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Top-down look at garlic butter chicken and rigatoni, coated in creamy Parmesan sauce, with visible garlic pieces.

Garlic Butter Chicken with Rigatoni and Parmesan

Creamy garlic butter chicken with rigatoni and Parmesan is a 30-minute stovetop dinner with seared chicken, rich cream sauce, and al dente pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian-American
Servings 4 servings
Calories 670 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 2 boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ¾ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • ½ tsp salt or to taste
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes optional
  • 2 tbsp chopped fresh parsley for garnish

Instructions
 

  • Boil Rigatoni:

    Boil rigatoni in a large pot of salted water until al dente. Set aside ½ cup pasta water before draining.

  • Sear Chicken:

    Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then sear until golden. Remove chicken from skillet.

  • Sauté Garlic:

    In the same skillet, melt butter and sauté minced garlic briefly. Add chicken broth and bring to a simmer.

  • Make Cream Sauce:

    Pour in heavy cream and allow to thicken slightly, then stir in Parmesan cheese.

  • Combine Chicken Pasta:

    Return chicken to the skillet along with rigatoni; toss to coat evenly. Simmer for 1 more minute.

  • Garnish with Parsley:

    Plate and sprinkle with parsley.
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