There’s something magical about a bowl of creamy garlic butter chicken rigatoni that just hits all the right comfort food notes. I’ve been making this exact recipe for years—it’s my go-to when I want something indulgent but don’t feel like spending hours in the kitchen. The secret? That perfect balance of rich garlic butter sauce, tender chicken, and al dente rigatoni that holds onto every drop of creamy goodness. What started as a happy accident in my tiny apartment kitchen has become my most requested dish by family and friends. Trust me, once you try this creamy garlic butter chicken rigatoni, you’ll understand why I make it at least twice a week!
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Why You’ll Love This Creamy Garlic Butter Chicken Rigatoni
This isn’t just any pasta dish—it’s the kind of meal that’ll have everyone asking for seconds! Here’s why this creamy garlic butter chicken rigatoni has stolen my heart (and probably will steal yours too):
- Restaurant magic at home: That silky garlic butter sauce tastes like it came from your favorite Italian spot, but you’re making it in your pajamas
- Weeknight superhero: Ready in 30 minutes flat—faster than waiting for delivery!
- Flavor bomb: The combination of savory chicken, nutty Parmesan, and that garlic butter sauce? Absolute perfection
- Comfort in a bowl: There’s something about rigatoni’s tubes holding all that creamy goodness that just feels like a hug
- Easy to customize: Throw in some mushrooms, spinach, or sun-dried tomatoes if you’re feeling fancy
Honestly, I’ve lost count of how many times I’ve made this recipe. It never gets old!
Ingredients for Creamy Garlic Butter Chicken Rigatoni
Gather these simple ingredients – you probably have most in your kitchen already! Precision matters here, so I’ll walk you through exactly what you’ll need for that perfect creamy garlic butter chicken rigatoni:
- 8 oz rigatoni pasta – those tubes are perfect for trapping all the sauce!
- 2 boneless, skinless chicken breasts (cut into 1-inch pieces) – uniform size ensures even cooking
- 3 tbsp unsalted butter – the foundation of our rich sauce
- 4 garlic cloves (minced) – fresh is non-negotiable for me!
- 1 cup heavy cream – makes the sauce luxuriously smooth
- 1/2 cup grated Parmesan cheese – see my note below about this superstar ingredient
- 1 tsp dried Italian seasoning – my secret flavor booster
- 1/2 tsp salt & 1/4 tsp black pepper – season to taste as you go
- 1 tbsp olive oil – for sautéing the chicken
- Fresh parsley (chopped) – that bright green garnish makes all the difference
Ingredient Notes & Substitutions
Parmesan Tip: Always grate it fresh from the block – the pre-shredded stuff contains anti-caking agents that make sauces grainy. In a pinch? Try Pecorino Romano for extra bold flavor. For a lighter version, half-and-half works but won’t be quite as velvety. And if you’re out of rigatoni, penne makes a great stand-in – just avoid long pastas that won’t hold the sauce as well.
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30-Minute Creamy Garlic Butter Chicken Rigatoni Bliss
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
A simple and delicious creamy garlic butter chicken rigatoni recipe that you can make at home with minimal effort.
Ingredients
- 8 oz rigatoni pasta
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 3 tbsp unsalted butter
- 4 garlic cloves (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- Fresh parsley (chopped, for garnish)
Instructions
- Cook the rigatoni pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until golden and no longer pink (about 5-6 minutes). Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Pour in heavy cream, stirring continuously. Let it simmer for 2 minutes.
- Add Parmesan cheese, Italian seasoning, salt, and black pepper. Stir until the sauce thickens slightly.
- Return the cooked chicken to the skillet and mix well with the sauce.
- Add the cooked rigatoni to the skillet and toss until fully coated with the sauce.
- Garnish with fresh parsley before serving.
Notes
- Use freshly grated Parmesan for better flavor.
- Adjust seasoning to your taste.
- For extra richness, add a splash of white wine when sautéing garlic.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
How to Make Creamy Garlic Butter Chicken Rigatoni
Alright, let’s turn these simple ingredients into the most amazing creamy garlic butter chicken rigatoni you’ve ever tasted! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step carefully – it’s foolproof when you follow these directions.
Step 1: Cook the Pasta
First things first – get that rigatoni cooking! Bring a large pot of salted water to a rolling boil (it should taste like the sea). Add your rigatoni and cook for about 1 minute less than the package says – we want it al dente because it’ll keep cooking in the sauce later. Drain it well (don’t rinse!) and drizzle with just a touch of olive oil to prevent sticking. Set it aside while you work on the star of the show – that incredible creamy garlic butter sauce.
Step 2: Sear the Chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat. When it shimmers, add your chicken pieces in a single layer – don’t crowd the pan! Let them develop a gorgeous golden crust, about 3 minutes per side. You’ll know they’re ready when they’re no longer pink inside and the juices run clear. Transfer to a plate (those browned bits left in the pan? Flavor gold!) and tent with foil to keep warm.
