A dish that captures comfort in every bite, this Creamy Garlic Butter Chicken Rigatoni is the kind of weeknight dinner that makes you feel like a kitchen hero. Imagine juicy bites of seared chicken, coated in a velvety garlic butter cream sauce, tangled among ridged rigatoni that soaks up every drop of goodness.

It’s rich without being heavy, indulgent yet simple, and each spoonful delivers layers of garlicky warmth, savory chicken, and cheese-laced cream. Whether you’re serving this up for a family dinner or impressing guests, it’s a pasta dish that earns repeat requests.

Preparation Phase & Tools to Use

To prepare this luscious dish with ease and efficiency, here are the kitchen tools you’ll want on hand:

Large Skillet or Sauté Pan: Essential for browning chicken and building layers of flavor directly in the same pan. Nonstick or stainless steel both work well.
Large Pot for Boiling Pasta: A roomy pot helps rigatoni cook evenly and prevents sticking.
Colander: Draining the rigatoni properly keeps the pasta from becoming waterlogged.

Wooden Spoon or Silicone Spatula: Ideal for stirring without scratching your cookware.
Sharp Knife & Cutting Board: For prepping the chicken into bite-sized cubes.
Measuring Cups and Spoons: Precision matters, especially when balancing cream and garlic.

Microplane or Grater: If you’re grating your own Parmesan, which we highly recommend for flavor.

Each tool has a key role in creating the creamy magic of this rigatoni. Having them prepped ahead of time streamlines your cooking and lets you focus on building that rich sauce and perfect texture.

Ingredients for the Creamy Garlic Butter Chicken Rigatoni

Rigatoni Pasta: The ridges hold onto the creamy sauce, making every bite rich and flavorful.

Chicken Breast (boneless, skinless): Tender protein that gets golden and juicy in the garlic butter.
Butter: The base of the sauce, it adds richness and flavor depth.
Garlic (minced): The star of the dish, bringing aromatic warmth and intensity.

Heavy Cream: Creates the luscious creamy texture and balances the garlic.
Parmesan Cheese: Adds a salty, nutty kick and helps thicken the sauce.
Salt & Black Pepper: Enhances and balances all the ingredients.

Parsley (optional garnish): Adds a fresh, herby contrast to the richness.

How To Make the Creamy Garlic Butter Chicken Rigatoni

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.

Step 2: Sear the Chicken

Cut the chicken breast into bite-sized cubes. Season with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of butter and add the chicken. Cook until golden brown on all sides and cooked through. Remove and set aside.

Step 3: Build the Garlic Butter Base

In the same skillet, melt the remaining butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Step 4: Create the Creamy Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan and continue stirring until the cheese melts into the sauce.

Step 5: Combine Everything

Add the cooked chicken back into the pan, followed by the drained rigatoni. Toss gently to coat the pasta and chicken in the sauce.

Step 6: Serve

Serve hot, topped with extra Parmesan and chopped parsley if desired.

How to Serve and Store This Creamy Rigatoni

This dish shines straight off the stove, served hot and creamy in shallow bowls. For an extra touch, finish with cracked pepper and a dusting of fresh Parmesan.

Got leftovers? Store them in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of cream or milk to revive the sauce’s silkiness. Avoid microwaving for too long, as it may cause the sauce to separate.

Frequently Asked Questions

How can I make this recipe lighter?

You can use half-and-half instead of heavy cream and reduce the amount of butter slightly. It won’t be quite as rich but still delicious.

Can I use another type of pasta?

Absolutely! Penne or rotini work well. Just choose a pasta shape that holds sauce nicely.

What’s the best way to reheat this pasta?

Reheat in a skillet with a bit of cream or milk over medium heat, stirring gently until heated through.

Can I use pre-cooked chicken?

Yes. Add the cooked chicken in Step 5 and warm it through in the sauce.

Is this recipe freezer-friendly?

Cream-based sauces can separate when frozen, so it’s best to enjoy this dish fresh or refrigerated.

Want More Pasta Ideas with a Twist?

If you love this creamy garlic butter chicken rigatoni, you’ll definitely want to check out these comforting pasta creations from Life With Olivia:

Cheesy Spinach Stuffed Shells for a veggie-packed baked pasta delight.
Chicken and Stuffing Casserole if you’re craving cozy weeknight comfort.
One Pot Chicken Parmesan Mac & Cheese for a cheesy mashup of two family favorites.

Creamy Garlic Butter Lobster Tails if you’re feeling extra indulgent.
Million Dollar Ravioli Casserole when you need a big hit of cheesy, saucy comfort.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life With Olivia on Pinterest

Let me know in the comments how yours turned out. Did you add mushrooms? Go heavy on the garlic? I love hearing how you make these recipes your own. Ask away if you have questions—we’re all here to cook and enjoy together.

Creamy Garlic Butter Chicken Rigatoni Recipe

Author: Olivia McKenney
Total Time: 30 minutes

Yield: 4 servings

Print Recipe

Description

This Creamy Garlic Butter Chicken Rigatoni is the ultimate comfort food — juicy golden chicken tossed in a silky garlic cream sauce and wrapped around perfectly cooked rigatoni. It’s easy enough for a weeknight but rich enough to impress.

Ingredients

12 oz rigatoni pasta

1 lb boneless skinless chicken breast, cut into cubes

3 tablespoons butter

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside.

2. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Season chicken with salt and pepper. Add to skillet and sear until golden and cooked through, about 5–6 minutes. Remove and set aside.

3. In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for 1–2 minutes until fragrant.

4. Pour in the heavy cream and stir. Let simmer gently for 3–4 minutes. Add grated Parmesan and stir continuously until melted and smooth.

5. Return cooked chicken to the skillet and stir to coat in the sauce. Add drained rigatoni and gently toss everything together.

6. Serve warm, garnished with extra Parmesan and parsley if desired.