Effortless Garlic Butter Chicken

Tender chicken mixes with ridged rigatoni in this cozy garlic butter chicken pasta. The sauce's rich, creamy feel gets a big lift from lots of garlic and Parmesan, covering every bite with savory goodness. It feels fancy, but it's really no trouble to pull together at home. After making tons of pasta through the years, this has turned into my top comfort meal. The sauce hugs each rigatoni, and it always takes me back to the meals my grandmother would whip up in her Italian kitchen.

Irresistible Ingredients Rundown

Parmesan: Shreds up smoothly and brings that nutty edge Rigatoni: The tubes and grooves hold onto every drop of sauce Chicken: Go for boneless thighs or breasts for the softest results Fresh Garlic: Nothing beats the real thing to start your flavors Butter: Stick to unsalted, so you can tweak the salt yourself Heavy Cream: Helps the sauce go silky, never clumpy

Bring It All Together

Put On The Finishing Touches Drop in extra Parmesan and snipped herbs for a burst of flavor. Fold Everything Together Mix the pasta and chicken with your creamy sauce so it clings to every piece. Whip Up The Sauce Heat butter, garlic, and cream so it all smells amazing and gets smooth. Get Chicken Just Right Season, then sear the chicken pieces till they're juicy and brown on both sides. Kick It Off With Pasta Boil rigatoni till it has a light bite, and make sure to save that magic pasta water.

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My Italian mom would always claim, 'It's all about the pasta water.' Trust me, after plenty of pots of this, I totally get how much that starchy water matters for a luscious sauce in the end.

Take Your Plate Up a Notch

Try it with a crisp Caesar salad and some garlic bread, or toss in roasted tomatoes for a hit of color. If you like wine, a cold Pinot Grigio pairs really well with all that creamy goodness.

Fun Twists

Switch things up—toss in spinach, try sun-dried tomatoes, or swap to penne, shells, or whatever pasta you’ve got. Want it lighter? Go with half-and-half instead of cream and it'll still turn out silky.

Winning Storage Tricks

Pop any leftovers in a sealable container and chill up to three days. When reheating, pour in a splash of cream or some saved pasta water and you'll get that creamy texture back in a snap. After so many tries in my kitchen, I've learned this dish balances just enough skill with easy steps. Give each part some care, and what comes out is a super satisfying, honest plate of pasta.

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Recipe Questions & Answers

→ Can I use a different pasta?

Totally! Swap in penne, ziti, or even fettuccine—anything that grabs the sauce works great instead of rigatoni.

→ How do I prevent the sauce from breaking?

Add the cream and cheese slowly with the heat a bit low. Don't let it bubble up, and keep stirring as you drop in the cheese.

→ Can I use chicken thighs?

Yep, thighs are awesome in this. They'll stay juicy, just keep an eye and give them a touch more time to cook if needed.

→ What can I substitute for heavy cream?

Half-and-half can stand in but your sauce will be thinner. For a thicker, creamier bite, stick with heavy cream if you can.

→ Can I make this ahead?

You can make the sauce ahead and gently rewarm later. Cook your pasta just before eating for the best texture.