If you’ve been hunting for a comforting dish that melts in your mouth and delivers rich, indulgent flavors with every bite, then the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe is about to become your new go-to favorite. Imagine tender chicken pieces perfectly seasoned and seared to juicy perfection, tossed with al dente rigatoni enveloped in a luscious, creamy Parmesan sauce that’s infused with the irresistible aroma of garlic and butter. It’s the ultimate cozy dinner that feels both elegant and effortlessly satisfying, designed to brighten up any weeknight or special occasion in the warmest possible way.
Ingredients You’ll Need
Getting started with this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe is a breeze thanks to the straightforward, yet flavor-packed ingredients. Each one plays a vital role—whether it’s adding richness, a touch of spice, or that comforting Italian flair that keeps you coming back for more.
- 1 pound rigatoni pasta: This sturdy pasta holds the creamy sauce beautifully, making every bite utterly satisfying.
- 1 1/2 pounds boneless, skinless chicken breasts: Cut into bite-sized pieces for quick, even cooking and tender, juicy results.
- 2 tablespoons olive oil: Helps to brown the chicken perfectly while adding subtle fruitiness.
- 4 tablespoons unsalted butter: The base for our rich, silky sauce and a touch of indulgence.
- 5 cloves garlic, minced: Garlic infuses the dish with its signature aroma and depth of flavor.
- 1 teaspoon Italian seasoning: A harmonious blend of herbs that brings Italian charm to the dish.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon black pepper: Adds a subtle kick that rounds out the seasoning.
- 1/4 teaspoon crushed red pepper flakes (optional): For those who like a gentle heat that sneaks in deliciously.
- 1/2 cup chicken broth: Adds savory depth and helps form the sauce base.
- 1 cup heavy cream: Creates the luxurious, creamy texture that coats every piece of chicken and rigatoni.
- 1 cup grated Parmesan cheese: The real star that thickens the sauce and adds a nutty, salty punch.
- 1/2 cup reserved pasta water: Used to adjust sauce consistency with starchiness from the pasta.
- Chopped fresh parsley for garnish: A splash of color and a touch of freshness to finish the dish beautifully.
How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Step 1: Cook the Rigatoni
Start with boiling salted water and cook the rigatoni until it reaches that perfect al dente texture—tender but still offering a satisfying bite. Don’t forget to reserve half a cup of the pasta water before draining, as this starchy liquid will help adjust your sauce’s consistency later on.
Step 2: Prepare the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season your bite-sized chicken pieces with salt, pepper, and Italian seasoning, then add them to the hot skillet. Let them cook without stirring too much so they get a beautiful golden crust, around 6 to 8 minutes, until juicy and cooked through. Transfer the cooked chicken to a plate and set aside.
Step 3: Build the Sauce
In the same skillet, lower the heat to medium and add butter. Once it’s melted and bubbly, toss in the minced garlic and sauté for one to two minutes until it releases that mouthwatering fragrance. If you like a hint of spice, sprinkle in the crushed red pepper flakes now. Pour in the chicken broth and bring it to a gentle simmer, giving the sauce a savory backbone.
Step 4: Make it Creamy and Cheesy
Slowly mix in the heavy cream and shredded Parmesan cheese, stirring until the sauce is silky and smooth. This is where the magic happens, as the cheese melds with the cream to create that dreamy, decadent texture that defines this recipe.
Step 5: Combine Chicken and Rigatoni
Add the cooked chicken and rigatoni back into your skillet, tossing everything together to coat each piece in that fabulous Parmesan sauce. If the sauce feels too thick, drizzle in a bit of the reserved pasta water, stirring gently until you get the perfect, velvety consistency that clings luxuriously to the pasta and chicken alike.
Step 6: Garnish and Serve
Finish by sprinkling fresh parsley over the top to add color and a bright herbal note. Serve your creamy, dreamy creation warm and watch eyes light up with every satisfying bite.
