Yummy Chicken Rigatoni

Juicy chicken meets perfectly cooked rigatoni in this soul-warming Garlic Butter Chicken pasta. A smooth, creamy sauce packed with garlic and Parmesan hugs every bite of pasta and chicken, making a dish that tastes like it's from a fancy restaurant but can be whipped up right in your kitchen. I've tweaked pasta recipes for so long, and this one has become my number one pick-me-up meal. When the sauce gets into all those little ridges on the rigatoni, it takes me back to Sunday dinners at my nonna's table.

Key Ingredients Breakdown

Rigatoni: Those tubes with ridges grab onto sauce like nothing else Chicken: Go for boneless pieces that cook up moist and tender Fresh cloves: Nothing beats real garlic for that amazing smell Unsalted butter: Lets you add salt just how you want it Freshly grated Parmesan: Melts way better than pre-packaged Heavy Cream: The secret to that dreamy, silky sauce

Putting It All Together

Finish With Flair Sprinkle fresh herbs and more Parmesan for extra taste. Unite The Elements Mix the chicken and pasta into that creamy sauce. Build The Sauce Stir together butter, garlic, and cream with care. Perfect The Protein Add seasoning to chicken and cook till golden outside. Begin With The Base Boil rigatoni until just firm, and save some of that cooking water.

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My mom always told me, 'The magic happens with the pasta water.' After making this dish hundreds of times, I can tell you she wasn't kidding - it's the key to that perfect, silky sauce everyone loves.

Complete Your Dinner

Pair it with some warm garlic bread and a fresh Caesar salad, or toss in some roasted cherry tomatoes for a pop of color. It tastes amazing with a cold glass of Pinot Grigio on the side.

Switch It Up

Make it your own by mixing in some sun-dried tomatoes, adding handfuls of fresh spinach, or trying different pasta shapes. Want something lighter? Just swap in half-and-half instead of heavy cream.

Keeping Leftovers Fresh

Pop any extras in a sealed container and they'll stay good for up to three days. When you warm it up, add a splash of cream or pasta water to bring back that smooth sauce. After playing around with this dish so many times in my kitchen, I've found it really nails the sweet spot between fancy and doable. When you give each part the attention it needs, everything comes together in a way that makes this pasta really stand out.

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Frequently Asked Questions

→ Could I pick a different pasta?

Sure! Use any medium or big shape, like penne, ziti, or fettuccine. They all work well.

→ How do I stop the sauce from splitting?

Stick to medium-low heat when mixing cream and cheese. Stir constantly and avoid boiling.

→ Can chicken thighs be swapped in?

Definitely! Thighs stay juicer than breasts. Just tweak the cooking time to ensure they’re done.

→ Any substitutes for heavy cream?

Half-and-half will work, but the sauce will be thinner. Heavy cream is ideal for a rich texture.

→ Can this be prepped in advance?

Make the sauce ahead of time and rewarm it gently. Cook the fresh pasta just before eating.