Sometimes, all you need is a bowl of something creamy, garlicky, and comforting to melt the stress of the day away—and that’s exactly what this Garlic Butter Chicken with Rigatoni and Parmesan delivers. I’ve always had a soft spot for pasta dishes that don’t try too hard to be fancy but still feel like a little celebration in a bowl. The rich garlic butter sauce wraps itself around every bite of golden seared chicken and tender rigatoni, with just the right amount of parmesan to make things silky and savory.

This dish came together one night when I was staring at a pack of chicken and some leftover pasta in my fridge. I threw in butter, garlic, and a good handful of parmesan, hoping for the best. The result? A creamy, cheesy, golden-crusted dream I’ve made over and over again. It’s indulgent without being too heavy, and the flavors are warm and familiar—like the food equivalent of a cozy sweater.

Why You’ll Love This Garlic Butter Chicken with Rigatoni and Parmesan

Comfort food classic – Creamy, cheesy pasta paired with golden garlic chicken? It’s love at first bite.
Quick and satisfying – This dish comes together in under an hour, making it perfect for weeknight dinners.
Minimal ingredients, big flavor – No need to overcomplicate; garlic, butter, chicken, and parmesan do all the heavy lifting.
Kid and adult approved – It’s one of those dishes the whole family can agree on.
Great for leftovers – It reheats beautifully and tastes just as good the next day.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are my go-to for this recipe because they cook quickly and have a mild flavor that soaks up the garlic butter beautifully. But if you’re a fan of richer, juicier cuts, boneless chicken thighs are an excellent alternative. They’re a bit more forgiving if you’re worried about overcooking, and they develop a gorgeous crust when seared. Just be sure to cut your chicken into bite-sized chunks so it cooks evenly and blends well with the rigatoni.

You could also use pre-cooked rotisserie chicken in a pinch—just shred or cube it and toss it into the sauce at the end to warm through. It won’t give you that golden sear, but it’ll still taste fantastic.

Options for Substitutions

Need to tweak the recipe based on what you have on hand? No problem.

Pasta: Rigatoni is perfect for soaking up the sauce, but penne, ziti, or even shells will work in a pinch.
Butter: You can use ghee or a high-quality olive oil if you’re avoiding dairy.
Parmesan: Pecorino Romano or Asiago can step in if you want a sharper, saltier kick.
Garlic: Fresh is best, but garlic paste or even roasted garlic will bring a deeper flavor.
Creaminess: A splash of heavy cream or even cream cheese can be added if you want an extra luxurious sauce.
Herbs: Fresh parsley adds brightness, but thyme or basil can add a different aromatic layer.

Flexibility is the beauty of this dish—it welcomes creativity while still keeping the soul of garlic butter goodness intact.

Ingredients for Garlic Butter Chicken with Rigatoni and Parmesan

Rigatoni Pasta
This tubular pasta holds onto the creamy garlic butter sauce beautifully. Its ridges and wide shape are perfect for capturing all the flavors.
Boneless, Skinless Chicken Breasts
These cook quickly and evenly, and when seared, they develop a golden crust that adds a delicious contrast to the creamy sauce.
Unsalted Butter
The base of our sauce. It brings richness and depth, especially when infused with garlic and herbs.
Fresh Garlic
The star of the flavor show. When gently sautéed in butter, it becomes sweet, fragrant, and irresistible.
Grated Parmesan Cheese
Adds creaminess, umami, and a salty bite. It melts into the sauce and gives it a silky finish.
Salt and Black Pepper
Essential for seasoning the chicken and balancing the richness of the sauce.
Olive Oil
Used to sear the chicken—gives a golden edge and keeps it from sticking.
Italian Seasoning or Dried Herbs
A touch of this adds warmth and dimension, helping round out the savory notes of the dish.
Fresh Parsley (optional)
For a pop of color and freshness. A sprinkle over the top makes everything look and taste even better.

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil and cook the rigatoni until just al dente, according to package instructions. Drain and set aside, reserving about ½ cup of pasta water for later.

Step 2: Sear the Chicken

While the pasta is cooking, cut the chicken into bite-sized cubes. Season with salt, pepper, and a pinch of Italian seasoning. Heat olive oil in a large skillet over medium-high heat and sear the chicken pieces until golden and cooked through—about 5–7 minutes. Transfer the chicken to a plate and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, lower the heat and add butter. Once melted, stir in the minced garlic and sauté for about 1–2 minutes until fragrant, being careful not to burn it.

Step 4: Add Chicken and Pasta Back In

Return the cooked chicken to the skillet, then stir in the cooked rigatoni. Mix everything well so the sauce coats the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Step 5: Finish with Parmesan

Sprinkle in the grated parmesan and toss until melted and glossy. Taste and adjust seasoning with more salt or pepper if needed.

Step 6: Garnish and Serve

Top with freshly chopped parsley and an extra grating of parmesan. Serve warm, right out of the skillet for that cozy, family-style feel.

How Long to Cook Garlic Butter Chicken with Rigatoni and Parmesan

The entire recipe comes together in about 35–40 minutes from start to finish.

Pasta: Boils in about 10–12 minutes depending on the brand.
Chicken: Needs 5–7 minutes to sear and cook through.
Sauce & Assembly: About 10 minutes total for the garlic butter base, combining the elements, and finishing with cheese.

