Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

You know those nights when you just want something cozy, creamy, and packed with flavor? That’s exactly how this creamy garlic butter chicken and rigatoni in parmesan sauce came to be in my kitchen. It started as a desperate “what’s-in-the-fridge” dinner one rainy Tuesday, but wow—did it ever become a family obsession! The rich garlic butter sauce clings to every nook of the rigatoni, and the tender chicken? Absolute perfection. Best part? It’s ready in 30 minutes flat. Trust me, once you taste that first bite—where the parmesan melts into the creamy sauce and the garlic just sings—you’ll be hooked too.

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Why You’ll Love This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Oh my goodness, where do I even start with why this dish is magic? First off, it’s the kind of meal that makes everyone at the table go quiet—you know, that happy “too busy eating to talk” silence. Here’s why this creamy garlic butter chicken and rigatoni will become your new go-to:

• Weeknight hero: Ready in 30 minutes flat—perfect when you’re starving and don’t want to fuss.
• Flavor bomb: That garlic butter parmesan sauce? It’s like a warm hug for your taste buds.
• Double-duty delicious: Fancy enough for date night but easy enough for Tuesday leftovers.
• Texture heaven: Rigatoni’s little tubes catch every drop of sauce, and the chicken stays juicy.

Seriously, one bite and you’ll understand why my family begs me to make this at least twice a week!

Ingredients for Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Okay, confession time—I’ve made this dish so often I could probably grab these ingredients blindfolded (though I don’t recommend trying that with minced garlic!). Here’s everything you’ll need for that dreamy creamy garlic butter chicken and rigatoni:

• 2 boneless, skinless chicken breasts (about 300g each)—I like them thick-cut so they stay juicy
• 250g rigatoni pasta—those little tubes are sauce-catching geniuses
• 3 tbsp butter—real butter only, please!
• 4 cloves garlic, minced (or 5 if you’re feeling bold)
• 1 cup heavy cream—this is where the magic happens
• 1 cup packed grated parmesan cheese—freshly grated makes ALL the difference
• 1/2 tsp salt + 1/4 tsp black pepper—seasoning superstars
• 1/4 tsp paprika—just a whisper for warmth
• 1 tbsp olive oil—for getting that chicken golden
• Fresh parsley—because everything’s prettier with green confetti

Pro tip: Measure everything before you start cooking—this dish comes together fast once the butter hits the pan!

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How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Alright, let’s get cooking—this creamy garlic butter chicken and rigatoni is easier than you think! Follow these steps, and you’ll have a restaurant-worthy meal in no time. The key? Multitask like a pro and don’t rush that gorgeous golden crust on the chicken.

Step 1: Pasta First!

Start a big pot of salted water boiling—like, ocean-salty (trust me, it seasons the pasta perfectly). Toss in your rigatoni and let it cook for 10-12 minutes until al dente. Drain it, but save about 1/2 cup of that starchy pasta water—it’s liquid gold for adjusting sauce consistency later.

Step 2: Chicken Time

While the pasta cooks, pat those chicken breasts dry (this helps them brown beautifully). Sprinkle both sides with salt, pepper, and that pinch of paprika. Heat olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken. Cook for 5-6 minutes per side until golden and cooked through. Transfer to a plate and let it rest before slicing into juicy strips.

Step 3: Sauce Magic

In that same skillet (don’t you dare wash it—those browned bits equal flavor!), melt the butter over medium heat. Add the minced garlic and sauté for just 1-2 minutes until fragrant—watch closely so it doesn’t burn! Pour in the heavy cream, whisking as it bubbles gently. Let it simmer for 2-3 minutes to thicken slightly, then stir in the parmesan until smooth and velvety.

Step 4: Bring It All Together

Toss the drained rigatoni into the sauce, adding splashes of reserved pasta water if needed to loosen it up. Nestle those gorgeous chicken strips right into the pasta. Give everything a gentle toss—you want every nook of rigatoni coated in that creamy garlic parmesan bliss. Finish with a shower of fresh parsley and maybe an extra sprinkle of parmesan because… why not?

If you love creamy pasta dishes packed with flavor, you’ll also want to try this delicious twist on another favorite — One Pot Creamy Garlic Parmesan Chicken Penne. It’s a perfect companion recipe for busy weeknights when you crave something quick yet satisfying.

Tips for Perfect Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Listen, I’ve made every mistake with this dish so you don’t have to! Here are my hard-earned secrets for the creamiest, dreamiest garlic butter chicken and rigatoni:

• Grate your own parmesan—the pre-shredded stuff never melts as smoothly (and those anti-caking agents? Not our friend).
• Undercook the pasta by 1 minute—it’ll finish cooking in the sauce and stay perfectly al dente.
• Low and slow with the garlic—burnt garlic is bitter tragedy in a creamy sauce!
• Don’t rush the sauce thickening—let it bubble gently until it coats the back of a spoon.

Oh, and always taste before serving—sometimes that sauce needs an extra pinch of salt or pepper to really sing!

Ingredient Notes and Substitutions for Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Look, I totally get it—sometimes you gotta work with what’s in the fridge! Here’s the scoop on swapping ingredients without losing that luscious creamy garlic butter magic:

• Chicken thighs work beautifully if you prefer darker meat—just cook them a few minutes longer until they hit 165°F.
• Half-and-half can sub for heavy cream in a pinch, but the sauce won’t be quite as rich (add an extra tbsp of butter to compensate).
• Penne or ziti make fine pasta backups when rigatoni’s not available—anything with ridges or holes to trap sauce!
• Vegetable broth can replace the pasta water if you forget to reserve it.

One non-negotiable? Real parmesan—none of that shaky-can stuff if you want that velvety sauce texture!

Serving Suggestions for Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Honestly? This dish stands tall all on its own—those tender chicken strips and sauce-coated rigatoni are basically a one-bowl wonder. But if you’re feeling fancy (or just really hungry), here’s how I love to serve it:

• Crusty garlic bread for mopping up every last drop of that creamy sauce
• A simple arugula salad with lemon vinaigrette to cut the richness
• Roasted asparagus or broccoli for some green on the side

Pro tip: Serve immediately while it’s piping hot—that’s when the sauce is at its silkiest!

Storage and Reheating Instructions for Creamy Garlic Butter Chicken and Rigatoni

Leftovers? (As if that ever happens in my house!) If you do manage to save some, pop it in an airtight container—it’ll keep for 3 days in the fridge. When reheating, go low and slow on the stovetop with a splash of milk or broth to bring back that creamy texture. Microwaving works in a pinch, but stir often to prevent the sauce from separating!

Nutritional Information for Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Let’s be real—this creamy garlic butter chicken and rigatoni is pure comfort food, not a salad! A single serving (about 1/4 of the recipe) has roughly 550 calories, with 30g protein to keep you full. Remember, these numbers are just estimates—your exact counts will vary based on ingredient brands and how generously you sprinkle that parmesan!

For even more creamy pasta and dinner inspiration, check out our latest creations and trending comfort dishes on Pinterest — we’re always sharing new twists you’ll love! Follow us here SconesRecipe on Pinterest.

Frequently Asked Questions About Creamy Garlic Butter Chicken and Rigatoni

I get so many questions about this creamy garlic butter chicken recipe—here are the ones that pop up most often in my kitchen (and my DMs!):