Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe

If you’re ready for a dinner that feels like a cozy hug in a bowl, you’ve got to try Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. This dish combines juicy chicken, buttery garlic, hearty rigatoni, and a silky Parmesan sauce into one mouthwatering meal. Whether it’s a busy weeknight or a special occasion, this recipe balances flavor and ease with every forkful. It’s creamy, satisfying, and guaranteed to win over the whole table—just wait until you taste that luscious sauce clinging to every piece of pasta!

Ingredients You’ll Need

Gathering the ingredients for Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce couldn’t be more straightforward, but each star has an important role. From the rich cream and nutty Parmesan to the seasonings and pasta, every item builds that irresistible, restaurant-worthy flavor and comforting texture.

• Chicken breasts: Tender, boneless, and cut into bite-sized pieces to make sure every forkful includes succulent chicken.
• Butter: Melting butter provides the luxurious base for both sautéing the chicken and infusing the sauce with richness.
• Garlic: Freshly minced garlic is the aromatic hero, creating incredible depth and warmth throughout the dish.
• Chicken broth: A splash of broth adds savory backbone and keeps the sauce from feeling too heavy.
• Heavy cream: This is what gives the sauce its decadently creamy consistency—don’t skimp here!
• Parmesan cheese: Use freshly grated if possible; it melts beautifully and packs big, bold flavor in every bite.
• Rigatoni pasta: With its perfect tubes, rigatoni holds the creamy sauce impeccably (try to cook it just to al dente for best results).
• Italian seasoning: A sprinkle brings the classic savory notes of Mediterranean herbs and ties everything together.
• Salt: Just enough to make all the flavors pop—always taste as you go!
• Black pepper: Adds contrast and subtle warmth, rounding out the sauce.
• Parsley: Freshly chopped parsley gives the finishing touch: a pop of green color and freshness before serving.

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

Step 1: Cook the Rigatoni

Start by bringing a big pot of salted water to a boil. Toss in your rigatoni and cook it until just al dente—firm to the bite but not crunchy. Don’t rush this step; the texture is everything for Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. Before you drain, reserve about a cup of pasta water, then set the cooked pasta aside for later.

Step 2: Sauté the Chicken

While the pasta cooks, season your chicken pieces with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, melt the butter until it’s bubbling and fragrant. Add your seasoned chicken and let it cook undisturbed to develop a gorgeous golden crust, then flip and finish cooking until no longer pink. Once done, transfer the chicken to a plate and keep it warm.

Step 3: Sizzle the Garlic

In the same skillet, add a bit more butter if needed, and toss in the minced garlic. Sauté for about 30 seconds or until wonderfully fragrant and golden—don’t let it burn! This is when your kitchen will start smelling absolutely amazing.

Step 4: Build the Parmesan Sauce

Pour in the chicken broth to deglaze the pan, scraping up the tasty browned bits stuck to the bottom. Let it simmer and reduce slightly for a couple of minutes, which intensifies the flavor. Lower the heat and stir in the heavy cream and grated Parmesan cheese, whisking until a dreamy, smooth sauce forms. If it gets too thick, just add a splash of your reserved pasta water.

Step 5: Bring It All Together

Add the cooked rigatoni and chicken back into the skillet. Toss everything together so the sauce thoroughly coats the pasta and meat. The rigatoni should be gleaming with that creamy, cheesy sauce, and everything should smell irresistible.

Step 6: Finish and Serve

Once everything is perfectly combined, remove the skillet from the heat. Shower the pan with a sprinkle of chopped parsley for a touch of color and freshness. Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is now ready to serve—preferably right away for maximum creaminess!

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

Garnishes

Top this pasta with a little extra grated Parmesan, freshly cracked black pepper, and a handful of bright parsley leaves. A sprinkle of red pepper flakes adds subtle heat, if you like a gentle kick. The garnishes make each serving feel special and add an inviting pop of color.

Side Dishes

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce truly shines with sides that can soak up extra sauce. Think warm, crusty bread or soft garlic knots for dipping. Pair it with a crisp Caesar salad or simple roasted vegetables to lighten up the meal and balance out all the creamy goodness.

Creative Ways to Present

For a showstopper presentation, serve the pasta in a wide, shallow bowl and twirl the rigatoni with tongs for a restaurant-inspired look. You can also scatter fresh herbs or drizzle a touch of lemon-infused olive oil over the top. For family-style gatherings, pile it high on a big platter and let everyone help themselves.

Make Ahead and Storage

Storing Leftovers

Let any leftover Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce cool completely, then store it in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors continue to meld and deepen during that time.

Freezing

If you want to freeze some for later, portion the cooled pasta into freezer-safe containers. For best texture, freeze without garnishes and eat within a month. The sauce may thicken a bit when frozen, but it’s easy to revive with some pasta water or a splash of cream when reheating.

Reheating

To reheat, transfer the pasta to a skillet with a splash of water, broth, or cream and warm gently over low heat, stirring frequently. Avoid microwaving if possible; the stovetop method keeps the sauce smooth and avoids separating. Taste and adjust seasonings before serving again.

FAQs

Can I use a different kind of pasta?

Absolutely! While rigatoni perfectly traps the sauce, penne, fusilli, or even fettuccine work great for Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. Just aim for a shape that holds onto that luscious sauce.

Can I substitute the heavy cream?

Yes, you can use half-and-half for a lighter sauce, but the result won’t be quite as rich or thick. If you need a non-dairy version, try a plant-based cream and add a splash more broth as needed.

What kind of chicken works best?

Boneless, skinless chicken breasts are classic for this dish because they cook quickly and stay tender, but boneless thighs are another tasty, juicy option.

How can I make the sauce even more flavorful?

Try adding a squeeze of lemon juice or a pinch of crushed red pepper flakes to the sauce for a little extra zing. A handful of baby spinach or sun-dried tomatoes stirred in can also bring more color and complexity.

Is Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce gluten-free?

As written, it’s not gluten-free due to the rigatoni. But if you swap in your favorite gluten-free pasta, everything else in the recipe is naturally gluten-free, making it easy to adapt for different dietary needs.

Final Thoughts

If you’re looking for a dish that feels both indulgent and easy, Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is truly one you’ll want on repeat. It’s cozy, flavorful, and downright irresistible. Gather your ingredients, invite some friends over, and treat everyone to a meal they’ll be talking about for days!

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