Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe

If you’re craving a comforting, restaurant-worthy meal that you can make right in your own kitchen, look no further than Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. This dish brings together juicy chicken, perfectly cooked rigatoni, and a decadent, cheesy sauce that clings to every bite. Whether for a family dinner or a cozy date night, the combination of garlic, butter, and real Parmesan is an experience you’ll want to savor again and again!

Ingredients You’ll Need

Simplicity lies at the heart of this recipe, but every ingredient packs a punch in terms of flavor, rich texture, or that final, colorful finishing touch! Here’s what you’ll need for Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce, plus why each ingredient matters:

• Chicken breasts: Choose boneless, skinless chicken breasts for quick-cooking, juicy bites that soak up all those delicious flavors.
• Butter: Unsalted butter is the secret to that velvety, rich sauce and helps brown the chicken beautifully.
• Garlic: Freshly minced garlic brings an aromatic punch and infuses the dish with warmth.
• Chicken broth: Adds savory depth and keeps the sauce from becoming too heavy.
• Heavy cream: This is what makes the sauce irresistibly creamy and luscious.
• Parmesan cheese: Freshly grated is best—it’s the star of that silky, cheesy sauce!
• Rigatoni pasta: The ridges and tube shape are perfect for holding every bit of the creamy sauce.
• Italian seasoning: A mix of herbs adds that unmistakable classic flair.
• Salt: Brings out all the savory flavors, so don’t forget to season every step.
• Black pepper: Just a hint enhances the overall taste and gives gentle warmth.
• Fresh parsley: For garnish—adds a pop of green freshness to the finished dish.

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

Step 1: Cook the Pasta

Start by cooking your rigatoni pasta according to the package instructions. Bring a big pot of salted water to a rolling boil, toss in the pasta, and let it bubble away until it’s al dente. Once done, drain the rigatoni and set it aside—don’t forget to reserve just a cup of pasta water in case your sauce needs thinning!

Step 2: Cook the Chicken

While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken pieces, sprinkle in the salt, black pepper, and Italian seasoning, then sauté until the chicken is cooked through and golden—about 6 to 8 minutes. Once done, transfer the chicken to a plate; it will finish its journey back in the skillet later.

Step 3: Make the Garlic Butter Sauce

In the same skillet (no need to clean, those browned bits are packed with flavor!), drop in the remaining tablespoon of butter and the minced garlic. Let the garlic sizzle for about a minute—just until it smells absolutely dreamy—then pour in the chicken broth. Scrape the bottom of the pan and let the mixture simmer for 3 to 4 minutes, reducing slightly to intensify the flavors.

Step 4: Add Cream and Parmesan

Now for the star part of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce! Pour in the heavy cream and sprinkle in the Parmesan cheese while stirring constantly. Watch as the sauce transforms into a silky, creamy pool—let it bubble gently for 2 to 3 minutes so it thickens and becomes oh-so-luxurious.

Step 5: Combine Everything

Return the cooked chicken to the skillet, then add your drained rigatoni. Use a pair of tongs or a big spoon to toss everything together, making sure the pasta and chicken are fully coated in the creamy Parmesan sauce. If the sauce is a bit thick, a splash of reserved pasta water will smooth it out beautifully.

Step 6: Garnish and Serve

Just before serving, sprinkle some bright, chopped fresh parsley right over the top. Serve immediately while everything’s steaming hot, and enjoy the sheer comfort of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce at its best!

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

Garnishes

A sprinkling of chopped fresh parsley or extra Parmesan is a classic finishing touch for Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. If you want to add a hint of color and kick, a pinch of red pepper flakes or lemon zest does wonders too. These garnishes add both beauty and a last burst of flavor.

Side Dishes

Nothing beats serving this creamy pasta alongside a fresh green salad dressed simply with lemon and olive oil. Garlic bread or a warm baguette is perfect for mopping up any extra sauce. You might also consider a side of roasted veggies like broccoli or asparagus for a bit of crunch and color.

Creative Ways to Present

For a touch of elegance, serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce in wide, shallow bowls, with a drizzle of extra virgin olive oil and freshly cracked black pepper. For family-style dinners, pour everything into a big serving platter and let everyone help themselves. Or make it party-friendly by scooping into small ramekins for easy pasta appetizers!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), let them cool to room temperature, then refrigerate in an airtight container. Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce will stay fresh and tasty for up to three days—just remember that the pasta may soak up some of the sauce, so add a splash of milk or broth when reheating.

Freezing

This dish can be frozen, but the sauce may change texture slightly when thawed. For best results, freeze portions in airtight containers for up to one month. When ready to enjoy, thaw overnight in the fridge and gently reheat with a splash of cream to restore that luscious, creamy consistency.

Reheating

To reheat leftovers, use a skillet over medium-low heat for best results, stirring often. Add a little milk, cream, or chicken broth to bring the sauce back to life. You can also use a microwave, but heat in short 30-second bursts and stir well between each to prevent the sauce from separating.

FAQs

Can I use a different pasta shape for this recipe?

Absolutely! While rigatoni is perfect for catching all that Parmesan sauce, any tube-shaped pasta like penne or ziti, or even fusilli, will work well with Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce.

Is it possible to make this dish lighter?

Yes! Swap the heavy cream for half-and-half or even whole milk (though the sauce will be a bit thinner). Use less butter or try using Greek yogurt for a tangy twist on Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce.

Can I add vegetables to this recipe?

Definitely. Toss in some fresh spinach, sun-dried tomatoes, or peas with the cooked pasta and chicken. These veggies add bursts of color and extra nutrition without overwhelming the creamy sauce.

What’s the best way to get the sauce super creamy?

Make sure to use freshly grated Parmesan and stir constantly when adding it to the hot cream. Letting the sauce simmer a few minutes helps it thicken, and adding a splash of reserved pasta water can create a silky texture for Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce.

Can I make this recipe ahead for a party?

You sure can! Prepare everything except the final garnishing up to one day in advance, then reheat on the stovetop, adding a bit of milk or cream to refresh the sauce before serving.

Final Thoughts

There’s something truly special about sharing Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce—every twirl of pasta and tender bite of chicken is like a warm hug in a bowl. I hope you’ll treat yourself (and someone you love) to this unforgettable, creamy classic at your next dinner! Let me know how it turns out!

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