Some evenings just call for a big ol’ bowl of pasta, don’t they? 🍝 I’m talkin’ about the kind that hugs your soul a little with every bite. This garlic butter chicken pasta does exactly that, with juicy pan-seared chicken, rigatoni that knows how to hold onto sauce, and a parmesan finish that’ll make your taste buds do a happy dance. I used to make this dish when I needed something comforting but didn’t feel like babysitting a sauce on the stove for an hour. It comes together fast but still tastes like you spent the whole afternoon in the kitchen—win-win! Plus, garlic and butter together? They’re the power couple of flavor. 💥 So whether you’re feeding your crew or just yourself (and maybe planning for lunch leftovers), this one’s got your back. Let’s cook!

1) Key Takeaways
2) Easy Garlic Butter Chicken Pasta Recipe
3) Ingredients for Garlic Butter Chicken Pasta
4) How to Make Garlic Butter Chicken Pasta
5) Tips for Making Garlic Butter Chicken Pasta
6) Making Garlic Butter Chicken Pasta Ahead of Time
7) Storing Leftover Garlic Butter Chicken Pasta
8) Try these Dinners next!
9) Garlic Butter Chicken Pasta
10) Nutrition

1) Key Takeaways

Quick weeknight pasta with bold garlic flavor
Uses simple, affordable ingredients
Perfect comfort food with a creamy, cheesy finish
Easy to prep ahead and store

2) Easy Garlic Butter Chicken Pasta Recipe

Garlic butter chicken pasta hits that perfect spot when you’re craving something hearty but not fussy 🍴. It’s warm, creamy, and has just the right hint of garlic to make it special without overdoing it. The parmesan gives it depth, while the rigatoni holds all that sauce like a champ. I’ve made this on tired Tuesdays and lazy Sundays — it never fails 🧄.

The first time I made this, I didn’t expect much. Just a quick meal to fill the belly. But that garlic… it bloomed in butter like it had something to prove. The smell pulled everyone into the kitchen, and by the time the pasta hit the table, we were already half full on scent alone.

Don’t let the simplicity fool you. The flavors punch above their weight. Whether you need a last-minute dinner or a meal-prep staple, garlic butter chicken pasta checks all the boxes. And yeah, it makes incredible leftovers too 😉.

3) Ingredients for Garlic Butter Chicken Pasta

2 tablespoons unsalted butter — It melts into the pan, giving your garlic a buttery bath to bloom in.

1 tablespoon olive oil — This keeps the butter from burning and gives a rich base for the chicken.

1 lb boneless, skinless chicken breasts, diced — Lean, quick-cooking, and easy to season. The star protein.

Salt and black pepper, to taste — Don’t skip the seasoning. This makes all the other flavors shine.

1 teaspoon garlic powder — A little backup for the fresh garlic. Builds flavor from the start.

4 cloves garlic, minced — The MVP. Adds bold, aromatic flavor that defines this dish 🧄.

1 cup heavy cream — Brings the sauce together with richness and a smooth finish.

3/4 cup grated parmesan cheese — Salty, nutty, and melts right into the sauce. Absolute flavor bomb.

8 oz rigatoni pasta, cooked al dente — Holds sauce like a champ. Every bite is creamy and coated.

Fresh parsley, chopped (for garnish) — Adds color and a bit of brightness to cut the richness.

4) How to Make Garlic Butter Chicken Pasta

Step 1. Boil a pot of salted water. Cook your rigatoni until al dente, then drain it and set aside.

Step 2. In a large skillet, melt butter and olive oil over medium heat. Add the diced chicken, season it with salt, pepper, and garlic powder, and let it cook until golden and cooked through.

Step 3. Toss in your minced garlic. Stir for a minute. Don’t let it burn — you want fragrant, not bitter.

Step 4. Pour in the heavy cream. Let it simmer gently, stirring as the flavors blend together 🍶.

Step 5. Add the parmesan. Stir until it melts into a velvety sauce. It should coat the back of a spoon.

Step 6. Toss in the pasta and stir until it’s all glossy and coated in that creamy garlic butter magic.

Step 7. Plate it up and garnish with parsley. That’s it. Dinner’s done ✔️.

5) Tips for Making Garlic Butter Chicken Pasta

Let the garlic shine, but not burn. Add it after the chicken’s cooked so it doesn’t get bitter. You’re aiming for golden and fragrant 🌿.

Use freshly grated parmesan. It melts better and gives the sauce a smoother, creamier texture.

Rigatoni works best for garlic butter chicken pasta. Other shapes can work, but rigatoni holds the sauce better than most.

6) Making Garlic Butter Chicken Pasta Ahead of Time

This pasta holds up well in the fridge. I’ve packed it for lunches and it tastes just as good the next day, maybe even better 😉.

When storing, keep a little extra cream or pasta water on hand. That helps bring the sauce back to life when reheating.

Don’t add parsley until serving. It loses its color and pop if you add it too early.

7) Storing Leftover Garlic Butter Chicken Pasta

Store it in a tight container in the fridge. It’ll stay good for about four days 🍴.

When reheating, use a splash of cream or milk to loosen up the sauce. Microwave or reheat on the stove over low heat.

Skip the microwave if you can help it. A little pan time keeps the texture closer to how it was when fresh.

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9) Garlic Butter Chicken Pasta