Few dishes capture indulgent comfort like a bowl of rigatoni drenched in creamy Parmesan sauce and crowned with juicy garlic butter chicken. Each bite is a harmony of tender pasta, rich and velvety cheese sauce, and golden-seared chicken, kissed with garlic and herbs. It’s the kind of meal that feels both luxurious and homey—perfect for a weeknight pick-me-up or a cozy dinner party dish.

What sets this recipe apart is the simplicity behind the decadence. No need for hours in the kitchen or a dozen obscure ingredients. This is a straightforward, flavorful recipe that tastes like something from your favorite Italian bistro. The garlic butter infuses the chicken with a deep, aromatic flavor, while the Parmesan sauce brings everything together in a creamy embrace. The rigatoni? It’s the ideal shape—hearty, ridged, and perfect for soaking up every drop of sauce.

Why You’ll Love This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Rich and Satisfying: The creamy sauce is packed with savory Parmesan and just the right amount of garlic.
Weeknight-Friendly: Despite its gourmet flavor, it takes less than an hour from start to finish.
Perfectly Balanced: Protein, carbs, and fat come together in harmony for a well-rounded comfort dish.
Customizable: You can easily add vegetables, use different pasta shapes, or adjust the creaminess to your taste.

Preparation Phase & Tools to Use (Essential Tools and Their Importance)

To make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce seamlessly, having the right tools makes all the difference—not just in ease, but in the final result too.

Large Skillet or Sauté Pan: This is crucial for browning the chicken evenly and preparing the sauce in the same pan. A stainless-steel or non-stick skillet with tall sides works best to contain the creamy sauce.
Large Pot: You’ll need this to cook the rigatoni pasta. A heavy-bottomed pot with plenty of water helps prevent sticking and ensures even cooking.
Tongs or Spatula: These help flip the chicken without tearing the pieces, keeping them juicy and intact.
Microplane or Fine Grater: For freshly grating the Parmesan cheese, which melts more smoothly than pre-shredded varieties.
Whisk: Essential when making the Parmesan cream sauce—it ensures the sauce is lump-free and velvety.

These tools aren’t fancy—they’re practical workhorses that make every step smoother and your dish more refined.

Preparation Tips

Pat Chicken Dry: Before seasoning, make sure your chicken pieces are dry. This helps them brown beautifully and develop a crust.
Salt Your Pasta Water Generously: Think of it like seasoning the pasta from the inside out. It should taste like the sea.
Use Room Temperature Cream: Adding cold cream to a hot pan can cause it to split. Let it sit out while prepping the other ingredients.
Grate Cheese Fresh: Freshly grated Parmesan melts better and tastes richer than pre-packaged alternatives.
Don’t Overcrowd the Pan: When browning the chicken, give it space so it sears instead of steaming. Cook in batches if needed.

These tips keep things running smoothly and ensure your final dish hits all the right notes of flavor and texture.

Ingredients for This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Here’s everything you’ll need to bring this rich, savory pasta dish to life:

For the Chicken:

2 large boneless, skinless chicken breasts (or thighs), cut into bite-sized chunks
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
Salt and freshly ground black pepper, to taste
1 teaspoon Italian seasoning
½ teaspoon paprika (optional, for color and subtle depth)

For the Pasta and Sauce:

12 oz rigatoni pasta
2 tablespoons unsalted butter (for sauce base)
3 garlic cloves, minced (additional)
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
¼ teaspoon nutmeg (optional, enhances creaminess)
¼ cup reserved pasta water (as needed, to loosen sauce)

Garnish:

Fresh chopped parsley
Extra grated Parmesan, for serving

Every ingredient here works together to create the depth of flavor—from the garlic butter-infused chicken to the velvety sauce coating every rigatoni tube.

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce2

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions until al dente. Reserve ¼ cup of the pasta water before draining, then set the pasta aside.

Step 2: Sear the Chicken

While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, Italian seasoning, and paprika. Add them to the skillet in a single layer and sear until golden brown and fully cooked (about 4–5 minutes per side). Transfer the cooked chicken to a plate and cover to keep warm.

Step 3: Make the Garlic Butter Base

In the same skillet (don’t clean it—those brown bits add flavor!), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.

Step 4: Create the Creamy Parmesan Sauce

Pour in the heavy cream and stir to combine with the garlic butter. Let it simmer for 2–3 minutes, then gradually whisk in the grated Parmesan cheese. Continue stirring until the cheese has melted into a smooth, velvety sauce. Season with a pinch of nutmeg (if using), salt, and pepper to taste.

Step 5: Combine Pasta and Sauce

Add the cooked rigatoni to the skillet with the sauce. Toss to coat the pasta evenly, adding a splash of reserved pasta water if the sauce needs thinning. Let it simmer together for 1–2 minutes so the rigatoni absorbs the flavors.

Step 6: Add the Chicken

Return the seared chicken (and any juices) to the pan, nestling the pieces into the creamy pasta. Cook for another minute or two until everything is heated through and well coated.

