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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a rich, comforting pasta dish featuring tender chicken, perfectly cooked rigatoni, and a luxurious Parmesan cream sauce. Ready in under an hour, it’s the perfect weeknight indulgence that feels restaurant-worthy.

Ingredients

Scale
  • 12 oz rigatoni pasta
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Return chicken to the skillet, then add pasta. Toss to coat, adding reserved pasta water as needed to thin the sauce. Season to taste.
  5. Garnish with parsley and extra Parmesan before serving.

Notes

  • Season the chicken before cooking for deeper flavor.
  • Cook pasta one minute shy of al dente to finish in the sauce.
  • Use freshly grated Parmesan for the creamiest texture.
  • Add a splash of lemon juice before serving to brighten the flavors.

Nutrition

Find it online: https://dishmio.com/creamy-garlic-butter-chicken-and-rigatoni-in-parmesan-sauce/