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Garlic Butter Chicken Pasta Recipe

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5 from 70 reviews

This Garlic Butter Chicken with Rigatoni and Parmesan is a creamy, flavorful pasta dish that combines tender seared chicken with a rich garlic butter sauce. The rigatoni pasta is cooked to al dente perfection and tossed in a luscious Parmesan cream sauce infused with Italian seasoning and a hint of red pepper flakes for subtle heat. Garnished with fresh parsley, this comforting and easy-to-make recipe is perfect for a satisfying weeknight dinner.

Ingredients

Pasta

  • 12 oz rigatoni pasta

Chicken

  • 2 boneless, skinless chicken breasts (cut into bite-sized pieces)

Sauce

  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic (minced)
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ¾ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • ½ tsp salt (or to taste)
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes (optional)

Garnish

  • 2 tbsp chopped fresh parsley

Instructions

  1. Cook Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, about 10-12 minutes. Reserve ½ cup of the pasta cooking water and then drain the pasta.
  2. Sear Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the pan. Sear until golden brown on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  3. Sauté Garlic: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté briefly until fragrant, about 1 minute, taking care not to burn the garlic.
  4. Simmer Broth: Pour in the chicken broth and bring to a simmer to deglaze the pan and enhance the sauce flavor.
  5. Add Cream and Cheese: Stir in the heavy cream and allow it to thicken slightly, about 2-3 minutes. Gradually mix in the grated Parmesan cheese, stirring until smooth. Season the sauce with Italian seasoning, red pepper flakes if using, and adjust salt and pepper to taste.
  6. Combine Ingredients: Return the seared chicken to the skillet and add the drained rigatoni pasta. Toss everything together until the rigatoni is evenly coated with the creamy garlic butter sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
  7. Finish and Serve: Let the dish simmer for an additional minute to meld the flavors. Remove from heat and garnish with freshly chopped parsley before serving.

Notes

  • Reserve pasta water to adjust sauce consistency if needed.
  • Red pepper flakes add a subtle heat; omit if you prefer a milder dish.
  • Use freshly grated Parmesan for the best flavor and texture.
  • Ensure chicken is cooked through by searing until no longer pink inside.
  • This dish pairs well with a simple green salad or steamed vegetables.

Find it online: https://forkvista.com/garlic-butter-chicken-pasta-recipe/