Garlic Butter Chicken Rigatoni

This creamy Garlic Butter Chicken Rigatoni is a wonderful dinner that combines tender chicken and hearty pasta in a rich, cheesy sauce. The sharp cheddar and Parmesan create a velvety texture while garlic butter adds depth and warmth. It is a cozy dish perfect for busy weeknights or relaxed weekend dinners. Each bite offers a comforting blend of flavors that makes this recipe a reliable favorite when you want something delicious and satisfying.

The first time I made this was on a chilly fall night and the smell of garlic butter sizzling filled the kitchen. My family gathered early eager for a big plate full of comfort.

Ingredients

• Rigatoni pasta: Choose a sturdy pasta that holds sauce without turning mushy Bronze cut is best for clinging to sauce
• Boneless skinless chicken breasts: Fresh or organic provides tender and juicy texture Cut into large bite sized chunks for best results
• Olive oil: Extra virgin for rich flavor and healthy fat
• Unsalted butter: Use high quality butter to control salt and add richness This is divided for searing and creating the sauce
• Salt and cracked black pepper: Freshly ground pepper brings warmth Freshly cracked salt enhances all flavors
• Italian seasoning: Choose a blend you enjoy or mix your own to complement cheese and chicken
• Garlic powder: Adds depth and background flavor without harshness
• Fresh garlic cloves: Minced fresh cloves give bold aroma and flavor Use firm and plump cloves
• Chicken broth: Use low sodium or homemade so the sauce isn’t too salty
• Heavy cream: Real heavy cream creates a luxurious velvety texture
• Sharp cheddar cheese: Hand grate for best flavor and melt Choose extra sharp if loved for tangier taste
• Freshly grated Parmesan cheese: Real Parmesan delivers nutty complexity Grate just before using for freshness

Instructions

Boil the Rigatoni:

Cook rigatoni in a large pot of well salted boiling water until just al dente Taste a minute before the package time to avoid mushy pasta Drain and toss with a splash of olive oil to prevent sticking Set aside

Sear the Chicken:

Heat olive oil and half the butter in a wide skillet over mediumhigh heat Season chicken with salt pepper Italian seasoning and garlic powder Place in skillet without moving and let sear until a golden crust forms Flip and cook until juices run clear Remove from pan and set aside to keep juicy

Start the Garlic Butter Base:

Add remaining butter to the same skillet Reduce heat to medium Low Add the freshly minced garlic Stir constantly and let the garlic turn fragrant but do not brown or burn it This should take less than a minute

Build the Sauce:

Pour in chicken broth Scrape the bottom of the pan to loosen all browned bits for deeper flavor Add heavy cream slowly whisking and bring to a gentle simmer Watch the sauce thicken and develop a silky texture

Melt in the Cheeses:

Turn heat to low Add sharp cheddar and Parmesan in handfuls Stir after each addition until the cheese melts completely Continue until the sauce is glossy and coats the back of a spoon

Combine Pasta and Sauce:

Add the cooked rigatoni to the skillet Toss gently to coat every piece thoroughly Take care not to break the pasta while mixing

Add Back Chicken:

Return the seared chicken and any juices on the plate to the pan Fold in gently so every piece stays tender and the sauce clings well Let the mixture rest briefly in the sauce

Let Rest and Serve:

Turn off the heat and let the skillet sit for one minute This allows the sauce to thicken and hug each bite Serve warm with extra Parmesan if desired

I love hand grating the sharp cheddar and Parmesan cheese for this dish because it fills the kitchen with a comforting aroma. It reminds me of cozy Sunday evenings when everyone gathers around the table waiting for a warm cheesy dinner.

Storage Tips

Allow leftovers to cool completely before transferring to an airtight container Refrigerate for up to three days When reheating warm gently on the stovetop with a splash of milk or chicken broth to loosen the sauce For freezing divide into portions and wrap tightly Note sauce texture may change slightly after thawing

Ingredient Substitutions

Rigatoni can be swapped for penne ziti or rotini with similar results Boneless chicken thighs offer more juiciness Rotisserie chicken works well too for a quicker version Use half and half instead of cream for a lighter sauce Part skim cheeses reduce fat Vegetables like spinach or broccoli are nice additions for color and nutrition

Serving Suggestions

This pasta pairs beautifully with a fresh green salad and crusty bread perfect for soaking up the sauce I enjoy serving steamed broccoli or roasted asparagus on the side Guests love extra shaved Parmesan fresh parsley or a drizzle of chili oil for heat

Serve warm with extra Parmesan for the best experience. Leftovers reheat well with a splash of milk or chicken broth.

Common Questions About the Recipe

→ How do I keep the chicken juicy?

Sear chicken pieces over medium-high heat until golden, then remove from the pan. Add them back to the sauce at the end of cooking to maintain tenderness and moisture.

→ Can I substitute the cheeses?

Yes, gruyère or mozzarella work well instead of cheddar, and pecorino can replace Parmesan for a different flavor profile.

→ What's the best way to reheat leftovers?

Warm gently on the stovetop with a splash of chicken broth or cream, stirring until the sauce loosens and the pasta is evenly heated.

→ How do I avoid grainy sauce?

Remove the pan from heat before adding cheese and stir continuously until melted smoothly. Overheating can cause the sauce to split or become grainy.

→ Can I use a different pasta shape?

Penne, ziti, or fusilli are good alternatives that hold the creamy sauce well and work perfectly as substitutes for rigatoni.

→ Is this dish spicy?

No heat is added by default, but a pinch of red pepper flakes or cayenne can be included for a mild kick if preferred.