Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe

If you’re craving a pasta dish that wraps you up in comfort with every forkful, you’re in the right place. Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce combines tender bites of chicken, perfectly cooked rigatoni, and a luxuriously smooth Parmesan cream sauce accented by aromatic garlic and a touch of Italian herbs. Every element sings with flavor, yet the process is surprisingly simple—even weeknight-friendly! I can’t wait for you to experience how a handful of pantry staples transforms into a show-stopping meal that’s worthy of seconds (and thirds!).

Ingredients You’ll Need

Let’s keep it real: the magic of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce lies in everyday ingredients, each bringing their own flair. These essentials work deliciously together to create that glossy sauce, rich flavor, and golden color we all crave. Here’s what you’ll need (and why they matter):

• Chicken breasts: Boneless and skinless, cut into bite-sized pieces so every morsel soaks up the sauce and cooks evenly.
• Butter: The backbone of the sauce, lending velvety richness and helping the chicken get that irresistible golden sear.
• Garlic: Fresh and minced for bold flavor; sautéing it in butter releases its full aromatic magic.
• Chicken broth: Adds depth and keeps the sauce from feeling too heavy; use low-sodium if you like more control over salt.
• Heavy cream: The secret behind the ultra-creamy, dreamy sauce. Don’t substitute—half and half just won’t do.
• Parmesan cheese: Grated fresh is best for meltability and a nutty kick—the true star of the cheese sauce.
• Rigatoni pasta: Those big ridges are made to capture the sauce and deliver maximum flavor in every bite.
• Italian seasoning: A classic blend for layered herbal notes that tie the whole dish together.
• Salt: Essential for enhancing every flavor—don’t skip tasting and adjusting!
• Black pepper: Freshly ground for a gentle kick to balance the creaminess.
• Parsley: Chopped and sprinkled on just before serving for a hit of color and freshness.

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

Step 1: Cook the Rigatoni

Start by cooking your rigatoni in a generously salted pot of boiling water until it’s just al dente—this ensures a perfect bite and keeps the pasta from turning mushy later. Once it’s cooked, drain the pasta but save about a cup of that pasta water. You may need it to adjust your sauce’s consistency later. The starch from this water is pure gold for marrying the sauce to each rigatoni tube!

Step 2: Sauté the Chicken

Season your chicken pieces with salt, pepper, and Italian seasoning. In a large skillet, melt the butter over medium-high heat. Add the chicken and let it sizzle, searing until each piece is golden and cooked through—usually about 5-6 minutes. Transfer the cooked chicken to a plate and keep it warm while you build that dreamy sauce.

Step 3: Build the Garlic Base

Lower the heat and add the minced garlic to your skillet (add a little extra butter if the pan seems dry). Sauté just until fragrant—about 30 seconds to a minute. This step sets the foundation for that classic Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce flavor.

Step 4: Create the Sauce

Pour in the chicken broth, scraping up any tasty bits stuck to the pan. Let it simmer for a couple of minutes to slightly reduce and concentrate the flavor. Next, stir in the heavy cream and sprinkle in the Parmesan cheese. Whisk until the cheese melts and the sauce turns glossy and thick. If it gets too thick, drizzle in that reserved pasta water until you reach your preferred creaminess.

Step 5: Bring It All Together

Return the cooked chicken (plus any juices) to the skillet. Add the drained rigatoni and toss everything together until the pasta and chicken are cloaked in sauce. It’s the moment you’ve been waiting for! Taste and adjust seasoning if needed. Finish with a sprinkle of parsley and serve straight from the skillet for that rustic, cozy vibe.

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

Garnishes

Top your Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce with a big shower of extra grated Parmesan and freshly chopped parsley. A twist of black pepper gives it just the right edge. Want even more depth? Add lemon zest or a few chili flakes for brightness and heat!

Side Dishes

This creamy dish pairs beautifully with a simple green salad dressed in lemon vinaigrette, balancing the richness of the sauce. Roast or sautéed green veggies—like asparagus or broccolini—are fresh, vibrant choices. And don’t forget a crusty loaf of bread to mop up every last drop.

Creative Ways to Present

If you want to elevate presentation, try spooning the pasta into ovenproof bowls, adding fresh mozzarella or extra cheese on top, and running under the broiler until bubbly. Or serve in a large pasta bowl, family style, topped with curly parsley sprigs and parmesan shavings for a rustic but impressive centerpiece.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce in an airtight container in the refrigerator for up to three days. The flavors continue to meld, making leftovers just as crave-worthy the next day! Just be sure to let it cool completely before sealing and storing.

Freezing

While you can freeze this dish, the texture of the creamy sauce may change a bit after thawing. If you’d like to freeze, cool it thoroughly, portion into freezer-safe containers, and store for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

When reheating Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce, add a splash of milk or extra cream to loosen the sauce. Gently warm in a saucepan over medium-low heat, stirring frequently. If microwaving, use short bursts at 50 percent power and stir in between to prevent the sauce from separating.

FAQs

Can I use another type of pasta?

Absolutely! While rigatoni’s ridges are ideal for holding the creamy sauce, penne, ziti, or even fettuccine will work beautifully if that’s what you have on hand.

What can I substitute for heavy cream?

For the signature richness and silkiness in Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce, heavy cream is best. If necessary, you can try full-fat coconut milk or evaporated milk, but results may vary in flavor and consistency.

How do I make this dish gluten-free?

Simply swap in your favorite gluten-free pasta variety for the rigatoni, and double check that your broth and Parmesan are also gluten free. The sauce itself is naturally gluten free!

Can I add vegetables to this pasta?

Definitely! Sautéed spinach, sun-dried tomatoes, mushrooms, or even peas pair deliciously with the creamy sauce and chicken. Simply cook them separately and toss them in with the chicken and pasta just before serving for extra color and flavor.

Is this recipe spicy?

No, the recipe as written is rich and mild. If you like a little heat, feel free to add a pinch of red pepper flakes with the garlic or finish with a sprinkle on top to bring a gentle warmth to your bowl.

Final Thoughts

Every time I make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce, it’s met with glowing reviews—whether it’s a cozy family dinner or a casual gathering with friends. I hope you give it a try and discover how something this easy can taste so indulgently special. Don’t forget to make extra—you’ll want those leftovers!

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