Creamy Garlic Butter Chicken Rigatoni Recipe

WANT TO SAVE THIS RECIPE?

This Creamy Garlic Butter Chicken Rigatoni is the kind of dish that comforts you with every bite. Perfectly seared chunks of golden chicken breast meet al dente rigatoni, all smothered in a velvety garlic butter sauce that’s infused with herbs, a touch of heat, and a generous sprinkle of grated Parmesan. It’s one of those dishes that feels indulgent yet simple—a cozy hug in a bowl for any pasta lover.

The balance of savory garlic, rich butter, and creaminess makes this a star for both weeknight dinners and casual dinner parties. Whether you’re craving a satisfying one-pan meal or looking for a fresh twist on a classic pasta, this rigatoni with chicken is full of flavor and incredibly easy to bring together.

---

Why You’ll Love This Creamy Garlic Butter Chicken Rigatoni

• Restaurant-quality flavor with minimal effort. You get the depth of flavor of a gourmet meal with easy-to-find ingredients.
• Perfect for all seasons. It’s rich enough for cold nights, yet fresh and herby enough for warmer months.
• Customizable. Swap in shrimp, mushrooms, or spinach for your own twist.
• Crowd-pleaser. Creamy pasta and golden chicken? Everyone’s on board.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment + Their Importance)

To prepare this Creamy Garlic Butter Chicken Rigatoni, having the right tools can make all the difference in both flavor and efficiency:

• Large Skillet or Sauté Pan: Crucial for browning the chicken and building flavor in the garlic butter sauce. A non-stick or stainless-steel pan holds heat well and ensures proper searing.
• Large Pot for Boiling Pasta: Rigatoni needs space to cook evenly. Use a large pot with plenty of salted water to prevent sticking and promote even cooking.
• Colander: For draining the pasta without overcooking it.
• Sharp Chef’s Knife: Essential for cutting the chicken into even, bite-sized cubes to ensure uniform cooking.
• Wooden Spoon or Silicone Spatula: Helps stir the sauce gently without damaging the pasta or scratching your pan.
• Grater or Microplane: For fresh Parmesan—you’ll want those delicate shavings for both flavor and texture.

Each tool ensures you cook efficiently and with precision. You don’t need fancy gadgets—just well-chosen basics that let ingredients shine.

---

Preparation Tips

• Pat the chicken dry before cooking. This helps it brown beautifully instead of steaming.
• Salt your pasta water like the sea. This is your only chance to season the rigatoni itself.
• Cook pasta al dente. It will continue cooking slightly in the sauce, so aim for firm to the bite.
• Reserve pasta water. A ladle of this starchy liquid can be added to loosen the sauce and help it coat the pasta evenly.
• Sauté garlic gently. You want it golden and fragrant—not browned or bitter.
• Toss pasta with the sauce in the pan. This allows the starches to bind everything together for a luscious finish.
• Grate cheese fresh. Pre-grated varieties often contain anti-caking agents that affect melting.

---

Ingredients for This Creamy Garlic Butter Chicken Rigatoni Recipe

Here’s everything you’ll need to bring this rich and savory pasta dish to life:

• 12 oz rigatoni pasta – Cooked al dente, this tubular pasta holds sauce perfectly.
• 1 lb boneless, skinless chicken breast – Cut into bite-sized cubes.
• Salt and black pepper – For seasoning the chicken and pasta water.
• 2 tablespoons olive oil – For searing the chicken to golden perfection.
• 4 tablespoons unsalted butter – The base of your garlic butter sauce.
• 5 garlic cloves, minced – The aromatic star of this dish.
• 1 teaspoon Italian seasoning – Adds herbal depth to the sauce.
• ½ teaspoon crushed red pepper flakes (optional) – For a gentle kick of heat.
• ¾ cup heavy cream – Brings luxurious creaminess.
• ½ cup grated Parmesan cheese – For salty, nutty depth.
• ¼ cup reserved pasta water – To help emulsify and loosen the sauce.
• Fresh parsley, chopped (for garnish) – Adds brightness and color.
• Extra grated Parmesan, for topping – Because more cheese is always welcome.

Optional but delicious:

• Zest of ½ lemon – For a pop of freshness.
• Mushrooms or spinach – If you want to bulk it up with veggies.

---

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve ¼ cup of pasta water before draining. Set pasta aside.

---

Step 2: Sear the Chicken

Pat chicken pieces dry and season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 3–4 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.

---

Step 3: Build the Garlic Butter Sauce

In the same pan, lower heat to medium. Add butter and let it melt. Stir in the minced garlic and cook for 1–2 minutes until fragrant but not browned. Add Italian seasoning and red pepper flakes, stirring to infuse the butter.

---

Step 4: Add Cream and Cheese

Slowly pour in the heavy cream while stirring. Let it simmer for 2–3 minutes to thicken slightly. Stir in grated Parmesan cheese and allow it to melt fully into the sauce.

---

Step 5: Combine Pasta and Chicken

Return the cooked chicken to the skillet and add the rigatoni. Toss gently to coat everything in the creamy garlic butter sauce. If needed, add reserved pasta water a little at a time to loosen the sauce to your desired consistency.

