Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a rich, indulgent pasta dish that pairs tender chicken with perfectly cooked rigatoni, all tossed in a velvety garlic parmesan cream sauce. It’s hearty, full of flavor, and perfect for a comforting dinner that feels like restaurant quality—made easily at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rigatoni pastaboneless skinless chicken breasts or thighsbutterolive oilgarlic cloves (minced)heavy creamparmesan cheese (grated)chicken broth or pasta waterItalian seasoning or dried herbs (optional)fresh parsley or basil (for garnish)salt and pepper

directions

Cook rigatoni in salted boiling water until al dente. Drain, reserving ½ cup of pasta water, and set aside.

Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat.

Cook chicken until golden and fully cooked, about 5-6 minutes per side. Remove from skillet and let rest before slicing.

In the same skillet, melt butter and sauté garlic for 1-2 minutes until fragrant.

Pour in heavy cream and chicken broth or reserved pasta water. Simmer gently for 3-4 minutes.

Stir in grated parmesan and whisk until sauce is smooth and thickened.

Add cooked rigatoni and sliced chicken to the skillet. Toss to coat everything in the sauce.

Garnish with fresh herbs and additional parmesan before serving.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Add spinach or sun-dried tomatoes for extra flavor.

Use shrimp or sausage instead of chicken.

Swap rigatoni for penne, fettuccine, or farfalle.

Add crushed red pepper flakes for a spicy twist.

Use half-and-half instead of heavy cream for a lighter version.

storage/reheating

Store in an airtight container in the fridge for up to 4 days.Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce.Not ideal for freezing due to the cream-based sauce.

FAQs

Can I use rotisserie chicken?

Yes, just stir it in during the final step to warm through.

What can I use instead of heavy cream?

Half-and-half or a mix of milk and a little cream cheese can work in a pinch.

Is it gluten-free?

Use gluten-free pasta and check all labels to ensure gluten-free ingredients.

Can I make this vegetarian?

Yes, omit the chicken and add sautéed mushrooms or roasted vegetables.

What cheese works best?

Freshly grated parmesan melts best and gives the sauce rich flavor.

Can I prep this ahead?

Yes, cook the components and combine just before serving for best texture.

How do I keep the sauce from breaking?

Don’t boil the cream—keep it at a gentle simmer and stir often.

Can I make this spicy?

Yes, add chili flakes or a splash of hot sauce to the sauce.

Does this taste like Alfredo?

It’s similar, but with more garlic butter flavor and a slightly thinner sauce.

Can I double the recipe?

Yes, just use a larger skillet and adjust cook times slightly.

Conclusion

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a satisfying, restaurant-worthy meal that’s both elegant and easy. With juicy chicken, buttery garlic flavor, and a silky parmesan sauce, it’s the kind of dinner that brings comfort and flavor to the table with every bite.