If you’ve ever dreamed of a dinner that feels elegant yet is incredibly simple to whip up on a weeknight, this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe is exactly what you need. Tender chunks of chicken bathed in a rich, garlicky butter sauce, combined with al dente rigatoni pasta soaking up every bit of that luscious Parmesan cream — it’s comfort food elevated to a new level of deliciousness. This dish has quickly become one of my all-time favorites to share with friends and family, and I can’t wait for you to taste the magic yourself!
Ingredients You’ll Need
Getting this dish just right is all about simple, fresh ingredients that work together beautifully to create layers of flavor and a silky texture. Each element, from the butter to the Parmesan, plays a vital role in making this meal unforgettable.
- 1 lb boneless, skinless chicken breasts: cut into bite-sized pieces for quick and even cooking, these are the hearty protein stars of the dish.
- 3 tablespoons butter: used to build the sauce base, bringing rich creaminess and a golden color to every bite.
- 3 cloves garlic, minced: fresh garlic gives a wonderful aroma and bold flavor punch that’s essential for this recipe.
- 1 cup chicken broth: adds depth and a subtle savory foundation while keeping the sauce light and flavorful.
- 1 cup heavy cream: creates that irresistibly silky texture and luscious mouthfeel.
- 1 cup grated Parmesan cheese: melts into the sauce to provide sharp, nutty richness and that signature cheesy finish.
- 12 oz rigatoni pasta: the perfect tubular shape to hold onto sauce, making each bite satisfyingly saucy.
- 1 teaspoon Italian seasoning: a fragrant blend of dried herbs that adds a subtle Mediterranean twist.
- 1/2 teaspoon salt: enhances all the flavors without overpowering the natural taste of the ingredients.
- 1/4 teaspoon black pepper: adds just the right amount of warmth and spice to balance the creaminess.
- 1 tablespoon fresh parsley, chopped: a vibrant, fresh garnish that brightens the dish visually and in flavor.
How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cooking the rigatoni according to the package instructions until just al dente. Once cooked, drain the pasta and set it aside. This ensures your pasta is perfectly tender yet firm enough to hold up when tossed in the creamy sauce.
Step 2: Sear the Chicken
In a spacious skillet, melt 2 tablespoons of butter over medium heat. Add your chicken pieces, seasoning them with salt, pepper, and Italian seasoning as they go in. Cook for 6 to 8 minutes, turning occasionally until each piece is golden and cooked through. Remove the chicken from the skillet and place it on a plate to rest while you prepare the sauce.
Step 3: Sauté Garlic
Next, add the final tablespoon of butter to the same skillet, letting it melt gently. Toss in the minced garlic and sauté for about a minute, just until fragrant and lightly golden — this step is key to unlocking that deeply savory, aromatic foundation for your sauce.
Step 4: Simmer with Chicken Broth
Pour in the chicken broth to the skillet, bringing it to a light simmer. Let it reduce slightly for 3 to 4 minutes, concentrating the flavors so that the sauce won’t be watered down once the cream is added. This reduction adds a subtle richness and complexity.
Step 5: Make the Creamy Parmesan Sauce
Slowly stir in the heavy cream followed by the grated Parmesan cheese, whisking until everything is smooth and melded together. Let the sauce simmer gently for 2 to 3 minutes until it thickens into a velvety cloud of creamy goodness. This step is where the name Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe truly comes alive.
Step 6: Combine Chicken and Pasta
Return the cooked chicken to the skillet and gently add the rigatoni. Toss everything carefully so each pasta piece is enveloped in that irresistible cream sauce and the chicken stays juicy. This harmonious blend of flavors and textures ensures every forkful bursts with comfort and sophistication.
Step 7: Garnish and Serve
To finish, sprinkle freshly chopped parsley over the dish. This small touch adds a lovely splash of color and a fresh herbal note, balancing the richness just perfectly. Serve immediately for the best experience.
How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Garnishes
Fresh parsley is the classic pick to finish the plate, but you can also experiment with a few grinds of black pepper or a light drizzle of extra virgin olive oil. For an extra pop of color and crunch, try toasted pine nuts or a sprinkle of red pepper flakes.
