Thank you so much for stopping by — I’m genuinely so happy you’re here! If you’re looking for a weeknight dinner that checks every comfort food box, this Garlic Butter Chicken with Rigatoni and Parmesan is about to become your new obsession. It’s rich, buttery, garlicky, and packed with perfectly seasoned chicken and tender rigatoni, all tossed in a Parmesan sauce so good you’ll want to lick the spoon.
Whether you’re feeding your family, meal-prepping for the week, or treating yourself to a cozy night in, this recipe delivers.
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What Is Garlic Butter Chicken with Rigatoni and Parmesan?
It’s a dreamy, creamy pasta dish that brings the savory punch of garlic butter together with juicy chicken, rigatoni pasta, and freshly grated Parmesan. It’s not quite Alfredo and not quite mac and cheese — it’s something better. Bold, cozy, simple, and 100% satisfying.
This dish is like a hug in a bowl. Add a slice of Homemade Cheesy Breadstick on the side and you’re living your best carb-loaded life.
Why You’ll Love It
- One skillet + one pot = minimal cleanup
- Ready in 30 minutes (yes, really!)
- Simple ingredients, BIG flavor
- Customizable — add veggies, herbs, or swap your protein
- Makes the kind of leftovers you hope for
What It Tastes Like
It’s creamy, buttery, and full of garlic flavor, balanced by the saltiness of fresh Parmesan and the chew of rigatoni. The chicken is golden and tender, soaking up the sauce perfectly. Every bite is cozy and satisfying — like restaurant-quality comfort food that came from your very own stove.
Ingredients
- 2 cups rigatoni pasta
- 1 lb boneless, skinless chicken breast or thighs, diced
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- ½ cup freshly grated Parmesan cheese
- ⅓ cup reserved pasta water
- Chopped parsley or basil, for garnish
- Extra Parmesan, for serving
Tools You’ll Need
- Large skillet
- Medium pot for boiling pasta
- Mixing bowl
- Wooden spoon or spatula
- Cheese grater
- Tongs or serving spoon
Ingredient Swaps & Additions
- No rigatoni? Use penne, fusilli, or even shells.
- No fresh Parmesan? Try Asiago, Pecorino, or a Gruyère blend.
- Add greens: Stir in spinach or arugula at the end.
- Make it spicy: Extra chili flakes or a dash of hot sauce = chef’s kiss.
- Want to get fancy? Add sun-dried tomatoes or swap in shrimp!
Looking for more crave-worthy, cheesy recipes? You’ve gotta try this Pizza Monkey Bread — it’s gooey, pull-apart heaven. Or go big and bold with a crispy, melty Breakfast Grilled Cheese that brings serious brunch energy any time of day!
How to Make Garlic Butter Chicken with Rigatoni and Parmesan
- Cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sauté chicken: Season with salt and pepper. In a skillet over medium-high heat, add olive oil and cook chicken until browned and fully cooked (6–8 minutes). Set aside.
- Make the garlic butter sauce: In the same skillet, melt butter. Add garlic and red pepper flakes and sauté for 1 minute.
- Bring it all together: Add the cooked rigatoni and chicken to the skillet. Pour in Parmesan and reserved pasta water. Toss everything until creamy and coated.
- Serve: Garnish with herbs and extra cheese. Serve hot!
What to Serve With This Dish
Round out your meal with these favorites:
- Homemade Cheesy Breadsticks – for dipping, scooping, and wiping every last bit of sauce
- Pizza Monkey Bread – a cheesy, pull-apart side that’s always a hit
- Breakfast Grilled Cheese – when you need a double-dose of comfort
- Simple arugula salad with lemon vinaigrette
- Roasted broccoli or a side of garlicky green beans
Tips for Success
- Salt your pasta water — it makes a difference!
- Don’t brown the garlic — just gently sauté until fragrant
- Add more pasta water if the sauce feels too thick
- Use freshly grated Parmesan for the creamiest melt
- Garnish with chopped herbs or a drizzle of garlic oil for that extra wow
Storage & Reheating
- Store in an airtight container in the fridge for up to 4 days
- Reheat in a skillet with a splash of water or milk to loosen the sauce
- Not ideal for freezing, but so quick to remake fresh!
Frequently Asked Questions
Can I use pre-cooked chicken?
Yep! Just shred or dice and toss it in with the pasta and sauce to heat through.
Is this good for meal prep?
Totally — the flavors are even better the next day!
Can I make it gluten-free?
Just sub in your favorite gluten-free pasta.
Can I make this vegetarian?
Yes! Swap the chicken for mushrooms, chickpeas, or sautéed zucchini.
Let’s Wrap This Up
This Garlic Butter Chicken with Rigatoni and Parmesan is your new go-to dinner when you want maximum comfort and minimum effort. It’s rich, garlicky, packed with flavor, and so easy you’ll want to make it on repeat.
Still hungry? Don’t miss:
📌 Made it? LOVED it? Tag your pasta pics on Pinterest at TheKitchenJoyy! I live for seeing your cheesy creations — extra garlic always welcome. 🧄🧈🍝
Garlic Butter Chicken with Rigatoni and Parmesan
This Garlic Butter Chicken with Rigatoni and Parmesan is creamy, comforting, and packed with flavor. Tender chicken is pan-seared and tossed with rigatoni pasta in a rich garlic butter sauce, then finished with freshly grated Parmesan for the ultimate pasta dinner. It’s perfect for cozy nights, casual date dinners, or just a crave-worthy weeknight meal — ready in 30 minutes!
- 2 cups rigatoni pasta
- 1 lb boneless skinless chicken breasts or thighs (cubed)
- Salt & black pepper to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves (minced)
- ½ tsp red pepper flakes (optional)
- ½ cup freshly grated Parmesan cheese
- ⅓ cup reserved pasta water
- Chopped parsley or basil (for garnish)
- Extra Parmesan (for topping)
- Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
- Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook chicken until golden and cooked through, 6–8 minutes. Remove and set aside.
- In the same pan, melt butter and sauté garlic and red pepper flakes for 1 minute until fragrant.
- Add chicken and cooked pasta back to the skillet. Pour in Parmesan and reserved pasta water. Toss until creamy and fully coated.
- Adjust salt, pepper, and add more pasta water if needed to loosen the sauce.
- Serve warm, topped with more Parmesan and fresh herbs.
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Use freshly grated Parmesan — it melts smoother and gives the best flavor.
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Want to sneak in veggies? Add spinach or mushrooms when you add the chicken back.
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For extra richness, stir in a splash of cream or a spoonful of cream cheese at the end.
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Use chicken tenders for quicker cooking or swap in shrimp for a seafood twist.
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Rigatoni holds sauce beautifully, but penne or bowtie pasta works too!