If you’re ready for a comfort food masterpiece that can win over any crowd, let me introduce you to Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. This dish brings together golden, tender chicken, perfectly cooked rigatoni, and a dreamy sauce packed with garlic and Parmesan—all swirled together in a way that’s so inviting, you’ll want to dive right in. Whether you’re whipping up a weeknight meal for your family or treating friends to something extra special, this recipe is the kind of soul-satisfying favorite you’ll crave again and again.
Ingredients You’ll Need
You won’t believe how a handful of everyday ingredients can create such a crave-worthy dish! Each item in this recipe plays an important role, from the luscious sauce to the flavorful chicken and perfectly chewy pasta. Here’s what you’ll need to make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce absolutely unforgettable.
- Rigatoni pasta (1 pound): The sturdy tubes hold on to every bit of creamy sauce—use gluten-free if you like.
- Boneless, skinless chicken breasts (1½ pounds): Cutting them into bite-sized pieces ensures quick, even cooking and maximum flavor in every bite.
- Olive oil (2 tablespoons): Adds richness to the chicken and helps it brown beautifully in the pan.
- Unsalted butter (2 tablespoons): The secret to that luxurious, silky sauce—don’t skip it!
- Garlic cloves, minced (4): Fresh garlic is the heart of the flavor here, infusing the whole dish with irresistible aroma.
- Italian seasoning (1 teaspoon): A blend of herbs that gives the chicken and sauce a touch of classic Italian flavor.
- Paprika (½ teaspoon): For subtle warmth and a gorgeous hint of color.
- Salt (1 teaspoon): Essential for seasoning both the chicken and the sauce—taste as you go!
- Black pepper (½ teaspoon): Adds a gentle kick to balance the creaminess.
- Heavy cream (1½ cups): This is what makes the sauce so rich and decadent—don’t skimp!
- Grated Parmesan cheese (1 cup): Melts right into the sauce, giving that signature nutty, salty depth.
- Reserved pasta water (½ cup): The starchy water helps the sauce cling perfectly to the rigatoni.
- Chopped fresh parsley (¼ cup, optional): Adds a burst of freshness and color at the end.
- Extra Parmesan for serving: Because you can never have too much cheesy goodness.
How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook it until it’s just al dente, following the package instructions for timing. Before draining, be sure to scoop out about half a cup of that pasta water—it’s liquid gold for your sauce later! Drain and set the pasta aside so it’s ready to become the star of the show.
Step 2: Season and Cook the Chicken
While your pasta is bubbling away, toss your chicken pieces with salt, black pepper, paprika, and Italian seasoning, making sure each piece gets coated. Heat the olive oil in a large skillet over medium-high heat, then add the chicken. Let it sizzle for 5 to 7 minutes until it’s golden and cooked through, then transfer the chicken to a plate and keep it warm.
Step 3: Build the Creamy Garlic Butter Sauce
Reduce the heat to medium and add the butter to the same skillet—don’t clean it, those browned bits add so much flavor! Once the butter is melted and foamy, stir in your minced garlic. Sauté for just 1 to 2 minutes, letting that garlicky aroma fill your kitchen. Pour in the heavy cream, bring it to a gentle simmer, then whisk in the grated Parmesan and reserved pasta water. Stir the sauce for 2 to 3 minutes until it thickens up and looks gloriously creamy.
Step 4: Bring It All Together
Slide the cooked chicken back into the skillet and toss to coat it in the rich, cheesy sauce. Add the rigatoni and gently fold everything together until every tube is luxuriously coated and heated through. You want each bite to deliver chicken, pasta, and sauce in perfect harmony!
Step 5: Serve and Savor
Spoon the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce into bowls or onto plates, then shower with fresh parsley and extra Parmesan if you’re feeling fancy. Don’t be shy—this is a dish that deserves a little flourish!
How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Garnishes
A generous sprinkle of fresh parsley adds a pop of color and a hint of brightness to the rich sauce. I also love to finish with curls or shavings of Parmesan cheese, which not only look gorgeous but intensify the cheesy flavor. For a little heat, a pinch of crushed red pepper works wonders.
