Name: Creamy Garlic Butter Chicken Rigatoni with Parmesan Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 12 oz rigatoni pasta; 1 lb boneless skinless chicken breast, cut into chunks; 2 tbsp olive oil; 3 tbsp butter; 4 cloves garlic, minced; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 1/4 tsp crushed red pepper flakes (optional); 2 tbsp chopped fresh parsley (optional)

I can’t tell you how many times this Creamy Garlic Butter Chicken Rigatoni with Parmesan has come to the rescue on a weeknight. It’s one of those recipes that feels indulgent, yet it’s incredibly simple to pull together. The first time I made it, I was craving something rich, savory, and comforting—but didn’t want to spend hours in the kitchen. The result? A golden, cheesy, garlic-scented bowl of pure bliss that has quickly become a staple in my home.

The magic is all in the layers of flavor. Tender chunks of pan-seared chicken, rigatoni cooked to a perfect bite, and a velvety sauce built on garlic butter, cream, and plenty of Parmesan. It’s all finished under the broiler to get that irresistible golden crust on top. Whether it’s a cozy dinner for two or a dish to impress your guests, this one always wins hearts.

Why You’ll Love This Creamy Garlic Butter Chicken Rigatoni with Parmesan

This dish is comfort food at its finest—rich, savory, and full of texture. You get crispy golden bites of chicken, creamy sauce that clings to every rigatoni tube, and a cheesy topping that caramelizes beautifully in the oven. The garlic butter base makes the entire kitchen smell incredible, and the Parmesan adds that signature salty depth. Plus, it’s an ideal recipe for both beginner and seasoned cooks who want a no-fuss dish with gourmet vibes.

What Kind of Pasta Works Best for Creamy Garlic Butter Chicken Rigatoni with Parmesan?

Rigatoni is my pasta of choice here because its wide tubes and ridges are perfect for catching all the creamy garlic butter sauce. Each bite is loaded with flavor thanks to how the sauce seeps inside. That said, if you don’t have rigatoni on hand, you can absolutely substitute with penne, ziti, or even fusilli. Just stick with a sturdy, tube-shaped pasta that can hold up to the richness of the dish and deliver that same hearty, satisfying texture.

Options for Substitutions

Need to tweak this recipe based on what you have in the fridge? No problem:

Chicken: Boneless skinless chicken thighs can be used instead of breasts for a juicier bite. Leftover rotisserie chicken works in a pinch too—just add it toward the end so it doesn’t dry out.
Cream: You can sub with half-and-half or even a blend of whole milk and cream cheese for a slightly lighter version.
Parmesan: Pecorino Romano gives a saltier, sharper edge if you prefer bold flavors.
Garlic: Fresh is best, but garlic powder can work in a rush—use 1/2 teaspoon per clove.
Gluten-Free Option: Simply swap in your favorite gluten-free rigatoni or pasta alternative.
Herbs: No parsley? Try fresh basil or chives to add color and aroma.

Ingredients for This Creamy Garlic Butter Chicken Rigatoni with Parmesan

Rigatoni pasta
This is the heart of the dish. Its ridged surface and tube shape trap the creamy sauce and deliver a satisfying bite every time.
Boneless, skinless chicken breast
Cut into chunks and seared to golden perfection, the chicken adds protein and rich flavor to balance the creaminess of the sauce.
Butter
A generous amount of butter forms the base of the sauce, giving it a silky texture and buttery depth.
Fresh garlic cloves
Minced and sautéed until fragrant, garlic is the soul of this dish, bringing warmth and complexity to every bite.
Heavy cream
For a rich, luscious sauce that coats every piece of pasta and chicken.
Grated Parmesan cheese
It melts into the sauce and adds a nutty, salty layer of umami that ties everything together.
Salt and freshly ground black pepper
Essential for balancing the richness and enhancing all the flavors.
Olive oil
Used to sear the chicken, it adds a subtle fruitiness and helps create that golden, flavorful crust.
Fresh parsley (optional)
Sprinkled on top at the end, parsley adds a fresh pop of color and a touch of brightness to balance the richness.
Crushed red pepper flakes (optional)
Just a pinch for a gentle heat kick, perfect if you like a little spice.

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, following the package instructions. Drain and set aside, reserving about 1/2 cup of the pasta water for later.

Step 2: Sear the Chicken

While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken chunks with salt and pepper, then add them to the pan. Sear until golden and fully cooked through, about 5–6 minutes. Remove the chicken from the skillet and set aside.

Step 3: Make the Garlic Butter Base

In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant—don’t let it brown.

Step 4: Create the Cream Sauce

Pour in the heavy cream and bring it to a gentle simmer. Stir continuously as it thickens slightly. Gradually add in the grated Parmesan cheese and mix until smooth and creamy.

Step 5: Combine Chicken and Pasta

Return the cooked chicken to the skillet, followed by the drained rigatoni. Gently toss everything together to coat evenly in the sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.

Step 6: Broil for a Golden Finish

Preheat your broiler. Transfer the creamy pasta mixture to a broiler-safe baking dish. Sprinkle extra Parmesan over the top and broil for 2–3 minutes, just until the top is golden and bubbling.

Step 7: Garnish and Serve

Remove from the oven, sprinkle with chopped fresh parsley (and a pinch of red pepper flakes if desired), and serve hot. Creamy, garlicky, and golden—ready to impress!