Side Dishes
This dish shines on its own, but pairing it with a crisp green salad dressed lightly with lemon vinaigrette or roasted seasonal vegetables adds a refreshing balance. Garlic bread on the side never hurts either; it’s perfect for scooping up any leftover creamy sauce.
Creative Ways to Present
Want to impress guests or elevate your home plating? Serve the rigatoni in individual shallow bowls with a sprinkle of more Parmesan and a sprig of fresh herb on top. Alternatively, spoon it into a warmed shallow casserole dish for a family-style presentation that invites everyone to dig in straight away.
Make Ahead and Storage
Storing Leftovers
Your Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing to maintain the sauce’s creamy texture.
Freezing
You can freeze this dish, but be aware that the sauce’s texture may change slightly once thawed. For best results, freeze the cooked chicken and pasta separately from the sauce. Freeze in portions for up to 2 months to enjoy later without losing much flavor.
Reheating
Reheat gently on the stove over low heat, stirring occasionally and adding a splash of cream or broth if the sauce thickens too much. Avoid using too high heat to prevent the sauce from separating. Microwave reheats well too, just cover and stir midway through heating for even warmth.
FAQs
Can I use a different type of pasta?
Absolutely! Rigatoni works wonderfully because of its ridges and hollow shape that hold the sauce perfectly, but penne, fusilli, or even fettuccine can be delicious substitutes depending on your preference.
Is there a way to make this recipe lighter?
Yes, you can swap heavy cream for half-and-half or a mixture of milk and Greek yogurt for a lighter sauce. Just be mindful that the original cream gives the dish its signature richness and texture.
Can I prepare this recipe in advance for a dinner party?
Definitely! Cook the chicken and pasta ahead of time and hold the sauce until just before serving. Combine everything when reheating so the dish tastes freshly made without sacrificing time with your guests.
What if I don’t have fresh parsley for garnish?
No worries! Dried parsley works in a pinch, or you can sprinkle fresh basil or chives instead for a slightly different but equally fresh finish.
Can I add vegetables to this dish?
For sure! Peas, spinach, or sun-dried tomatoes make fantastic additions that complement the creamy garlic butter sauce while adding color and extra nutrition.
Final Thoughts
Trust me when I say that this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe will quickly become your go-to meal when craving something both indulgent and comforting. It’s truly the kind of dish that feels like a hug on a plate and happens to be surprisingly easy to make. So roll up your sleeves, gather your ingredients, and get ready to wow yourself and your loved ones with every bite!
Print
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce recipe features tender chicken pieces cooked in a rich, velvety Parmesan cream sauce tossed with perfectly al dente rigatoni pasta. Enhanced with garlic, Italian seasoning, and fresh parsley garnish, it’s a comforting and flavorful dish ready in just 35 minutes—ideal for a satisfying weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
Sauces and Cooking Fats
- 3 tablespoons butter, divided
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Pasta
- 12 oz rigatoni pasta
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions until al dente. Drain well and set aside.
- Cook Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the bite-sized chicken pieces, seasoning them with salt, black pepper, and Italian seasoning. Cook the chicken for 6-8 minutes until golden brown and thoroughly cooked, then remove from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Simmer Broth: Pour in the chicken broth and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly and concentrate the flavors.
- Create Sauce: Add the heavy cream and grated Parmesan cheese to the skillet, stirring continuously until the mixture is smooth, creamy, and heated through. Allow the sauce to simmer gently for 2-3 minutes to thicken.
- Combine Ingredients: Return the cooked chicken to the skillet and add the drained rigatoni pasta. Toss everything together to evenly coat the chicken and pasta with the creamy Parmesan sauce.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the dish as a bright garnish and serve immediately while hot and creamy.
Notes
- For best results, use freshly grated Parmesan cheese rather than pre-grated for superior flavor and texture.
- If the sauce becomes too thick, adjust the consistency by adding a splash of chicken broth or cream.
- To make this dish lighter, substitute half-and-half for heavy cream, though the sauce may be less rich.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop, adding a little broth if needed to loosen the sauce.
- Fresh basil can be added as an alternative garnish for a different flavor nuance.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
