It’s 6pm, you’re tired, and everyone’s hungry. This garlic butter chicken pasta is the answer to your busy night. It combines tender chicken and chewy rigatoni in a silky sauce. You can have a restaurant-quality meal on the table fast.
This dish is warm, comforting, and incredibly easy to make. Your kitchen will smell like fresh garlic and herbs in minutes. It is the perfect cozy meal for a chilly evening.
Why This Recipe Is a Winner
This recipe is perfect for busy fall weeknights when time is short. The whole family will love the savory garlic butter sauce. It uses simple ingredients you likely already have in your pantry. You get a filling, high-protein meal without much effort.
This dish is a kid-approved favorite that feels special every time. It saves you from the stress of complicated cooking. You only need a few pans and about 35 minutes total. It is a reliable win for any home cook.
Simple Method
You just boil the pasta and sauté the chicken in one pan. The sauce comes together quickly using the chicken juices and broth. Even if you’ve never made a pan sauce, you can do this. It’s all about building layers of flavor very quickly. You will feel like a pro in your own kitchen.
Ingredients You’ll Need
These ingredients are mostly pantry staples that create a rich flavor together.
- 1 lb chicken breast, cut into 1-inch cubes
- 12 oz rigatoni pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
Step-by-Step
- Bring a large pot of salted water to a boil and cook rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Season chicken cubes with salt, black pepper, and dried oregano.
- Heat olive oil in a large skillet over medium-high heat. Sauté chicken until browned and cooked through, approximately 6 to 8 minutes. Remove chicken from skillet and set aside.
- Reduce heat to medium and melt butter in the same skillet. Add minced garlic and cook for 60 seconds until fragrant.
- Pour in chicken broth and simmer for 2 minutes, scraping the bottom of the pan to release browned bits.
- Add cooked pasta and chicken back into the skillet.
- Gradually stir in grated Parmesan cheese, adding reserved pasta water 1 tablespoon at a time until the sauce reaches the desired consistency.
- Garnish with fresh parsley and serve warm.
Best Ways to Enjoy It
Serve this warm with crusty bread and a fresh green salad. The bread is perfect for soaking up every drop of sauce. You can also add some steamed broccoli on the side. It is a complete meal that feels balanced and satisfying. Set the table and enjoy a peaceful family dinner.
Keep It Fresh
Store any leftovers in an airtight container for three days. Reheat in a skillet over low heat with a splash of water. This helps the garlic butter chicken pasta stay creamy and moist. Avoid the microwave to keep the chicken from getting tough. This dish makes a fantastic lunch the next day. You will look forward to eating it again.
Recipe Tips
- Don’t skip reserving the pasta water for a silky sauce.
- Avoid overcooking the garlic or it will turn bitter.
- Use freshly grated Parmesan for the best melting results.
- Prep your chicken while the pasta water comes to a boil.
- For back-to-school nights, double the chicken for tomorrow’s lunches.
- Add a squeeze of fresh lemon at the end for brightness.
- Ensure your skillet is hot before adding the chicken cubes.
Ways to Switch It Up
- Swap rigatoni for gluten-free penne to suit dietary needs.
- Add a handful of fresh spinach for extra vitamins.
- Use chicken thighs for a juicier and richer flavor.
- Swap oregano for Italian seasoning to change the herb profile.
Common Questions
Can I use a different pasta shape?
Yes, penne or fusilli work great with this sauce. Any shape with ridges will hold the garlic butter perfectly. Just follow the package directions for cooking times.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F. It should be golden brown on the outside and white inside. Using a meat thermometer is the easiest way to check.
Will my kids actually eat this?
Most kids love the simple flavors of butter and cheese. It is a very picky-eater friendly meal for any night. You can even leave the parsley off their portions.
I hope this cozy meal brightens your busy fall evenings. Give it a try and let every buttery bite warm you up. Happy cooking!
— Alex
Garlic Butter Chicken with Rigatoni and Parmesan
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 12 oz rigatoni pasta
- 4 tbsp unsalted butter
- 4 cloves garlic , minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Season chicken cubes with salt, black pepper, and dried oregano.
- Heat olive oil in a large skillet over medium-high heat. Sauté chicken until browned and cooked through, approximately 6 to 8 minutes. Remove chicken from skillet and set aside.
- Reduce heat to medium and melt butter in the same skillet. Add minced garlic and cook for 60 seconds until fragrant.
- Pour in chicken broth and simmer for 2 minutes, scraping the bottom of the pan to release browned bits.
- Add cooked pasta and chicken back into the skillet.
- Gradually stir in grated Parmesan cheese, adding reserved pasta water 1 tablespoon at a time until the sauce reaches the desired consistency.
- Garnish with fresh parsley and serve warm.