How Long to Cook the Creamy Garlic Butter Chicken Rigatoni with Parmesan

The total cook time from start to finish is around 35 to 40 minutes. Here’s the breakdown:

Boiling pasta: 10–12 minutes
Cooking chicken: 5–6 minutes
Making the sauce: 5–7 minutes
Combining and broiling: 5–7 minutes

It’s quick enough for a weeknight dinner, but it definitely tastes like something special you’d serve on a weekend.

Tips for Perfect Creamy Garlic Butter Chicken Rigatoni with Parmesan

Use fresh garlic for the best depth of flavor—jarred garlic just won’t have the same punch.
Don’t overcook the pasta; keep it slightly firm so it doesn’t turn mushy when mixed into the hot sauce.
Brown the chicken well for flavor—those golden edges add amazing texture and taste.
Shred your own Parmesan instead of using pre-grated. It melts better and gives the sauce a smoother finish.
Add pasta water slowly to control sauce consistency. It helps the sauce cling beautifully to the rigatoni.
Broil just until golden—keep a close eye so it doesn’t burn. That golden top adds a perfect touch of crispiness.
Taste before serving to adjust salt and pepper as needed, especially since Parmesan adds saltiness on its own.

Watch Out for These Mistakes While Cooking

Overcooking the pasta: It continues to cook when mixed with the hot sauce and under the broiler, so keep it al dente.
Using low-fat cream substitutes: You risk a watery or broken sauce—stick to heavy cream or a proper blend.
Not seasoning the chicken properly: Underseasoned chicken will taste flat no matter how good the sauce is.
Adding cheese too quickly: Dumping all the Parmesan in at once can cause clumps. Add it gradually and stir well.
Skipping the broil step: That final golden crust takes this dish to the next level—don’t miss it.
Using too much garlic: Yes, it’s a garlic-based dish, but too much raw garlic can overpower the creamy balance.

What to Serve With Creamy Garlic Butter Chicken Rigatoni with Parmesan?

Garlic Bread

Crispy, buttery garlic bread is a no-brainer. Perfect for soaking up that leftover sauce.

Simple Arugula Salad

Peppery arugula with lemon vinaigrette balances the richness of the pasta beautifully.

A Glass of Chardonnay or Pinot Grigio

The creamy sauce pairs wonderfully with a chilled glass of white wine.

Roasted Broccoli or Brussels Sprouts

Roasting veggies adds texture and cuts through the buttery flavors.

Caprese Salad

Fresh mozzarella, tomatoes, and basil bring a cool, refreshing contrast.

Lemon-Garlic Asparagus

Light, zesty, and a great complement to creamy dishes.

Antipasto Platter

A few olives, cured meats, and marinated artichokes can turn dinner into an Italian-style feast.

Sparkling Water with Citrus

Refreshing and helps cleanse the palate between bites of the rich pasta.

Storage Instructions

To store leftovers, let the pasta cool to room temperature, then transfer it to an airtight container. It will keep well in the fridge for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce before warming it gently on the stovetop or in the microwave.

Avoid freezing if possible—the creamy sauce may separate and lose its silky texture. However, if you do freeze it, thaw overnight in the fridge and reheat slowly with added cream to help revive the consistency.

Estimated Nutrition

Please note these values are estimates based on one generous serving (1/4 of the recipe):

Calories: ~680 kcal
Protein: 39g
Carbohydrates: 52g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 145mg
Sodium: 620mg
Fiber: 2g
Sugar: 3g

These numbers will vary slightly depending on the specific brands and quantities used, especially for cheese and cream.

Frequently Asked Questions

What’s the best way to reheat leftovers?

The best method is on the stovetop over low heat with a splash of cream or milk to loosen the sauce. Microwave works too—just stir halfway through and cover loosely.

Can I make this ahead of time?

Yes! You can prepare everything up to the broiling step. Cover and refrigerate, then broil just before serving. It reheats beautifully.

Is there a dairy-free version?

You can use dairy-free cream and vegan Parmesan alternatives. The texture might be slightly different, but it still works well.

Can I use rotisserie chicken?

Absolutely. Just skip the cooking step for chicken and fold in shredded rotisserie chicken once the sauce is ready.

What if I don’t have Parmesan?

Pecorino Romano or Grana Padano are great swaps. In a pinch, even sharp cheddar can work, though it changes the flavor profile.

Can I make this with shrimp instead of chicken?

Definitely. Sauté the shrimp until pink and firm, then stir into the sauce at the end. It adds a lovely seafood twist.

How do I keep the sauce from separating?

Make sure you use heavy cream, stir the cheese in slowly, and keep the heat low when combining the sauce ingredients.

Is this dish spicy?

Not by default, but you can add crushed red pepper flakes for a kick, or keep it mild for a family-friendly option.

Conclusion

Creamy Garlic Butter Chicken Rigatoni with Parmesan is the kind of dish that brings comfort and satisfaction in every forkful. It’s simple enough for a casual weeknight, yet rich and flavorful enough to impress guests. Whether you’re craving something cozy, creamy, or indulgent, this pasta checks every box. With its dreamy garlic butter sauce, golden cheese top, and hearty rigatoni base—it’s one recipe you’ll want to make again and again.