Name: Creamy Garlic Butter Chicken Rigatoni Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz rigatoni; 1 lb boneless skinless chicken breast, cut into 1-inch cubes; 1 tbsp olive oil; 4 tbsp unsalted butter; 6 cloves garlic, minced; 1 cup heavy cream; 1 cup finely grated Parmesan cheese; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1/4 cup chopped fresh parsley; 1/4 tsp red pepper flakes (optional); 1 cup reserved pasta water (as needed)

There’s something about a skillet of bubbling pasta in a velvety sauce that feels like the warmest hug in food form. The golden-brown chicken cubes nestled between tender rigatoni, all coated in a rich garlic butter sauce, are pure comfort. This is the kind of dish I make when I want to impress without fuss—it looks like it took hours, but it’s ready in less than one.

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I love how the garlic butter clings to every ridge of the rigatoni, with the chicken adding juicy bites of savory perfection. A sprinkle of Parmesan and a scattering of fresh herbs make it restaurant-worthy, but the flavors are familiar enough to feel like home. This Creamy Garlic Butter Chicken Rigatoni has that perfect balance: indulgent yet simple, elegant yet weeknight-friendly.

Why You’ll Love This Creamy Garlic Butter Chicken Rigatoni

If you’re the type who believes pasta should be coated in sauce, not just lightly kissed by it, this dish is your soulmate. The sauce is creamy without being heavy, garlicky without being overwhelming, and buttery without being greasy. The chicken soaks up all that flavor, and the pasta turns into a luscious, cheesy tangle. Best of all, it’s a one-pan wonder—minimal cleanup for maximum satisfaction.

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

While rigatoni is my go-to for this recipe, you could easily swap in penne, ziti, or even fusilli. Rigatoni’s wide tubes and ridged surface hold the creamy garlic butter sauce like little flavor pockets, making every bite rich and satisfying. If you opt for smoother pasta shapes like spaghetti or fettuccine, you’ll still get plenty of flavor, but you might lose a bit of that indulgent, sauce-grabbing magic.

Options for Substitutions

Chicken: Boneless, skinless chicken thighs bring extra juiciness if you prefer dark meat, or you can skip the chicken entirely and use shrimp for a seafood twist.
Cream: Heavy cream gives the silkiest sauce, but half-and-half works if you want to lighten it up slightly.
Butter: For a nutty depth, try browning the butter before adding the garlic. Dairy-free butter alternatives also work if needed.
Parmesan: Pecorino Romano adds a sharper, saltier punch if you like a bolder flavor.
Herbs: Fresh parsley is classic, but basil or chives bring a different aromatic finish.

Ingredients for This Creamy Garlic Butter Chicken Rigatoni

Rigatoni Pasta – The sturdy tubes and ridges hold onto the sauce, making every bite creamy and flavorful.
Chicken Breast – Lean, tender protein that absorbs the garlic butter and cream beautifully.
Butter – Creates the rich, velvety base for the sauce and enhances the pasta’s flavor.
Garlic – The star aromatic that infuses the entire dish with warmth and depth.
Heavy Cream – Gives the sauce its luscious, silky texture without feeling overly heavy.
Parmesan Cheese – Adds salty, nutty depth and helps thicken the sauce naturally.
Olive Oil – Prevents sticking when cooking chicken and adds a subtle fruitiness.
Salt & Black Pepper – Brings out and balances all the flavors in the dish.
Fresh Parsley – Adds a burst of color and fresh herbal brightness to the final plate.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Drain, reserving about 1 cup of the pasta water for later.

Step 2: Prepare the Chicken

Cut the chicken breast into bite-sized cubes. Season generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat, then sear the chicken until golden and cooked through. Transfer to a plate and set aside.

Step 3: Make the Garlic Butter Base

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.

Step 4: Create the Cream Sauce

Pour in the heavy cream, stirring constantly. Let it simmer gently until it thickens slightly. Stir in the Parmesan cheese until melted and the sauce is smooth.

Step 5: Combine Everything

Return the cooked chicken to the skillet, along with the rigatoni. Toss gently to coat in the sauce, adding a splash of reserved pasta water if needed for a creamier consistency.

