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One-Pan Garlic Butter Chicken Bites with Creamy Rigatoni Pasta

Meet your new weeknight hero: this one-pan garlic butter chicken and creamy rigatoni pasta is a soul-satisfying hug in a bowl. Delivering big flavors with minimal cleanup, it's perfect for busy evenings when you crave comfort but are short on time, making you feel like a gourmet chef without breaking a sweat.
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Total Time 30 minutes
Course: Dinner, Main Course, Weeknight Meal
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breast cut into bite-sized pieces
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 1 tbsp garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • salt and black pepper to taste
For the Creamy Rigatoni Pasta
  • 10 oz rigatoni pasta
  • 2 tbsp butter
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 8 oz block cream cheese softened
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 tsp garlic powder
  • 0.5 tsp Cajun seasoning optional
  • salt and black pepper to taste
  • 1 cup reserved pasta water as needed
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet

Method
 

  1. Step 1: Heat olive oil in your largest, deepest skillet over medium-high heat. Season bite-sized chicken pieces generously with Italian seasoning, paprika, salt, and pepper. Add chicken to the hot skillet and cook for 6-7 minutes, stirring occasionally, until golden brown and fully cooked through. Add 3 tablespoons of butter and the minced garlic; let it sizzle for 1-2 minutes until fragrant. Remove chicken from the skillet and set aside.
  2. Step 2: In the same skillet, pour in the chicken broth and heavy cream. Bring this mixture to a gentle simmer. Stir in the uncooked rigatoni pasta directly into the liquid. Cook uncovered for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has reduced into a luscious, creamy base.
  3. Step 3: Reduce the heat to low. Add the softened cream cheese and stir until it’s fully melted and the sauce is smooth. Next, add the shredded mozzarella, grated Parmesan, garlic powder, and optional Cajun seasoning. Season with salt and pepper to taste. Keep stirring until all the cheese has melted into a thick, irresistible creamy sauce.
  4. Step 4: If the sauce seems too thick, slowly add some of the reserved pasta water, a splash at a time, until you reach your perfect consistency. Return the cooked chicken bites to the skillet. Gently toss everything together, making sure every piece of chicken and every rigatoni noodle is lovingly coated in the dreamy sauce.
  5. Step 5: To finish, sprinkle generously with fresh chopped parsley. Serve hot immediately and enjoy!

Notes

Substitutions & Additions: Try boneless, skinless chicken thighs, shrimp, or sausage. For extra veggies, stir in fresh spinach during the last few minutes of cooking, or add sautéed mushrooms, bell peppers, or broccoli florets with the chicken. Other pasta alternatives include penne, fettuccine, or rotini (adjust cooking times as needed). For an extra kick, add a pinch of red pepper flakes or increase the Cajun seasoning. Experiment with provolone or white cheddar, and add fresh basil or thyme along with parsley for more flavor.
Tips for Success: Don't overcrowd the skillet; cook chicken in batches if needed to ensure browning. Don't overcook the chicken; remove it once cooked through to prevent drying out. Use a large, deep skillet for the one-pan magic. Always reserve pasta water; it's the secret to a perfectly silky sauce. Stir often when pasta is cooking in the sauce to prevent sticking and ensure even cooking. Ensure cream cheese is at room temperature for smooth melting.
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop over low heat with a splash of chicken broth or milk to restore creaminess, or microwave, stirring halfway through.