If you’re searching for a meal that tastes like pure comfort, look no further than Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. This stunning dish marries juicy chicken, toothsome rigatoni, and a cloud-like Parmesan sauce with whispers of garlic and butter. Every forkful promises a bite that’s silky, satisfying, and deeply flavorful, thanks to simple ingredients that come together in under 30 minutes for a restaurant-worthy weeknight dinner. It’s hearty, it’s creamy, and it’s the kind of pasta dish you’ll crave again and again.
Ingredients You’ll Need
With only a handful of favorites from your pantry and fridge, you can create flavor magic. Each ingredient plays a starring role in the deliciousness, whether it’s lending creaminess to the sauce, tenderness to the chicken, or a golden spark of flavor to everything.
- Rigatoni Pasta: Its ridges and sturdy shape are perfect for catching all the creamy Parmesan sauce!
- Chicken Breasts: Bite-sized pieces cook up tender and juicy, absorbing all the savory flavors.
- Unsalted Butter: The backbone of “garlic butter everything” flavor, it helps meld sauce and chicken beautifully.
- Olive Oil: Adds a subtle, peppery note and keeps the butter from burning.
- Garlic: Four fresh cloves lend robust aroma and flavor, crucial for that classic creamy garlic profile.
- Heavy Cream: The essential component for a lusciously thick and dreamy sauce.
- Chicken Broth: Balances out the richness and adds savory depth.
- Freshly Grated Parmesan Cheese: Melts like a dream into the sauce for a bold, cheesy bite.
- Italian Seasoning: A ready-made blend of herbs for instant Italian flair.
- Crushed Red Pepper Flakes (optional): For those who love a gentle kick of heat.
- Salt and Pepper: The classic duo that lets every other flavor shine.
- Chopped Fresh Parsley: A fresh green finish, perfect for garnish and color.
How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a gentle boil, toss in your rigatoni, and cook until just al dente. This quick and easy step is the key to perfectly textured pasta — it won’t go mushy once mixed with the creamy sauce. Drain the noodles and set them aside, but don’t forget to reserve a splash of pasta water in case you want to loosen the sauce later!
Step 2: Sauté the Chicken Pieces
In a large skillet set over medium-high heat, swirl together the olive oil and unsalted butter until melted and lightly bubbling. Season your chicken pieces with salt and pepper, then sear them in the hot pan for about 6-8 minutes, stirring occasionally until golden brown and cooked through. Once they’re perfect, scoop them out and set aside on a plate.
Step 3: Build the Garlic Butter Base
Reduce the heat to medium and add the minced garlic straight into the same skillet. The leftover bits from the chicken give it unbeatable flavor! Stir constantly for about a minute until the kitchen smells toasty and fragrant — don’t let the garlic brown, just soften.
Step 4: Make the Dreamy Parmesan Sauce
Pour in the chicken broth and use your spoon or spatula to scrape up any brown bits (that’s pure flavor gold). Stir in the heavy cream and bring the mixture to a steady simmer. Now, scatter in the grated Parmesan and Italian seasoning. Stir gently until your sauce melts beautifully and thickens up, about three to five minutes. This is what makes Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce so scrumptious!
Step 5: Toss It All Together
Return the cooked chicken and drained rigatoni to the skillet. Toss everything well, making sure each pasta piece is coated with that decadent garlic-Parmesan sauce. Sprinkle in crushed red pepper flakes now for a little heat, if desired, and season again with salt and pepper until it tastes just right. Serve immediately, garnished with fresh parsley for that final pop of green.
How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Garnishes
A finishing sprinkle of freshly grated Parmesan and a generous handful of chopped parsley do wonders for both flavor and looks. For a little extra flair, a light drizzle of good extra-virgin olive oil or some cracked black pepper over the top makes your Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce truly restaurant-worthy.
Side Dishes
To round out this already-delicious meal, serve it with a crisp arugula salad, garlic bread, or roasted vegetables. The refreshing crunch of greens or the toasty bite of bread balances out the richness of the sauce without stealing the show.
Creative Ways to Present
Try scooping your pasta into shallow bowls and piling the chicken-rich sauce on top for a bistro vibe, or serve family-style right from the skillet for a homey, abundant feel. For an elegant touch, finish each serving with shaved Parmesan curls and a twist of lemon zest. Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce can truly dress up or down!
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days for easy lunches and delicious next-day dinners.
Freezing
While this dish tastes best fresh, you can freeze it if you need to. Place cooled portions in freezer-safe containers and freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating, as cream sauces can sometimes separate after freezing.
Reheating
Gently reheat leftovers in a covered skillet over low heat, adding a splash of milk or broth to help revive the sauce. Stir often, just until heated through. Avoid overheating, which can make the sauce grainy — slow and gentle is the way to go!
FAQs
Can I use a different pasta shape?
Absolutely! While rigatoni is perfect for catching sauce, penne, ziti, or even fettuccine will work beautifully with the creamy garlic butter and chicken.
What can I use instead of heavy cream?
If you’d like to lighten things up, try half-and-half or whole milk, though the sauce will be a bit less velvety. For dairy-free alternatives, coconut cream could give a similar texture with a unique twist.
Is freshly grated Parmesan really necessary?
For the creamiest, smoothest sauce, yes! Pre-grated Parmesan often contains anti-caking agents that can make the sauce gritty instead of silky, so splurge on a wedge if you can.
How can I add more veggies?
Sautéed spinach, sun-dried tomatoes, or peas are fantastic tossed in with the pasta and chicken for color, flavor, and extra nutrition. Simply add them during the final toss in the skillet.
Can I make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce ahead of time?
You can! Just leave out the final parsley garnish until ready to serve, and be sure to reheat gently (see the reheating notes above). The flavors meld even more as they rest in the fridge.
Final Thoughts
Once you try Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce, you’ll understand why it’s a go-to favorite in so many kitchens. Whether you’re whipping up a quick weeknight meal or setting the table for friends, it never disappoints. Give it a try — and get ready to watch everyone ask for seconds!
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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a decadent yet easy-to-make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce that will tantalize your taste buds with its rich flavors.
Ingredients
Rigatoni Pasta:
- 12 ounces rigatoni pasta
Chicken:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Garnish:
- Chopped fresh parsley
Instructions
- Cook the Rigatoni: Boil rigatoni pasta until al dente, then drain and set aside.
- Cook the Chicken: Sauté chicken in olive oil and butter until golden and cooked through; remove from skillet.
- Make the Sauce: Sauté garlic, add broth, cream, Parmesan, seasoning, simmer until thickened.
- Combine: Toss cooked chicken and rigatoni in sauce until coated.
- Finish and Serve: Season, garnish with parsley, and serve hot.
Notes
- Use freshly grated Parmesan for the creamiest sauce.
- Add sautéed spinach or sun-dried tomatoes for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 3g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg
