Rigatoni garlic butter parmesan has a way of making any night feel special, and for me, it all started at my Aunt Carol’s house. The moment I walked in, the aroma of toasted garlic and rich butter filled the air, promising something truly delicious. I remember watching her toss the perfectly cooked rigatoni into that glossy, cheesy sauce, and I knew I had to learn how to recreate that magic. This easy rigatoni garlic butter parmesan recipe is my tribute to her, and I think you’ll find it’s the perfect creamy chicken rotini Velveeta for a cozy evening. Let’s get cooking!
Why You’ll Love This Rigatoni Garlic Butter Parmesan
This rigatoni garlic butter parmesan is a weeknight winner for so many reasons:
- Incredibly rich and satisfying garlic butter parmesan flavor that coats every rigatoni noodle perfectly.
- Ready in under 40 minutes, making it a fantastic easy rigatoni garlic butter parmesan option for busy evenings.
- It feels indulgent but uses simple, accessible ingredients, making it budget-friendly.
- It’s a crowd-pleaser that even picky eaters will devour – a true family-friendly rigatoni garlic butter parmesan.
- The creamy, cheesy sauce is pure comfort food magic.
- It’s surprisingly easy to customize with your favorite protein or vegetables.
- You can enjoy restaurant-quality pasta right in your own home.
Ingredients for Rigatoni Garlic Butter Parmesan
Gathering your ingredients for this delicious rigatoni garlic butter parmesan is the first step to pasta perfection. I always opt for freshly shredded mozzarella because it melts so much smoother than pre-shredded. And don’t skip the step of letting the chicken marinate; it really makes a difference in the overall flavor of this creamy chicken rotini Velveeta dish!
- 1 lb rigatoni pasta – the perfect shape to hold all that glorious sauce
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes – choose your favorite cut!
- 1 ½ tsp paprika – for a hint of color and warmth
- 1 tsp garlic powder – essential for that deep garlic flavor
- ½ tsp onion powder – adds a subtle savory note
- ½ tsp cayenne pepper – for a little kick, adjust to your preference
- 1 tsp salt – to season the chicken
- ½ tsp black pepper – for a touch of spice
- 1 tbsp olive oil – for searing the chicken
- Salted water for boiling – make sure it’s nice and salty like the sea!
- 2 tbsp unsalted butter – the base of our luscious sauce
- 4 garlic cloves, minced – fresh garlic is key here for that bright garlic punch
- ¾ cup whole milk – adds creaminess without being too heavy
- 1 cup shredded mozzarella cheese – for that classic gooey, cheesy pull
- 1 cup cubed Velveeta cheese – the secret to that ultra-smooth, velvety sauce
- ¼ cup heavy cream (optional) – for an extra decadent, rich sauce
- Salt and black pepper to taste – always season at the end
- 1 tsp dried basil or parsley for garnish – for a pop of freshness and color
How to Make Rigatoni Garlic Butter Parmesan
Let’s get this incredibly easy rigatoni garlic butter parmesan on your table! It’s simpler than you think.
- Step 1: First things first, let’s prep our chicken. In a medium bowl, toss the chicken cubes with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until they’re beautifully coated. I like to let this mixture sit for about 10–15 minutes to really let those flavors meld.
- Step 2: Heat the olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully add the seasoned chicken in a single layer. Sear for about 3–4 minutes per side until it’s golden brown and cooked through. The sizzle and aroma are amazing! Remove the chicken from the skillet and set it aside on a plate.
- Step 3: While the chicken is searing, get your rigatoni pasta cooking in a pot of generously salted boiling water. Cook according to the package directions until it’s perfectly al dente – you don’t want mushy pasta! Before draining, reserve about ½ cup of that starchy pasta water; it’s liquid gold for our sauce. Drain the pasta well.
- Step 4: Wipe out the skillet if needed, then melt the butter over medium heat. Add the minced garlic and sauté for just 30–60 seconds until you can really smell its fragrant magic. Be careful not to burn it!
- Step 5: Pour in the milk and the optional heavy cream. Bring it to a gentle simmer, then add the shredded mozzarella and cubed Velveeta cheese. Stir constantly, whisking gently, until both cheeses are completely melted and you have a gloriously smooth, creamy sauce. This is where the magic happens for this rigatoni garlic butter parmesan!
