Garlic Butter Chicken Rigatoni

This garlic butter chicken rigatoni in creamy parmesan sauce has quickly become a weeknight dinner hero in my kitchen, offering an irresistible cheesy flavor and creamy, restaurant style comfort in under an hour. With just 10 minutes of prep time, you can enjoy this easy pasta recipe for busy nights while still bringing something special to the table. Every tube of rigatoni and bite of juicy chicken gets coated in that decadent garlic parmesan sauce, making this dish a standout for families and guests alike.

I first whipped up this easy rigatoni recipe when I had leftover chicken and was craving something creamy and comforting, and now it's become a most requested dinner in our house. Whether I serve it for a quick family dinner or when guests arrive unexpectedly, the crowd always raves about its cheesy garlic flavor and how every bite feels like a treat. The creamy sauce clings to the rigatoni, and the garlic butter chicken brings both comfort and a touch of elegance, making it a true staple in our weekly rotation.

Gather Your Ingredients

• Rigatoni pasta: Classic tubular noodles that hold creamy sauce beautifully and offer a chewy bite; look for bronze cut or imported Italian brands for standout texture and flavor, though penne or ziti work as substitutions
• Boneless skinless chicken breasts: Provide lean protein staying juicy when cooked carefully; chicken thighs or rotisserie chicken can be swapped in for a richer or speedier option
• Butter and extra virgin olive oil: Build a deep garlic butter base; always opt for real butter and a peppery extra virgin olive oil for the best flavor foundation
• Minced garlic: Freshly minced garlic is essential for that aromatic punch—use at least four large cloves to anchor the recipe’s flavor
• Chicken broth: Low sodium preferred to control seasoning and accentuate the sauce’s depth; boxed or homemade both work seamlessly
• Heavy cream: The key to a luscious creamy parmesan sauce; high butterfat cream gives the silkiest mouthfeel, while half and half offers a lighter option
• Grated parmesan cheese: Freshly grated cheese melts more smoothly and infuses bold nutty flavor; authentic Parmigiano Reggiano is ideal but high quality domestic works as well
• Italian seasoning: Adds layers of oregano, basil, and thyme; use a mix of dried or fresh herbs for complexity
• Crushed red pepper flakes: Optional for gentle heat; add according to spice preference or omit for kids
• Chopped parsley: Optional garnish for freshness and color just before serving
• Salt and freshly ground black pepper: Essential for balanced seasoning; taste as you go for best results

How to Make Garlic Butter Chicken Rigatoni in Creamy Parmesan Sauce

Boil Rigatoni Until Al Dente:

Bring a large pot of salted water to a rolling boil, then add rigatoni and cook for 11 to 12 minutes, stirring occasionally to prevent sticking. Undercook the pasta by about 1 minute for a firmer texture since it will finish cooking in the sauce, ensuring classic bite and sauce absorption.

Sauté Aromatics for Garlic Flavor:

While pasta boils, heat two tablespoons of butter and olive oil in a large skillet over medium heat. Add chicken cut into bite sized pieces, seasoning with salt and black pepper, and sauté for 6 to 8 minutes until golden brown outside and juicy inside. Remove chicken to a plate so it does not overcook, preserving tenderness.

Infuse Sauce with Garlic:

Using the same skillet, add minced garlic and stir constantly for 1 minute, just until it becomes golden and fragrant. Scrape up any browned bits left by the chicken for maximum savory flavor—watch closely so the garlic does not burn.

Build Parmesan Cream Sauce:

Pour in chicken broth and bring to a gentle simmer, then use your spoon to deglaze the pan and dissolve flavorful brown bits into the sauce. This method intensifies the base and sets up a richer finished sauce.

Finish Creamy Parmesan Sauce:

Lower heat, then slowly stir in heavy cream and freshly grated parmesan, mixing until cheese is melted and sauce thickens to coat the back of a spoon, about 4 to 5 minutes. Add Italian seasoning and optional red pepper flakes here. Avoid boiling to prevent splitting; thin with extra broth if it becomes too thick.

Combine Pasta and Chicken:

Add cooked rigatoni and the reserved chicken back to the skillet. Use tongs to gently toss everything so every piece is coated in creamy parmesan sauce, then let it heat together for 2 to 3 minutes to help the flavors meld and sauce to fully cling to the pasta tubes.

Finish and Serve:

Taste and adjust salt and pepper, then serve hot, garnished with chopped parsley for a pop of freshness. Scooping into bowls ensures you get plenty of sauce in every bite, delivering comfort and restaurant level satisfaction.

The first time my family tried this garlic butter chicken rigatoni, the pan was scraped completely clean—my favorite moment was watching everyone reach for seconds and comment about how each tube was stuffed with cheesy sauce. I discovered that using bronze cut rigatoni completely transformed the dish with extra sauce holding power, turning what started as a leftover experiment into one of our most beloved comfort foods. Even my usually pickiest eater asks for it by name!

Smart Swaps and Variations

This dish adapts easily to what you have on hand—substitute penne or fusilli for rigatoni if needed, as both shapes hold onto creamy sauces. Use chicken thighs for a more flavorful result or shredded rotisserie chicken to save time when you need dinner fast. For dairy free or vegan options, try a plant based cream and parmesan alternative, or swap the pasta for gluten free varieties like chickpea or rice rigatoni. Add handfuls of spinach or roasted cherry tomatoes for color and added nutrition, or switch up the flavor profile with smoked paprika or extra herbs in the sauce.

How to Store and Reheat Garlic Butter Chicken Rigatoni

For leftovers or meal prep, allow your rigatoni to cool fully before transferring to airtight containers and refrigerate for up to 4 days for the best flavor and texture. You can freeze the cooled pasta in freezer safe containers for up to 3 months—remember to squeeze out excess air and label with the date for peak freshness. To reheat, thaw frozen portions overnight in the fridge, then warm gently in a skillet over low heat with a splash of milk or broth to restore creaminess; avoid boiling so the parmesan sauce stays smooth.

What to Serve with Garlic Butter Chicken Rigatoni

This creamy garlic butter chicken rigatoni shines as a hearty main but pairs perfectly with light sides like a crisp green salad with lemon vinaigrette or roasted broccoli for added freshness. Warm, crusty garlic bread or homemade focaccia is perfect for soaking up any extra parmesan sauce. For a special dinner, serve with a chilled glass of white wine or sparkling water and finish the meal with a simple fruit salad for a refreshing contrast.

Nutritional Benefits

Each serving of this garlic butter chicken rigatoni offers about 25 grams of protein and plenty of calcium from freshly grated parmesan, making it a filling and energizing meal. Choosing gluten free rigatoni or dairy alternatives can easily accommodate most special diets. You’ll enjoy over 20 percent of your daily calcium per serving, plus iron from chicken and pasta, with no artificial flavors for a healthier homemade twist on restaurant pasta dishes.

Recipe Success Tips

If your chicken dries out, try cooking pieces in a single layer to ensure proper browning and juiciness. If the sauce gets too thick, add a splash of milk or extra broth and toss while heating to create a silky texture. For the best result, cook pasta just under al dente so it absorbs extra sauce flavor—be sure to taste, adjust salt or parmesan at the end, and let pasta rest with its sauce for a couple of minutes off heat so the flavors meld.

This creamy garlic butter chicken rigatoni is pure comfort food made simple and delivers that restaurant style experience the whole family loves. Try it once, and you might find yourself adding it to your sure thing weeknight dinner rotation—enjoy every cheesy, comforting bite!

Common Questions About This Recipe

→ Can I substitute rigatoni with another pasta?

Yes, penne, ziti, or rotini work well as alternatives. They hold sauce similarly and maintain texture.

→ How can I make the sauce thicker?

Simmer the sauce a few extra minutes, or add a bit more parmesan cheese until desired consistency is reached.

→ Is it possible to use pre-cooked chicken?

Absolutely. Simply add the cooked chicken at the end to warm it through in the sauce mixture.

→ Can this dish be made ahead of time?

It can be made in advance and reheated gently, though it’s best enjoyed fresh to retain the creamy texture.

→ What vegetables pair well in this dish?

Peas, spinach, or sautéed mushrooms make delicious additions without overpowering the main flavors.