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- 8 oz rigatoni pasta - 4 boneless, skinless chicken breasts - 4 cloves garlic, minced - 1/4 cup unsalted butter - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - 1/2 cup grated Parmesan cheese - Fresh parsley, chopped (for garnish) To make this Garlic Butter Chicken with Rigatoni, gather all the ingredients first. Start with the rigatoni pasta, which provides a hearty base. Next, use chicken breasts for a juicy protein. The garlic brings strong flavor, while unsalted butter adds creaminess. Olive oil helps cook the chicken perfectly. Italian seasoning brings warmth and depth. If you like a kick, add red pepper flakes. Don’t forget salt and black pepper for the right taste. Finally, finish with grated Parmesan cheese and fresh parsley for a nice touch. This dish is not only quick but also packs a lot of flavor in every bite. You can find the full recipe above to guide you through each step. Enjoy your cooking! First, boil a large pot of water. Add a pinch of salt to the water. Cook 8 oz of rigatoni pasta until al dente. This usually takes about 10-12 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander. Reserve 1/2 cup of the pasta water for later use. Next, take 4 boneless, skinless chicken breasts. Season both sides with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken to the skillet. Cook each side for about 6-7 minutes until golden brown and fully cooked. Check that the internal temperature reaches 165°F. Once done, remove the chicken from the skillet. Let it rest for a few minutes before slicing it into strips. In the same skillet, add 4 cloves of minced garlic and 1/4 cup of unsalted butter. Sauté the garlic for about 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic. Next, stir in 1 teaspoon of Italian seasoning and 1/2 teaspoon of red pepper flakes if you like a bit of heat. Mix well to combine the flavors. Add the cooked rigatoni pasta to the skillet with the garlic butter sauce. Toss the pasta to coat it well. If the mixture seems dry, add some of the reserved pasta water until it reaches your desired consistency. Then gently fold in the sliced chicken breast. Finish by sprinkling 1/2 cup of grated Parmesan cheese over the top. Toss everything together until heated through. Serve hot, garnished with chopped fresh parsley for added color and flavor. For the full recipe, click here. To ensure your chicken is cooked perfectly, use a meat thermometer. Chicken should reach 165°F. This keeps it juicy and safe to eat. Cook the chicken for about 6-7 minutes on each side. Look for a golden brown color. Let it rest before slicing to keep the juices inside. For al dente pasta, cook the rigatoni just until it's firm but not hard. Check the package for timing but taste it a minute early. Al dente pasta offers a nice bite and holds sauce well. Remember to reserve some pasta water; it helps create a silky sauce. For presentation, plate the garlic butter chicken over the rigatoni. Sprinkle extra Parmesan and chopped parsley on top for color. This makes the dish look fresh and inviting. Serve with crusty bread to soak up the delicious sauce. Pair the meal with a light salad or steamed vegetables. A glass of white wine or sparkling water can elevate the dining experience. These sides add balance and brighten the flavors of the chicken and pasta. {{image_2}} You can change the protein in this dish. Shrimp works well if you want seafood. Tofu is a great option for a plant-based meal. Both choices add new flavors and textures. For pasta, you can swap rigatoni with other shapes. Penne or farfalle are good options, too. Each pasta shape holds the sauce differently, giving a unique feel to your meal. Adding extra herbs and spices can enhance the dish. Fresh basil or oregano brings a garden-fresh taste. You can also add a pinch of nutmeg for warmth. Incorporating vegetables adds color and nutrition. Spinach or sun-dried tomatoes mix well with the sauce. You can sauté them with garlic for extra flavor. For the full recipe, check out the complete instructions and tips. Enjoy experimenting! To keep your garlic butter chicken with rigatoni fresh, follow these steps: - Allow the dish to cool down to room temperature. - Transfer it to an airtight container. - Store it in the fridge. This meal stays tasty for about 3-4 days in the fridge. If you want to keep it longer, consider freezing it. Just make sure to use a freezer-safe container. It can last up to 2 months in the freezer. Reheating can dry out your chicken and pasta. Here are some tips to keep your meal moist: - Place the leftovers in a skillet over low heat. - Add a splash of water or chicken broth to help steam the dish. - Stir gently to mix in the moisture. You can also use the microwave. Cover the dish with a damp paper towel and heat in short bursts. This keeps the chicken juicy and the pasta creamy. Enjoy your quick dinner again! For the full recipe, check out the detailed steps. It takes about 30 minutes to make Garlic Butter Chicken with Rigatoni. The prep time is around 10 minutes, while cooking takes about 20 minutes. This dish is quick and easy, perfect for busy weeknights. Yes, you can use whole wheat pasta. It adds more fiber and nutrients to your meal. Just keep an eye on the cooking time, as whole wheat pasta may take a little longer to cook. Follow the package instructions for best results. You can serve Garlic Butter Chicken with many sides. Here are some great options: - A fresh green salad - Garlic bread - Steamed vegetables like broccoli or green beans - Roasted potatoes These sides balance the richness of the dish and add more flavor. Yes, this recipe is great for meal prep. You can store the chicken and pasta in airtight containers. It stays fresh in the fridge for up to three days. Just reheat it in the microwave or on the stove before serving. Yes, you can make this dish dairy-free. Use a dairy-free butter alternative and skip the Parmesan cheese. The garlic and seasoning will still create a tasty sauce. You won't miss the dairy when you enjoy this flavorful meal. In this blog post, we covered a tasty recipe for Garlic Butter Chicken with Rigatoni. You learned about all the ingredients, from rigatoni pasta to fresh parsley. I shared step-by-step cooking instructions and tips for perfect chicken and pasta. You also discovered serving ideas, ingredient swaps, and how to store leftovers. Embrace your cooking journey with this dish. It's simple, flavorful, and fun to make. Enjoy your meals and share them with others!

Garlic Butter Chicken with Rigatoni

Indulge in a delightful meal with this Garlic Butter Chicken with Rigatoni recipe! This easy-to-follow dish combines tender chicken breasts in a rich garlic butter sauce with al dente rigatoni pasta for a comforting dinner everyone will love. Perfect for busy weeknights, it’s flavorful and satisfying. Click through to explore this delicious recipe and elevate your dining experience tonight!
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Ingredients
  

8 oz rigatoni pasta

2 tablespoons olive oil

4 boneless, skinless chicken breasts

4 cloves garlic, minced

1/4 cup unsalted butter

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by cooking the rigatoni pasta according to the package instructions in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

    In a large skillet, heat the olive oil over medium heat. Season both sides of the chicken breasts with salt and black pepper.

      Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let it rest for a few minutes before slicing it into strips.

        In the same skillet, add the minced garlic and butter. sauté for about 1-2 minutes, or until the garlic is fragrant and lightly golden, being careful not to burn it.

          Stir in the Italian seasoning and red pepper flakes (if using) into the garlic butter.

            Add the cooked rigatoni pasta to the skillet and mix well to coat the pasta with the garlic butter. If the mixture seems dry, gradually add some reserved pasta water until you achieve your desired consistency.

              Gently fold in the sliced chicken breast and sprinkle the grated Parmesan cheese over the top. Toss until evenly combined and heated through.

                Serve hot, garnished with chopped fresh parsley for a touch of color and freshness.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Plate the garlic butter chicken over the rigatoni and sprinkle additional Parmesan and parsley on top for a beautiful finish. Serve with a slice of crusty bread on the side to soak up the delicious sauce.