Garlic Butter Chicken Parmesan Rigatoni

This is my love letter to leftovers, melted cheese, and the comforting lie that I cooked something fancy when really I just wanted carbs with attitude. Garlic Butter Chicken Parmesan Rigatoni is basically chicken parm wearing yoga pants: cozy, forgiving, and still turning heads. It’s a one-skillet-ish, ridiculously cheesy pasta that somehow makes weeknight chaos taste like a restaurant dinner—if your restaurant is run by someone very tired but wildly committed to butter.

I once tried to impress my in-laws with this and managed to set off the smoke detector, burn the edges of the garlic, and somehow char a perfectly good loaf of bread. My husband—heroically calm—handled the sprinkler-like alarm while my kid helped by cheerfully announcing to the neighbors: “Mom’s making stinky food again!” Verdict: they loved the pasta. Also: we have new smoke detector batteries and now we know garlic pan-fires are a real thing. Learn from my mistakes. Or don’t. I enjoy the stories.

Time-Saving Hacks

– Shortcut: Use pre-cut or rotisserie chicken. I do, and I’m basically claiming it as a culinary win.
– Shortcut: Jarred marinara—choose a good one. It’s a shortcut that pretends it’s not.
– Cook the pasta in the biggest pot you own and drain straight into the skillet sauce—less splatter, less dishes. Yes, I broke one rule and it worked.
– Double the sauce, freeze half in a bag. Future you will high-five present you.
– Use a microplane to grate parm directly into the sauce to avoid a pile of tiny kitchen footprints (also known as dishes).

Serving Ideas

– Serve with a crisp salad and the kind of dressing you paid too much for but pretend you made.
– Garlic bread is obvious and necessary—no arguments. If you want to be fancy, toast brioche. If you want to be real, buy frozen garlic knots.
– Serve with wine if the kids drove you nuts. Serve with sparkling water if you’re pretending to be virtuous.
– Sprinkle fresh basil like you’re in a cooking show even though you’re wearing slippers and a distracted expression.
– If someone asks for hot sauce, give it to them. My family respects people who like to suffer.

What to Serve It With

– A simple arugula salad with lemon—because the peppery bite keeps the cheese from being guilty.
– Roasted veggies (broccoli or asparagus) tossed with olive oil and resentment.
– Crusty bread for scooping. Don’t fork-shame anyone who eats this with their hands.
– A generous sprinkle of red pepper flakes for anyone who thinks heat is personality.

✔Tips & Mistakes

– Don’t overcrowd the pan when browning chicken. I learned this while inventing “steamed chicken with parmesan.” Not my proudest pan.
– Salt the pasta water like the ocean. No, you won’t regret it. Yes, you might oversalt if you’re dramatic.
– Don’t cook the garlic on high. You will burn it, swear, and then adopt an emotional attachment to jarred basil.
– If your sauce is too thin, simmer it longer. If it’s too thick, add reserved pasta water—you’re welcome.
– If the cheese clumps into a weird pile, temper it with a splash of sauce and stir like your dignity depends on it.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container up to 3–4 days. Reheat gently with a splash of water or cream to revive the sauce.
– Freezing: freeze in a flat zip-top bag for up to 2 months. Thaw in the fridge overnight and reheat slowly on the stovetop.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it vegetarian: swap chicken for mushrooms, eggplant, or a can-do attitude.
– Gluten-free? Use GF rigatoni and watch your pasta make the same dramatic exit from the pan.
– Add heat: toss in red pepper flakes or a dash of cayenne for a spicy kick.
– Make it lighter: use half butter, half olive oil, and low-fat cheese—still tasty, but you’ll feel slightly more virtuous.

Frequently Asked Questions

Garlic Butter Chicken Parmesan Rigatoni

This dish features tender rigatoni tossed in a savory garlic butter sauce with chicken and parmesan.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless chicken thighs Trim excess fat
• ▢ 12 oz rigatoni pasta Cook until al dente
• ▢ 4 tbsp unsalted butter Melted for sauce
• ▢ 4 cloves garlic Minced for flavor
• ▢ 1 cup grated Parmesan cheese For topping
• ▢ 1 tsp Italian seasoning Adds herb flavor
• ▢ 0.5 tsp red pepper flakes Optional for heat
• ▢ 0.5 cup chicken broth For extra moisture
• ▢ 1 tbsp olive oil For cooking the chicken

Instructions

Preparation Steps

• Cook the rigatoni according to package instructions until al dente, then drain.
• In a large skillet, heat the olive oil over medium-high heat and add the chicken thighs.
• Sear the chicken for about 6-7 minutes on each side until golden brown and cooked through.
• Remove chicken from the skillet and let it rest for a few minutes before slicing.
• In the same skillet, lower the heat and add butter and garlic, sautéing for 1-2 minutes.
• Stir in chicken broth, Italian seasoning, and red pepper flakes; let it simmer briefly.
• Add the drained rigatoni and mix until well coated with the sauce.
• Slice the chicken and place on top of the pasta, then sprinkle with Parmesan cheese.
• Serve while hot, garnishing with parsley if desired.

Notes

For added flavor, consider drizzling with a balsamic glaze before serving!