Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

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The very first time I made this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce, I knew it would become one of my ultimate comfort meals. It’s rich without being heavy, flavorful without being fussy, and everything about it just makes your taste buds dance. There’s something irresistible about that golden-seared chicken smothered in a velvety garlic butter sauce clinging to every curve of rigatoni pasta.

What I love most is how this recipe makes a regular weeknight feel like a special occasion. The garlic butter and parmesan are a match made in heaven, and when they come together with juicy chicken and tender pasta, it creates a dish that’s both luxurious and incredibly easy to make. Plus, it’s one of those recipes that looks like you fussed over it for hours, but it comes together with minimal effort and ingredients.

I find myself going back to this dish when I want something hearty yet cozy, especially on cooler nights when all I crave is a warm bowl of pasta that feels like a hug. It’s also a hit with guests every single time, and I always get asked for the recipe. Now I’m sharing it with you, and I promise: you’ll want to keep this one in regular rotation.

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

This recipe hits every note: it’s creamy, savory, garlicky, and loaded with satisfying textures. The butter-toasted garlic perfumes the kitchen and infuses the sauce with deep flavor. The rigatoni holds onto the rich parmesan cream in every ridge, while the chicken adds juicy protein and golden crisp edges. It’s a meal that feels indulgent yet uncomplicated—perfect for both busy weeknights and cozy weekends.

Ingredients

Chicken breasts are the star of this dish, offering a lean and tender base that sears beautifully in garlic butter. You’ll want boneless, skinless chicken breasts for easy slicing and even cooking.

Garlic is absolutely essential here. It transforms the butter into something magical, releasing an aroma that draws everyone into the kitchen. Fresh garlic cloves are best—grated or finely minced to melt right into the sauce.

Butter is more than just a cooking fat in this recipe. It carries the flavor of the garlic and lays down a luscious, silky base for the cream sauce.

Heavy cream gives the dish its decadent texture. It thickens beautifully with the cheese and coats the rigatoni in a creamy, dreamy finish.

Parmesan cheese adds both sharpness and saltiness, perfectly balancing the richness of the butter and cream. Freshly grated is best for meltability and bold flavor.

Rigatoni pasta is ideal thanks to its ridged surface and wide center, which catches and holds the sauce like a dream.

Italian seasoning ties everything together with subtle herbal notes that enhance the chicken and the cream.

Salt and black pepper, of course, are used to build flavor in every layer.

Olive oil adds a little high-heat stability when searing the chicken alongside the butter, helping to get that golden finish without burning.

How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Step 1: Sear the Chicken

Season the chicken breasts generously with salt, pepper, and Italian seasoning. In a large skillet over medium heat, melt butter with a splash of olive oil. Sear the chicken until golden brown on both sides and cooked through. Remove from the pan and let rest.

Step 2: Sauté the Garlic

In the same pan, reduce heat and add a bit more butter if needed. Toss in the finely chopped garlic and sauté for about 1 minute until fragrant. Don’t let it burn—just a gentle sizzle to release the aroma.

Step 3: Build the Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan and whisk until smooth and creamy. Let it bubble for a few minutes to thicken slightly. Season with a pinch of salt and pepper to taste.

Step 4: Cook the Pasta

Meanwhile, boil rigatoni in salted water until just al dente. Reserve a cup of pasta water, then drain the rest.

Step 5: Combine Everything

Slice the rested chicken and return it to the skillet with the sauce. Add the cooked rigatoni and toss everything gently to coat. Use the reserved pasta water a little at a time to loosen the sauce, if needed, until it clings beautifully to the pasta.

Step 6: Serve

Spoon into bowls and top with extra parmesan and a crack of black pepper. Serve hot and enjoy that creamy, garlicky goodness!

Recipe Variations and Possible Substitutions

If you’re out of rigatoni, you can easily swap it for penne, fusilli, or even fettuccine—any pasta with surface area or ridges will soak up the sauce. Want to make it a bit lighter? Try using half-and-half instead of heavy cream, or add a splash of chicken broth to cut through the richness.

For a different protein twist, boneless chicken thighs work just as well and offer a slightly richer flavor. You could also use cooked shrimp or even rotisserie chicken for a quicker route. A sprinkle of red pepper flakes adds a spicy kick if you’re into a little heat.

To sneak in some veggies, stir in fresh spinach or peas right at the end. They’ll wilt down and blend seamlessly with the sauce without overpowering it.

Serving and Pairing Suggestions

Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce with a crisp green salad tossed in a lemony vinaigrette to cut the richness. Garlic bread is a no-brainer if you want extra indulgence. A chilled glass of white wine like Chardonnay or Pinot Grigio balances everything perfectly.

This dish also pairs beautifully with roasted vegetables like broccoli or zucchini for added texture and freshness.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken as it cools, but it revives beautifully with a splash of cream or milk when reheated on the stovetop.

Avoid microwaving too long, as it can overcook the chicken. Warm gently and stir often to keep everything creamy and cohesive. You can also freeze the pasta and chicken, though the sauce may slightly separate upon reheating—a little extra cream can bring it back together.

FAQs

Can I make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce ahead of time?

Yes, you can prepare the sauce and cook the chicken in advance. Store them separately, and cook the pasta fresh when ready to serve. This keeps everything tasting vibrant and creamy.

What kind of parmesan should I use for Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce?

Use freshly grated parmesan cheese for the best melt and flavor. Pre-shredded varieties often contain anti-caking agents that affect the creaminess of the sauce.

Can I use milk instead of heavy cream in Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce?

You can, but the result will be thinner and less rich. For a middle ground, use half-and-half or combine milk with a little butter for more body.

How do I prevent the garlic from burning in Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce?

Lower the heat before adding garlic to the pan. It only needs about a minute to become fragrant, and burning it will make the dish taste bitter.

Can I use gluten-free pasta in Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce?

Absolutely! Just cook it according to the package instructions and be gentle when mixing, as gluten-free pasta can be more delicate.

Related Recipe You’ll Like

If you enjoyed the rich, savory profile of this dish, you might also love my Garlic Butter Chicken Balls with Creamy Parmesan Pasta, which takes similar ingredients in a bite-sized direction. Another reader favorite is the Quick Creamy Cajun Pasta Recipe — it brings a spiced-up twist to your weeknight comfort meals.

For a comforting seafood variation, the Easy Creamy Polenta Shrimp Recipe is an excellent pick, offering a similar luxurious texture with a coastal flair.

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Don’t forget to pin this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce to your favorite dinner board on Pinterest so you can find it when those pasta cravings hit! Share it with your fellow food lovers on Facebook or tag me on Instagram if you try it—I absolutely love seeing your creations and hearing how it turned out in your kitchen!

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