- Step 6: If your sauce seems a little too thick, now’s the time to add a splash of that reserved pasta water, a tablespoon at a time, until it reaches your desired luscious consistency. Taste and adjust with salt and black pepper as needed.
- Step 7: Add the drained rigatoni pasta directly into the skillet with the cheese sauce. Toss everything together gently until every single rigatoni noodle is coated in that rich, garlicky goodness.
- Step 8: Serve your creamy rigatoni garlic butter parmesan pasta immediately. Top generously with the seared chicken chunks you set aside earlier. For a final touch, sprinkle with dried basil or parsley for a pop of color and freshness.
Pro Tips for the Best Rigatoni Garlic Butter Parmesan
Want to elevate your rigatoni garlic butter parmesan game? I’ve picked up a few tricks over the years that make all the difference in achieving that perfect restaurant-quality flavor and texture.
- Always use freshly shredded mozzarella. Pre-shredded cheese has anti-caking agents that can make your sauce gritty.
- Don’t overcook your pasta! It will continue to cook slightly when tossed in the hot sauce, so aim for al dente.
- Let the chicken rest after seasoning for at least 10 minutes to allow the flavors to penetrate.
- Gently heat the milk and cream before adding cheese to prevent clumping and ensure a smooth sauce.
What’s the secret to perfect Rigatoni Garlic Butter Parmesan?
The real secret is in building layers of flavor: searing the chicken properly, using fresh garlic, and emulsifying the cheese into the milk and butter base. That creamy chicken rotini Velveeta magic happens when everything is combined just right. For more tips on achieving creamy sauces, check out this guide on creamy polenta.
Can I make Rigatoni Garlic Butter Parmesan ahead of time?
You can prepare the chicken and cook the pasta ahead of time. Store them separately in the refrigerator. When ready to serve, reheat the chicken, cook the pasta if it wasn’t cooked already, and then combine everything with the freshly made sauce.
How do I avoid common mistakes with Rigatoni Garlic Butter Parmesan?
The most common mistake is using pre-shredded cheese, which leads to a lumpy sauce. Another pitfall is overcooking the pasta. Also, be sure not to burn the garlic when sautéing; it should be fragrant, not brown. Learning proper cooking techniques can help avoid these issues; for instance, understanding how to properly sauté garlic is crucial.
Best Ways to Serve Rigatoni Garlic Butter Parmesan
This rich rigatoni garlic butter parmesan is hearty enough to stand on its own, but it’s even better with a few complementary sides. For a truly satisfying Italian-inspired dinner, I love pairing it with a crisp green salad dressed in a light vinaigrette; the freshness cuts through the richness beautifully. Crusty garlic bread is also a must – perfect for soaking up any extra cheese sauce! If you’re looking for a more substantial meal, consider serving this as a side to baked lemon-rosemary chicken or shrimp for an extra protein boost. It’s a versatile dish that makes any meal feel special.
Nutrition Facts for Rigatoni Garlic Butter Parmesan
This rigatoni garlic butter parmesan is a decadent dish, and here’s a breakdown of what you can expect per serving. Remember, these numbers are approximate and can vary based on specific ingredients and portion sizes.
- Calories: 740 kcal
- Fat: 38g
- Saturated Fat: 20g
- Protein: 42g
- Carbohydrates: 53g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1020mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Rigatoni Garlic Butter Parmesan
Properly storing and reheating your rigatoni garlic butter parmesan ensures it stays delicious for days. After cooking, let the pasta cool down completely at room temperature for about an hour. Once cooled, transfer it into airtight containers. You can keep this delightful rigatoni garlic butter parmesan in the refrigerator for 3 to 4 days. If you need to store it for longer, it freezes beautifully! Pack it into freezer-safe containers or heavy-duty freezer bags, and it should last up to 3 months. When you’re ready to enjoy your rigatoni garlic butter parmesan again, the best way to reheat it is gently on the stovetop over low heat with a splash of milk or broth to revive the creamy sauce. You can also reheat individual portions in the microwave, stirring halfway through.
