If you are craving a dish that feels like a warm, indulgent hug on a plate, the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe is your new best friend. This meal combines tender, juicy chicken with al dente rigatoni, all luxuriously coated in a rich, garlicky, buttery Parmesan sauce that elevates simple ingredients to restaurant-quality deliciousness. Whether it’s a weeknight dinner or a cozy weekend feast, this recipe delivers comfort and flavor that feels both decadent and homey at once.
Ingredients You’ll Need
Each ingredient in this recipe has been thoughtfully chosen to build layers of flavor and create a pleasing balance of textures. Simple yet essential, they work in harmony to deliver that creamy, garlicky goodness that’s impossible to resist.
- 12 oz rigatoni pasta: The ridges on rigatoni help hold onto the creamy sauce perfectly for every bite.
- 1 lb boneless skinless chicken breasts: Cut into bite-sized pieces for quick cooking and easy eating.
- 2 tablespoons olive oil: Adds a subtle fruitiness and helps brown the chicken beautifully.
- 3 tablespoons unsalted butter: Gives the dish a rich, silky texture and that classic buttery flavor.
- 4 garlic cloves (minced): Fresh garlic brings an irresistible aroma and sharp bite that defines this recipe.
- 1 teaspoon Italian seasoning: A blend of herbs that adds depth and a touch of herbal warmth.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ¼ teaspoon black pepper: Provides a gentle kick that balances the creaminess.
- 1 cup heavy cream: The cornerstone of the sauce, ensuring luscious richness.
- 1 cup chicken broth: Adds savory undertones and thins the sauce to just the right consistency.
- 1 cup grated Parmesan cheese: Sharp and nutty, it melts into the sauce creating signature flavor.
- ½ cup freshly grated mozzarella cheese (optional): For extra gooey creaminess and a delightful melt.
- 2 tablespoons chopped fresh parsley: Brightens the dish with a fresh, herbaceous note and adds a pop of color.
How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente. The ridges on rigatoni are just perfect to catch every bit of that delicious Parmesan sauce later, so don’t overcook them. Once ready, drain the pasta and set it aside to prepare the savory components of the dish.
Step 2: Brown the Chicken
In a large skillet set over medium-high heat, warm up the olive oil along with 1 tablespoon of butter. Add the bite-sized chicken pieces, seasoning them with salt, pepper, and the aromatic Italian seasoning. Let them cook undisturbed for about 5 to 7 minutes until they are golden brown and cooked through. This step locks in all the juiciness and guarantees that tender texture you want. Remove the chicken from the skillet and set aside for now.
Step 3: Sauté Garlic and Build the Sauce
Using the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté it for 1 to 2 minutes until fragrant but not browned—garlic burns quickly and will turn bitter. Pour in the heavy cream and chicken broth, stirring to combine, and bring the mixture to a gentle simmer. This creates the creamy base that will coat the chicken and pasta so wonderfully.
Step 4: Melt in the Cheeses
Reduce the heat to low and slowly whisk in the grated Parmesan cheese until it melts smoothly into the sauce, making it creamy and velvety. For an extra indulgent touch, add the mozzarella cheese and stir until it melts completely—this step is optional but highly recommended for those who love a cheesier sauce. The mixture should be thick enough to cling to the rigatoni, but still silky and flowing.
Step 5: Combine Chicken and Rigatoni
Return the browned chicken pieces to the skillet, then add the cooked rigatoni. Toss everything gently so the pasta and chicken become luxuriously coated in the creamy Parmesan sauce. Allow the skillet to simmer for 2 to 3 minutes more so all the flavors meld and the dish heats through perfectly.
How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Garnishes
Sprinkle freshly chopped parsley over the top just before serving. This not only adds a fresh herbal brightness but also pops with color, making the dish visually inviting. You can also add a light dusting of extra Parmesan cheese for an irresistible final touch.
Side Dishes
Since this dish is rich and creamy, pairing it with lighter sides works beautifully. A crisp green salad with a lemon vinaigrette balances the richness perfectly. Roasted vegetables like asparagus or green beans bring some texture and earthy contrast that rounds out the meal wonderfully.
