Creamy Garlic Butter Chicken Rigatoni with Parmesan Recipe
If you’re craving a soul-warming, restaurant-quality pasta dish that comes together in under an hour, look no further than this Creamy Garlic Butter Chicken Rigatoni with Parmesan. It’s a comforting, flavorful, and utterly satisfying dish where juicy, golden chicken pieces meet a silky garlic butter cream sauce, all tied together with perfectly cooked rigatoni pasta and a generous dusting of freshly grated Parmesan.
Why You’ll Love This Recipe
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Rich and satisfying: Creamy sauce with real butter and cheese.
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Family-friendly: Mild, familiar flavors that everyone enjoys.
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Restaurant-worthy: Elegant enough for entertaining.
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One-pot feel: With a little coordination, this dish comes together with minimal cleanup.
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Customizable: Easy to tweak for dietary needs or flavor preferences.
Serving Suggestions
This dish is a meal on its own, but pairs beautifully with:
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Garlic bread or breadsticks
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Steamed broccoli or green beans
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Mixed greens salad with lemon vinaigrette
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Roasted asparagus with lemon and parmesan
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Grilled zucchini or eggplant
Drink Pairings:
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Chardonnay or Pinot Grigio
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Sparkling water with lemon
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A light red like Pinot Noir
Recipe Variations
Protein Swaps
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Shrimp: Add peeled, deveined shrimp for a seafood twist.
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Sausage: Use Italian sausage instead of chicken for a spicier, meatier flavor.
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Rotisserie chicken: Shortcut version with cooked shredded chicken.
Pasta Swaps
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Penne, fusilli, farfalle, or cavatappi work well.
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For gluten-free, use brown rice or chickpea-based pasta.
Sauce Variations
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Spinach or kale: Stir in a handful of fresh greens at the end.
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Sun-dried tomatoes: Add chopped sun-dried tomatoes for sweetness and tang.
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Mushrooms: Sauté with the garlic for earthy depth.
Dairy-Free Version
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Use dairy-free cream and cheese substitutes (like coconut cream + nutritional yeast or vegan cheese).
Make-Ahead & Storage
Make-Ahead
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Cook pasta and chicken ahead of time and refrigerate separately.
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Sauce can be made ahead but reheat gently to prevent curdling.
Storage
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
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Pasta dishes with cream don’t freeze well — the sauce may separate.
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Freeze the cooked chicken separately if needed.
Reheating
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Reheat in a skillet over medium-low heat with a splash of milk or cream to rehydrate the sauce.
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Microwave in short intervals, stirring often.
Frequently Asked Questions
Can I use half-and-half instead of cream?
Yes, but the sauce will be thinner and slightly less rich. Simmer longer to thicken, and add a bit more cheese if needed.
How do I keep the sauce from breaking?
Use low heat when adding the cream and cheese. Avoid boiling once the cheese is in the sauce.
Is this dish spicy?
Not inherently. The red pepper flakes add mild heat but can be omitted or increased to taste.
Can I use pre-grated Parmesan?
Freshly grated Parmesan melts better and creates a smoother sauce, but pre-grated can work in a pinch — just make sure it’s not the shelf-stable variety in a can.
Final Thoughts
This Creamy Garlic Butter Chicken Rigatoni with Parmesan is a celebration of simple, classic ingredients elevated by good technique and bold flavor. It’s the kind of dish that invites second helpings, warms you from the inside out, and becomes an instant family favorite.
Creamy Garlic Butter Chicken Rigatoni with Parmesan Recipe
Ingredients
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- For the Pasta & Sauce:
- 12 oz rigatoni pasta
- 3 tbsp butter
- 5 cloves garlic, minced
- 1 tbsp all-purpose flour (for slight thickening)
- 1 cup chicken broth (low sodium)
- 1 cup heavy cream (or half-and-half for lighter)
- ¾ cup freshly grated Parmesan cheese (plus more for topping)
- ¼ tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions
1. Cook Pasta:
- Boil rigatoni in salted water according to package instructions until al dente. Drain and set aside.
2. Cook Chicken:
- Season diced chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Sauté chicken until golden brown and cooked through (about 6–8 minutes). Remove and set aside.
3. Make Garlic Butter Sauce:
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté for 1–2 minutes until fragrant.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and bring to a simmer.
- Add cream, red pepper flakes (if using), and Parmesan. Stir until cheese melts and sauce is smooth.
4. Combine:
- Add cooked rigatoni and chicken to the sauce. Toss until fully coated.
- Simmer for 2–3 minutes until everything is heated through and the sauce clings to the pasta.
5. Serve:
- Plate and garnish with more Parmesan and fresh herbs. Serve with garlic bread or a crisp green salad.