Garlic Butter Chicken Rigatoni

Garlic Butter Chicken Rigatoni in creamy cheddar Parmesan sauce is the ultimate comfort dinner when you crave a cozy meal that feels a little indulgent. Each bite brings together succulent chicken, rich cheesy sauce, and perfectly cooked pasta. On busy nights I rely on this dish because it is hearty, simple, and makes everyone at the table happy.

I still remember the first time I made this on a chilly fall evening. The aroma as the garlic butter hit the pan filled the house and my family was at the table before I could even plate the pasta.

Ingredients

• Rigatoni pasta: Choose a sturdy pasta that holds sauce well and does not get mushy Choose bronze cut if possible for sauce cling
• Boneless skinless chicken breasts: Pick fresh or organic for tender juicy meat Cut into large bite sized chunks for best texture
• Olive oil: Use extra virgin for flavor boost and healthful fat
• Unsalted butter: Go for high quality real butter so you control salt and get richness divided for searing and saucing
• Salt and cracked black pepper: Fresh ground pepper adds warmth and freshly cracked salt brings out the flavors
• Italian seasoning: Choose a blend you love or mix your own so the herb notes complement the cheese and chicken
• Garlic powder: Adds depth and a background flavor without raw heat
• Fresh garlic cloves: Freshly minced for the biggest aroma and boldest flavor use firm plump cloves
• Chicken broth: Go for low sodium or homemade so you do not overpower the sauce
• Heavy cream: Use real heavy cream for a lush velvet sauce nothing else compares
• Sharp cheddar cheese: Hand grate for full flavor and excellent melt go for extra sharp if you love tang
• Freshly grated Parmesan cheese: Choose real Parmesan for nutty and complex flavor grate just before using

Step-by-Step Instructions

Boil the Rigatoni:

Cook the pasta in a big pot of well salted boiling water until just al dente Check it a minute before the package time for the perfect bite Drain and set aside with a splash of olive oil so it does not stick

Sear the Chicken:

Heat olive oil and half the butter in a wide skillet over medium high Add the chicken sprinkle on salt pepper Italian seasoning and garlic powder Let it sear without moving until a crust forms Flip and cook until just golden and juices run clear Remove to a plate so it stays juicy

Start the Garlic Butter Base:

Drop the rest of the butter into the same pan Lower the heat Add the minced garlic Stir and watch it sizzle and turn fragrant in less than a minute Make sure not to brown or burn the garlic

Build the Sauce:

Pour in chicken broth Scrape every brown bit from the bottom for deep flavor Add the heavy cream whisk slowly and bring to a gentle simmer Watch the texture as it thickens and becomes velvety

Melt in the Cheeses:

Reduce heat to low Stir in the cheddar and Parmesan cheese a handful at a time Let the cheese melt fully before adding more until the sauce is glossy and coats your spoon

Combine Pasta and Sauce:

Tip the rigatoni into the skillet Toss and turn until every tube is glazed inside and outside with the creamy sauce Take your time so nothing breaks and all pasta is coated

Add Back Chicken:

Fold in the seared chicken and the juices from the plate Gently mix so every piece stays tender and moist Let it settle in the sauce

Let Rest and Serve:

Turn off the heat Let the whole pan sit for a minute so the sauce thickens and hugs the pasta Serve straight from the skillet or platter with extra Parmesan if you wish

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I always look forward to grating piles of sharp cheddar and Parmesan for this dish. The scent alone takes me back to Sunday evenings with everyone gathered in the kitchen eager for a big creamy scoop.

Storage Tips

Let leftovers cool completely and keep them in an airtight container in the fridge for up to three days. Warm gently on the stovetop with a splash of milk or chicken broth so the sauce stays loose and creamy. For freezing divide into portions and wrap tightly but know the sauce may change texture after thawing.

Ingredient Substitutions

Swap rigatoni for penne ziti or even rotini if that is what you have. Boneless thighs work for juicier meat or you can use rotisserie chicken added at the end. For a lighter version use half and half instead of cream and try part skim cheeses. Veggies like spinach or broccoli florets are great tossed in for extra color and nutrition.

Serving Suggestions

Pair this pasta with a bright green salad and some crusty bread for mopping up every bit of sauce. I love serving steamed broccoli or roasted asparagus on the side. For guests top with more shaved Parmesan fresh parsley or a drizzle of chili oil for a little heat.

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Recipe FAQs

→ How do I keep the chicken juicy?

Sear the chicken in a hot skillet just until golden, then remove it before finishing the sauce. Fold it back in right before serving to keep it tender.

→ Can I substitute the cheeses?

Yes, you can use gruyère or mozzarella in place of cheddar, or try pecorino instead of parmesan for a different flavor profile.

→ What's the best way to reheat leftovers?

Reheat gently on the stovetop with a splash of chicken broth or cream, stirring until the sauce loosens and the pasta is warmed through.

→ How do I avoid grainy sauce?

Add cheese off the heat and stir continuously for a smooth, glossy finish. Overheating can cause the sauce to split or become grainy.

→ Can I use a different pasta shape?

Absolutely. Penne, ziti, or fusilli work well as substitutes, holding the creamy sauce just as nicely as rigatoni.

→ Is this dish spicy?

No, but you can add red pepper flakes or a pinch of cayenne for a gentle kick if desired.