Frequently Asked Questions About Rigatoni Garlic Butter Parmesan
What’s the best way to reheat leftover Rigatoni Garlic Butter Parmesan?
The best way to reheat this rigatoni garlic butter parmesan is gently on the stovetop. Add a splash of milk or chicken broth to the pan and heat over low heat, stirring occasionally, until warmed through and creamy again. This helps revive the sauce so it doesn’t dry out, keeping your rigatoni garlic butter parmesan just as delicious as the first time.
Can I add vegetables to this Rigatoni Garlic Butter Parmesan recipe?
Absolutely! This rigatoni garlic butter parmesan is very versatile. I love adding sautéed spinach, steamed broccoli florets, or roasted red peppers right into the pasta and sauce mixture. You could also add some peas or corn for a pop of color and sweetness. It makes for an even more complete and nutritious meal.
Is this Rigatoni Garlic Butter Parmesan recipe spicy?
The recipe includes ½ teaspoon of cayenne pepper, which gives it a mild warmth. If you prefer a spicier rigatoni garlic butter parmesan, feel free to increase the cayenne pepper or add some red pepper flakes when sautéing the garlic. For a milder version, you can omit the cayenne entirely.
What kind of cheese can I substitute for Velveeta in this Rigatoni Garlic Butter Parmesan?
While Velveeta is key to the ultra-smooth, creamy texture of this rigatoni garlic butter parmesan, you can try using a good melting cheese like Gruyère or Fontina along with the mozzarella. However, it might not achieve the exact same velvety consistency, so experiment to find what works best for you! For more cheese inspiration, explore these mashed potato cheese puffs.
Variations of Rigatoni Garlic Butter Parmesan You Can Try
This rigatoni garlic butter parmesan is fantastic as is, but I love to switch it up sometimes! Here are a few ideas to keep your pasta nights exciting. For a lighter take, try using whole wheat rigatoni or even a gluten-free pasta to make a creamy chicken rotini Velveeta-style dish that suits your dietary needs. If you’re short on time, using pre-cooked rotisserie chicken instead of searing the chicken breasts is a brilliant shortcut. You can also amp up the flavor by adding some sun-dried tomatoes or a handful of fresh spinach right at the end for a vibrant twist on this classic rigatoni garlic butter parmesan.
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Rigatoni Garlic Butter Parmesan: 1 Creamy Dream
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Velveeta Chicken Rotini Pasta with Mozzarella Garlic Cheese Sauce is a comforting and flavorful dish. It features tender, pan-seared chicken and rotini pasta coated in a rich, garlic-infused Velveeta and mozzarella cheese sauce. It’s an ideal choice for an easy dinner or a satisfying comfort meal.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 ½ tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 12 oz rotini pasta
- Salted water for boiling
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- ¾ cup whole milk
- 1 cup shredded mozzarella cheese
- 1 cup cubed Velveeta cheese
- ¼ cup heavy cream (optional)
- Salt and black pepper to taste
- 1 tsp dried basil or parsley for garnish
Instructions
- In a bowl, combine the chicken cubes with paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Toss until evenly coated. Let sit for 10–15 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
- While chicken cooks, boil rotini pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water, then drain pasta.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant.
- Pour in milk and heavy cream. Add Velveeta and mozzarella cheese. Stir constantly until cheeses are fully melted and form a smooth sauce.
- If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached. Season with salt and pepper to taste.
- Add the drained rotini pasta to the cheese sauce and mix until every spiral is coated.
- Plate the creamy Velveeta chicken rotini pasta and top with the seared chicken chunks. Garnish with dried basil or parsley.
Notes
- Use freshly shredded mozzarella for the smoothest melt.
- Resting the chicken after seasoning enhances flavor.
- Add cheese to gently heated liquid to prevent clumping.
- For a spicier dish, add crushed red pepper flakes or increase cayenne.
- Rotisserie chicken can be used as a shortcut; skip searing and add towards the end.
- To lighten the sauce, substitute milk for heavy cream or use low-fat cheese.
- Adding vegetables like spinach or bell peppers enhances nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 740 kcal
- Sugar: 6g
- Sodium: 1020mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: <0.5g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 130mg