Garlic Butter Chicken with Rigatoni and Parmesan

Garlic Butter Chicken with Rigatoni and Parmesan has become a staple in our home, and for good reason. It’s one of those dishes that manages to be both incredibly satisfying and surprisingly simple to whip up, even on a busy weeknight. The aroma alone, as garlic and butter sizzle together, is enough to draw everyone to the kitchen, and the first bite? Pure comfort food bliss. My kids, who can sometimes be picky eaters, devour this pasta with gusto, and my husband and I love it just as much. It’s a guaranteed crowd-pleaser, and honestly, I find myself looking forward to making it every time. If you’re searching for a family-friendly meal that’s packed with flavor and doesn’t require hours in the kitchen, look no further – this Garlic Butter Chicken with Rigatoni and Parmesan is about to become your new go-to.

Ingredients

• Chicken Breasts: 2 lbs, boneless, skinless chicken breasts, cut into 1-inch cubes. Provides the protein base of the dish.
• Rigatoni Pasta: 1 lb, the ridged tubes are perfect for capturing the luscious garlic butter sauce.
• Butter: 1 cup (2 sticks), unsalted butter, the foundation of the rich and flavorful sauce.
• Garlic: 8 cloves, minced, the star aromatic that infuses the butter and chicken.
• Chicken Broth: 1 cup, low sodium, adds moisture and depth to the sauce, creating a light creamy texture.
• Heavy Cream: ½ cup, enriches the sauce, making it velvety and luxurious.
• Parmesan Cheese: 1 cup, grated, adds a salty, nutty, and umami flavor, essential for the dish’s character.
• Fresh Parsley: ¼ cup, chopped, for a fresh, herbaceous finish and a pop of color.
• Dried Oregano: 1 teaspoon, adds a subtle earthy and slightly peppery note that complements the garlic and chicken.
• Dried Thyme: 1 teaspoon, provides a delicate, slightly minty and lemony flavor, enhancing the overall herb profile.
• Red Pepper Flakes: ½ teaspoon (optional), for a touch of heat to balance the richness.
• Salt: To taste, enhances all the flavors and seasons the dish appropriately.
• Black Pepper: Freshly ground, to taste, adds a pungent counterpoint to the richness and garlic.
• Olive Oil: 2 tablespoons, for searing the chicken and preventing sticking.

Instructions

1. Prepare the Chicken: Pat the cubed chicken breasts dry with paper towels. Season generously with salt and freshly ground black pepper. This step is crucial as dry chicken sears better and seasoning at this stage ensures flavor penetrates the meat.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering hot, add the seasoned chicken cubes in a single layer, being careful not to overcrowd the pan. Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through. Searing creates a beautiful crust and locks in the juices, contributing significantly to the flavor and texture of the chicken. Remove the chicken from the skillet and set aside. Don’t worry if the chicken isn’t fully cooked at this point, it will finish cooking in the sauce later.
3. Cook the Rigatoni: While the chicken is searing, bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Al dente pasta holds its shape and texture better when combined with sauce. Drain the pasta, reserving about ½ cup of pasta water. The pasta water is starchy and will help emulsify the sauce, making it cling beautifully to the rigatoni.
4. Make the Garlic Butter Sauce: In the same skillet you used for the chicken (no need to clean it, those browned bits add flavor!), melt the butter over medium heat. Once the butter is melted and slightly foamy, add the minced garlic and red pepper flakes (if using). Sauté the garlic for about 1-2 minutes, until fragrant, being careful not to burn it. Burnt garlic will taste bitter. The aroma of sautéing garlic is one of the most inviting smells in cooking!
5. Build the Flavor Base: Add the dried oregano and dried thyme to the skillet with the garlic butter. Cook for another minute, stirring constantly, until fragrant. Blooming the dried herbs in hot butter releases their essential oils and intensifies their flavor.
6. Create the Sauce: Pour in the chicken broth and bring to a simmer. Let it simmer for about 2-3 minutes, allowing the flavors to meld together and the broth to reduce slightly. Reducing the broth concentrates the flavors and creates a richer base for the sauce.
7. Add Creaminess: Stir in the heavy cream and bring the sauce back to a gentle simmer. Reduce the heat to low and simmer for another 5 minutes, or until the sauce has slightly thickened. Simmering the cream gently prevents it from curdling and allows it to thicken the sauce to a perfect consistency.
8. Incorporate Parmesan Cheese: Remove the skillet from the heat and stir in the grated Parmesan cheese until it is melted and the sauce is smooth and creamy. The Parmesan adds a salty, cheesy depth and helps to thicken the sauce further. Stirring off heat prevents the cheese from clumping or becoming stringy.
9. Combine Chicken and Pasta: Return the seared chicken to the skillet with the garlic butter Parmesan sauce. Toss to coat the chicken evenly in the sauce. Add the cooked and drained rigatoni to the skillet. Toss everything together until the pasta is well coated in the luscious sauce and the chicken is heated through. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
10. Finish and Serve: Stir in the fresh chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired. The fresh parsley adds a bright, herbaceous note that cuts through the richness of the sauce and adds a beautiful visual appeal.