Step 6: Garnish and Serve

Sprinkle with fresh parsley and extra Parmesan before serving hot.

How Long to Cook the Creamy Garlic Butter Chicken Rigatoni

From start to finish, this dish takes about 30 minutes. The pasta needs roughly 10–12 minutes to cook, the chicken sears in about 6–8 minutes, and the sauce comes together in under 10. It’s a quick process, but the flavors taste like they’ve been simmering for hours.

Tips for Perfect Creamy Garlic Butter Chicken Rigatoni

Salt in Layers: Season the pasta water, the chicken, and the sauce for a well-balanced flavor.
Don’t Overcook the Pasta: Aim for al dente since it will cook a bit more when tossed with the sauce.
Use Fresh Garlic: Pre-minced garlic in jars won’t give the same punch as freshly chopped cloves.
Control the Heat: Keep the skillet at medium when making the sauce so the cream doesn’t split.
Reserve Pasta Water: It’s liquid gold for adjusting the sauce’s creaminess and binding it to the pasta.

Watch Out for These Mistakes While Cooking

Overcrowding the Pan: If the chicken pieces are too close together, they’ll steam instead of sear, losing that golden crust.
Burning the Garlic: Garlic cooks quickly; burnt garlic turns bitter and can overpower the dish.
Skipping the Pasta Water: It’s key to achieving a glossy sauce that clings to the pasta.
Adding Cheese Too Early: Parmesan should be stirred in after the cream has warmed but not boiled to prevent clumping.
Overcooking the Chicken: Keep an eye on it—dry chicken will ruin the dish’s tenderness.

What to Serve With Creamy Garlic Butter Chicken Rigatoni?

1. Garlic Bread

Buttery, crispy slices for extra indulgence and perfect sauce mopping.

2. Caesar Salad

Crisp romaine with tangy dressing balances the richness of the pasta.

3. Roasted Broccoli

A slightly charred, nutty side to cut through the creaminess.

4. Caprese Salad

Fresh mozzarella, tomatoes, and basil for a bright, refreshing bite.

5. Steamed Asparagus

Light and crisp, with a squeeze of lemon for freshness.

6. Antipasto Platter

Cured meats, olives, and marinated vegetables for an Italian-inspired starter.

7. Sautéed Spinach with Garlic

Adds a healthy, earthy note alongside the rich pasta.

Storage Instructions

Allow leftovers to cool completely before storing. Transfer the pasta into an airtight container and refrigerate for up to 3 days. When reheating, add a splash of milk or cream to revive the sauce’s silky texture. For longer storage, you can freeze it for up to 2 months, though the cream sauce may separate slightly—stir well after thawing to bring it back together.

Estimated Nutrition (per serving, based on 4 servings)

Calories: ~620
Protein: 32g
Carbohydrates: 54g
Fat: 30g
Saturated Fat: 17g
Fiber: 3g
Sugar: 4g
Sodium: 560mg

Frequently Asked Questions

1. Can I make this ahead of time?

Yes, you can cook the pasta and chicken in advance, but make the sauce fresh for the best texture.

2. Can I use milk instead of cream?

You can, but the sauce will be thinner and less rich. Consider adding a bit of cream cheese for body.

3. How do I prevent the sauce from curdling?

Keep the heat at medium and avoid boiling the cream once it’s added.

4. Is this recipe gluten-free?

Not as written, but you can use gluten-free pasta and ensure your Parmesan is GF-certified.

5. Can I use pre-cooked chicken?

Yes, but add it toward the end just to warm through so it doesn’t dry out.

6. What herbs work well besides parsley?

Fresh basil, thyme, or chives add great flavor twists.

7. How can I make it spicier?

Add a pinch of red pepper flakes to the garlic butter for gentle heat.

8. Does it reheat well?

Yes, but always reheat gently with a splash of liquid to keep it creamy.

Conclusion

Creamy Garlic Butter Chicken Rigatoni is the kind of pasta dish that turns a weeknight into something special. It’s rich, flavorful, and satisfying without being overly complicated. Every bite is a perfect balance of tender pasta, juicy chicken, and a sauce so good you’ll be tempted to lick the plate. Whether you serve it for guests or just for yourself after a long day, it’s a recipe worth keeping in your rotation.