Garlic Butter Chicken with Rigatoni

A perfect union of tender chicken and al dente rigatoni comes together in this comforting Garlic Butter Chicken pasta. The rich, velvety sauce, infused with garlic and Parmesan, coats each piece of pasta and chicken, creating a restaurant-quality dish that's surprisingly simple to prepare at home. After years of perfecting pasta dishes, this recipe has become my ultimate comfort food go-to. The way the sauce clings to the ridged rigatoni reminds me of the pasta my Italian grandmother used to make.

Essential Ingredients Guide

Chicken: Choose boneless breasts or thighs for tender, juicy results Rigatoni: The tube shape and ridges capture sauce perfectly Garlic: Fresh cloves provide the best aromatic base Butter: Use unsalted to control seasoning Parmesan: Freshly grated melts smoothly into the sauce Heavy Cream: Creates silky sauce texture

Creating Your Masterpiece

Begin With The Base Cook rigatoni al dente, reserving precious pasta water. Perfect The Protein Season and sear chicken until golden and tender. Build The Sauce Combine garlic, butter, and cream with practiced precision. Unite The Elements Toss pasta and chicken in the velvety sauce. Finish With Flair Add fresh herbs and extra Parmesan for depth.

Pin it

My Italian mother always said, 'The secret is in the pasta water.' After countless batches, I've found this simple wisdom makes all the difference in achieving the perfect sauce texture.

Enhance Your Meal

Serve alongside garlic bread and a crisp Caesar salad, or add roasted cherry tomatoes for color and brightness. A glass of Pinot Grigio complements the creamy sauce perfectly.

Creative Variations

Transform this dish by adding sun-dried tomatoes, incorporating fresh spinach, or using different pasta shapes. For a lighter version, substitute half-and-half for heavy cream.

Storage Success

Store leftovers in an airtight container for up to three days. Reheat gently with a splash of cream or pasta water to restore the sauce's silky texture. Through countless iterations in my kitchen, I've discovered that this dish represents the perfect balance of technique and simplicity. When each element is treated with care, the result is a harmonious blend that makes this pasta truly special.

Pin it

Frequently Asked Questions

→ Can I use a different pasta?

Yes! Any medium to large pasta shape works well. Penne, fettuccine, or ziti are great alternatives to rigatoni.

→ How do I prevent the sauce from breaking?

Keep the heat medium-low when adding cream and cheese. Don't let it boil, and add cheese gradually while stirring constantly.

→ Can I use chicken thighs?

Absolutely! Chicken thighs work great and stay even juicier than breasts. Just adjust cooking time as needed.

→ What can I substitute for heavy cream?

Half-and-half works but makes a thinner sauce. For best results, stick with heavy cream for the right consistency.

→ Can I make this ahead?

The sauce can be made ahead and reheated gently. Cook pasta fresh and add when ready to serve for best results.