Nutrition Facts (per serving, approximate)

• Serving Size: 1.5 cups (approximate)
• Calories: 650-750 kcal
• Protein: 45-55g

(Note: Nutritional values are estimates and can vary based on specific ingredients used and serving sizes. For precise nutritional information, use a nutrition calculator with specific brand details.)

Preparation Time

Total Time: Approximately 35-40 minutes

This Garlic Butter Chicken with Rigatoni and Parmesan is a weeknight wonder! From start to finish, you’re looking at a quick and efficient process. Active cooking time is around 25-30 minutes, with about 10 minutes of prep work to cube the chicken, mince the garlic, and gather your ingredients. The beauty of this recipe lies in its simplicity – while the flavors are complex and satisfying, the actual hands-on time is minimal, making it perfect for busy schedules. You can even prep some ingredients like chopping parsley or grating Parmesan ahead of time to shave off a few extra minutes when you’re ready to cook.

How to Serve

This Garlic Butter Chicken with Rigatoni and Parmesan is a complete meal on its own, but you can elevate the dining experience with some thoughtful side dishes and serving suggestions:

• Classic Bread Basket:
  • Serve with warm crusty bread, garlic bread, or focaccia to soak up every last drop of the delicious garlic butter sauce.
  • Breadsticks are also a fun and easy option, especially for kids.
• Fresh Salad:
  • A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta dish.
  • Consider a Caesar salad for a more robust flavor pairing.
  • A Caprese salad (tomato, mozzarella, basil) would also complement the Italian flavors beautifully.
• Roasted Vegetables:
  • Roasted broccoli, asparagus, or Brussels sprouts add a healthy and flavorful side.
  • Roasting vegetables brings out their natural sweetness and provides a nice textural contrast.
  • Drizzle the roasted vegetables with a little olive oil, salt, and pepper, and perhaps a squeeze of lemon for brightness.
• Wine Pairing:
  • A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with the creamy garlic butter sauce and chicken.
  • For red wine lovers, a light-bodied Italian red like Chianti or a Pinot Noir would also be a good choice.
• Garnish Options:
  • Extra grated Parmesan cheese for those who love cheesy goodness.
  • Freshly chopped parsley or basil for a pop of color and fresh herbal notes.
  • A sprinkle of red pepper flakes for an extra touch of heat.
  • A drizzle of high-quality olive oil just before serving for added richness and flavor.
• Make it a Family Style Feast:
  • Serve the pasta in a large serving bowl in the center of the table and let everyone help themselves.
  • This encourages interaction and makes dinner feel more communal and enjoyable.
• Presentation Matters:
  • Garnish each individual serving with a sprig of parsley or basil and a generous sprinkle of Parmesan cheese for an appealing presentation.
  • Use warm bowls to keep the pasta dish at the perfect temperature while serving.

