Garlic Butter Chicken with Three-Cheese Broccoli Rigatoni

Garlic Butter Chicken with Three-Cheese Broccoli Rigatoni combines juicy, golden chicken breasts with tender rigatoni and broccoli in a rich, creamy blend of cheddar, mozzarella, and Parmesan. It is a comforting family dinner ready in about 45 minutes.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

Garlic Butter Chicken

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 4 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley

Three-Cheese Broccoli Rigatoni

• 12 ounces rigatoni
• 3 cups broccoli florets
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Pinch of red pepper flakes, optional
• 2 tablespoons chopped parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Add the broccoli during the final 3 minutes. Reserve 1/2 cup pasta water, then drain.
2. Pat the chicken dry. Season both sides with Italian seasoning, smoked paprika, salt, and black pepper.
3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until golden and the center reaches 165°F. Transfer to a plate and rest.
4. Lower the heat. Add the remaining 2 tablespoons butter and 4 minced garlic cloves. Cook for 30 seconds, then spoon the garlic butter over the chicken and sprinkle with parsley.
5. For the sauce, melt 2 tablespoons butter in a large pan. Add 2 minced garlic cloves and cook for 30 seconds. Whisk in the flour and cook for 1 minute.
6. Slowly whisk in the milk and heavy cream. Cook for 3–5 minutes, stirring, until slightly thickened.
7. Reduce heat to low. Stir in cheddar, mozzarella, Parmesan, Italian seasoning, optional red pepper flakes, salt, and pepper until smooth.
8. Add the rigatoni and broccoli. Toss until coated, adding a splash of reserved pasta water if needed.
9. Slice the chicken and serve beside or over the creamy pasta. Spoon extra garlic butter on top and garnish with parsley.

Helpful Tips

• Freshly grated cheese melts more smoothly than pre-shredded cheese.
• Do not overcook the broccoli; it should stay bright green and tender-crisp.
• Let the chicken rest for 5 minutes before slicing so it stays juicy.
• Keep the heat low when adding cheese to prevent the sauce from separating.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk. Freezing is not recommended because the creamy sauce may separate.