Garlic Butter Chicken Rigatoni – Easy Weeknight Pasta Dinner Idea

What’s the deal with this recipe?

You know those nights when you’re staring into your fridge at 6 PM wondering what the heck you’re gonna make for dinner? Yeah, this is for those nights. I created this recipe out of pure desperation one Tuesday when I had leftover chicken, some pasta, and way too much garlic (is there such a thing?). Turns out, garlic butter makes everything better, and when you toss tender chicken with perfectly cooked rigatoni in a buttery, garlicky sauce, magic happens. It’s fancy enough that you feel like you actually cooked something, but easy enough that you won’t want to order takeout instead.

Why You’ll Love This Recipe

Listen, I’m not overselling this – it’s become my go-to weeknight savior:

• Takes maybe 30 minutes from start to finish, and that’s if you’re being slow about it.
• You probably have most of the ingredients already hanging out in your kitchen.
• The garlic butter sauce is absolutely addictive – like, lick-the-plate good.
• It’s filling enough that even my teenager stops asking what else is for dinner.
• Looks way more impressive than the effort it takes (perfect for when your mother-in-law drops by unexpectedly).
• One pan for the chicken, one pot for the pasta – minimal dishes to wash later.
• Leftovers actually taste amazing the next day, which is rare for pasta dishes.

The Good Stuff You’ll Need

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs (thighs stay juicier, but breasts work fine)
• 2 teaspoons Italian seasoning (or make your own with dried basil, oregano, and thyme)
• 1 teaspoon garlic powder (yes, even though we’re using fresh garlic – trust the process)
• Salt and pepper (don’t be shy with these)
• 2 tablespoons olive oil (for getting that golden sear)

For the Pasta:

• 1 lb rigatoni pasta (or penne, ziti, whatever tube pasta you’ve got)
• 1 tablespoon salt (for the pasta water – yes, a whole tablespoon)

For the Garlic Butter Sauce:

• 6 tablespoons butter (the real stuff, not margarine – this isn’t the time to be healthy)
• 8 cloves garlic, minced (or more if you’re like me and measure garlic with your heart)
• 1/4 teaspoon red pepper flakes (optional, but adds a nice little kick)
• 1/2 cup dry white wine (or chicken broth if you don’t have wine open)
• 1/2 cup heavy cream (makes everything silky and rich)
• 1/2 cup freshly grated Parmesan cheese (the good stuff, not the green can)
• 1/4 cup fresh parsley, chopped (for color and freshness)
• Juice of half a lemon (brightens everything up)

Optional But Awesome Additions:

• 1 cup baby spinach (wilts right in and makes you feel healthier)
• 1/2 cup sun-dried tomatoes, chopped (adds a pop of tangy sweetness)
• Pine nuts or toasted breadcrumbs for crunch

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Let’s Do This

Get the Chicken Ready (10 minutes):

1. If your chicken breasts are really thick (like, more than 3/4 inch), pound them out a bit or slice them in half horizontally. Nobody wants rubbery chicken.
2. Season both sides with Italian seasoning, garlic powder, salt, and pepper. Don’t just sprinkle – really rub it in there.
3. Heat the olive oil in a large skillet over medium-high heat. You want it hot enough that the chicken sizzles when it hits the pan.
4. Cook the chicken for 6-7 minutes on the first side without moving it around (seriously, leave it alone – that’s how you get the golden crust). Flip and cook another 5-6 minutes until it hits 165°F internal temp.
5. Pull the chicken out and let it rest on a cutting board. It’ll finish cooking from carryover heat, and resting keeps all those juices in.

Cook the Pasta (while the chicken rests):

1. Get a big pot of water boiling with that tablespoon of salt. It should taste like the ocean.
2. Cook the rigatoni according to the package directions, but pull it out 1 minute early – it’ll finish cooking in the sauce. Save a cup of that starchy pasta water before you drain!

Make the Magic Sauce (5 minutes):

1. In the same pan you cooked the chicken (don’t wash it – those brown bits are pure flavor), melt the butter over medium heat.
2. Add the minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant. Don’t let the garlic brown or it gets bitter.
3. Pour in the wine (if using) and let it bubble for a minute to cook off the alcohol. Add the cream and let it simmer until it starts to thicken slightly.
4. Toss in the drained pasta and about 1/4 cup of that pasta water. The starch helps the sauce cling to the pasta.

Bring It All Together (3 minutes):

1. Slice the rested chicken into strips or bite-sized pieces.
2. Add the chicken back to the pan with the pasta. Toss everything together.
3. Add the Parmesan cheese, parsley, and lemon juice. If it looks dry, add more pasta water a splash at a time.
4. If you’re adding spinach or sun-dried tomatoes, toss them in now and let the spinach wilt.
5. Taste and adjust – more salt, pepper, lemon, or Parmesan as needed.

Serving This Beauty

• Serve immediately while everything’s hot and the cheese is melty.
• A simple side salad with balsamic vinaigrette cuts through all that richness perfectly.
• Crusty garlic bread is basically mandatory – you’ll want something to soak up every drop of that sauce.
• A glass of the same white wine you cooked with is pretty perfect here. Or honestly, a cold beer works too.
• Garnish each plate with extra Parmesan, parsley, and maybe a crack of fresh black pepper if you’re feeling fancy.

Switch It Up

Got the basic recipe down? Try these variations:

• Mushroom Madness: Sauté sliced mushrooms with the garlic for an earthy twist.
• Veggie Loaded: Add zucchini, bell peppers, or broccoli. Sauté them before adding the garlic.
• Spicy Version: Double the red pepper flakes and add some diced jalapeños with the garlic.
• Herb Garden: Swap parsley for fresh basil, or add fresh thyme and rosemary to the chicken seasoning.
• Protein Swap: Use shrimp instead of chicken (cook for just 2-3 minutes per side), or Italian sausage (remove from casings and crumble).
• Lighter Take: Use half-and-half instead of heavy cream, or skip the cream altogether and just use extra pasta water and Parmesan.

Leftover Magic

• This actually reheats really well! Add a splash of chicken broth or cream when reheating to loosen the sauce.
• Cold leftover pasta makes an amazing lunch the next day – seriously, don’t knock it ’til you try it.
• Store in the fridge for up to 3 days. I wouldn’t freeze this one – the cream sauce gets weird.
• Turn leftovers into a pasta salad by adding some cherry tomatoes and fresh mozzarella balls.

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Questions People Actually Ask Me

Q: Can I prep this ahead for a dinner party?
A: The chicken can be seasoned and even cooked earlier in the day. Just reheat gently and add to freshly made pasta and sauce. Don’t make the whole thing ahead – pasta gets mushy.

Q: My sauce broke and looks all curdled. What happened?
A: Probably got too hot too fast. Turn the heat down, add a splash of pasta water, and whisk like crazy. Prevention: keep the heat at medium or lower once you add the cream.

Q: Can I use milk instead of heavy cream?
A: Whole milk works, but thin it with a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold milk) to prevent curdling. It won’t be as rich, but it’ll still be tasty.

Q: I don’t drink wine. What else can I use?
A: Chicken broth works great, or just skip the liquid altogether and go straight to the cream. White grape juice mixed with a splash of vinegar is another option.

Q: How do I know when the chicken is done without a thermometer?
A: Cut into the thickest part – the juices should run clear, not pink. The meat should be white throughout with no pink spots.

Q: My family hates garlic. Can I make this less garlicky?
A: Use 3-4 cloves instead of 8, or substitute 1 teaspoon of garlic powder for the fresh stuff. You could also infuse the butter with whole garlic cloves and remove them before serving.

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