Garlic Butter Chicken Rigatoni: A Deliciously Easy Recipe for Dinner

Garlic Butter Chicken Rigatoni is a dish that never fails to impress, whether it’s a cozy family dinner or a gathering with friends. The rich, creamy sauce infused with the aromatic essence of garlic perfectly coats the al dente rigatoni, creating a delightful harmony of flavors that dance on your palate. This recipe has roots in Italian cuisine, where pasta is celebrated for its versatility and ability to bring people together around the table.

What I love most about Garlic Butter Chicken Rigatoni is how it combines the savory taste of tender chicken with the comforting texture of pasta, making it a favorite among both kids and adults alike. It’s not just delicious; it’s also incredibly convenient to prepare, allowing you to whip up a satisfying meal in no time. Join me as we explore this mouthwatering recipe that has become a staple in my kitchen and a beloved dish for many!

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 6 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• Fresh parsley, chopped (for garnish)

Preparing the Pasta

1. Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to the water; it helps flavor the pasta as it cooks. 2. Once the water is boiling, add the rigatoni pasta. Cook according to the package instructions until al dente, usually around 10-12 minutes. Stir occasionally to prevent sticking. 3. When the pasta is done, reserve about 1 cup of the pasta water, then drain the rest. Set the pasta aside in a large bowl.

Preparing the Chicken

4. While the pasta is cooking, take the chicken breasts and pat them dry with paper towels. This helps them sear nicely. 5. Season both sides of the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. I like to be generous with the seasoning for maximum flavor. 6. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). 7. Once cooked, remove the chicken from the skillet and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute, keeping the chicken moist.

Making the Garlic Butter Sauce

8. In the same skillet, reduce the heat to medium and add the butter. Let it melt, scraping up any browned bits from the bottom of the pan for extra flavor. 9. Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can turn bitter. 10. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 3-4 minutes to reduce slightly. 11. Next, stir in the heavy cream and bring it back to a gentle simmer. Allow it to cook for another 3-4 minutes until it thickens slightly. 12. Gradually whisk in the grated Parmesan cheese until it melts and the sauce becomes creamy. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.

Combining Everything

13. While the sauce is simmering, slice the rested chicken into bite-sized pieces. 14. Add the cooked rigatoni to the skillet with the garlic butter sauce. Toss to coat the pasta evenly in the sauce. 15. Gently fold in the sliced chicken and halved cherry tomatoes. The tomatoes add a nice burst of freshness and color to the dish. 16. If the pasta seems dry, add a little more of the reserved pasta water until you reach the desired creaminess.

Serving the Dish

17. Once everything is well combined and heated through, taste the dish and adjust the seasoning if necessary. You might want to add a pinch more salt or pepper. 18. Serve the garlic butter chicken rigatoni in bowls, garnished with freshly chopped parsley for a pop of color and flavor. 19. For an extra touch, you can sprinkle some additional Parmesan cheese on top before serving.

Tips and Variations

20. If you want to add some veggies, consider tossing in some spinach or broccoli during the last few minutes of cooking the pasta. They’ll add color and nutrition to the dish. 21. For a bit of heat, you can sprinkle some red pepper flakes into the sauce while it simmers. 22. If you’re a fan of herbs, fresh basil or thyme can be added for an aromatic touch. 23. This dish can be made ahead of time and reheated. Just be sure to add a splash of chicken broth or cream when reheating to keep it creamy. Enjoy your delicious garlic butter chicken rigatoni! It’s a comforting dish that’s perfect for a weeknight

Conclusion:

In summary, this Garlic Butter Chicken Rigatoni recipe is an absolute must-try for anyone looking to elevate their weeknight dinner game. The combination of tender chicken, rich garlic butter sauce, and perfectly cooked rigatoni creates a dish that is not only comforting but also bursting with flavor. It’s a delightful way to bring a taste of Italy to your kitchen, and I promise it will quickly become a family favorite. For serving suggestions, consider pairing this dish with a fresh green salad drizzled with a light vinaigrette or some crusty garlic bread to soak up that delicious sauce. If you’re feeling adventurous, you can easily customize the recipe by adding seasonal vegetables like spinach or sun-dried tomatoes, or even swapping out the chicken for shrimp or a plant-based protein for a vegetarian twist. I encourage you to give this Garlic Butter Chicken Rigatoni a try and share your experience with friends and family. Whether you’re cooking for a special occasion or just a cozy night in, this recipe is sure to impress. Don’t forget to snap a photo and tag me when you do—I can’t wait to see how your version turns out! Happy cooking! Print