Garlic Butter Chicken and Pasta

This garlic butter chicken and creamy rigatoni dish combines tender chicken bites with a rich, cheesy pasta that will satisfy even the pickiest eaters. The combination of garlic-infused chicken and decadent cheese sauce creates a restaurant-quality meal that comes together in one pan.

I first created this recipe when my sister and her kids came over unexpectedly one evening. It was such a hit that her children still request "that cheesy chicken pasta" whenever they visit, making it our go-to comfort food for family gatherings.

Ingredients

• Boneless skinless chicken breast provides lean protein and cooks quickly. Look for fresh chicken with no discoloration
• Olive oil and butter create the perfect base for sautéing with both high heat capacity and rich flavor
• Fresh minced garlic adds aromatic depth. Use fresh cloves rather than pre-minced for best flavor
• Italian seasoning contains a blend of herbs that infuse the chicken with Mediterranean flavors
• Rigatoni pasta has ridges and a tube shape that captures the creamy sauce perfectly
• Heavy cream forms the luxurious base of the sauce. Full-fat version yields the creamiest results
• Cream cheese adds tanginess and incredible creaminess. Allow it to soften at room temperature for easier incorporation
• Three cheese blend mozzarella Parmesan and cream cheese creates the perfect melty texture and depth of flavor
• Cajun seasoning adds a subtle warmth without overwhelming heat. Optional but highly recommended

Step-by-Step Instructions

Prepare the chicken

Season bite-sized chicken pieces generously with Italian seasoning, paprika, salt, and pepper. Heat olive oil in a deep skillet over medium-high heat until shimmering but not smoking. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook undisturbed for 3 minutes before flipping to ensure proper browning. Continue cooking until golden and cooked through, about 6-7 minutes total.

Create the garlic butter

Add butter to the cooked chicken and allow it to melt completely. Once melted, add the minced garlic and stir continuously for 1-2 minutes until the garlic becomes fragrant but not brown. The butter will take on a beautiful golden hue and coat the chicken pieces evenly. Remove the chicken from the skillet and set aside, covered to stay warm.

Cook the pasta in sauce

Pour chicken broth and heavy cream into the same skillet, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Bring this liquid to a gentle simmer before adding the uncooked rigatoni directly into the liquid. This one-pot method allows the pasta to absorb all the flavors as it cooks. Stir occasionally and cook uncovered for 12-15 minutes until the pasta is tender but still has a slight bite.

Create the cheese sauce

Reduce the heat to low to prevent the cheese from separating. Add softened cream cheese in small pieces, stirring until completely melted and smooth. Gradually add the mozzarella and Parmesan in batches, allowing each addition to melt before adding more. Sprinkle in garlic powder, Cajun seasoning if using, salt, and pepper. The sauce will become gloriously thick and creamy as you stir.

Combine and serve

If the sauce becomes too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency. Return the garlic butter chicken to the skillet and gently toss everything together until the chicken is evenly distributed and coated in the sauce. Allow the dish to sit for 2-3 minutes before serving to let the flavors meld. Garnish generously with fresh chopped parsley for color and a bright flavor contrast.

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The cream cheese is truly the secret ingredient here. While many creamy pasta recipes rely solely on heavy cream, the addition of cream cheese provides a tangy depth and velvety texture that elevates this dish beyond a basic alfredo. I discovered this technique from my Italian grandmother who always added a spoonful of cream cheese to her pasta sauces.

Make Ahead and Storage

This dish keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually improve overnight as they have time to meld together. When reheating, add a splash of milk or cream to loosen the sauce, as it will thicken considerably in the refrigerator. Heat gently on the stovetop or microwave until just warmed through to prevent the chicken from becoming tough.

Easy Substitutions

This recipe welcomes many variations based on what you have available. Swap chicken for shrimp or Italian sausage for a different protein option. Penne or fusilli work perfectly in place of rigatoni. For a lighter version, use half and half instead of heavy cream and reduce the amount of cheese slightly. Vegetarians can omit the chicken and add sautéed mushrooms and spinach for a satisfying meatless option that still provides plenty of substance.

Serving Suggestions

This creamy chicken pasta pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Garlic bread makes an excellent accompaniment for soaking up extra sauce. For a complete meal, roast some asparagus or broccoli while preparing the pasta and serve alongside for added color and nutrition. A glass of chilled Pinot Grigio or Chardonnay complements the creamy flavors beautifully.

Frequently Asked Questions

→ How can I make the sauce less thick?

If your sauce is too thick, add a bit of reserved pasta water. Stir gradually until the desired consistency is achieved.

→ Can I substitute rigatoni with another pasta?

Yes, you can use any pasta shape that holds sauce well, such as penne, fusilli, or farfalle.

→ What can I use instead of cream cheese?

For a similar creamy texture, try mascarpone or ricotta cheese as a substitute.

→ How do I make this dish spicier?

Add more Cajun seasoning or a pinch of red pepper flakes to the sauce for an extra kick.

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well for this recipe and add extra flavor.

→ Can I prepare this dish ahead of time?

While best served fresh, you can cook the chicken and prepare the sauce ahead of time. Reheat gently before combining with freshly cooked pasta.