Name: Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 chicken breasts, boneless and skinless, patted dry; 8 oz rigatoni pasta, dry; 4 tablespoons butter; 4 cloves garlic, minced; 1 cup heavy cream; 1 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley for garnish

Jump to Recipe·Print Recipe

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Introduction
This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a comforting, restaurant-quality dinner you can make on a weeknight. Tender, golden-browned chicken breasts sit atop ridged rigatoni that soaks up a silky Parmesan cream sauce. The first bite delivers a rich, buttery mouthfeel, a gentle tang from the cheese, and a bright garlic aroma that fills the kitchen. Texturally, the rigatoni holds sauce in its ridges while the sliced chicken adds meaty satisfaction. This dish is ideal for cozy family dinners, date nights at home, or when you want to impress guests without fuss. If you enjoy similar creamy chicken pastas, try the related cheesy garlic butter chicken bowtie pasta for another simple weeknight option.

Ingredients

2 chicken breasts, boneless and skinless, patted dry. Use similar thickness or pound lightly for even cooking.
8 oz rigatoni pasta, dry. Rigatoni’s ridges and tube shape trap the sauce for good bite.
4 tablespoons butter. Adds richness and helps brown the chicken.
4 cloves garlic, minced. Fresh garlic gives bright, pungent flavor; mince finely for even distribution.
1 cup heavy cream. Creates the silky base of the sauce and adds richness.
1 cup grated Parmesan cheese. Melts into the cream to thicken and add savory, nutty flavor.
Salt and pepper to taste. Season throughout to balance the sauce and chicken.
Fresh parsley for garnish. Adds color and a fresh herbal note at the end; chop finely.

Step-by-Step Instructions

Cook the rigatoni according to package instructions; drain and set aside. Tip: Reserve a splash of pasta water in case you want to loosen the sauce later.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Watch closely so garlic does not brown.
Season the chicken breasts with salt and pepper and add them to the skillet. Cook until golden brown and cooked through, about 6 to 7 minutes per side. Remove chicken and slice. Tip: Use a meat thermometer if unsure; chicken is done at 165°F.
In the same skillet, add the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. Keep the heat moderate so the cheese melts evenly.
Add the cooked rigatoni and sliced chicken to the sauce, tossing to coat evenly. Cook for an additional 2 to 3 minutes to heat through. If sauce is too thick, stir in a little reserved pasta water.
Garnish with fresh parsley and serve immediately. Tip: Serve right away for the creamiest texture.

See also Fast Chicken Divan with Mayo

(While following the steps above, you may find this garlic butter chicken bites recipe helpful for bite-sized chicken substitutions.)

Recipe Details

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Calories: Approximately 930 kcal per serving

For a similar dish with different pasta shapes, see the garlic butter chicken bowtie pasta details for ideas on portioning and timing.

Tips, Storage & Variations

Practical tips: Pound chicken to an even thickness for predictable cooking, and do not overheat the sauce to avoid grainy texture from the cheese.
Reheating: Gently reheat on low heat with a splash of cream or water to restore creaminess. Stir frequently.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Freezing: You can freeze the cooked chicken and sauce together in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Flavor variations using existing ingredients only:
- Extra garlic: Increase to 6 cloves for a stronger garlic profile.
- Richer sauce: Add an extra tablespoon or two of butter when melting garlic.
- Cheesier finish: Stir in an extra 1/4 cup of Parmesan at the end for a thicker, cheesier sauce.
- Looser sauce: Add a splash of the reserved pasta water or more heavy cream while tossing the pasta.

For more creamy variations, consider the cheesy garlic butter chicken bowtie pasta variations to inspire adjustments.

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

FAQ

Can I use bone-in chicken breasts?
Yes, but adjust cooking time and ensure internal temperature reaches 165°F; bone-in pieces take longer to cook.
How do I prevent the sauce from separating?
Keep heat moderate while simmering and stir frequently; do not boil the cream and cheese.
Can I make this ahead of time?
You can cook components ahead, then reheat gently and combine just before serving for best texture.
Is Parmesan necessary?
Parmesan gives the sauce its signature savory flavor and thickness, so it is recommended.
How do I thicken the sauce if it is too thin?
Simmer gently to reduce it or add a bit more grated Parmesan while stirring.
Can I use pre-grated Parmesan?
Yes, but freshly grated melts more smoothly and yields better texture.

Conclusion

This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a simple yet indulgent meal that combines tender chicken, ridged pasta, and a rich cream and Parmesan sauce for a satisfying dinner. If you want another take on garlic Parmesan pasta with chicken, check this version at Garlic Parmesan Pasta with Chicken – Britney Breaks Bread. For a quick 30-minute creamy option with a similar flavor profile, see Creamy Garlic Parmesan Chicken Pasta in 30 Minutes. Try the recipe, share your photos, and enjoy a cozy meal with family or friends.