This creamy garlic butter chicken and rigatoni in parmesan sauce is the perfect comfort food. Tender chicken pieces are coated in a rich, garlicky butter sauce with parmesan, then tossed with perfectly cooked rigatoni for an indulgent and satisfying meal.
Why I Love This Recipe
I love how this dish brings together creamy, cheesy goodness with the bold flavors of garlic and butter. The rigatoni holds onto the luscious parmesan sauce beautifully, making every bite satisfying. Plus, it’s a quick and easy meal that comes together in just 30 minutes—perfect for busy nights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz rigatoni pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 cup freshly grated Parmesan cheese
1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon nutmeg (optional)
1/2 cup fresh spinach, chopped (optional)
2 tablespoons chopped fresh parsley, for garnish
Directions
Cook the rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter and add the olive oil.
Season the chicken with salt, black pepper, and Italian seasoning, then add it to the skillet. Cook for about 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 2-3 minutes.
Gradually whisk in the grated Parmesan cheese until smooth and creamy. Add the red pepper flakes and nutmeg if using.
Stir in the cooked rigatoni and return the chicken to the skillet, tossing everything to coat in the sauce. If using, add the fresh spinach and let it wilt into the sauce.
Garnish with fresh parsley and serve warm.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 540 kcal per serving
Variations
Make it spicier – Increase the red pepper flakes or add a dash of cayenne.
Swap the protein – Try shrimp or cooked sausage instead of chicken.
Go low-carb – Replace the rigatoni with zucchini noodles or cauliflower.
Add more veggies – Mushrooms, sun-dried tomatoes, or roasted bell peppers work well in the sauce.
Use a different cheese – Try Pecorino Romano or Gruyère for a twist.
Storage/Reheating
Refrigerate – Store leftovers in an airtight container for up to 3 days.
Reheat – Warm in a skillet over low heat with a splash of chicken broth or cream to restore the sauce’s creaminess.
Freeze – This dish isn’t ideal for freezing due to the creamy sauce, which may separate upon reheating.
FAQs
How can I make the sauce thicker?
If the sauce is too thin, I add more grated parmesan or let it simmer for an extra few minutes to thicken naturally.
Can I use a different pasta shape?
Yes! Penne, fettuccine, or even farfalle work well in this dish.
What can I use instead of heavy cream?
Half-and-half or whole milk with a bit of flour or cornstarch can be a lighter alternative.
How do I prevent the cheese from clumping?
I make sure to add the parmesan gradually while whisking continuously to keep the sauce smooth.
Can I make this dish ahead of time?
Yes, but I recommend storing the sauce separately and mixing it with the pasta when reheating for the best texture.
Conclusion
This creamy garlic butter chicken and rigatoni in parmesan sauce is a restaurant-quality dish made easily at home. It’s rich, comforting, and full of flavor—perfect for a quick dinner or special occasion.
Recipe:
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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
This creamy garlic butter chicken and rigatoni in parmesan sauce is the ultimate comfort food! Tender chicken is cooked in a rich, garlicky butter sauce with parmesan cheese and tossed with perfectly al dente rigatoni. This indulgent dish comes together in just 30 minutes, making it perfect for a weeknight dinner.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
12 oz rigatoni pasta
2 tbsp unsalted butter
1 tbsp olive oil
2 boneless, skinless chicken breasts, diced
½ tsp salt
½ tsp black pepper
1 tsp Italian seasoning
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup Parmesan cheese, freshly grated
¼ tsp red pepper flakes (optional)
⅛ tsp nutmeg (optional)
1 cup fresh spinach, chopped (optional)
Fresh parsley, for garnish
Instructions
- Cook rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter and add olive oil.
- Season the diced chicken with salt, pepper, and Italian seasoning. Cook in the skillet for 5-6 minutes until golden brown and fully cooked. Remove and set aside.
- In the same skillet, sauté minced garlic for 1 minute until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Simmer for 2-3 minutes.
- Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Add red pepper flakes and nutmeg if using.
- Stir in cooked rigatoni and return the chicken to the skillet, tossing everything to coat in the sauce. Add fresh spinach if using, allowing it to wilt.
- Garnish with fresh parsley and serve warm.
Notes
For a spicier kick, increase the red pepper flakes or add a pinch of cayenne.
Swap chicken for shrimp or cooked sausage for a variation.
Use Pecorino Romano or Gruyère instead of Parmesan for a different flavor.
Store leftovers in an airtight container for up to 3 days and reheat with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 4 servings
- Calories: ~540 kcal per serving
