions People Actually Ask
Q: Can I use rotisserie chicken?
A: Absolutely. Skip the searing step and just stir it into the sauce before adding the pasta.
Q: Is this freezer friendly?
A: It’s best fresh, but you can freeze it. Just know the sauce might need a little TLC (aka milk) when reheating.
Q: Can I use milk instead of cream?
A: You can, but the sauce will be thinner. If using milk, consider whisking in a bit of flour or cornstarch to help thicken it up.
Q: Can I make it in one pot?
A: Yes—cook the pasta first, drain, and then make the sauce in the same pot. Fewer dishes, more joy.
Garlic Butter Chicken with Rigatoni: Cozy, Creamy, and Criminally Delicious
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
It’s garlic bread… but make it dinner. Garlic Butter Chicken with Rigatoni is the kind of weeknight meal that feels like a warm hug in pasta form. Think juicy, golden-seared chicken tossed with tender rigatoni and smothered in a creamy garlic butter sauce that clings to every noodle like it was born to. It’s rich, savory, and buttery—with just enough bite from Parmesan and a touch of heat if you like it. Basically, it’s what happens when garlic bread, Alfredo, and rotisserie chicken have a delicious little pasta baby.
Ingredients
12 oz rigatoni (or any sturdy pasta shape)
1½ lbs boneless skinless chicken thighs or breasts, cut into bite-size pieces
4 tbsp unsalted butter, divided
6 cloves garlic, minced (or more if you’re a garlic person)
1 cup chicken broth
1 cup heavy cream
¾ cup grated Parmesan cheese
½ tsp red pepper flakes (optional but awesome)
Salt and freshly cracked black pepper to taste
Chopped parsley or fresh basil for garnish
Olive oil for searing
Optional: a splash of white wine for deglazing (yes please)
Instructions
Step 1: Cook your pasta
Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente (about a minute less than package directions). Drain and set aside, reserving ½ cup of the starchy pasta water.
Step 2: Sear the chicken
While the pasta’s cooking, heat a large skillet over medium-high heat with a drizzle of olive oil and 1 tablespoon butter. Add the chicken pieces, season with salt and pepper, and sear until golden and cooked through—about 5–6 minutes. Remove and set aside.
Step 3: Make that garlic butter magic
In the same skillet, reduce heat to medium. Add the remaining 3 tablespoons butter and the minced garlic. Cook for about 1 minute until fragrant (don’t let it brown!). If using, splash in a bit of white wine and let it reduce slightly.
Step 4: Build the sauce
Pour in the chicken broth and bring to a simmer. Let it bubble for 2–3 minutes, then stir in the heavy cream and red pepper flakes. Simmer until slightly thickened, about 5 minutes.
Step 5: Bring it all together
Return the cooked chicken to the skillet and stir in the Parmesan. Add the rigatoni and toss everything together until the pasta is coated and glossy. If it’s too thick, splash in some reserved pasta water to loosen it up.
Step 6: Serve and devour
Finish with chopped parsley or basil, more Parmesan if your soul says yes, and a little extra cracked pepper. Serve hot, creamy, and unapologetically garlicky.
Notes
Add veggies: Spinach, sun-dried tomatoes, or mushrooms sautéed with the garlic are dreamy
Swap the protein: Shrimp or Italian sausage work great here too
Go spicy: Add more red pepper flakes or a dash of hot sauce
Make it extra creamy: Stir in a spoonful of cream cheese or mascarpone at the end
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~640 kcal
- Fat: ~28g
- Carbohydrates: ~56g
- Protein: ~38g