Garlic Butter Chicken Rigatoni in Creamy Parmesan Sauce

WANT TO SAVE THIS RECIPE?

I can never resist a warm, comforting bowl of pasta—especially when it features tender chunks of golden-seared chicken, rich garlic butter, and a silky Parmesan sauce that clings to every bite of rigatoni. This dish is a hug in a bowl, and I find myself coming back to it whenever I want something satisfying but not overly complicated.

The recipe comes together quickly and makes the house smell absolutely divine while cooking. What I love most is how the rigatoni captures the creamy sauce inside its hollow tubes, ensuring each forkful is rich, buttery, and full of garlicky goodness. Whether you’re cooking for family, date night, or just treating yourself, this Garlic Butter Chicken Rigatoni in Creamy Parmesan Sauce never disappoints.

---

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

• Velvety, restaurant-style sauce made easily at home.
• Crispy, juicy chicken pieces add a satisfying bite.
• Perfect for weeknight dinners or impressing guests.
• Customizable: Add mushrooms, spinach, or sun-dried tomatoes.
• Leftovers taste amazing (if you have any!).

---

What Kind of Chicken Should I Use?

For the best results in this Garlic Butter Chicken Rigatoni in Creamy Parmesan Sauce, I go with boneless, skinless chicken breasts. They cook quickly and brown beautifully in a hot skillet, creating that golden crust that pairs so well with the creamy sauce. That said, chicken thighs are a great alternative if you want something a bit juicier and richer in flavor—they’re a little more forgiving if you overcook them slightly.

If you’re in a rush, pre-cooked rotisserie chicken can also be used, though it won’t give you the same seared texture. Just toss it into the sauce at the end to warm it through.

---

Options for Substitutions

Don’t worry if you’re missing a few ingredients—this dish is flexible:

• Chicken: Swap with turkey breast, shrimp, or even sautéed mushrooms for a vegetarian twist.
• Rigatoni: Penne, ziti, or fusilli all work well in capturing the creamy sauce.
• Heavy Cream: Half-and-half or full-fat coconut milk can be used for a lighter or dairy-free version.
• Parmesan Cheese: Pecorino Romano or Grana Padano make excellent substitutes.
• Garlic Butter: Olive oil with minced garlic and a touch of salt gives a similar flavor.
• Fresh Parsley Garnish: Try chives, basil, or even a sprinkle of red pepper flakes for some heat.

---

Ingredients for This Garlic Butter Chicken Rigatoni in Creamy Parmesan Sauce

• Rigatoni Pasta
  Its tubular shape holds the creamy sauce beautifully and adds a satisfying chew to every bite.
• Chicken Breast
  Lean, tender, and perfect for searing to a golden finish that locks in moisture.
• Garlic
  The base of the flavor—it infuses the butter and sauce with rich, aromatic warmth.
• Butter
  Melted with garlic to create a luscious base for cooking the chicken and starting the sauce.
• Heavy Cream
  Gives the sauce its silky, rich texture that coats the pasta luxuriously.
• Parmesan Cheese
  Adds a salty, nutty depth and helps thicken the sauce naturally as it melts in.
• Olive Oil
  A light drizzle helps achieve that golden crust on the chicken when seared in the pan.
• Salt and Black Pepper
  Essential for seasoning both the chicken and the sauce—nothing fancy, just fundamental.
• Fresh Parsley
  A bright, fresh touch to finish the dish and balance the richness.

---

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package directions. Drain and set aside, reserving about ½ cup of the pasta water in case you need to loosen the sauce later.

---

Step 2: Season and Sear the Chicken

While the pasta cooks, cube your chicken breasts into bite-sized pieces. Season generously with salt and pepper. Heat olive oil and a bit of butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer and sear until golden brown on all sides, about 6–8 minutes. Remove and set aside.

---

Step 3: Make the Garlic Butter Base

In the same skillet, melt more butter and add the minced garlic. Sauté for about 1–2 minutes, just until fragrant. Be careful not to brown it—you want a mellow, aromatic garlic flavor, not bitterness.

---

Step 4: Create the Creamy Parmesan Sauce

Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese gradually, whisking until melted and smooth. Season with a bit more salt and black pepper to taste.

---

Step 5: Combine Everything

Add the cooked rigatoni and seared chicken back into the skillet. Gently toss everything to coat the pasta and chicken evenly in the sauce. If the sauce feels too thick, stir in a splash of reserved pasta water until you reach your desired consistency.

---

Step 6: Garnish and Serve

Turn off the heat and sprinkle with freshly chopped parsley. Serve hot—and if you’re like me, maybe with a little extra Parmesan on top for good measure.

---

How Long to Cook the Garlic Butter Chicken Rigatoni in Creamy Parmesan Sauce

From start to finish, this dish takes about 30–35 minutes to prepare:

• Pasta Cooking: 10–12 minutes
• Chicken Searing: 6–8 minutes
• Sauce Prep & Simmering: 10 minutes
• Final Assembly & Tossing: 5 minutes

It’s the perfect quick dinner that still tastes like a slow-cooked labor of love.

