Creamy Garlic Butter Chicken Rigatoni Recipe

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I’ve made this Creamy Garlic Butter Chicken Rigatoni more times than I can count, and it never disappoints. It’s a dish that brings together golden-seared chicken, tender rigatoni, and a luscious garlic butter cream sauce that clings to every bite. When I’m craving something rich and comforting—but still want it to feel a little elevated—this is the recipe I turn to. The smell alone while it’s cooking makes everyone in the house hover near the kitchen.

What I love most is how the textures and flavors balance each other: the crispy bits of chicken, the silky sauce, the al dente pasta. It’s indulgent, sure, but it’s also incredibly easy to pull off, especially for a cozy dinner at home. Whether I’m cooking for friends or just want to spoil myself with something special, this creamy rigatoni hits the spot.

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Why You’ll Love This Creamy Garlic Butter Chicken Rigatoni

This dish delivers that restaurant-quality taste without the hassle. The garlic butter base builds an aromatic, savory foundation, and the cream smooths it out into a velvety coating for the pasta and chicken. It’s weeknight-friendly, but impressive enough for date night. And because the ingredients are simple and pantry-friendly, you can whip it up even when the fridge is looking a little sparse. Expect clean plates, seconds requested, and zero leftovers.

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What Kind of Chicken Should I Use?

For Creamy Garlic Butter Chicken Rigatoni, I always go with boneless, skinless chicken breasts or thighs. Breasts cook quickly and stay tender if you don’t overdo them, while thighs bring extra richness and juiciness that pairs beautifully with the creamy sauce. Either option works great—it really comes down to your personal texture and flavor preference. Just be sure to cut the chicken into bite-sized pieces so each forkful gets a perfect ratio of pasta, chicken, and sauce.

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Options for Substitutions

One of the best parts of this dish is how flexible it can be. Out of rigatoni? Penne, ziti, or even fusilli can slide right in and do the job. Want to skip the cream? Swap in half-and-half or a mixture of milk and cream cheese for a lighter version. If you’re dairy-free, coconut cream works surprisingly well (and adds a subtle twist). And if you’d like to make it vegetarian, roasted mushrooms or cauliflower are great chicken alternatives that soak up all that garlic butter goodness just as well.

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Ingredients for This Creamy Garlic Butter Chicken Rigatoni

Rigatoni Pasta
Its ridges and tubular shape make it ideal for catching the creamy garlic butter sauce in every bite. It holds up well and gives a satisfying chew.

Boneless Chicken Breasts or Thighs
These form the hearty base of the dish. I sear them until golden for a flavorful crust that contrasts perfectly with the creamy sauce.

Butter
This is the flavor backbone—rich, silky, and the perfect carrier for garlic. It also helps form the base of the sauce.

Garlic
Lots of it. Freshly minced garlic infuses the butter and sauce with aromatic depth and that signature bold flavor.

Heavy Cream
This creates the velvety texture of the sauce. It mellows out the garlic and binds everything together luxuriously.

Parmesan Cheese
Grated parmesan melts into the sauce for saltiness and body. A little on top before serving adds extra flavor and a touch of class.

Salt and Black Pepper
Essential for seasoning both the chicken and the sauce. A few cracks of pepper add just the right bite.

Parsley (optional)
Fresh chopped parsley adds a pop of color and a hint of freshness to balance the richness of the dish.

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Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente, following the package instructions. Drain, but reserve about ½ cup of the pasta water for later.

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Step 2: Sear the Chicken

While the pasta cooks, heat a tablespoon of butter in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the hot pan. Sear until golden brown on all sides and cooked through, about 6–8 minutes. Remove from the skillet and set aside.

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Step 3: Make the Garlic Butter Base

In the same skillet, lower the heat to medium and melt the remaining butter. Add the minced garlic and cook for 1–2 minutes, stirring constantly, until fragrant and lightly golden. Don’t let it burn—it should smell amazing.

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Step 4: Build the Cream Sauce

Slowly pour in the heavy cream while stirring to incorporate it into the garlic butter. Let it simmer gently for 3–4 minutes to thicken slightly. Add in the grated parmesan and stir until smooth and creamy.

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Step 5: Combine Everything

Return the cooked chicken to the skillet along with the drained rigatoni. Toss everything together to coat the pasta and chicken in the sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up to your liking.

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Step 6: Final Touch

Let it all cook together for another 2–3 minutes on low heat, allowing the flavors to marry. Finish with a sprinkle of parsley and extra parmesan before serving.

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How Long to Cook the Creamy Garlic Butter Chicken Rigatoni

This dish comes together quickly, making it perfect for a weeknight dinner. The rigatoni will take about 10–12 minutes to cook to al dente, while the chicken will need around 6–8 minutes to sear. Once everything is combined in the skillet, another 3–4 minutes of simmering will allow the sauce to thicken and coat the pasta beautifully. All in, you’re looking at about 30 minutes from start to finish!