Side Dishes
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is hearty on its own, but a crisp green salad with a tangy vinaigrette or some roasted vegetables make perfect partners. If you’re extra hungry, add warm, crusty bread to mop up every last drop of that irresistible sauce.
Creative Ways to Present
For a dinner party, serve the pasta family-style in a big, shallow serving bowl so everyone can help themselves. Or, try portioning it into individual ramekins, topping with a little extra Parmesan, and broiling for a bubbly, golden finish. This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce also shines in a pasta bake—just transfer to a casserole dish, top with cheese, and bake until bubbly.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then transfer to an airtight container. Stored in the fridge, Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce will keep its flavor and texture for up to three days. If you’re prepping ahead, keep the pasta and sauce separate, then combine just before serving for best results.
Freezing
You can freeze portions of this dish for up to two months. Place cooled pasta and chicken in freezer-safe containers or bags. The sauce may separate slightly after thawing, but a good stir while reheating will bring it back to creamy perfection.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce if it’s thickened in the fridge. Heat until everything is steaming hot and the sauce is silky again—don’t forget an extra sprinkle of Parmesan before serving!
FAQs
Can I use a different pasta shape?
Absolutely! While rigatoni is perfect for catching all that luscious sauce, penne, fusilli, or even farfalle work beautifully in this recipe.
What’s the best way to make this dish gluten-free?
Simply swap the regular rigatoni for your favorite gluten-free pasta. Everything else in Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is naturally gluten-free, so you won’t miss a thing!
Can I substitute half-and-half for heavy cream?
You can use half-and-half if you’d like a lighter sauce, but the result will be a bit less rich and creamy. Heavy cream gives the sauce its signature luxurious texture.
Is there a vegetarian version?
For a vegetarian twist, skip the chicken and add sautéed mushrooms, spinach, or sun-dried tomatoes instead. The sauce is so flavorful, you won’t even miss the meat!
Can I make this ahead for a party?
Definitely! Prepare Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce a day ahead, store it in the fridge, and reheat gently before serving. Just stir in a splash of extra cream or reserved pasta water to loosen the sauce as needed.
Final Thoughts
If you love cozy, restaurant-style dinners at home, you simply have to try Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. It’s the perfect blend of comfort, flavor, and ease—guaranteed to earn rave reviews every time. Go ahead and treat yourself (and your lucky dinner guests) to a big bowl of this creamy, cheesy goodness!
Print
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A rich and creamy garlic butter chicken served with rigatoni pasta in a luscious Parmesan sauce, perfect for an easy and comforting Italian-American dinner.
Ingredients
Pasta
- 1 pound rigatoni pasta
Chicken
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon Italian seasoning
Sauce & Cooking
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup reserved pasta water
- ¼ cup chopped fresh parsley (optional)
- Extra Parmesan cheese for serving
Instructions
- Cook Pasta: Cook rigatoni in salted boiling water until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- Season and Cook Chicken: Season chicken pieces with salt, pepper, paprika, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- Prepare Sauce: Reduce heat to medium, add butter to the skillet. Once melted, add minced garlic and sauté for 1–2 minutes until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and reserved pasta water, cooking for 2–3 minutes until the sauce thickens.
- Combine Ingredients: Return cooked chicken to the skillet and toss to coat it evenly in the sauce. Add cooked rigatoni and stir until all ingredients are well combined and heated through.
- Serve: Serve the creamy garlic butter chicken and rigatoni warm, garnished with fresh parsley and extra Parmesan cheese if desired.
Notes
- For extra flavor, add a splash of white wine to the sauce or stir in sun-dried tomatoes or fresh spinach.
- Use rotisserie chicken to save time if preferred.
- To make this recipe gluten-free, substitute rigatoni with gluten-free pasta.
- Adjust seasoning according to taste for salt and spice levels.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 2g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg
