Prepare yourself for the ultimate comfort food hug with Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce: a dish that hits all of the right notes, no matter the day. Fall in love with the tender chicken, toothsome rigatoni, and a silky, lick-the-spoon-worthy Parmesan sauce laced generously with garlic and just a hint of gentle heat. From the golden sautéed chicken to the way the creamy sauce clings invitingly to every piece of pasta, this recipe is decadent yet family-friendly—a one-pan wonder you’ll want to make again and again. Whether it’s a special weekend meal or a weeknight delight, Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce brings Italian-inspired magic straight to your kitchen table.

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of everyday, humble ingredients transform into something so memorable. Each component here has its own crucial job, whether it’s adding richness, a pop of color, or simply binding everything together with flavor. Don’t skip anything—the combination is what creates that signature creamy, garlicky perfection!

Rigatoni Pasta: Big, sturdy tubes are perfect for holding onto all that luxuriously creamy sauce.
Boneless Skinless Chicken Breasts: Cut into bite-sized pieces so each forkful is juicy and packed with flavor.
Salt and Black Pepper: Simple seasonings that make the main ingredients shine from the inside out.
Italian Seasoning: Adds subtle herbal notes for that true Italian-American flair.
Olive Oil: Brings a hint of nutty depth and helps the chicken brown beautifully.
Unsalted Butter: Essential for that lush, unmistakably decadent sauce base.
Garlic (minced): The star flavor—use fresh and don’t be shy!
All-Purpose Flour: Just enough to thicken the sauce to that dreamy, smooth texture.
Chicken Broth: Builds a savory backbone, preventing the sauce from feeling too heavy.
Heavy Cream: The secret to that creamy mouthfeel and luscious finish.
Grated Parmesan Cheese: That tangy, nutty, salty punch makes the sauce completely irresistible.
Crushed Red Pepper Flakes (optional): For those who love a little subtle zing in every bite.
Baby Spinach (optional): Adds color and a fresh counterpoint to the richness of the dish.
Chopped Parsley and Extra Parmesan (for garnish): The finishing touch for color and flavor that makes each serving feel special.

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 rolling boil—this is your chance to flavor the pasta from the inside out. Cook the rigatoni according to the package directions until just al dente, so it still has a little bite. Don’t forget to drain it well and set it aside; you want the pasta ready and waiting, so you can toss it straight into your irresistibly creamy sauce later on.

Step 2: Prepare and Sear the Chicken

While your pasta is cooking, grab those chicken breast pieces and season them generously with salt, black pepper, and Italian seasoning. In a large skillet, heat the olive oil over medium-high heat and sear the chicken until it’s golden, juicy, and fully cooked—about 6 to 8 minutes. Be patient, and don’t crowd the pan; you want that beautiful caramelization on every piece! Once done, transfer the chicken to a plate and keep it close by.

Step 3: Build the Garlic Butter Base

In the same skillet (because, hello—more flavor!), reduce the heat to medium and add your unsalted butter. Let it melt, then stir in the minced garlic. Give it just a minute; you’ll know it’s ready when the kitchen smells like pure happiness. Sprinkle in the flour and keep whisking for about a minute or two until a light roux forms—this is the secret to a never-gritty, ultra-silky sauce.

Step 4: Create the Parmesan Cream Sauce

Slowly pour in your chicken broth, whisking all the while so you have a smooth, lump-free foundation. Add in the heavy cream and bring everything to a gentle simmer—watch as the sauce starts to thicken and become gloriously velvety. Next, stir in the grated Parmesan cheese and red pepper flakes if you like a little spark. Keep cooking for another few minutes; you want a sauce that’s richly creamy but not too thick.

Step 5: Combine and Finish

It’s time for the grand finale: return the cooked chicken to the skillet, toss in your perfectly al dente rigatoni, and sprinkle in baby spinach if using. Stir it all gently, letting the spinach wilt just so and the sauce wrap itself lovingly around every bit of chicken and pasta. Taste and adjust salt or pepper if needed. Serve hot, garnished like a pro with a scattering of fresh parsley and extra Parmesan.

