When comfort food and gourmet elegance meet in the kitchen, you get a dish like Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. This rich, velvety, and satisfying pasta recipe combines tender chicken bites with a luscious Parmesan-infused cream sauce, all enveloping al dente rigatoni. It’s the kind of meal that feels like a warm hug at the end of a long day—easy enough for a weeknight dinner, yet impressive enough to serve guests.
Why You’ll Love This Recipe
This recipe is for anyone who craves a restaurant-quality pasta dish without the hassle of leaving home. Whether you’re cooking for your family, hosting a dinner party, or simply spoiling yourself with a creamy, cheesy, garlicky indulgence, this dish delivers every time. The combination of garlic butter, heavy cream, and Parmesan creates a luxurious sauce that clings perfectly to the ridges of the rigatoni. It’s savory, comforting, and full of depth.
Even better? It comes together in under 45 minutes with basic pantry staples and minimal cleanup. The simplicity and speed of this dish make it a go-to recipe for both beginners and seasoned home chefs.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 12 oz rigatoni pasta
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Kitchen Equipment Required
- Large pot for boiling pasta
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Garlic press (optional)
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Colander
Step-by-Step Instructions
1. Cook the Pasta
Begin by cooking the rigatoni pasta in a large pot of salted boiling water. Follow the package instructions for al dente texture, typically around 10-12 minutes. Drain and set aside.
Pro Tip: Reserve ½ cup of the pasta water before draining. It can help loosen the sauce later if needed.
2. Cook the Chicken
While the pasta is boiling, heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook the chicken for 6-8 minutes, turning occasionally until it’s golden brown and fully cooked. Remove the chicken from the skillet and set aside.
3. Make the Garlic Butter Sauce
In the same skillet, add the remaining 1 tablespoon of butter and minced garlic. Sauté for about 1 minute, just until fragrant—be careful not to brown the garlic. Pour in the chicken broth and bring it to a simmer. Let it reduce slightly for 3-4 minutes.
4. Create the Creamy Parmesan Sauce
Lower the heat to medium-low and add in the heavy cream and grated Parmesan cheese. Stir continuously until the cheese melts and the sauce becomes smooth and creamy, about 2-3 minutes. If the sauce feels too thick, stir in a splash of the reserved pasta water.
5. Combine Everything
Return the cooked chicken to the skillet and add the drained rigatoni. Toss gently to coat the pasta and chicken in the creamy Parmesan sauce.
6. Garnish and Serve
Sprinkle freshly chopped parsley over the dish for a pop of color and freshness. Serve hot and enjoy the layers of flavor in every bite.
Recipe Tips and Shortcuts
- Rotisserie Chicken Shortcut: In a pinch? Use shredded rotisserie chicken to cut your prep time in half. Add it during the sauce phase to warm it through.
- Cheese Swap: Swap Parmesan with Pecorino Romano for a sharper, saltier kick.
- Spice It Up: Add a pinch of red pepper flakes or a splash of hot sauce to the sauce for a subtle heat.
- Veggie Add-ins: Stir in baby spinach, sautéed mushrooms, or sun-dried tomatoes for extra nutrition and flavor.
- Gluten-Free Option: Use your favorite gluten-free rigatoni to make this dish celiac-friendly.
How to Store and Reheat Leftovers
If you happen to have leftovers (rare, but it happens!), store them in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a splash of milk or cream to revive the sauce. You can also reheat it in the microwave, covered, in 1-minute intervals, stirring between each.
Note: The sauce may thicken in the fridge. A little liquid while reheating goes a long way in restoring that creamy consistency.
What to Serve With Creamy Garlic Butter Chicken and Rigatoni
Sides
- Garlic Bread or cheesy breadsticks make the perfect partner for soaking up extra sauce.
- A simple arugula or Caesar salad adds a fresh, crunchy contrast.
- Roasted asparagus or green beans bring some color and texture to your plate.
Drinks
- White Wine: A crisp Chardonnay or Pinot Grigio complements the richness of the cream sauce.
- Sparkling Water with Lemon for a refreshing, non-alcoholic pairing.
- Light Beer: A Belgian-style ale balances out the buttery sauce beautifully.
FAQs
Can I use a different pasta shape?
Absolutely! Penne, fusilli, or farfalle would work just as well. Look for a shape that holds onto sauce nicely.
Is there a dairy-free alternative?
Yes, use plant-based butter, oat milk or coconut cream, and dairy-free Parmesan for a vegan-friendly spin—though the flavor profile will change.
Can I freeze this dish?
Cream-based sauces can separate when frozen, so it’s not recommended. If you must freeze it, be sure to stir thoroughly upon reheating and expect a slightly different texture.
Can I make it ahead of time?
Yes, you can prep the sauce and chicken a day in advance. Store separately and combine with freshly cooked pasta when ready to serve.
What can I use instead of heavy cream?
Half-and-half or whole milk can be used, though the sauce will be slightly thinner. You can thicken it with a bit of flour or cornstarch slurry if needed.
Final Thoughts
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is one of those foolproof, soul-satisfying meals that deserve a permanent spot in your dinner rotation. It’s rich, savory, and brimming with flavor—and it doesn’t demand fancy ingredients or hours in the kitchen.
Whether you’re cooking for a date night in, a cozy family dinner, or simply treating yourself, this recipe is bound to impress.
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