---

Tips for Perfect Garlic Butter Chicken Rigatoni

• Don’t overcrowd the pan when searing the chicken. Give each piece room to brown for the best texture and flavor.
• Use freshly grated Parmesan. Pre-shredded cheese doesn’t melt as smoothly and can make the sauce grainy.
• Save that pasta water! It helps bring the sauce together and gives it a glossy, silky finish.
• Simmer the sauce gently. Boiling can cause the cream to break or curdle.
• Toss pasta right in the sauce. Don’t pour sauce over the pasta—let the noodles soak it up in the pan for full flavor.

---

Watch Out for These Mistakes While Cooking

Even a simple recipe like Garlic Butter Chicken Rigatoni can go sideways with a few common pitfalls. Keep these in mind:

• Overcooking the chicken: It dries out fast, so stop cooking as soon as it’s golden and cooked through.
• Burning the garlic: Garlic cooks quickly—once it’s golden, move to the next step or lower the heat to avoid bitterness.
• Using cold cream straight from the fridge: Let it come closer to room temperature so it blends smoothly without curdling.
• Adding cheese too fast: Stir it in gradually off the heat to ensure a silky, lump-free sauce.
• Skipping the pasta water: This liquid gold loosens and binds the sauce. Don’t toss it all!

---

What to Serve With Garlic Butter Chicken Rigatoni?

Side Salad with Balsamic Vinaigrette

A crisp, refreshing salad balances the creamy pasta perfectly.

Warm Garlic Bread or Breadsticks

Ideal for sopping up every last drop of that luxurious sauce.

Roasted Vegetables

Try broccoli, zucchini, or bell peppers for a healthy and colorful contrast.

A Glass of White Wine

Chardonnay or Pinot Grigio pairs beautifully with creamy, garlicky flavors.

Antipasto Platter

Serve before the meal for a full Italian-inspired dining experience.

Lemon-Butter Asparagus

Adds a citrusy brightness that lightens up the plate.

Sautéed Mushrooms

Earthy mushrooms deepen the umami profile and play off the Parmesan notes.

---

Storage Instructions

Garlic Butter Chicken Rigatoni stores beautifully, making it a great meal prep or next-day lunch option:

• Refrigerator: Transfer leftovers to an airtight container and store in the fridge for up to 4 days.
• Reheating: Warm gently on the stove or in the microwave. Add a splash of milk, cream, or pasta water to loosen the sauce.
• Freezing: Not recommended. Cream-based sauces can separate and become grainy once thawed.

Make sure to cool the dish to room temperature before storing to prevent condensation from watering down the sauce.

---

Estimated Nutrition (Per Serving)

Note: Based on a 4-serving recipe.

• Calories: ~630
• Protein: ~38g
• Carbohydrates: ~45g
• Fat: ~35g
• Saturated Fat: ~18g
• Cholesterol: ~150mg
• Sodium: ~520mg
• Fiber: ~2g
• Sugar: ~2g

This is a hearty, protein-rich meal with a good balance of carbs and fats. For a lighter version, consider using half-and-half instead of cream and reducing the butter slightly.

---

Frequently Asked Questions

1. Can I make this dish ahead of time?

Yes! You can cook the pasta, chicken, and sauce separately and then combine them just before serving. Store each component in the fridge for up to 2 days.

2. How can I make this recipe lighter?

Use half-and-half instead of heavy cream and reduce the amount of butter slightly. You can also use grilled chicken breast to cut down on fat.

3. Is there a dairy-free version?

Yes, substitute the butter with olive oil, the cream with full-fat coconut milk, and use nutritional yeast or dairy-free Parmesan alternatives.

4. What if I don’t have rigatoni?

Any short pasta like penne, fusilli, or ziti works well. The goal is to use something that holds sauce.

5. Can I add vegetables to this dish?

Absolutely. Spinach, mushrooms, sun-dried tomatoes, or even peas make great additions.

6. How do I prevent the cream from curdling?

Make sure to simmer gently, not boil, and avoid adding cold cream straight from the fridge—let it come closer to room temperature first.

7. Can I make it spicy?

Yes! Add a pinch of red pepper flakes or a splash of hot sauce to the sauce for some heat.

8. What’s the best way to reheat it?

Reheat gently on the stove or in the microwave with a splash of milk or cream to restore the sauce’s creamy consistency.

---

Conclusion

Garlic Butter Chicken Rigatoni in Creamy Parmesan Sauce is a comfort food dream—easy to make, full of flavor, and endlessly customizable. Whether you’re prepping dinner for the family or treating yourself to a rich, garlicky meal, this dish will warm your kitchen and your soul. It’s one of those recipes that quickly earns a permanent spot in the weeknight rotation—and for good reason.

---

Print