If you’re craving a soul-warming, indulgent meal that’s easy to make yet irresistibly delicious, creamy garlic butter chicken rigatoni is about to become your new favorite comfort food. Tender chicken, rich garlic butter sauce, and perfectly cooked pasta come together in a dish that feels like a hug in every bite. Ready to dive into the ultimate weeknight dinner? Keep reading—you won’t want to miss this!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 12 ounces rigatoni pasta
- 1 pound boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
Equipment
- Large pot for boiling pasta
- Large skillet
- Tongs or spatula
- Measuring cups and spoons
- Knife and cutting board
- Colander
Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente according to the package directions. This usually takes around 10 minutes. Drain and set aside, reserving half a cup of pasta water if you want to thin the sauce later.
- Prepare the chicken: While pasta cooks, slice the chicken breasts in half horizontally to create thinner cutlets. This helps them cook faster and more evenly. Sprinkle both sides with salt, pepper, and Italian seasoning.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Once shimmering, add the seasoned chicken. Cook for 4 to 5 minutes per side until golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit. Remove and let the chicken rest on a cutting board.
- Make the garlic butter base: In the same skillet, reduce the heat to medium-low and add the butter. Let it melt slowly, then stir in the minced garlic. Cook until fragrant, about 1 to 2 minutes. You are aiming for golden and aromatic, not browned or bitter.
- Create the cream sauce: Slowly pour in the heavy cream, stirring constantly. Simmer the sauce gently for 3 to 4 minutes until it thickens slightly. Stir occasionally so it stays creamy and does not scorch.
- Add cheese and spice: Stir in the grated Parmesan and the red pepper flakes. The cheese should melt into the sauce and create that irresistible silky texture. Taste and adjust the seasoning if needed.
- Finish the dish: Slice the cooked chicken into strips. Add the pasta and chicken into the skillet with the sauce. If the sauce feels too thick, splash in a bit of the reserved pasta water. Toss until everything is coated beautifully.
- Garnish and serve: Sprinkle with chopped fresh parsley and an extra handful of Parmesan for good measure. Serve hot and enjoy every bite.
Nutrition per serving
| Calories | 685 |
| Protein | 39g |
| Carbohydrates | 52g |
| Fat | 37g |
| Sugar | 3g |
| Fiber | 2g |
| Sodium | 830mg |
Description
Creamy garlic butter chicken rigatoni is comfort food at its finest — a luscious marriage of tender pasta, juicy chicken, and a velvety garlic butter cream sauce that clings to every bite. This dish wraps you in warmth like your favorite cozy sweater on a chilly evening. The rigatoni, with its deep ridges and sturdy tube shape, soaks up every drop of the luxurious sauce, delivering flavor in every mouthful.
Imagine the rich aroma of garlic sizzling in golden melted butter, followed by a splash of cream and a handful of Parmesan to bring everything together. The sauce is silky, indulgent, and savory with a touch of nuttiness. Paired with the slightly crisp edges of pan-seared chicken and the hearty bite of rigatoni, this recipe tastes like a home-cooked hug that feels both elegant and soul-satisfying. Whether served on a weeknight or for a casual dinner party, it is bound to please a table full of hungry guests.
Why You’ll Love This Recipe
This creamy garlic butter chicken rigatoni is fast enough for busy weeknights but decadent enough to feel like a treat. The ingredients are mostly pantry staples and easy to find at any grocery store, meaning you can throw this dish together without much effort or planning. You will love how quickly the sauce comes together, turning just a few simple ingredients into something truly crave-worthy.
With adjustable spice levels and easy substitutions, this recipe is flexible enough for picky eaters as well as adventurous palates. It is a crowd-pleaser that pairs well with a simple salad or roasted vegetables. Cook once and enjoy leftovers that taste just as delicious the next day.
Serving and Storage Tips
Serve this pasta hot and fresh, topped with extra Parmesan and a sprinkle of chopped parsley for an added touch of freshness and color. Garlic bread or a crisp green salad makes a great companion.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce. For longer storage, freeze the pasta for up to 1 month. Thaw overnight in the refrigerator before reheating. You can also cook the chicken and make the sauce ahead of time, then boil the pasta fresh for serving to save time during busy evenings.
Course, Cuisine
Main Course, Italian-American
Servings, Prep Time, Cook Time, Total Time, Serving Size
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry before cooking to avoid excess moisture.
What type of Parmesan works best?
Use real Parmigiano-Reggiano and grate it yourself. Pre-shredded cheese will not melt evenly and lacks flavor.
Can I make this dairy-free?
You can substitute the butter with olive oil and use nutritional yeast instead of Parmesan for a dairy-free version.
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Creamy Garlic Butter Chicken Rigatoni
Ingredients
- 12 ounces rigatoni pasta
- 1 pound boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain and set aside.
- While the pasta cooks, slice chicken breasts in half lengthwise for even cooking. Season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook 4 to 5 minutes per side until golden and fully cooked through. Remove from skillet and let rest for 5 minutes before slicing into strips.
- In the same skillet, reduce the heat to medium-low and add the butter. Once melted, stir in the minced garlic and cook for 1 to 2 minutes until fragrant but not browned.
- Slowly pour in the heavy cream while stirring. Let it simmer for 3 to 4 minutes until slightly thickened.
- Stir in the grated Parmesan cheese and red pepper flakes. Continue stirring until the cheese melts and the sauce becomes smooth and creamy.
- Add the cooked rigatoni and sliced chicken to the sauce. Toss gently to coat everything evenly.
- Garnish with chopped parsley and serve hot.