Additional Tips for Perfect Garlic Butter Chicken with Rigatoni

1. Don’t Overcrowd the Pan When Searing Chicken: Searing chicken in batches ensures proper browning and prevents steaming. Overcrowding lowers the pan temperature and leads to chicken that is pale and boiled rather than beautifully seared.
2. Use Fresh Garlic: While garlic powder can be a pantry staple, fresh garlic provides a much brighter and more pungent flavor that is crucial for this dish. Mince it finely for even distribution and maximum flavor release.
3. Bloom the Dried Herbs: Sautéing dried herbs in butter or oil before adding liquids helps to release their essential oils and intensifies their flavor. This simple step makes a significant difference in the overall depth of flavor.
4. Reserve Pasta Water: Don’t discard the pasta water after draining! It’s starchy and helps to create a silky smooth sauce that clings perfectly to the pasta. Adding a little pasta water at the end can also help to adjust the sauce consistency.
5. Don’t Overcook the Pasta: Cook the rigatoni al dente, meaning “to the tooth.” It should be slightly firm in the center. Overcooked pasta becomes mushy and loses its texture, especially when combined with sauce.
6. Taste and Adjust Seasoning: Seasoning is key! Taste the sauce at various stages and adjust salt and pepper as needed. Remember that Parmesan cheese is salty, so season cautiously and add more salt at the end if necessary.
7. Customize the Heat Level: If you prefer a spicier dish, increase the amount of red pepper flakes. You can also add a pinch of cayenne pepper or a dash of hot sauce to the sauce for extra heat. For a milder flavor, omit the red pepper flakes entirely.
8. Make it Ahead (Partially): You can prepare the garlic butter sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, cook the pasta and sear the chicken, then reheat the sauce and combine everything. This is a great time-saving tip for busy weeknights.

Frequently Asked Questions (FAQ)

Q1: Can I use a different type of pasta?

A: Absolutely! While rigatoni is excellent for capturing the sauce, you can substitute with other pasta shapes like penne, fettuccine, spaghetti, or even shells. Choose a pasta shape with ridges or tubes to best hold onto the sauce.

Q2: Can I use chicken thighs instead of chicken breasts?

A: Yes, chicken thighs will work wonderfully. They are more flavorful and stay moist even if slightly overcooked. Cut boneless, skinless chicken thighs into similar-sized pieces as you would chicken breasts and sear them in the same way.

Q3: Can I make this dish dairy-free?

A: To make this dairy-free, you can substitute the butter with olive oil or a plant-based butter alternative. For the heavy cream, use full-fat coconut milk or a cashew cream. Nutritional yeast can be used as a substitute for Parmesan cheese to provide a cheesy, umami flavor, although the taste will be slightly different.

Q4: Can I add vegetables to this recipe?

A: Yes, adding vegetables is a great way to boost the nutritional value and add more flavor and texture. Consider adding sautéed spinach, mushrooms, bell peppers, or sun-dried tomatoes to the sauce. You can sauté vegetables after the garlic and before adding the chicken broth.

Q5: How do I store leftovers?

A: Store leftover Garlic Butter Chicken with Rigatoni in an airtight container in the refrigerator for up to 3-4 days.

Q6: How do I reheat leftovers?

A: Reheat leftovers gently in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce as needed. You can also reheat it in the microwave in intervals, stirring in between, until heated through. Be careful not to overheat, as the chicken can become dry.

Q7: Can I freeze this dish?

A: Freezing is not highly recommended as the creamy sauce can sometimes separate upon thawing, and the pasta texture may become slightly softer. However, if you do freeze it, ensure it’s cooled completely first and store it in an airtight freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently as described above.

Q8: Can I make this recipe vegetarian?

A: To make this vegetarian, simply omit the chicken. You can enhance the vegetarian version by adding roasted vegetables like zucchini, eggplant, and bell peppers, or by incorporating white beans or chickpeas for added protein. You can also use vegetable broth instead of chicken broth. Consider adding a sprinkle of smoked paprika for a deeper, savory flavor.

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