If there’s one dish worthy of a cozy dinner with friends or a lively family gathering, it’s Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. Imagine perfectly tender bites of chicken tossed in a velvety, garlicky sauce, all wrapped up with hearty rigatoni and a shower of parmesan. This recipe strikes the perfect balance between comfort food and restaurant-worthy, requiring only simple ingredients to create a meal that feels truly special. Whether you’re craving the lush flavor of garlic butter, love the ease of a one-pan sauce, or simply want a crowd-pleaser to add to your weeknight rotation, this dish is ready to impress.

Ingredients You’ll Need

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce lies in its humble lineup of ingredients that work together to deliver so much flavor. Every component has a specific job—some bring richness, others brightness, and a few add that irresistible golden touch.

Rigatoni Pasta: These hearty tubes are the perfect shape to catch and hold onto the creamy sauce.
Boneless Skinless Chicken Breasts: Tender, lean, and easy to cut into perfect bite-sized chunks for even cooking.
Olive Oil: Melts into the skillet to brown the chicken and deepen overall flavor.
Unsalted Butter: Gives the sauce its signature buttery richness and silky texture.
Fresh Garlic: Five cloves might sound bold, but this is the foundation of all that wonderful savoriness.
Italian Seasoning: Adds herbal notes that pair beautifully with the chicken and cheese.
Salt: Essential for bringing out every flavor in the dish.
Black Pepper: Brings a gentle, balancing warmth.
Red Pepper Flakes (optional): A little kick for those who like subtle heat and extra depth.
Heavy Cream: Delivers incredible creaminess and elevates the sauce to new heights.
Chicken Broth: Lightens the sauce just enough and infuses it with lovely savory notes.
Freshly Grated Parmesan Cheese: The true star, grated from a block for optimal melt and flavor.
Fresh Parsley: A sprinkle of green for freshness and color, both inside and on top as garnish.

How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Step 1: Boil the Rigatoni

Start by getting a large pot of generously salted water bubbling on the stove. Once it’s boiling, add the rigatoni and cook until al dente—firm but with a pleasant bite, just the way this sauce likes it. Don’t forget to reserve about half a cup of that starchy pasta water before you drain, as it’s a secret weapon for tweaking sauce consistency later on.

Step 2: Sauté the Chicken

While your pasta is working its magic, set a large skillet over medium heat and add olive oil. Toss in your diced chicken, seasoning with salt, pepper, and Italian seasoning right in the pan. Be patient as everything turns golden and the pieces cook through; this usually takes 6 to 8 minutes. Scoot the chicken onto a plate and keep it warm for the next act.

Step 3: Create the Garlic Butter Base

To the same skillet, drop in the butter and let it melt, making sure to scoop up all those delicious browned bits left by the chicken. Stir in the minced garlic for about a minute, just until it becomes fragrant—don’t let it burn! If you’re in the mood for a little kick, now is the time to sprinkle in the red pepper flakes.

Step 4: Simmer the Creamy Parmesan Sauce

Pour in the heavy cream and chicken broth, stirring thoroughly to blend everything together. Let the sauce simmer quietly for 3 to 4 minutes. It will start to thicken, and the kitchen will smell absolutely wonderful. Gradually stir in the freshly grated Parmesan until it melts into a smooth, cloud-like sauce.

Step 5: Finish and Combine

Return the golden chicken back to the pan, making sure every piece gets coated in that luscious sauce. Add your cooked rigatoni and give it all a big, generous toss. If the sauce needs loosening, add a splash of the reserved pasta water until you hit that perfect, silky consistency. Scatter in chopped fresh parsley for brightness, and your Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is ready for its big moment.

How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Garnishes

Top your finished dish with even more freshly chopped parsley and a generous sprinkle of extra Parmesan. For a bistro-style flourish, add a few cracks of black pepper or a dusting of red pepper flakes right before serving.

Side Dishes

This creamy, garlicky pasta practically begs for a side of crusty bread to mop up every last bit of sauce. Pair it with a simple arugula salad tossed in lemon vinaigrette or some roasted broccoli for a crisp, green contrast.

Creative Ways to Present

Serve family-style straight from the skillet for that “gather-round-the-table” vibe, or plate it up in wide bowls to showcase all those beautiful, sauce-cloaked noodles. For dinner parties, portion out individually and top each plate with a parmesan crisp or a fresh parsley sprig for a touch of restaurant flair.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce keeps well in an airtight container in the fridge for up to three days. The flavors continue to mingle and deepen, making day-two leftovers an absolute treat.

Freezing

If you’re prepping ahead, store cooled portions in freezer-safe containers. The sauce may separate a little when thawing, but it comes back together nicely once reheated—just give it a good stir and maybe add a fresh splash of cream to revive the original silky texture.

Reheating

For best results, gently reheat leftovers on the stovetop over low heat, stirring frequently and adding a splash of cream or chicken broth if the sauce looks too thick. If you’re in a hurry, the microwave works too—just stop and stir every minute until heated through.

FAQs

Can I use a different type Main Course

Absolutely! While rigatoni is perfect for catching the creamy sauce, penne, fusilli, or even fettuccine will work just beautifully in Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce.

Is there a substitute for heavy cream?

If you want to lighten things up, you can try half-and-half, though the sauce won’t be quite as rich. For a dairy-free version, use full-fat coconut milk—just keep in mind it will change the flavor a bit.

Can I make this dish ahead?

Definitely! Prepare up to the point of combining everything, then cool and refrigerate. When you’re almost ready to serve, gently reheat, add a splash of pasta water or cream, and toss together just before bringing to the table.

What’s the best way to get the creamiest sauce?

The secret is using freshly grated Parmesan and adding it gradually over gentle heat. Also, don’t overcook the sauce once the cheese is added, as it can become grainy if too hot.

Does the chicken need to be marinated first?

No need! Dicing and seasoning the chicken before sautéing allows plenty of flavor to develop quickly. That buttery garlic sauce takes care of adding richness and depth all on its own.

Final Thoughts

There’s something undeniably joyful about sharing a big bowl of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce—delicious, satisfying, and sure to bring everyone back for seconds. Give it a try, and don’t be surprised if this becomes your new go-to for any occasion that calls for comfort and flavor in every bite.

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy flavors of this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. Tender chicken, al dente rigatoni, and a decadent Parmesan sauce come together to create a satisfying and comforting meal that’s perfect for any night of the week.

Ingredients

Scale

Rigatoni Pasta:

12 oz rigatoni pasta

Chicken:

1 lb boneless skinless chicken breasts (cut into bite-sized pieces)

Garlic Butter Sauce:

2 tablespoons olive oil
3 tablespoons unsalted butter
5 garlic cloves (minced)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 1/2 cups heavy cream
1 cup chicken broth
1 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley (plus more for garnish)

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Instructions

Cook the Rigatoni: Cook the rigatoni pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Sauté the Chicken: In a large skillet over medium heat, sauté the chicken with salt, pepper, and Italian seasoning until golden and cooked through, about 6–8 minutes. Remove chicken and set aside.
Make the Garlic Butter Sauce: In the same skillet, melt the butter and sauté the garlic until fragrant, about 1 minute. Stir in the red pepper flakes if using. Add the heavy cream and chicken broth, simmer for 3–4 minutes until slightly thickened. Stir in the Parmesan cheese until melted and smooth.
Combine and Serve: Return the cooked chicken to the skillet, toss to coat. Add the rigatoni, stir well, adding reserved pasta water if needed. Stir in chopped parsley, then serve hot, garnished with more parsley and Parmesan.