Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is pure comfort on a plate. The first time I made it, I was just trying to use up a few leftover ingredients. I had chicken breasts, rigatoni, and a block of fresh parmesan. What came out of that spontaneous cooking session was so good, I knew I had to write it down and make it again—many times.
The golden-seared chicken, drenched in a rich garlic butter, is unbelievably tender. Pair that with rigatoni—which holds onto every bit of that creamy parmesan sauce—and you have a dinner that’s not just satisfying, but irresistible. I like to serve this when I want a meal that feels indulgent but still comes together easily. And it’s perfect for date nights or family dinners alike.
It reminds me of the vibe you get from my Marry Me Chicken Pasta or the hearty Creamy Tuscan Sausage Pasta, where each bite feels like a warm hug. If you love recipes that balance richness with bold flavor, this one is for you.
Why You’ll Love This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
This dish is a weeknight savior and a weekend treat. It doesn’t require fancy ingredients, but delivers restaurant-quality results. The creamy sauce is infused with garlic and parmesan, and the rigatoni absorbs all that luscious flavor beautifully. What I really love is how it hits the right balance—decadent but not heavy, simple but deeply flavorful. Plus, it can be ready in about 30 minutes, making it a go-to when you want something comforting without spending hours in the kitchen.
Ingredients
Chicken breasts are the star of the show, providing a juicy and protein-rich base. Garlic adds a robust flavor that sets the tone for the sauce, and butter creates a silky, indulgent foundation. Rigatoni is my pasta of choice because its ridges and hollow center capture the creamy parmesan sauce perfectly. Heavy cream is essential for richness and body, while grated parmesan brings sharp, nutty depth. A touch of chicken broth enhances the savory flavor without overpowering, and Italian seasoning ties everything together with a subtle herbaceous note. Don’t skip the salt and black pepper—they bring all the flavors to life.
How to make the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Step 1: Sear the Chicken
Start by seasoning the chicken breasts generously with salt, pepper, and Italian seasoning. In a large skillet over medium heat, melt some butter and sear the chicken on both sides until golden brown and cooked through. Remove and set aside.
Step 2: Cook the Pasta
While the chicken is cooking, bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Drain and set aside.
Step 3: Make the Garlic Butter Sauce
In the same skillet used for the chicken, add more butter and minced garlic. Cook until the garlic is fragrant and just golden—don’t burn it. Stir in the chicken broth and bring to a simmer.
Step 4: Add Cream and Parmesan
Reduce the heat and pour in the heavy cream. Let it simmer for a couple of minutes, then gradually whisk in the grated parmesan until the sauce is smooth and creamy.
Step 5: Combine Everything
Slice the cooked chicken into strips. Add the drained rigatoni to the sauce, followed by the chicken. Toss everything gently to coat. Simmer for a minute or two to let the flavors meld.
Step 6: Serve
Serve hot, with extra parmesan on top and a sprinkle of freshly cracked black pepper. Optionally, garnish with chopped parsley for a pop of color.
Recipe Variations and Possible Substitutions
This recipe is incredibly versatile. If you don’t have rigatoni, penne or fusilli are great alternatives that also hold sauce well. For a lighter version, you can swap out the heavy cream for half-and-half or even evaporated milk—the sauce will still be creamy, though less rich. Boneless chicken thighs work just as well as breasts and add a deeper flavor. Want a touch of heat? Add a pinch of red pepper flakes when you cook the garlic. You could even mix in some baby spinach or sun-dried tomatoes to bring in more texture and color.
Serving and Pairing Suggestions
I love serving this dish with a crisp green salad drizzled with balsamic vinaigrette to balance the creaminess. Garlic bread or a warm baguette is ideal for scooping up any leftover sauce. For drinks, a chilled glass of white wine like Chardonnay or a sparkling water with lemon works beautifully. If you’re hosting, you can follow this meal with a light dessert like my Cherry Chocolate Cheesecake for the perfect finish.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of cream or milk to loosen up the sauce and warm over medium heat on the stove or microwave in short intervals, stirring in between. This dish doesn’t freeze well due to the dairy, so it’s best enjoyed fresh or within a few days.
FAQs
Can I make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce ahead of time?
Yes, you can cook the chicken and make the sauce a day ahead. Store them separately and combine with freshly cooked rigatoni before serving for best texture.
What can I use instead of heavy cream in Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce?
You can use half-and-half, whole milk with a bit of flour, or evaporated milk for a lighter version of the sauce.
How do I prevent the sauce from curdling in Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce?
Make sure to lower the heat before adding the cream and whisk it in slowly. Avoid boiling the sauce after the cream is added.
Can I use pre-cooked chicken in Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce?
Yes, leftover grilled or roasted chicken works well. Just slice it and heat it in the sauce to absorb the flavors.
Related Recipe You’ll Like
If you loved this creamy pasta dish, you should definitely check out my Creamy Garlic Chicken Breasts or take a bite of the Cheese Shrimp Penne Pasta with Spinach. Both recipes bring that same luscious, savory comfort and are fantastic for weeknight dinners or special occasions.
Save and Share This Recipe for Later
If this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce made your day, don’t forget to save it! Pin this recipe to your favorite Pinterest board so you can come back to it whenever you need a creamy pasta fix. Sharing is caring—pass it along to friends and family, or post it on social media and tag me. I love seeing your recreations and hearing how you made it your own!
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a decadent pasta dish that combines tender, seared chicken breasts with buttery garlic, rich heavy cream, and freshly grated parmesan. The rigatoni's ridges and shape are perfect for soaking up the luscious sauce, making every bite indulgent. Whether you’re planning a weeknight dinner or an intimate meal, this recipe brings a comforting, restaurant-quality dish to your kitchen with minimal fuss. Its combination of creamy textures and bold garlic-parmesan flavor ensures it will become a new favorite in your meal rotation.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 12 oz rigatoni pasta
- Optional: chopped fresh parsley for garnish
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- In a large skillet, melt 1 tablespoon of butter over medium heat and sear chicken on both sides until golden and cooked through. Remove and set aside.
- While chicken cooks, boil rigatoni in salted water until al dente. Drain and set aside.
- In the same skillet, melt remaining butter and sauté minced garlic until fragrant.
- Pour in chicken broth and bring to a simmer.
- Reduce heat and stir in heavy cream.
- Gradually whisk in parmesan cheese until smooth and creamy.
- Slice cooked chicken and add to the sauce along with cooked rigatoni.
- Toss to coat and simmer for 1–2 minutes to blend flavors.
- Serve hot, garnished with additional parmesan and parsley if desired.
Notes
- For extra flavor, add a pinch of red pepper flakes when cooking the garlic.
- Substitute heavy cream with half-and-half for a lighter version.
- Rigatoni can be swapped with penne or fusilli.
