Garlic Butter Chicken with Rigatoni and Parmesan

Introduction

Few dishes rival the sheer comfort and crowd-pleasing appeal of Garlic Butter Chicken with Rigatoni and Parmesan. This recipe weaves together juicy, flavorful chicken coated in aromatic garlic butter with perfectly cooked rigatoni pasta, all lavishly topped with freshly grated Parmesan. The result is a dinner that’s rich, satisfying, and phenomenally simple to prepare, making it equally suitable for busy weeknights or cozy gatherings.

Why Garlic Butter Chicken with Rigatoni and Parmesan Wins Hearts

The magic of this dish lies in its harmonious balance of textures and flavors: tender chicken meets al dente rigatoni, all enveloped in a silky, garlic-infused butter sauce. The Parmesan brings a savory nuttiness that elevates every bite. This meal stands out for its ease and its ability to make ordinary weeknights feel special—delivering restaurant-quality flavor with pantry staples.

Essential Prep: Chicken and Vegetables

For fast and uniform slicing of chicken and vegetables, reach for the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. This handy gadget streamlines prep time and ensures every bite is perfectly sized for quick, even cooking. Dice your chicken breast, onion, and optional vegetables (like bell peppers or zucchini) in minutes.

The Perfect Garlic Butter Sauce

Quality butter is key—preferably unsalted for better control over seasoning. Sauté minced garlic (don’t burn it!) until fragrant, then whisk with the melted butter for a rich base. For extra depth, a splash of chicken broth or dry white wine can be added after sautéing the garlic. This sauce clings beautifully to the rigatoni, ensuring full flavor in every mouthful.

Cook your pasta to al dente perfection using a generous pot, salt the water liberally, and reserve some pasta water. This starchy liquid can help the sauce emulsify and coat the rigatoni for that signature glossy finish.

Bringing It Together: Cooking & Assembling

Cook the chicken in a large SENSARTE Nonstick Frying Pan Skillet until golden and just cooked through before removing it to prevent overcooking. After tossing the rigatoni in the garlic butter sauce, fold in the cooked chicken and sprinkle with grated Parmesan cheese. A quick toss ensures the cheese melts into the sauce, creating a rich and creamy finish without the need for cream.

For additional ease when draining pasta, line your counter with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll under your colander—this keeps drips in check and your workspace tidy.

Serving & Storing Suggestions

Serve immediately, garnished with extra Parmesan and fresh parsley. For meal prep or leftovers, portion servings into a Rubbermaid Brilliance Food Storage Container to lock in freshness and make lunchtime reheating a snap. This dish also travels well, making it a perfect candidate for work lunches or potlucks.

A crisp green salad and a cold glass of lemonade (try keeping it chilled in a Stanley Quencher ProTour Flip Straw Tumbler) complement the richness of the pasta beautifully.

Nutritional Information and Serving Size

This recipe makes four generous servings. Each serving contains an estimated 550–650 calories, depending on your choice of butter and add-in vegetables. The dish packs over 30g of protein per serving, with the richness of Parmesan—making it filling and deeply satisfying.

Recap: Garlic Butter Chicken Bliss

This Garlic Butter Chicken with Rigatoni and Parmesan recipe succeeds on all counts: it’s quick, crowd-pleasing, and utterly addictive. The creamy garlic-butter sauce, juicy chicken, and al dente pasta make every forkful irresistible—guaranteed to earn a permanent spot in your dinner rotation.

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
2. While the pasta cooks, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to dice your chicken, onion, and optional vegetables quickly and evenly.
3. In a SENSARTE Nonstick Frying Pan Skillet over medium-high heat, heat the olive oil. Add the diced chicken, season with salt and pepper, and cook until golden and cooked through. Remove chicken from the pan and set aside.
4. In the same pan, melt the butter. Sauté the minced garlic and onion (plus bell pepper or zucchini if using) until fragrant and softened.
5. Pour in the chicken broth or white wine, scraping up any browned bits from the pan. Simmer for 2-3 minutes to reduce slightly.
6. Add the drained rigatoni to the skillet, tossing to coat in the garlic butter sauce. Add reserved pasta water in small increments if a silkier sauce is desired.
7. Stir in the cooked chicken and pour over the Parmesan cheese. Toss until the cheese melts and everything is well combined.
8. Serve immediately, garnished with fresh parsley and extra Parmesan. For leftovers, use a Rubbermaid Brilliance Food Storage Container for storage.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes