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Garlic Butter Chicken with Parmesan Rigatoni Pasta

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This Garlic Butter Chicken with Parmesan Rigatoni Pasta is a quick, creamy, and satisfying dinner featuring juicy garlic butter chicken and tender rigatoni tossed in a rich Parmesan cream sauce. A perfect 30-minute meal for busy weeknights!

Ingredients

Scale

For the Chicken:

  • 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces

  • 1 tbsp olive oil

  • 2 tbsp butter

  • 3 garlic cloves, minced

  • 1/2 tsp Italian seasoning

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

For the Parmesan Rigatoni:

  • 8 oz rigatoni pasta

  • 2 tbsp butter

  • 2 garlic cloves, minced

  • 3/4 cup heavy cream

  • 1/2 cup grated Parmesan cheese

  • Salt and pepper, to taste

  • 2–3 tbsp reserved pasta water (if needed)

Instructions

  • Cook pasta: Boil rigatoni according to package instructions. Reserve 2–3 tbsp pasta water; drain and set aside.

  • Cook chicken: In a large skillet, heat olive oil and butter over medium-high heat. Add chicken, season with salt, pepper, and Italian seasoning. Sauté 6–8 minutes until golden and cooked through. Remove chicken; set aside.

  • Make sauce: In the same skillet, melt 2 tbsp butter. Add garlic; cook 1 minute until fragrant. Stir in heavy cream; bring to a gentle simmer. Add Parmesan; whisk until smooth.

  • Combine pasta: Toss drained rigatoni into sauce, adding pasta water if needed to loosen.

  • Finish dish: Return chicken to skillet. Stir to combine; heat 1–2 minutes until warmed through.

  • Serve: Garnish with parsley and extra Parmesan. Serve hot.

Notes

  • Add spinach or peas for extra color and nutrition.

  • Swap rigatoni with penne or fettuccine if desired.

  • Leftovers keep well refrigerated for up to 3 days.

Find it online: http://maicook.com/garlic-butter-chicken-with-parmesan-rigatoni-pasta/