---

Step 6: Garnish and Serve

Finish with a sprinkling of fresh parsley and extra Parmesan cheese on top. Serve hot and enjoy the rich, creamy layers of flavor in every bite.

---

Notes

• Use high-quality Parmesan: Freshly grated Parmesan melts smoothly into the sauce and provides a much richer, creamier flavor than the pre-packaged kind.
• Taste as you go: Adjust salt, pepper, and spice levels once the sauce comes together to suit your preference.
• Don’t skip the pasta water: It’s packed with starch and helps the sauce cling to the rigatoni, giving you that luxurious texture.

---

Watch Out for These Mistakes While Cooking

• Overcooking the chicken: Chicken breast dries out quickly. Sear just until golden and cooked through, then remove it from the heat.
• Burning the garlic: Garlic cooks fast—keep the heat moderate and stir continuously. Bitter garlic can ruin the sauce.
• Adding cold cream too quickly: This can cause curdling. Let it come to room temperature before adding it, and pour slowly while stirring.
• Forgetting to reserve pasta water: Once you drain the pasta, that starchy liquid is gone—remember to scoop some out beforehand.
• Overloading with cheese at once: Gradually add Parmesan and stir to ensure a smooth sauce without clumps.
• Undercooked pasta: While overcooking is bad, undercooked rigatoni won’t hold the sauce well either. Aim for al dente perfection.

---

What to Serve With Creamy Garlic Butter Chicken Rigatoni?

While this dish is hearty enough to stand alone, the right sides can elevate the meal beautifully. Pair it with something light, fresh, or crusty to balance the richness.

8 Recommendations

1. Garlic Bread or Toasted Baguette – Perfect for soaking up the creamy sauce left on the plate.
2. Simple Arugula Salad – Tossed with lemon juice, olive oil, and shaved Parmesan for a peppery contrast.
3. Steamed Broccoli or Green Beans – Adds a bit of crunch and balances the creaminess with freshness.
4. Caprese Salad – Tomato, mozzarella, basil, and balsamic reduction give you sweet-acidic balance.
5. Roasted Brussels Sprouts – Caramelized edges and a hint of bitterness play well with the butter sauce.
6. Sautéed Spinach with Garlic – Light, flavorful, and fast—plus extra greens never hurt.
7. Creamy Polenta – If you’re feeding a hungry crowd, this makes a decadent double-carb situation.
8. Chilled Glass of Pinot Grigio or Sparkling Water with Lemon – Something crisp to refresh your palate between bites.

---

Storage Instructions

This Creamy Garlic Butter Chicken Rigatoni stores surprisingly well if handled properly:

• Refrigerator: Let the dish cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
• Freezer: While cream-based sauces don’t freeze perfectly, you can freeze it for up to 1 month in a sealed container. Just expect slight texture changes upon reheating.
• Reheating Tips: Reheat gently over low heat on the stovetop or in the microwave at 50–70% power. Add a splash of milk, cream, or reserved pasta water to revive the sauce.

---

Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: 645
• Protein: 38g
• Carbohydrates: 48g
• Fat: 34g
• Saturated Fat: 17g
• Unsaturated Fat: 15g
• Cholesterol: 145mg
• Fiber: 2g
• Sugar: 2g
• Sodium: 420mg
• Trans Fat: 0g
• Serving Size: About 1½ cups
• Diet: Contains dairy and gluten

(Note: These values are estimates and can vary depending on specific ingredients used.)

---

Frequently Asked Questions

1. Can I use a different type of pasta instead of rigatoni?

Absolutely. Penne, fusilli, or even fettuccine can work. Just choose a shape that holds sauce well.

2. Can I use chicken thighs instead of chicken breast?

Yes! Boneless, skinless thighs offer a richer flavor and stay juicier—great if you prefer dark meat.

3. Is it okay to use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. Whole milk or half-and-half are better substitutes than low-fat versions.

4. Can I make it ahead of time?

You can cook the chicken and sauce ahead, but for best results, boil the pasta fresh before serving. Reheat gently and toss together just before eating.

5. How do I make it spicier?

Add extra red pepper flakes or stir in a dash of hot sauce or cayenne to taste.

6. Is this dish gluten-free?

Only if you use gluten-free pasta and confirm that your Parmesan and seasoning blends are also gluten-free.

7. Can I add vegetables to the sauce?

Definitely. Try mushrooms, spinach, zucchini, or cherry tomatoes—sauté them right after the garlic.

8. What if my sauce is too thick?

Add a splash of reserved pasta water or a bit of milk/cream to loosen it until you reach the perfect consistency.

---

Conclusion

This Creamy Garlic Butter Chicken Rigatoni hits all the right notes—comforting, flavorful, and easy to prepare. With tender chicken, a luxurious garlic butter cream sauce, and pasta that catches every drop, it’s a dinner you’ll find yourself craving over and over again. Whether for a family meal or a dinner with friends, this is one of those dishes that always delivers—no matter the occasion.

Now that you’ve got the full breakdown, it’s time to get cooking and enjoy the creamy magic for yourself.

---

Print