Garlic Butter Chicken with Parmesan Rigatoni Pasta

Description:

Juicy garlic butter-seared chicken breast slices served over al dente rigatoni pasta, coated in a creamy parmesan garlic sauce. This comfort dish combines richness, flavor, and texture in one satisfying and easy-to-make meal.

Origin:

This dish is a fusion of Italian-inspired pasta cuisine with American-style garlic butter chicken. While rigatoni and parmesan cheese are classic staples in Italian cooking, the creamy garlic butter sauce gives it a modern twist that originated in contemporary Western kitchens.

Ingredients Quantity:

For the Chicken:

Chicken breasts (boneless, skinless) – 2 large (about 1 lb / 450g)
Salt – ½ tsp
Black pepper – ½ tsp
Garlic powder – ½ tsp
Paprika – ½ tsp
Olive oil – 2 tbsp
Unsalted butter – 2 tbsp
Garlic – 4 cloves (minced)

For the Pasta & Sauce:

Rigatoni pasta – 12 oz (340g)
Unsalted butter – 2 tbsp
Garlic – 3 cloves (minced)
All-purpose flour – 1 tbsp
Heavy cream – 1 cup (240ml)
Milk – ½ cup (120ml)
Parmesan cheese (freshly grated) – 1 cup (90g)
Salt – ½ tsp (or to taste)
Black pepper – ¼ tsp
Italian seasoning – 1 tsp
Fresh parsley (chopped) – 2 tbsp (for garnish)

Optional Ingredients:

Crushed red pepper flakes (for heat)
Baby spinach (1–2 cups, added to sauce)
Mushrooms or sun-dried tomatoes (sautéed with garlic)
Mozzarella (¼ cup, melted into sauce for extra richness)

Instructions:

1. Cook the pasta:

Bring a large pot of salted water to a boil.
Cook rigatoni until al dente according to package directions.
Drain and set aside, reserving ½ cup pasta water.

2. Prepare the chicken:

Slice chicken breasts in half horizontally to make thinner cutlets.
Season both sides with salt, pepper, garlic powder, and paprika.
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken and sear 4–5 minutes per side, until golden and cooked through.
Remove chicken and let rest, then slice into strips.

3. Make the garlic butter parmesan sauce:

In the same pan, melt butter and sauté garlic for 1 minute.
Add flour and cook for 30 seconds to form a roux.
Slowly whisk in heavy cream and milk.
Stir in parmesan, Italian seasoning, salt, and pepper.
Simmer until thickened, 3–5 minutes. Add pasta water to loosen if needed.

4. Combine:

Add cooked rigatoni to the sauce and toss to coat.
Place sliced chicken on top or mix into pasta.
Garnish with fresh parsley and extra parmesan.

Tips for Success:

Use freshly grated parmesan for best melt and flavor.
Don’t overcook the chicken—it should be juicy and just cooked through.
Deglaze the pan with a splash of white wine or broth for deeper flavor (optional).
Toss pasta immediately into the hot sauce to help it absorb flavor.
Let the sauce gently simmer—do not boil, or the cream may separate.

Recommendation:

Serve this dish with a side of garlic bread and a crisp Caesar salad. It also pairs wonderfully with a light white wine like Pinot Grigio or Sauvignon Blanc.