Garlic Butter Chicken Rigatoni in Creamy Parmesan Sauce

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Golden seared chicken, rigatoni pasta, and a silky, garlic-forward parmesan cream sauce come together in this crave-worthy skillet dinner. It’s rich, comforting, and ready in under 45 minutes, making it a go-to for both weeknights and special evenings when you want something a bit extra.

Every bite of this Garlic Butter Chicken Rigatoni is a creamy dream balanced by the slight crispiness of golden chicken cubes and the cozy bite of al dente rigatoni. The garlic butter base elevates everything, while parmesan adds that irresistible nutty depth. It’s indulgent yet simple, the way comfort food should be.

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What Kind of Pasta Should I Use?

Rigatoni is the ideal match for this dish. Its ridges catch the creamy sauce and hold onto the chicken’s buttery flavor with every bite. You could swap in penne or ziti if needed, but rigatoni’s hearty shape offers the best mouthfeel and sauce cling.

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Ingredients for the Garlic Butter Chicken Rigatoni in Creamy Parmesan Sauce

• Chicken breast: Boneless, skinless chicken breast is cut into chunks and seared to golden perfection. It’s the protein anchor for this dish.
• Rigatoni pasta: The wide, ridged tubes trap the creamy sauce beautifully.
• Butter: Unsalted butter forms the base of the garlic sauce, giving it richness and depth.
• Garlic: Fresh minced garlic is essential here for its bold, aromatic presence.
• Heavy cream: It gives the sauce its silky, luxurious texture.
• Parmesan cheese: Freshly grated parmesan adds saltiness, nuttiness, and thickens the sauce slightly.
• Olive oil: Helps in browning the chicken and prevents sticking.
• Salt and black pepper: Simple seasonings that enhance every component.
• Fresh parsley (optional): For a touch of color and freshness on top.

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How To Make the Garlic Butter Chicken Rigatoni in Creamy Parmesan Sauce

Step 1: Sear the Chicken

Start by cutting the chicken breasts into bite-sized chunks. Heat a skillet with olive oil over medium-high heat. Season the chicken with salt and pepper and cook until golden on the outside and cooked through. Set aside.

Step 2: Boil the Rigatoni

Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.

Step 3: Build the Garlic Butter Base

In the same skillet used for the chicken, reduce heat to medium and melt butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

Step 4: Create the Creamy Sauce

Pour in the heavy cream and stir to combine. Let it simmer gently for 2-3 minutes, then add grated parmesan cheese. Stir until the cheese has melted and the sauce thickens. If it gets too thick, add a splash of reserved pasta water to loosen it.

Step 5: Combine and Finish

Return the cooked chicken to the skillet, then add the drained rigatoni. Toss everything together to coat evenly in the sauce. Garnish with chopped parsley if desired, and serve hot.

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How to Serve and Store Garlic Butter Chicken Rigatoni

This dish shines as a standalone dinner, served hot right from the skillet or transferred to a warm bowl for presentation. Add a side of crusty bread to mop up every bit of that creamy sauce or pair with a fresh green salad to lighten the richness.

To store leftovers, let the dish cool completely before placing it in an airtight container. It will keep in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of cream or milk to revive the sauce’s creamy texture. Avoid freezing, as the dairy can separate and affect the quality.

Frequently Asked Questions

How can I make this dish spicier?

Add red pepper flakes with the garlic or stir in a touch of cayenne to the sauce. A drizzle of chili oil on top also works well.

Can I use rotisserie chicken instead of cooking raw chicken?

Yes, just skip the searing step and add shredded or cubed rotisserie chicken into the sauce just before combining with the pasta.

Is there a dairy-free alternative for the cream and parmesan?

You can use coconut cream and a dairy-free parmesan-style cheese, though the flavor will differ slightly.

What if I don’t have rigatoni?

You can use penne, ziti, or even farfalle—any pasta that has shape and ridges to hold onto the sauce.

Can I add vegetables?

Definitely! Sautéed spinach, sun-dried tomatoes, or steamed broccoli would all work beautifully in this dish.

How do I keep the chicken juicy?

Avoid overcooking. Cook just until golden and internal temperature reaches 165°F. Let it rest briefly before combining with the pasta.

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Want More Dinner Ideas?

If you love this Garlic Butter Chicken Rigatoni, you’ll want to explore these other comforting, flavor-packed meals:

• Chicken Mushroom Stroganoff for creamy pasta lovers.
• Beef and Rotini in Garlic Parmesan Sauce for a cozy beef twist.
• One Pot Chicken Parmesan Mac & Cheese if you’re craving cheesy goodness.
• Cajun Ranch Shrimp and Sausage Pasta Skillet for a bold, spiced-up dinner.
• Sticky Honey Garlic Steak and Rotini for sweet-savory pasta vibes.

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And let me know in the comments how yours turned out. Did you add broccoli or a hint of spice? Did you swap the cream or try another cheese?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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