Step 7: Garnish and Serve

Plate the creamy rigatoni and chicken. Sprinkle with freshly chopped parsley and more Parmesan cheese. Serve immediately while hot and creamy.

Notes

Use high-quality Parmesan: Real Parmigiano-Reggiano makes a noticeable difference in flavor and texture—sharp, nutty, and melts beautifully.
Double the sauce: If you love extra creamy pasta, you can increase the cream and cheese amounts proportionally.
Add-ins welcome: Spinach, sun-dried tomatoes, or mushrooms can be stirred into the sauce before combining with pasta.
Chicken swaps: Boneless thighs, rotisserie chicken, or even shrimp can substitute the chicken breast for variety.

Watch Out for These Mistakes While Cooking

Skipping the pasta water: Pasta water contains starch that helps the sauce cling to the noodles—don’t forget to save a bit before draining.
Overcooking the chicken: Dry chicken is a common pitfall. Sear it until just cooked through, then let it rest while you finish the sauce.
Using pre-shredded cheese: These often contain anti-caking agents that prevent smooth melting—grate it fresh for the best results.
Boiling the cream: Simmer gently. A boil can cause the sauce to separate or turn grainy.
Salting too late: Season the chicken and sauce at each step to build deep flavor, rather than trying to fix it at the end.
Burning the garlic: Garlic cooks fast—only sauté it briefly, and always stir to prevent bitter, burned bits.
Adding cold cream to a hot pan: This can cause curdling. Let it sit at room temperature for a few minutes before adding.
Undercooking pasta: While al dente is ideal, make sure it’s not too firm or it won’t meld well with the sauce.

What to Serve With Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

This rich, comforting pasta dish pairs well with lighter sides or fresh flavors that balance its creamy intensity. Whether you’re planning a full dinner or just need a little something extra on the plate, here are some delicious ideas:

8 Recommendations

Garlic Bread
Crunchy on the outside, buttery inside—perfect for mopping up that extra Parmesan sauce.
Caesar Salad
Crisp romaine, tangy dressing, and croutons add freshness and texture to the meal.
Steamed Broccoli or Asparagus
Light, simple vegetables that cut through the richness of the sauce.
Caprese Salad
Slices of tomato, mozzarella, and basil bring color and a refreshing bite.
Roasted Brussels Sprouts
Their slightly bitter edge is a great counterbalance to the creamy pasta.
Antipasto Platter
Serve this as an appetizer: cured meats, olives, artichoke hearts, and marinated veggies.
Lemon-Herb Roasted Carrots
A sweet and zesty veggie side that adds a pop of brightness to the plate.
Chilled White Wine or Sparkling Water with Lemon
A crisp beverage helps cleanse the palate between creamy bites.

Storage Instructions

To store leftovers of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce:

Refrigerator: Transfer cooled leftovers to an airtight container and store in the fridge for up to 3 days.
Reheating: Warm gently on the stovetop over low heat or in the microwave in short intervals, stirring often. Add a splash of milk or cream to bring back the creamy consistency.
Freezer: Cream-based sauces can separate when frozen, so freezing is not recommended for best texture. If you must, store in a freezer-safe container for up to 1 month and reheat slowly with added cream.

Estimated Nutrition (Per Serving, based on 4 servings)

Calories: ~720
Protein: 38g
Carbohydrates: 48g
Fat: 42g
Saturated Fat: 21g
Cholesterol: 165mg
Sodium: 580mg
Fiber: 2g
Sugar: 2g

Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Frequently Asked Questions

1. Can I use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. For a similar texture, try using half-and-half or mix milk with a bit of cornstarch.

2. What pasta shapes work as substitutes for rigatoni?

Penne, ziti, or fusilli are great alternatives. Any pasta with ridges or a hollow center works well to hold the sauce.

3. Is it okay to use pre-cooked or rotisserie chicken?

Absolutely. Just add it during the final simmer so it warms through without drying out.

4. Can I make this dish gluten-free?

Yes! Use gluten-free pasta and check that your Parmesan and seasonings are certified gluten-free.

5. How can I make this dish spicier?

Add red pepper flakes to the garlic butter or stir in a pinch of cayenne pepper with the seasonings.

6. Can I add vegetables to the sauce?

Definitely. Spinach, mushrooms, or chopped sun-dried tomatoes are tasty additions—just sauté them before adding the cream.

7. How do I know when the chicken is fully cooked?

Chicken is done when it reaches an internal temperature of 165°F and is no longer pink inside.

8. What if my sauce turns out too thick?

Add a little reserved pasta water or milk a bit at a time, stirring constantly until the sauce loosens to your liking.

Conclusion

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is the kind of meal that transforms everyday ingredients into something elegant and soul-satisfying. It’s quick enough for busy evenings yet indulgent enough to serve for guests. Whether you stick to the classic version or make it your own with add-ins and swaps, this dish delivers comfort, flavor, and satisfaction in every creamy forkful. Perfectly seasoned chicken, dreamy Parmesan sauce, and hearty pasta—this is comfort food that truly hits the spot.