Garlic Butter Chicken Rigatoni recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Garlic Butter Chicken Rigatoni recipe is the answer to those hangry moments when you want big flavors with minimal hassle. Ready to dive into creamy, buttery, garlicky goodness? Let’s roll!

Why This Recipe is Awesome

First off, it’s practically idiot-proof. Seriously, if I can make this without blowing up the kitchen, you can too. The sauce is ridiculously creamy but still light enough so you don’t feel like you’ve eaten an entire block of butter. Plus, rigatoni is that perfect pasta that just grabs sauce and holds onto it like it’s your BFF. Chicken bites cooked golden brown? Yes, please. It’s basically a flavor party with zero fuss, ideal for any night of the week when you want to impress without stressing.

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Ingredients You’ll Need

• 12 oz rigatoni pasta (the ridges catch all that buttery sauce, yum!)
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tablespoons butter (don’t skimp here – buttery is the game)
• 3 cloves garlic, minced (garlic makes everything better, agree?)
• 1 cup chicken broth (keeps it juicy but not swimming)
• 1 cup heavy cream or half-and-half (for that dreamy sauce)
• 1 cup grated Parmesan cheese (freshly grated, because duh)
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• Salt and pepper (to taste—don’t be shy here)
• 1 tablespoon fresh parsley, chopped (for that pop of green and freshness)

Step-by-Step Instructions

1. Cook the rigatoni: Bring a big pot of salted water to a boil, toss in the rigatoni, and cook until al dente. Save ½ cup of pasta water before draining—this little trick’ll save your sauce from being too thick.
2. Sauté the chicken: While pasta cooks, melt 2 tablespoons of butter in a skillet over medium heat. Season chicken pieces with salt, pepper, and Italian seasoning. Toss them in the pan and cook until golden and cooked through, about 6-8 minutes. Remove and set aside.
3. Make the garlic butter sauce: Lower the heat to medium-low and add the remaining tablespoon of butter plus the minced garlic to the skillet. Cook for about a minute until fragrant—don’t let it burn or you’ll get bitter sauce.
4. Simmer it up: Pour in the chicken broth, scraping up any golden brown bits stuck to the pan (flavor jackpot!). Let it simmer for about a minute.
5. Cream and cheese time: Stir in heavy cream and Parmesan cheese. Mix until the cheese melts and the sauce thickens. Adjust thickness with reserved pasta water if needed.
6. Combine and cook through: Add the cooked rigatoni and chicken back into the skillet. Toss everything gently to coat in that luscious sauce.
7. Final flourish: Sprinkle chopped parsley on top for a fresh, colorful finish. Serve immediately, and try not to dive right in with your hands.

Common Mistakes to Avoid

• Skipping pasta water: Rookie mistake. This reserved liquid is your sauce savior to control consistency.
• Burning garlic: Garlic cooks fast, so keep your eyes on it! Burnt garlic = bad news flavor-wise.
• Under-seasoning: Don’t be a wimp. Salt and pepper make this dish sing.
• Overcooking chicken: Dry chicken is no one’s friend. Cook just until done and golden.
• Over-boiling cream: When you add cream, lower the heat to avoid curdling the sauce.

Alternatives & Substitutions

• No heavy cream? No problem. Use half-and-half or full-fat milk with a small pinch of flour to thicken.
• Parmesan not around? Pecorino Romano or Asiago work in a pinch, but Parmesan is OG for this dish.
• Chicken breast dry? Swap for thighs for juicier bites.
• Want a veggie boost? Throw in some spinach or peas at the end and stir gently.
• Butter allergy? Olive oil is okay but you’ll miss some of that buttery magic.

FAQs

Can I use frozen chicken?

Sure, just thaw it properly before cooking so it cooks evenly—not soggy or rubbery, please!

What if I don’t have rigatoni?

Penne, ziti, or even fusilli can jump in. Just stick with pasta shapes that hold sauce well.

Is this recipe spicy?

Not unless you add some red pepper flakes! Feel free to spice it up if you want to play with fire.

Can I make this ahead?

You can make the sauce and chicken in advance, but pasta is best fresh. Reheat gently and add a splash of broth to loosen up the sauce.

Margarine instead of butter?

Well, technically yes, but why hurt your soul like that? Butter gives that unbeatable flavor and texture.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat with a little splash of broth or cream to keep it saucy.

Can I add wine to the sauce?

Heck yes! A splash of white wine before adding broth adds a nice depth of flavor.

Final Thoughts

Alright, now you’re armed with a dish that’s as delicious as it is easy to whip up. Don’t stress if it’s not perfect the first time—cooking’s about having fun and eating well. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And hey, don’t forget to save some for leftovers because this stuff tastes even better the next day. Bon appétit, chef!