If you prep while the pasta boils, everything flows smoothly, and you’ll have dinner on the table in under an hour.

Tips for Perfect Garlic Butter Chicken with Rigatoni and Parmesan

Don’t overcook the pasta – Go for al dente; it will finish cooking a bit in the sauce and hold up better.
Use freshly grated parmesan – Pre-shredded versions often contain anti-caking agents that prevent smooth melting.
Sear the chicken in batches if needed – Crowding the pan can steam the meat instead of giving it that golden crust.
Taste as you go – Butter and parmesan are salty, so hold off on extra salt until you’ve blended everything.
Reserve pasta water – That starchy liquid is gold for loosening the sauce and making it cling to the rigatoni.
Don’t burn the garlic – Sauté it on low heat just until fragrant; burnt garlic turns bitter quickly.

These small steps make a big difference in flavor and texture—totally worth the few extra seconds of care.

Watch Out for These Mistakes While Cooking

Overcooking the Chicken
Chicken breast dries out fast. Keep the heat medium-high for a golden sear and remove it from the pan as soon as it’s no longer pink inside.
Burning the Garlic
Garlic cooks quickly—30 seconds to 1 minute is enough. Burnt garlic will add a bitter taste to your entire sauce.
Skipping the Pasta Water
It’s tempting to drain and forget, but that starchy water helps emulsify the sauce and make everything silky.
Using Pre-Grated Cheese
Pre-shredded parmesan doesn’t melt the same. Always grate your own for a creamier texture.
Overcrowding the Pan
Searing chicken in an overcrowded pan leads to steaming instead of browning. Work in batches if your pan’s not large.
Forgetting to Season in Layers
Season the chicken before cooking, then taste and adjust once the pasta and cheese are mixed in.

What to Serve With Garlic Butter Chicken with Rigatoni and Parmesan?

Simple Arugula Salad

A peppery, lemon-dressed arugula salad adds a bright contrast to the creamy pasta.

Garlic Bread or Crusty Baguette

You’ll want something to mop up that extra garlic butter sauce—bread is a must.

Roasted Broccoli

Tossed in olive oil and lemon zest, it brings a crispy, healthy side to balance the richness.

Sautéed Green Beans with Garlic

Another garlic-forward side that’s quick and fresh with a bit of snap.

A Glass of Chardonnay or Pinot Grigio

The buttery, crisp notes of these wines complement the dish perfectly.

Caprese Salad

Tomatoes, mozzarella, and basil add a refreshing, acidic touch.

Lemon-Herb Zucchini Ribbons

Light, tangy, and slightly crunchy—these pair well with creamy pasta dishes.

Storage Instructions

Leftovers of Garlic Butter Chicken with Rigatoni and Parmesan keep surprisingly well. Store any extras in an airtight container in the fridge for up to 4 days.

To reheat, add a splash of water, milk, or cream to loosen the sauce before microwaving or gently warming on the stovetop. Stir often to keep it creamy and prevent sticking.

Freezing? You can, but the texture may shift slightly. Freeze in individual portions for up to 2 months. Thaw overnight in the fridge, then reheat slowly with a bit of added liquid.

Estimated Nutrition (Per Serving – Based on 4 Servings)

Calories: 610
Protein: 38g
Carbohydrates: 42g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 130mg
Fiber: 2g
Sugar: 2g
Sodium: 480mg

This is an approximate estimate and will vary based on the specific brands and amounts used, especially with the cheese and butter.

Frequently Asked Questions

What if I only have chicken thighs?

That’s totally fine! Boneless, skinless chicken thighs are juicier and more forgiving. Just make sure they’re cut into even pieces and fully cooked through.

Can I make this dish ahead of time?

Yes, you can cook everything ahead and reheat it gently. For best results, keep the pasta and sauce separate until ready to serve.

Is there a dairy-free option?

Absolutely—use a plant-based butter and skip the parmesan or use a dairy-free alternative. The flavor will shift slightly, but it still works well.

How can I make it spicier?

Add red pepper flakes while sautéing the garlic or toss in a bit of chili oil at the end. A little heat balances the richness nicely.

What if I don’t have rigatoni?

No worries—penne, ziti, fusilli, or any pasta with ridges will work. Just avoid very thin types like angel hair.

Can I add vegetables?

Yes! Spinach, mushrooms, peas, or sun-dried tomatoes all blend beautifully into this dish and boost the nutrition.

Will this work without pasta?

You can serve the garlic butter chicken over rice, mashed potatoes, or even cauliflower mash if you’re going low-carb.

How do I keep the sauce from drying out when reheating?

Add a splash of pasta water, milk, or broth and heat slowly while stirring to bring the sauce back to life.

Conclusion

Garlic Butter Chicken with Rigatoni and Parmesan is the kind of recipe that turns an ordinary night into a warm, delicious memory. It’s simple enough for busy evenings, but rich and flavorful enough to serve when you want something a little extra. Whether you’re cooking for family, friends, or just treating yourself, this dish is always a win.

With golden chicken, garlicky butter sauce, and a generous blanket of parmesan, it brings comfort and satisfaction in every bite. Make it once, and it’s bound to become part of your regular dinner rotation.