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Tips for Perfect Creamy Garlic Butter Chicken Rigatoni

1. Don’t Overcook the Chicken: Overcooked chicken can become dry. Make sure to sear the chicken until golden and cook it just until it reaches an internal temperature of 165°F (74°C). Remove it from the pan as soon as it’s done.
2. Use Fresh Garlic: The fresh garlic truly makes a difference in flavor. Avoid using garlic powder, as it lacks the depth of fresh garlic.
3. Pasta Water is Your Friend: Reserve some of the pasta cooking water before draining. It’s starchy and can help loosen the sauce if it gets too thick, allowing it to cling better to the pasta.
4. Adjust the Sauce Thickness: If the sauce feels too thick, just add more cream or a bit of pasta water. If you want it thicker, let it simmer a little longer to reduce.
5. Shredded Parmesan Over Pre-Grated: For the best creamy sauce, always use freshly grated parmesan. Pre-grated cheese tends to be drier and doesn’t melt as smoothly.

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Watch Out for These Mistakes While Cooking

Using High Heat for the Sauce
Cream sauces can break or curdle if cooked on high heat. Keep the flame at medium or lower when adding cream and cheese to prevent separation.

Adding Cheese Too Quickly
Dumping in parmesan all at once can cause clumping. Gradually stir it in so it melts evenly into the sauce.

Skipping the Pasta Water
That starchy water is a magic ingredient. It helps the sauce bind to the pasta and improves the texture of the final dish.

Overcooking the Pasta
Rigatoni should be al dente so it holds up well when tossed in the sauce. Mushy pasta will ruin the texture of the dish.

Undersalting the Water
Make your pasta water salty like the sea. It’s the first and best chance to season the pasta from the inside out.

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What to Serve With Creamy Garlic Butter Chicken Rigatoni?

Garlic Bread

Crispy on the edges and soft in the middle, perfect for mopping up that creamy sauce.

Caesar Salad

Crunchy romaine, creamy dressing, and parmesan—it complements the richness of the pasta beautifully.

Sautéed Greens

Try spinach, kale, or broccolini lightly sautéed in olive oil and garlic for a fresh, bitter contrast.

Roasted Cherry Tomatoes

Sweet, blistered tomatoes add acidity and brightness to balance the buttery richness.

A Glass of White Wine

A chilled Pinot Grigio or Chardonnay pairs perfectly with the creamy, garlicky flavors.

Antipasto Platter

A small starter with olives, cheeses, and cured meats sets a nice tone before diving into this indulgent main.

Lemon-Butter Asparagus

Light and zesty, this side adds a citrusy lift that cuts through the cream.

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Storage Instructions

Refrigerate
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken in the fridge, so reheat gently with a splash of milk or cream to loosen it.

Freeze
Cream-based sauces don’t always freeze perfectly, but if needed, you can freeze the pasta for up to 1 month. Let it cool completely, store it in a freezer-safe container, and thaw overnight in the fridge before reheating.

Reheat
Warm it up in a skillet over low heat, adding a bit of cream, milk, or pasta water to bring the sauce back to life. Avoid microwaving if possible, as it can cause the sauce to separate.

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Estimated Nutrition (Per Serving – Based on 4 Servings)

• Calories: 720 kcal
• Protein: 38g
• Fat: 38g
• Saturated Fat: 19g
• Carbohydrates: 56g
• Sugar: 3g
• Fiber: 2g
• Cholesterol: 155mg
• Sodium: 480mg

Note: These numbers may vary depending on exact ingredients and brands used.

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Frequently Asked Questions

What type of pasta can I use instead of rigatoni?

You can easily swap rigatoni with penne, ziti, or even farfalle. Just pick a pasta with some texture to help hold the sauce.

Can I make this dish ahead of time?

Yes, but it’s best fresh. If making ahead, keep the sauce and pasta separate, then reheat and combine just before serving for the creamiest result.

Is it possible to make this dairy-free?

Absolutely. Use a dairy-free butter and coconut cream or oat cream as a substitute for the heavy cream. Vegan parmesan-style cheese works well, too.

How do I make the sauce thicker?

Let the sauce simmer a bit longer or add a touch more parmesan. Avoid flour or cornstarch—it’ll change the texture unnecessarily.

What can I use instead of chicken?

Try shrimp, turkey, or plant-based alternatives like sautéed mushrooms or tofu for a vegetarian twist.

Can I use pre-cooked chicken?

You can! Just add it during the final few minutes to heat through without drying it out.

Will the garlic be overpowering?

Not at all. Cooking it in butter mellows the sharpness and gives a deep, savory flavor rather than a harsh bite.

How can I make it spicy?

Add a pinch of red pepper flakes or a dash of hot sauce into the cream sauce to bring some heat.

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Conclusion

Creamy Garlic Butter Chicken Rigatoni is one of those soul-satisfying dishes that feels indulgent but doesn’t demand hours in the kitchen. The rich, garlicky sauce wraps itself around every bite of pasta and chicken, creating the kind of comfort food we all crave from time to time. It’s flexible, foolproof, and totally delicious—whether you’re cooking for a cozy night in or trying to impress someone special. Save this one; it’s a keeper.

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