Creative Ways to Present
For an elegant dinner party, serve the creamy garlic butter chicken and rigatoni in a shallow bowl and garnish with extra Parmesan and a sprig of parsley. You could also bake it briefly in an oven-safe dish topped with breadcrumbs for a crispy crust. Another fun idea is to stuff the pasta into large shells or manicotti and pour the sauce over for a charming twist.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers of the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe in an airtight container in the refrigerator for up to 3 days. Keep in mind that the sauce may thicken as it chills, so adding a splash of chicken broth or cream when reheating helps loosen it back up to that silky smooth texture.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop with a bit of extra cream or broth to revive the sauce’s creamy consistency.
Reheating
Reheat the pasta gently over low heat on the stovetop, stirring frequently to prevent the sauce from breaking or sticking. Adding a small splash of cream, milk, or broth will help restore the creaminess and prevent the pasta from drying out. Avoid microwaving at high power to keep the texture intact.
FAQs
Can I use a different pasta instead of rigatoni?
Absolutely! While rigatoni’s ridges hold the sauce beautifully, penne, fusilli, or even farfalle can make excellent substitutes depending on what you have on hand. Just be sure to cook the pasta al dente for the best texture.
Is it possible to make this recipe dairy-free?
To make a dairy-free version, you can substitute the butter with a plant-based alternative and use coconut cream or a dairy-free heavy cream substitute. Nutritional yeast can replace Parmesan for a cheesy flavor, but the sauce will have a different texture and taste.
Can I add vegetables to this dish?
Yes! Spinach or sun-dried tomatoes are fantastic additions that complement the creamy sauce and chicken. Adding vegetables not only boosts the nutritional profile but also adds texture and vibrant color.
How do I know when the chicken is fully cooked?
Cook the chicken pieces until they are golden brown and no longer pink in the center, which usually takes about 5 to 7 minutes depending on their size. Using a meat thermometer, the internal temperature should reach 165°F for safe consumption.
Can I prepare parts of this recipe in advance?
You can cook the rigatoni ahead of time and refrigerate it separately. Brown the chicken earlier too, then just finish making the sauce and combine everything when ready to serve. This is perfect for quicker meal assembly when you’re short on time.
Final Thoughts
There is something wonderfully comforting and downright delicious about the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe that keeps me coming back for more. It’s a recipe that feels special but is surprisingly simple to pull off, perfect for sharing with loved ones or treating yourself after a busy day. I truly hope you enjoy making and savoring this creamy, garlicky delight just as much as I do!
Print
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a comforting Italian-American dish featuring tender chicken pieces cooked in a rich, creamy garlic Parmesan sauce, tossed with perfectly al dente rigatoni pasta. Enhanced with melted mozzarella for extra creaminess and fresh parsley for a burst of color and flavor, this skillet dinner is ideal for a satisfying family meal.
Ingredients
Pasta
- 12 oz rigatoni pasta
Chicken and Seasoning
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cooking Fats and Oils
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
Sauce Ingredients
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- ½ cup freshly grated mozzarella cheese (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente, usually about 10-12 minutes. Drain the pasta and set it aside.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season with salt, pepper, and Italian seasoning. Cook the chicken for 5 to 7 minutes, stirring occasionally, until browned and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned, stirring frequently to prevent burning.
- Make the sauce: Pour in heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer over medium-low heat.
- Add cheese: Reduce heat to low and whisk in the grated Parmesan cheese until it melts smoothly into the sauce. If using, stir in the mozzarella cheese to add extra creaminess, allowing it to melt fully into the sauce.
- Combine chicken and pasta: Return the cooked chicken to the skillet, then add the drained rigatoni pasta. Toss everything gently to fully coat the pasta and chicken with the creamy Parmesan sauce.
- Simmer and serve: Let the dish simmer for an additional 2 to 3 minutes to heat everything through thoroughly. Garnish with chopped fresh parsley and serve immediately while warm.
Notes
- Add fresh spinach or sun-dried tomatoes when sautéing the garlic for extra flavor and texture.
- For a lighter version of the sauce, substitute heavy cream with half-and-half to reduce fat content.
- Use freshly grated Parmesan for the best flavor and smoothest sauce consistency.
- Ensure the chicken is cut into uniform bite-sized pieces for even cooking throughout.
