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Garlic chicken rigatoni recipe is a decadent pasta dish made with tender chicken, creamy Parmesan sauce, and perfectly cooked rigatoni pasta, all combined to create an irresistible flavor experience in just 30 minutes. This easy recipe serves four and is perfect for those craving a hearty, savory meal. The sauce, enriched with garlic, butter, and Italian herbs, is velvety and clings to every piece of rigatoni for a satisfying bite.
I still remember the first time I cooked this dish in my rainy Portland kitchen—a pot of rigatoni bubbling away, the aroma of garlic and butter filling the air, and that moment of pure delight with the first creamy forkful. It’s the type of meal that instantly makes everything feel a little brighter.
Table of Contents
- Why is Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce so popular?
- What ingredients do you need for Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce?
- How do you make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce step by step?
- Frequently Asked Questions About Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Why is Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce so popular?
This dish is beloved for its perfect balance of creamy, savory, and hearty flavors, offering a restaurant-quality meal you can make at home. It’s quick to prepare, versatile for adding your favorite vegetables, and sure to satisfy.
- Quick and easy: Ready in just 30 minutes, this recipe is perfect for weeknight dinners when time is limited but you crave something comforting.
- Rich and indulgent: The Parmesan and heavy cream create a luxuriously smooth sauce that elevates the dish to gourmet status.
- Family-friendly: With simple ingredients and mild flavors, it’s sure to please even the pickiest eaters.
- Customizable: You can toss in vegetables or adjust the seasoning to suit your tastes without losing the integrity of the dish.
What ingredients do you need for Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce?
This dish uses simple, pantry-friendly ingredients like pasta, chicken, and heavy cream, making it easy to whip up with minimal fuss. Here’s the full list:
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon dried Italian herbs
- Fresh parsley, chopped (for garnish)
The Parmesan cheese is the star ingredient here, lending a salty, nutty depth to the sauce. Combined with the rich cream and aromatic garlic, it creates an unforgettable flavor profile.
How do you make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce step by step?
This recipe is straightforward, requiring just a few simple steps to achieve a creamy, flavorful pasta dish. Here’s how:
Step 1 — Cook the Pasta
Cook the rigatoni pasta according to package instructions. Drain it well and set aside while you prepare the sauce and chicken.
You might also enjoy our creamy lemon garlic sauce: perfect.
Step 2 — Sauté the Chicken
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, season them with salt and pepper, and cook until browned and fully cooked, about 5-7 minutes.
Step 3 — Add Garlic
Add the minced garlic to the skillet with the chicken. Sauté for about 1 minute, just until the garlic becomes aromatic without burning.
Step 4 — Deglaze with Chicken Broth
Pour in the chicken broth and bring the mixture to a gentle simmer. Cook for 2-3 minutes, allowing the broth to reduce slightly.
Step 5 — Stir in Cream
Mix in the heavy cream and let it return to a gentle simmer, creating the base of the sauce.
For more ideas, check out our creamy lemon garlic sauce: perfect.
Step 6 — Add Cheese and Butter
Stir in the grated Parmesan cheese and butter until they are fully melted and combined. Season with dried Italian herbs, salt, and pepper to taste.
Step 7 — Combine with Pasta
Gently add the cooked rigatoni to the skillet, tossing well to coat each piece in the creamy garlic Parmesan sauce.
Step 8 — Serve
Serve the pasta hot and garnish with freshly chopped parsley for a bright, fresh touch.
Frequently Asked Questions About Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Can I make this dish ahead of time?
Yes, you can prepare the dish in advance and reheat on low heat in a skillet. Add a splash of chicken broth or milk to loosen the sauce as it reheats.
Looking for something similar? Try our the creamy garlic parmesan chicken.
Can I add vegetables to this recipe?
Absolutely! You can add vegetables like spinach, cherry tomatoes, or broccoli for extra nutrition. Sauté them before combining with the pasta and sauce.
Can this dish be made gluten-free?
Yes, use your favorite gluten-free rigatoni or pasta alternative to make it suitable for a gluten-free diet. The rest of the ingredients are naturally gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of liquid to revive the sauce.
Can I substitute half-and-half for heavy cream?
You can use half-and-half, but the sauce may be slightly thinner. To thicken it, simmer a bit longer or add a touch more Parmesan cheese.
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Equipment
- large skillet
- pot for boiling pasta
- measuring cups
- measuring spoons
- wooden spoon
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- salt (to taste)
- pepper (to taste)
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon dried Italian herbs
- fresh parsley (chopped (for garnish))
Instructions
- Cook the rigatoni pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
- Stir in the heavy cream and bring the mixture back to a gentle simmer.
- Add the grated Parmesan cheese and butter, stirring until melted and combined. Season with dried Italian herbs, salt, and pepper to taste.
- Add the cooked rigatoni to the skillet and toss to coat in the creamy sauce.
- Serve hot, garnished with chopped fresh parsley.
Notes
Nutrition
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