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

Garnishes

A shower of chopped fresh parsley and extra grated Parmesan isn’t just about looks—it adds brightness and a final salty, nutty kick that wakes up the whole Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce experience. Don’t hold back; this finishing touch really makes every plate restaurant-worthy.

Side Dishes

Pair this pasta with warm, crusty garlic bread or a simple mixed greens salad tossed with a citrusy vinaigrette. The lightness of a salad or the crunch of a good bread helps balance the luxuriousness of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. For a touch of extra color, roasted broccoli or asparagus also makes a wonderful partner.

Creative Ways to Present

For family dinners, serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce straight from the skillet at the table—casual, inviting, and a feast for the eyes. For a chic dinner party, try plating in shallow bowls, twirling the pasta with tongs and arranging golden chicken on top. Add a final drizzle of olive oil or a sprinkle of microgreens for a chef’s touch.

Make Ahead and Storage

Storing Leftovers

Leftovers of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce are a gift to your future self. Let the dish cool completely, then transfer to an airtight container and refrigerate for up to 3 days. The sauce will thicken a bit in the fridge, but the flavors deepen and mellow beautifully.

Freezing

You can freeze this dish in individual portions if you’d like quick lunches or dinner on standby. Store in freezer-safe containers for up to two months. For best results, thaw overnight in the refrigerator before gently reheating—it helps protect the creamy texture of the sauce.

Reheating

To revive Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce, reheat gently on the stovetop over low heat or in the microwave using short bursts, stirring often. If the sauce seems a little thick, just splash in some milk, cream, or even a bit of chicken broth to restore that luscious, velvety consistency.

FAQs

Can I use a different pasta shape?

Absolutely! While rigatoni is wonderful for holding all that creamy sauce, penne, ziti, or even fusilli work just as well. Just make sure you cook any pasta al dente for best texture.

What can I substitute for heavy cream?

You can swap in half-and-half for a lighter version, or use a combination of milk and a little extra flour to achieve a comparable creamy effect. Just note the sauce won’t be quite as rich—but still very tasty!

Is it possible to make this dish vegetarian?

Yes! Skip the chicken and use mushrooms or plant-based chicken substitutes, and choose a good vegetable broth instead of chicken broth. The flavor profile of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce adapts beautifully, especially if you load it up on veggies.

Can I add more vegetables?

For sure! Sautéed mushrooms, sun-dried tomatoes, roasted red peppers, or even peas make excellent additions. The baby spinach is just a suggestion, so feel free to get creative and use what you have on hand.

How spicy is this dish?

The heat level is entirely up to you. The red pepper flakes are optional; add a little for a gentle warmth, or leave them out for a purely creamy, garlicky flavor. Taste as you go and make it perfect for your own palate.

Final Thoughts

There’s something deeply satisfying about sharing a favorite meal, and Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is one I always return to for its balance of comfort, flavor, and joy. Give it a try—you might just find yourself adding it to your own list of loved recipes for family, friends, and delicious moments around the table!

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. Tender chicken and al dente rigatoni are coated in a luscious Parmesan cream sauce with a hint of garlic and red pepper flakes. This easy stovetop meal is perfect for a comforting family dinner.

Ingredients

Scale

Rigatoni Pasta:

12 ounces rigatoni pasta

Chicken:

1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized pieces)

Seasoning:

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning

Sauce:

2 tablespoons olive oil
3 tablespoons unsalted butter
6 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes (optional)

Additional:

1 cup baby spinach (optional)
Chopped parsley and extra Parmesan for garnish

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Instructions

Cook the Rigatoni: Boil rigatoni until al dente, drain, and set aside.
Cook the Chicken: Season and cook chicken until golden. Set aside.
Make the Sauce: In the same skillet, make a roux with butter, garlic, flour, broth, cream, Parmesan, and red pepper flakes.
Combine and Serve: Add chicken, cooked rigatoni, and spinach to the sauce. Garnish with parsley and Parmesan before serving.