Step 3: Make the Garlic Butter Sauce
Same skillet, lower the heat to medium. Melt your butter and add the minced garlic – the aroma will knock your socks off! Stir constantly for about 1 minute until fragrant but not browned. Now pour in the heavy cream, stirring continuously as it comes to a gentle simmer. Let it bubble for about 2 minutes to thicken slightly before adding the Parmesan, Italian seasoning, salt, and pepper. Keep stirring! The sauce should coat the back of a spoon beautifully when it’s ready.
Step 4: Combine Everything
The magic moment! Return the chicken to the skillet and stir to coat in that velvety sauce. Now add your cooked rigatoni and toss everything together gently but thoroughly – I like to use tongs to really get into those pasta tubes. Cook for another minute just to let all the flavors get to know each other. Give it a taste – need more salt? A pinch of red pepper flakes? Make it yours! Finish with a generous sprinkle of fresh parsley for that pop of color and freshness.
Tips for Perfect Creamy Garlic Butter Chicken Rigatoni
After making this creamy garlic butter chicken rigatoni more times than I can count, I’ve picked up some tricks that take it from good to “Oh wow, what IS this?” Here are my can’t-live-without tips:
- Garlic timing is everything: Cook it just until fragrant – browned garlic turns bitter fast!
- Splash of wine magic: Deglaze the pan with 1/4 cup white wine after sautéing garlic for extra depth
- Reserve pasta water: Save 1/2 cup before draining – it’s liquid gold for adjusting sauce consistency
- Low and slow with cream: Keep the heat medium-low when simmering to prevent separation
- Fresh herbs make it sing: Swap parsley for basil or thyme if you’re feeling fancy
Trust me, these little touches make all the difference between a decent dinner and a “when can you make this again?” masterpiece!
Serving Suggestions
This creamy garlic butter chicken rigatoni shines all on its own, but I love pairing it with garlic bread to soak up every last drop of that luscious sauce! A crisp Caesar salad balances the richness perfectly. For wine pairings, a buttery Chardonnay complements all those garlicky, creamy flavors beautifully. Sometimes I’ll even roast some cherry tomatoes alongside – their sweetness plays so nicely with the savory sauce!
Storage & Reheating
Leftovers? Lucky you! This creamy garlic butter chicken rigatoni keeps beautifully in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – microwave in 30-second bursts with a splash of milk or cream to revive that silky texture. Stovetop works too – just stir gently over medium-low heat until warmed through. Pro tip: The flavors actually deepen overnight!
Nutritional Information
While this creamy garlic butter chicken rigatoni is undeniably delicious, please note that nutritional values will vary based on specific ingredients and brands used. For the most accurate information, consider calculating with your exact ingredients. You can find general nutritional guidelines for pasta dishes here.
FAQs About Creamy Garlic Butter Chicken Rigatoni
Got questions about making this dreamy pasta dish? I’ve answered all the ones my friends and family ask me constantly! Here’s everything you need to know about perfecting your creamy garlic butter chicken rigatoni:
Can I Use a Different Pasta?
Absolutely! While rigatoni’s ridges and tubes are my favorite for trapping sauce, penne, fusilli, or farfalle work great too. Avoid long pastas like spaghetti – they don’t hold the creamy sauce as well. Just remember to adjust cooking time based on your pasta’s package directions. The key is keeping that al dente bite!
How Do I Prevent the Sauce from Curdling?
The two golden rules: 1) Keep your heat medium-low when simmering the cream sauce, and 2) Always stir constantly when adding dairy. If your sauce looks grainy, whisk in a tablespoon of reserved pasta water – it works miracles! Also, make sure your Parmesan is freshly grated (no pre-shredded stuff). Trust me, I learned this the hard way after many lumpy sauces early on!
Is This Recipe Freezer-Friendly?
You can freeze it, but the texture changes slightly. The sauce may separate a bit when thawed – just stir in a splash of cream while reheating to bring it back together. For best results, freeze just the chicken and sauce separately, then cook fresh pasta when ready to eat. It’ll still taste amazing, just not quite as velvety as fresh-made.
Can I Make It Ahead of Time?
Yes! The sauce actually develops more flavor if made a day ahead. Just store it separately from the pasta, then gently reheat and combine when ready. The chicken can be cooked in advance too – this makes weeknight dinners a breeze!
What If I Don’t Have Heavy Cream?
Half-and-half works in a pinch, but the sauce won’t be as rich. For a lighter version, try whole milk thickened with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). But honestly? The heavy cream makes it magical – worth the splurge!
Final Thoughts
There you have it – my absolute favorite way to make creamy garlic butter chicken rigatoni! This dish has saved me on countless busy nights and impressed dinner guests more times than I can remember. Give it a try this week and let me know how it turns out for you – I’d love to hear if it becomes a regular in your kitchen too! Nothing makes me happier than sharing recipes that bring people joy around the table.