Tanya Rivers
If there’s a dish that screams comfort food, this Creamy Garlic Butter Chicken Rigatoni is it. Tender chunks of golden-seared chicken meet perfectly cooked rigatoni pasta, all tossed in a luscious, garlicky butter cream sauce that coats every bite. It’s rich, savory, and packed with the kind of flavor that makes you close your eyes after the first forkful.
This dish is perfect for cozy nights at home, family dinners, or when you simply need a soul-warming meal. It delivers that restaurant-quality flavor without complicated steps, making it a recipe you’ll want to repeat over and over.
Why You’ll Love This Creamy Garlic Butter Chicken Rigatoni
This pasta has the best of everything: juicy chicken, creamy sauce, and the satisfying chew of rigatoni that holds the sauce perfectly. It’s easy enough for a weeknight but fancy enough to serve when guests are over. Plus, garlic and butter together? That’s always a winning combination.
What Kind of Chicken Should I Use?
Boneless, skinless chicken breast is ideal for this recipe because it cooks quickly and stays tender when seared and simmered in the sauce. You can also use boneless chicken thighs if you prefer a juicier, more flavorful cut.
Ingredients for Creamy Garlic Butter Chicken Rigatoni
Every ingredient here plays a role in creating the creamy, flavorful sauce and juicy chicken:
- Rigatoni Pasta – Its tubular shape holds onto that creamy garlic butter sauce beautifully.
- Chicken Breast – Lean, tender pieces that soak up the seasoning and sear to golden perfection.
- Garlic – The heart of the flavor; fresh cloves give the best aroma and depth.
- Butter – Adds richness and smooth texture to the sauce.
- Heavy Cream – Creates the velvety, luscious base of the sauce.
- Parmesan Cheese – Brings nutty, salty flavor that makes the sauce irresistible.
- Olive Oil – Helps achieve a perfect sear on the chicken without burning.
- Salt, Black Pepper, and Italian Seasoning – Essential for a balanced flavor profile.
- Fresh Parsley – A bright finishing touch to balance the richness.
How To Make Creamy Garlic Butter Chicken Rigatoni
Step 1: Sear the Chicken to Golden Perfection
Cut the chicken into bite-sized cubes and season generously with salt, pepper, and Italian seasoning. Heat olive oil in a skillet and sear the chicken until golden brown on all sides. Remove and set aside.
Step 2: Cook the Rigatoni
Bring a pot of salted water to boil and cook the rigatoni according to package directions. Reserve ½ cup of pasta water, then drain.
Step 3: Make the Garlic Butter Base
In the same skillet used for chicken, melt butter and sauté minced garlic until fragrant, about 1 minute.
Step 4: Build the Creamy Sauce
Pour in the heavy cream and a splash of reserved pasta water. Stir in grated Parmesan cheese and season to taste. Let it simmer until thickened and creamy.
Step 5: Combine Everything
Toss the cooked rigatoni and seared chicken in the sauce until everything is well-coated. Finish with extra Parmesan and fresh parsley before serving.
Serving and Storing Creamy Garlic Butter Chicken Rigatoni
This recipe makes 4 generous servings, perfect for a family dinner. Serve it hot and fresh for the ultimate creamy experience.
For storage, let leftovers cool before placing them in an airtight container. Refrigerate for up to 3 days. Reheat gently on the stove with a splash of milk or cream to bring the sauce back to life.
What to Serve With Creamy Garlic Butter Chicken Rigatoni?
1. Garlic Bread
Perfect for soaking up any extra creamy sauce left on your plate.
2. Caesar Salad
A crisp, tangy salad balances the richness of the pasta.
3. Roasted Broccoli
Adds a healthy, crunchy green side to your dinner.
4. Caprese Salad
Tomatoes, mozzarella, and basil bring a fresh, bright touch.
5. Sautéed Spinach
Lightly seasoned greens complement the creamy pasta perfectly.
6. Antipasto Platter
Salami, olives, and marinated vegetables for a true Italian-inspired spread.
7. Lemon Sparkling Water
A refreshing drink to cleanse the palate.
Frequently Asked Questions
1. Can I make this with shrimp instead of chicken?
Absolutely! Swap the chicken for peeled shrimp, searing them for just 2-3 minutes per side before making the sauce.
2. Can I use milk instead of heavy cream?
Milk will make the sauce thinner. If using milk, add 1 tsp of cornstarch to help thicken it.
3. Can I freeze this pasta?
Freezing is not ideal due to the cream-based sauce, which can separate when reheated. It’s best enjoyed fresh or refrigerated for a few days.
4. How do I keep the chicken juicy?
Avoid overcooking! Sear the chicken just until golden and finish it in the sauce for tender, flavorful bites.
5. What type of Parmesan works best?
Freshly grated Parmesan from a block gives the best creamy texture and flavor.
Save This Pin For Later
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add a pinch of red pepper flakes for heat? Did you try swapping chicken for shrimp?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter!
Explore beautifully curated pasta and dinner recipes on Tanya Recipes on Pinterest and discover your next weeknight favorite!
Tanya Recipes on Pinterest
Creamy Garlic Butter Chicken Rigatoni
Equipment
- Large Skillet
- Pasta Pot
- Wooden Spoon
Ingredients
- 1 lb rigatoni pasta
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 3 cloves garlic, minced
- 3 tbsp butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
- 1/2 cup reserved pasta water
Instructions
- Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet and sear chicken until golden brown. Remove and set aside.
- Boil rigatoni in salted water according to package instructions. Reserve 1/2 cup pasta water and drain.
- In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
- Add heavy cream and reserved pasta water. Stir in Parmesan and simmer until thickened.
- Toss chicken and rigatoni into the sauce. Garnish with fresh parsley and extra Parmesan. Serve hot.