Get ready for an irresistible dinner idea: Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is everything you crave in a hearty pasta—comforting, loaded with flavor, and absolutely delicious. This dish brings together juicy chicken, pillowy rigatoni, and the most luscious, cheesy garlic-Parmesan sauce, all finished with a sprinkle of parsley. It’s a pasta night favorite that transforms simple ingredients into a dinner that tastes gourmet, whether you’re treating yourself or feeding a hungry family.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is how a few staple ingredients layer together to create something extraordinary. Each one plays a role, from building the ultra-velvety sauce to making the chicken irresistibly tender and the rigatoni catch every drop of flavor.
- Rigatoni Pasta: This tube-shaped pasta is perfect for catching the creamy sauce inside every bite.
- Olive Oil: Gives the chicken a golden, tasty sear before the sauce comes together.
- Chicken Breasts: Cut into bite-sized pieces for even cooking and maximum flavor absorption.
- Unsalted Butter: Creates the rich, garlicky base that sets this dish apart from ordinary pastas.
- Garlic: Four cloves bring that signature aroma and flavor that makes the sauce sing.
- Chicken Broth: Adds depth and savory notes to the creamy sauce.
- Heavy Cream: The secret to a silky, luscious texture in every forkful.
- Freshly Grated Parmesan Cheese: Melts beautifully to thicken the sauce and add nutty, savory depth.
- Italian Seasoning: A blend of herbs that ties all the flavors together with authentic Italian flair.
- Red Pepper Flakes (Optional): Just a touch for those who like a little gentle heat in their sauce.
- Salt and Black Pepper: Essential for perfect seasoning and balance in the dish.
- Fresh Parsley: Adds a pop of color and fresh herbal finish when sprinkled over the pasta at the end.
How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Step 1: Cook the Rigatoni
Get things started by cooking the rigatoni to al dente perfection. Follow the package directions, then drain and set aside. You want the pasta firm enough to hold its shape and soak up that dreamy sauce later—overcooked pasta won’t do this dish justice!
Step 2: Sauté the Chicken
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until they turn golden and are cooked all the way through. Remove the chicken and set aside; this keeps it juicy and lets you build on those tasty browned bits left behind.
Step 3: Make the Creamy Garlic Butter Base
In the same skillet (don’t clean it!), melt the butter and add the minced garlic. Sauté for just 1 to 2 minutes, until the kitchen is filled with the irresistible scent of garlic and butter. This quick step lays down the flavor foundation for your Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce.
Step 4: Build the Parmesan Sauce
Pour in the chicken broth and bring the mixture to a gentle simmer, making sure to scrape up every flavorful bit from the bottom of the pan. Next, pour in the heavy cream, add the freshly grated Parmesan, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir everything together until the sauce is smooth, creamy, and starts to thicken.
Step 5: Bring It All Together
Return the sautéed chicken and any juices back to the skillet, letting it simmer in the sauce for an extra 2 to 3 minutes for max flavor. Now, add the drained rigatoni, tossing until every piece is coated in that rich, cheesy, garlicky sauce. This is the moment your Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce goes from good to utterly unforgettable!
How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Garnishes
A shower of freshly chopped parsley over the finished pasta adds color, freshness, and a subtle herbal note. For extra flair, add a few extra shavings of Parmesan and a tiny pinch of red pepper flakes for a beautiful, restaurant-worthy finish.
Side Dishes
This creamy chicken and pasta is a complete meal in itself, but a crisp green salad tossed in lemony vinaigrette or simple roasted vegetables make it even better. Pair with warm, crusty bread to mop up every last bit of Parmesan sauce—trust me, you won’t want any to go to waste!
Creative Ways to Present
For date night or a dinner party, pile the pasta into shallow bowls and twirl it high for drama. Top each serving with a drizzle of good olive oil and an extra spring of parsley. Or, serve family-style in a big, beautiful serving platter and let your guests help themselves—the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce always brings people together!
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers into an airtight container and refrigerate for up to 3 days. The pasta and sauce hold up beautifully, letting the flavors blend and deepen, so it’s just as satisfying the next day.
Freezing
You can freeze Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce, though the sauce may separate a little on reheating. Portion into freezer-safe bags or containers, press out excess air, and store for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
For gentle reheating, use a saucepan over low heat with a splash of milk or cream to revive the sauce’s creamy texture. If you’re in a hurry, a microwave on a medium setting works too—just stir halfway through to keep everything luscious and smooth.
FAQs
What can I use instead of rigatoni?
If you don’t have rigatoni, feel free to swap in penne, ziti, or even fettuccine. The creamy Parmesan sauce clings beautifully to almost any pasta shape, so don’t stress if you need to substitute.
Is there a vegetarian version of this recipe?
Absolutely! Just skip the chicken and use vegetable broth instead of chicken broth for a meatless version of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce—still cheesy, still amazingly delicious.
Can I make this dish ahead of time?
Yes, Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce reheats wonderfully. Cook everything as directed, then cool and store in an airtight container. When ready to serve, just gently reheat on the stovetop or microwave.
What wine pairs well with this pasta?
A crisp Pinot Grigio or lightly oaked Chardonnay complements the richness of the Parmesan sauce, while a sparkling Prosecco is perfect for a festive dinner.
How can I make the sauce even richer?
For extra decadence, try stirring in a splash of white wine after the garlic step, or add a dollop more butter and Parmesan for an even silkier, cheesier finish.
Final Thoughts
Once you try Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce, you’ll want to make it again and again—it’s cozy, elegant, and always a hit at the dinner table. Give it a go, share it with loved ones, and enjoy every creamy, garlicky bite!
Print
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy flavors of this delectable Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. This Italian-American dish is a perfect combination of tender chicken, al dente pasta, and a luscious sauce that will tantalize your taste buds.
Ingredients
Pasta:
- 12 ounces rigatoni pasta
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
Sauce:
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Rigatoni: Cook rigatoni according to package directions until al dente. Drain and set aside.
- Cook Chicken: In a large skillet, heat olive oil and cook chicken pieces until golden and cooked through. Remove and set aside.
- Make the Sauce: In the same skillet, melt butter and sauté garlic. Add chicken broth, bring to a simmer, then add cream, Parmesan cheese, seasonings. Stir until smooth.
- Combine: Return chicken to the skillet, simmer, then add cooked rigatoni. Toss to coat.
- Garnish and Serve: Garnish with parsley before serving.
Notes
- For extra richness, add a splash of white wine when deglazing the pan.
- You can substitute penne or fettuccine if rigatoni is not available.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 2g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 155mg
