Creamy Garlic Butter Chicken Rigatoni: Easy Homemade Recipe

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Creamy Garlic Butter Chicken Rigatoni is the kind of pasta dish that feels like a warm hug on a plate — rich, silky, and loaded with comforting flavors. Tender bites of golden-seared chicken mingle with al dente rigatoni, all coated in a luscious garlic butter cream sauce. Every forkful delivers the perfect balance of savory Parmesan, fragrant herbs, and a hint of peppery heat, making it impossible to resist.

The magic of this dish lies in its simplicity — a handful of everyday ingredients transform into something restaurant-worthy in under an hour. The sauce clings beautifully to the ridges of the rigatoni, ensuring each bite is as satisfying as the last. Whether it’s a cozy weeknight dinner or a special occasion meal, this pasta will have everyone asking for seconds.

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Why You’ll Love This Creamy Garlic Butter Chicken Rigatoni

• Rich yet balanced flavors — buttery, garlicky, and cheesy without being overwhelming.
• Easy to make — minimal steps, maximum payoff.
• Family-friendly — appeals to kids and adults alike.
• Perfect for any occasion — from casual weeknights to dinner parties.
• Customizable — swap chicken for shrimp, add veggies, or play with different cheeses.

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Preparation Phase & Tools to Use

Making Creamy Garlic Butter Chicken Rigatoni is straightforward, but the right tools will make the process smoother and more enjoyable.

• Large deep skillet or sauté pan — Essential for cooking the chicken and preparing the sauce in the same pan, allowing the flavors to develop fully.
• Large pot — For boiling rigatoni; the pasta needs ample room to move for even cooking.
• Wooden spoon or silicone spatula — Perfect for stirring without scratching your cookware.
• Sharp chef’s knife — To ensure even, bite-sized chicken pieces that cook quickly and evenly.
• Colander — For draining pasta while preserving some starchy water to enrich the sauce.
• Measuring cups & spoons — For accurate sauce proportions, ensuring the perfect balance of creaminess and seasoning.

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Preparation Tips

• Pat the chicken dry before searing to get that irresistible golden crust.
• Cook pasta al dente since it will finish cooking in the sauce, absorbing more flavor.
• Use fresh garlic instead of powdered — it infuses the sauce with deeper, more aromatic notes.
• Reserve pasta water — its starchiness helps the sauce cling beautifully to the rigatoni.
• Taste as you go and adjust salt, pepper, and cheese to match your preferences.

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Ingredients for This Creamy Garlic Butter Chicken Rigatoni

• 12 oz (340 g) rigatoni pasta
• 2 boneless, skinless chicken breasts, cut into bite-sized cubes
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• 1 cup (100 g) grated Parmesan cheese
• ½ cup (120 ml) chicken broth
• 1 tsp Italian seasoning
• ½ tsp crushed red pepper flakes (optional for heat)
• Salt & freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

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Step 1 – Cook the Pasta

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.

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Step 2 – Sear the Chicken

In a large deep skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add chicken cubes, season with salt, pepper, and half the Italian seasoning. Cook until golden brown and cooked through, about 5–6 minutes. Transfer to a plate and keep warm.

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Step 3 – Make the Garlic Butter Base

Lower the heat to medium, add remaining 2 tablespoons butter to the skillet. Stir in minced garlic and cook until fragrant, about 30 seconds.

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Step 4 – Build the Cream Sauce

Pour in chicken broth and heavy cream, scraping up browned bits from the pan. Stir in Parmesan cheese, remaining Italian seasoning, and crushed red pepper flakes. Simmer gently for 3–4 minutes until slightly thickened.

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Step 5 – Combine Pasta and Chicken

Return chicken to the skillet along with cooked rigatoni. Toss well, adding reserved pasta water a little at a time until sauce coats the pasta beautifully.

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Step 6 – Finish and Serve

Sprinkle with fresh parsley, an extra dusting of Parmesan, and serve hot.

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Notes

• For extra depth, add a splash of dry white wine when deglazing the pan before adding cream.
• If you prefer a lighter version, swap heavy cream for half-and-half or evaporated milk.
• Rigatoni works best, but penne, fusilli, or even fettuccine can be substituted.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta — it will turn mushy when tossed in the sauce, so stop at al dente.
• Skipping the pasta water — it’s the secret to silky sauce that clings to every piece.
• Overcrowding the pan when searing chicken — this traps steam, preventing a golden crust.
• Using cold cream straight from the fridge — it can cause the sauce to split; let it come to room temperature before adding.
• Adding cheese too quickly — dump it in gradually to avoid clumping.

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What to Serve With Creamy Garlic Butter Chicken Rigatoni?

8 Recommendations

1. Garlic bread — Perfect for mopping up every last bit of sauce.
2. Caesar salad — Crisp, tangy, and refreshing alongside the rich pasta.
3. Steamed broccoli — Adds a light, healthy green balance.
4. Roasted asparagus — Its earthy notes complement the buttery sauce.
5. Caprese salad — Fresh tomatoes, mozzarella, and basil for a burst of freshness.
6. Bruschetta — A bright appetizer to start the meal.
7. Grilled zucchini — Mild sweetness pairs beautifully with creamy pasta.
8. A glass of chilled white wine — Sauvignon Blanc or Chardonnay works wonders here.

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Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore creaminess.
• Freezer: While possible, freezing may cause the cream sauce to separate; for best texture, consume fresh or refrigerate only.
• Meal prep tip: Cook pasta and sauce separately if you plan to store for later — combine when reheating for a fresher taste.

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Estimated Nutrition (per serving, based on 4 servings)

• Calories: ~560 kcal
• Protein: 31 g
• Carbohydrates: 48 g
• Fat: 26 g
• Saturated Fat: 15 g
• Cholesterol: 125 mg
• Sodium: 540 mg
• Fiber: 2 g
• Sugar: 3 g

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Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well and stay juicy, but they may require an extra minute or two of cooking.

2. Can I make this without cream?

You can substitute half-and-half or whole milk, though the sauce will be less rich. Adding a bit more Parmesan can help thicken it.

3. How do I prevent the sauce from curdling?

Avoid high heat once dairy is added and use room-temperature cream to maintain a smooth texture.

4. Is it okay to use pre-grated Parmesan?

Freshly grated Parmesan melts more smoothly, but pre-grated works in a pinch — just watch for added anti-caking agents.

5. Can I make it ahead of time?

Yes, but for best results, store pasta and sauce separately and combine when reheating.

6. Can I add vegetables directly to the dish?

Absolutely — spinach, mushrooms, or sun-dried tomatoes are great additions to boost flavor and nutrition.

7. What if I don’t have rigatoni?

Penne, ziti, or fusilli are good alternatives that hold sauce well.

8. How spicy is it with red pepper flakes?

It’s a mild heat, but you can adjust by adding more or less according to your preference.

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Conclusion

Creamy Garlic Butter Chicken Rigatoni is more than just comfort food — it’s a simple, satisfying meal that tastes like it came from your favorite Italian restaurant. With its velvety sauce, tender chicken, and perfectly cooked pasta, this dish is a go-to for weeknights, date nights, or when you just want something indulgent without the fuss. Once you try it, you’ll understand why it deserves a permanent spot in your dinner rotation.

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