If you’re a fan of pasta nights that feel downright indulgent, this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is about to become your new weeknight obsession. Think juicy bites of chicken, silky ribbons of rigatoni, and a Parmesan-packed cream sauce that clings to every curve of the pasta like it was born to be there. It’s the kind of dish that makes you close your eyes on the first bite—because, yes, it’s that good.

This isn’t just another pasta recipe—it’s rich, hearty, and loaded with layers of flavor thanks to fresh garlic, butter, cream, and plenty of nutty Parmesan. Plus, it comes together in under an hour, making it the perfect balance of fancy and fast.

Why You’ll Love This Creamy Garlic Butter Chicken and Rigatoni

• Comfort in a bowl – Creamy, cheesy, garlicky goodness with every forkful.
• Perfectly balanced flavors – Savory chicken, earthy garlic, and rich Parmesan all shine.
• Family-friendly – A guaranteed crowd-pleaser for kids and adults alike.
• One-skillet magic – Easy cleanup without sacrificing flavor.

Chef’s Pro Tips for Perfect Results

• Season in layers – Salt and pepper your chicken before cooking for deeper flavor.
• Don’t overcook the pasta – Pull it one minute shy of al dente so it finishes in the sauce.
• Use fresh Parmesan – It melts creamier and adds a richer taste than pre-grated.
• Balance the richness – A splash of lemon juice right before serving brightens everything up.

Ingredients

For the Chicken and Pasta

1. 12 oz rigatoni pasta
2. 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
3. 1 teaspoon salt
4. 1/2 teaspoon black pepper
5. 1 teaspoon Italian seasoning
6. 2 tablespoons olive oil

For the Parmesan Cream Sauce

1. 4 tablespoons unsalted butter
2. 4 cloves garlic, minced
3. 2 cups heavy cream
4. 1 cup freshly grated Parmesan cheese
5. 1/2 teaspoon crushed red pepper flakes (optional, for heat)
6. Salt and pepper, to taste
7. Fresh parsley, chopped, for garnish

Instructions

Step 1 – Cook the Pasta

Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until just shy of al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2 – Cook the Chicken

Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, until golden brown and cooked through. Remove and set aside.

Step 3 – Make the Sauce

In the same skillet, melt butter. Add garlic and sauté for 1–2 minutes until fragrant. Pour in heavy cream, stirring to combine. Reduce heat and simmer for 3–4 minutes, then whisk in Parmesan until fully melted.

Step 4 – Combine and Serve

Return chicken to the skillet, then add pasta. Toss to coat, adding reserved pasta water as needed to thin the sauce. Season to taste. Garnish with parsley and extra Parmesan before serving.

Flavor & Texture Secrets

This dish gets its silky texture from the combination of butter and heavy cream, but the real magic comes from freshly grated Parmesan melting right into the sauce. It creates a luxurious coating that hugs every piece of rigatoni, while the garlic butter base infuses everything with that classic, irresistible aroma.

How to Serve

• With warm, crusty garlic bread to soak up extra sauce.
• Alongside a crisp Caesar salad for a fresh bite.
• As the centerpiece of a cozy date-night dinner.

Creative Leftover Ideas

• Parmesan Chicken Bake – Transfer leftovers to a baking dish, top with mozzarella, and bake until bubbly.
• Creamy Pasta Soup – Add chicken broth and veggies to turn it into a hearty soup.
• Stuffed Peppers – Use the pasta to fill halved bell peppers, top with cheese, and bake.

Additional Tips

• To make it lighter, swap heavy cream for half-and-half (sauce will be thinner).
• Add spinach or sun-dried tomatoes for an extra pop of flavor.
• Make it spicy with more red pepper flakes.

FAQ’s

1. Can I use a different pasta? Yes—penne, ziti, or fettuccine all work.
2. Can I use chicken thighs instead? Absolutely—they’re juicier and add more flavor.
3. How do I keep the sauce creamy? Don’t boil after adding Parmesan—gentle heat prevents separation.
4. Can I make this ahead? Yes, but store pasta and sauce separately for best results.
5. Can I freeze it? Cream sauces don’t freeze perfectly, but it’s fine for a month.
6. Can I use pre-cooked chicken? Yes, just reduce the cooking time in Step 2.
7. How do I reheat it? Low heat on the stove with a splash of cream or milk works best.
8. Can I make it gluten-free? Yes, use gluten-free pasta and flour if thickening.
9. How do I thicken the sauce more? Let it simmer longer before adding pasta.
10. What herbs pair well? Basil, thyme, or parsley all enhance the flavors.

Conclusion

This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is the kind of meal that turns an ordinary weeknight into something memorable. It’s rich, creamy, and so satisfying—you might just find yourself making it again tomorrow.

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