If you’re looking for a dinner that feels both indulgent and comforting without hours in the kitchen, Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce will absolutely win you over. Imagine tender bites of juicy chicken, golden and flavorful from butter and garlic, all snuggled among ridged rigatoni that soak up a luscious Parmesan cream sauce. Toss in a sprinkle of parsley, and you have a restaurant-worthy Italian-American classic right at home! This dish is a weeknight champion and a showstopper for friends and family alike—one you’ll crave long after the plates are licked clean.
Ingredients You’ll Need
The magic of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce lies in its handful of everyday ingredients, each playing an irreplaceable role. Every element helps build layers of rich, savory flavor, and beautiful color for a dish that’s as lovely to look at as it is to eat.
- Rigatoni pasta (12 ounces): The ridged tubes catch and hold onto all that creamy, cheesy sauce.
- Boneless skinless chicken breast (1 pound, cut into bite-sized pieces): Quick-cooking and lean, it soaks up flavor and stays juicy.
- Salt and pepper to taste: Essential for seasoning every layer and bringing out the dish’s best flavors.
- Olive oil (1 tablespoon): Gives the chicken a beautiful golden color and keeps everything from sticking.
- Unsalted butter (2 tablespoons): Adds richness and depth, binding the garlic and sauce together.
- Garlic cloves (4, minced): The aromatic heart of the dish, fragrant and savory.
- Italian seasoning (1 teaspoon): Brings in the classic Italian herbs for a well-rounded taste.
- Red pepper flakes (½ teaspoon, optional): For a touch of warmth and gentle heat—use as much or as little as you like!
- Heavy cream (1½ cups): The secret to that velvety, dreamy sauce that clings to every bite.
- Freshly grated Parmesan cheese (1 cup): Use fresh for the best melt and sharp, nutty flavor.
- Reserved pasta water (½ cup): Helps adjust the sauce to the perfect consistency and makes it glossy.
- Chopped fresh parsley (2 tablespoons): Brightens the final dish with color and bursts of freshness.
How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a rolling boil. Add your rigatoni and cook according to the package directions until just al dente—this gives your pasta a perfect bite once it absorbs the sauce. Before you drain, remember to scoop out half a cup of that starchy pasta water; you’ll need it for luscious sauce later!
Step 2: Season and Cook the Chicken
While your pasta is cooking, pat the chicken pieces dry and sprinkle them with salt and pepper. Heat olive oil in a large skillet over medium-high and add the chicken in an even layer. Let it sear undisturbed for a few minutes to get that golden color, then toss and cook through—about 6 to 8 minutes total. Transfer the cooked chicken to a plate for now.
Step 3: Build the Garlic Butter Base
In the same skillet, melt your butter and toss in the minced garlic. Within just a minute or two, your kitchen will be filled with an irresistible aroma. Stir in the Italian seasoning and, if you’re craving a little heat, those red pepper flakes. This simple combination is the foundation of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce, infusing every element with flavor.
Step 4: Create the Parmesan Cream Sauce
Slowly pour in the heavy cream and let it come to a gentle simmer. Whisk in the freshly grated Parmesan cheese, stirring until the sauce is silky smooth and slightly thickened. If the sauce seems too thick, gradually add some of the reserved pasta water until it reaches that perfectly creamy consistency.
Step 5: Combine Everything and Finish
Return the cooked chicken and any accumulated juices to the skillet. Add the drained rigatoni on top and toss everything together, making sure every piece gets coated in the glossy Parmesan sauce. Let it all warm together for another 2 or 3 minutes so the flavors meld beautifully. Shower with fresh parsley before serving hot!
How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Garnishes
You can never go wrong with an extra flurry of freshly grated Parmesan, a pinch of red pepper flakes for a pop of color, and a scatter of vibrant green parsley. These simple touches turn your Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce into an eye-catching centerpiece.
Side Dishes
This dish is satisfyingly rich, so something light on the side works wonders. A crisp lemony arugula salad, roasted asparagus, or even some garlic bread for scooping up stray sauce bring just the right balance. If you want to stretch out the meal, try sautéed spinach or sun-dried tomatoes mixed right into the pasta!
Creative Ways to Present
For an easy family dinner, serve straight from the skillet and let everyone dig in! For guests, portion into wide, shallow bowls for a restaurant-style look, twirl up a little “nest” of pasta, then top with chicken and a parsley sprinkle. Or, serve it family-style in a big serving platter for a cozy, communal feel.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let everything cool to room temperature first. Store in a tightly sealed container in the refrigerator for up to 3 days. The sauce thickens a bit, giving an even richer flavor the next day.
Freezing
Creamy sauces can be a bit tricky when frozen, but this recipe holds up surprisingly well. Portion the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce into freezer-safe containers and freeze for up to a month. For best results, defrost overnight in the fridge before reheating gently.
Reheating
To reheat, place the pasta in a skillet or saucepan with a splash of milk or a little reserved pasta water to loosen the sauce. Warm gently over low heat, stirring until everything is hot but not boiling. A quick stir will bring the creamy magic right back.
FAQs
Can I use a different type Main Course
Absolutely! While rigatoni is perfect for holding onto the creamy Parmesan sauce, penne, ziti, or even rotini will work wonderfully. Choose your favorite shape, and enjoy that rich flavor in every bite.
Can I substitute chicken thighs for chicken breast?
Definitely—chicken thighs will give you an even juicier, slightly richer flavor. Just adjust the cooking time as needed, making sure they’re cooked all the way through before adding to the sauce.
Is there a way to make this dish lighter?
For a lighter version of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce, you can swap in half-and-half for heavy cream and reduce the amount of Parmesan a bit. The sauce will be a little less thick and rich, but still absolutely delicious.
Can I add vegetables to the pasta?
Yes! Sautéed spinach, sun-dried tomatoes, or blistered cherry tomatoes are all fantastic additions. Stir them right into the finished pasta for a burst of color and nutrition.
Will the sauce stay creamy after reheating?
The sauce will thicken as it cools, but adding a splash of milk or pasta water when reheating brings it right back to its original creamy texture. Just heat gently and stir well.
Final Thoughts
If you want a surefire way to wow your family or treat yourself to some seriously good comfort food, Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is the answer. It’s simple, flavorful, and guaranteed to become a weeknight staple. Grab your skillet and dive in—you might just find yourself making it again and again!
Print
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a decadent yet simple-to-make dish with this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce recipe. Tender chicken and al dente rigatoni are coated in a luxurious Parmesan sauce, creating a satisfying meal perfect for any night of the week.
Ingredients
Rigatoni Pasta:
- 12 ounces rigatoni pasta
Chicken:
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- Salt and pepper to taste
Sauce:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup reserved pasta water
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Rigatoni: Prepare rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Cook the Chicken: Season chicken with salt and pepper. In a skillet, cook chicken in olive oil until golden and cooked through. Transfer to a plate and set aside.
- Make the Sauce: In the same skillet, melt butter and sauté garlic. Add Italian seasoning and red pepper flakes. Pour in heavy cream, bring to a simmer, and whisk in Parmesan cheese until smooth. Add reserved pasta water as needed.
- Combine: Return chicken to the pan, followed by cooked rigatoni. Toss together until coated. Cook for 2-3 minutes to heat through.
- Serve: Garnish with parsley and serve hot.
Notes
- You can substitute half-and-half for a lighter sauce.
- Add sautéed spinach or sun-dried tomatoes for extra flavor and nutrition.
Nutrition
- Serving Size: 1¼ cups
- Calories: 620
- Sugar: 3g
- Sodium: 410mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