How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Garnishes
A simple sprinkle of chopped fresh parsley is ideal for cutting through the richness of the sauce and adding a fresh pop of green. You can also add an extra dusting of Parmesan or a squeeze of lemon zest if you want to brighten up those complex flavors even more.
Side Dishes
This dish is a complete meal in itself but pairs beautifully with a crisp green salad, garlic bread, or roasted vegetables like asparagus or broccoli. Their freshness and crunch complement the creamy softness of the chicken and rigatoni, creating a perfectly balanced plate.
Creative Ways to Present
Try serving this dish in rustic pasta bowls or even cast-iron skillets for a cozy, family-style experience. A drizzle of truffle oil or a sprinkle of toasted pine nuts can elevate the presentation and add unexpected layers of flavor and texture.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it cools, so expect a richer texture the next day.
Freezing
While cream-based sauces don’t always freeze perfectly, you can freeze the chicken and rigatoni separately in portioned containers. Defrost overnight in the fridge and reheat gently, adding a splash of cream or broth to bring the sauce back to its silky glory.
Reheating
Reheat on the stovetop over low to medium heat, stirring often to avoid sticking. Add a little cream, broth, or reserved pasta water to loosen the sauce as needed. This will refresh the flavors and texture so it tastes just like freshly made.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is perfect for holding the sauce, penne, fusilli, or even fettuccine would work wonderfully. Just adjust cooking times accordingly.
Is there a way to make this recipe lighter?
You can swap heavy cream for half-and-half or a mixture of milk and Greek yogurt, keeping in mind that the sauce won’t be as thick or rich but still delicious.
Can I add vegetables to this dish?
Definitely! Spinach, sun-dried tomatoes, mushrooms, or peas make excellent additions and add color, nutrition, and extra texture to the dish.
What if I don’t have chicken broth?
You can substitute with vegetable broth or even water in a pinch, though broth adds more depth of flavor to the sauce.
How do I prevent the chicken from being dry?
Cooking the chicken in batches helps it brown better and stay juicy instead of steaming in the pan, so give yourself a bit of extra time for this important step.
Final Thoughts
Making the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe is one of those joyful kitchen adventures that reward you with pure comfort on a plate. It’s creamy, flavorful, and straightforward enough to whip up any night of the week while still impressing those lucky enough to share it with you. Don’t hesitate to give this a try—you just might find it becoming a fast favorite for years to come!
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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Description
This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a rich and comforting Italian-inspired main course featuring tender chicken pieces and rigatoni pasta coated in a luscious, garlicky Parmesan cream sauce. Perfect for an easy weeknight dinner, this dish combines the savory flavors of sautéed chicken, fragrant garlic, and creamy cheese sauce for a satisfying meal that everyone will love.
Ingredients
Pasta
- 1 pound rigatoni pasta
Chicken & Seasoning
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
Sauce & Cooking
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
- Chopped fresh parsley for garnish
Instructions
- Cook Rigatoni: Cook the rigatoni according to package instructions in salted water until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Sauté Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden and cooked through, about 6–8 minutes. Remove chicken from the skillet and set aside.
- Prepare Sauce: Reduce heat to medium and add the butter to the same skillet. Once melted, sauté the minced garlic for 1–2 minutes until fragrant. Stir in crushed red pepper flakes if using.
- Add Liquids: Pour in the chicken broth and bring to a simmer. Then add the heavy cream and grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy.
- Combine & Finish: Add the cooked chicken and rigatoni pasta to the sauce, tossing to coat evenly. If the sauce is too thick, stir in reserved pasta water little by little until the desired consistency is reached.
- Serve: Garnish with chopped fresh parsley and serve warm for a delicious, comforting meal.
Notes
- For extra flavor and better texture, brown the chicken in batches to avoid steaming.
- You can add spinach or sun-dried tomatoes for variation and added nutrition.
- Leftovers reheat well—add a splash of cream or broth to maintain creaminess when warming.
