Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a rich and comforting dish that combines tender chicken, perfectly cooked rigatoni, and a luscious, cheesy garlic butter sauce.

The blend of Italian seasoning and Parmesan creates a deep, savory flavor, while the creamy texture makes every bite indulgent.

It’s an easy-to-make meal perfect for weeknight dinners or special occasions!

Why You’ll Love This Recipe:

People will love this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce because it’s the perfect balance of rich, creamy, and savory flavors.

The garlic butter sauce coats every bite of tender chicken and pasta, creating a comforting and indulgent meal.

The Parmesan adds a deep, cheesy taste, while the Italian seasoning brings a hint of warmth.

Plus, it’s easy to make and feels like a restaurant-quality dish right at home!

Key Ingredients:

Chicken Breasts – Tender, bite-sized pieces cook to perfection in a buttery garlic sauce.

Rigatoni Pasta – Holds onto the creamy Parmesan sauce for a rich, satisfying bite.

Butter & Garlic – The foundation of deep, savory flavor in the dish.

Heavy Cream & Parmesan Cheese – Create a luscious, velvety sauce with a cheesy finish.

Italian Seasoning – Adds a subtle blend of herbs to enhance the dish’s depth of flavor.

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

3 tablespoons butter

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

12 oz rigatoni pasta

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon fresh parsley, chopped (for garnish)

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Instructions:

Boil the Pasta:

Cook the rigatoni pasta following the directions on the package until al dente.

Drain and keep aside.

Sauté the Chicken:

In a large pan, melt 2 tablespoons of butter over medium heat.

Add the bite-sized chicken pieces and season with salt, black pepper, and Italian seasoning.

Sauté for 6-8 minutes, stirring occasionally, until the chicken turns golden brown and is fully cooked.

Remove it from the pan and set aside.

Prepare the Sauce:

In the same pan, melt the remaining 1 tablespoon of butter and add the minced garlic.

Sauté for 1 minute until aromatic.

Pour in the chicken broth while stirring, and bring it to a gentle simmer.

Let it cook for 3-4 minutes to reduce slightly.

Add Cream and Cheese:

Lower the heat and pour in the heavy cream, followed by the Parmesan cheese.

Stir constantly until the sauce is rich and smooth.

Allow it to simmer for 2-3 minutes until it thickens.

General Tso’s Chicken

Picadillo And Conchitas

Lagane And Chickpeas

Combine Chicken and Pasta:

Return the cooked chicken to the pan, then add the drained rigatoni pasta.

Stir well to coat everything evenly with the creamy sauce.

Garnish and Serve:

Top with freshly chopped parsley and serve immediately while warm.

Notes:

Use Freshly Grated Parmesan – Pre-grated cheese may not melt smoothly, so it’s best to grate fresh Parmesan for a creamy sauce.

Adjust the Thickness – If the sauce is too thick, add a splash of chicken broth or reserved pasta water to loosen it.

Don’t Overcook the Chicken – To keep it juicy and tender, cook just until golden brown and no longer pink inside.

Season to Taste – The Parmesan adds saltiness, so taste before adding extra salt.

Add Veggies – For extra nutrition and flavor, toss in spinach, mushrooms, or sun-dried tomatoes.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta instead of rigatoni?

Yes! You can substitute rigatoni with penne, fettuccine, or even spaghetti.

Short pasta like penne and farfalle work well to hold the creamy sauce.

How can I make this dish lighter?

To reduce the calorie and fat content, use half-and-half instead of heavy cream, decrease the amount of butter, and opt for a lower-fat Parmesan cheese.

You can also use whole wheat pasta for added fiber.

Can I make this ahead of time?

Yes, but the sauce may thicken as it sits.

If reheating, add a splash of chicken broth or milk to loosen the sauce and restore its creamy texture.

Can I add vegetables to this dish?

Absolutely! Spinach, mushrooms, cherry tomatoes, or steamed broccoli make great additions.

Add them while sautéing the garlic for extra flavor.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over low heat, adding a bit of chicken broth or cream to keep the sauce smooth.

Avoid microwaving for too long to prevent the sauce from separating.

How do I prevent the sauce from becoming too thick?

If the sauce thickens too much, add a splash of chicken broth, milk, or reserved pasta water while stirring.

This helps maintain a smooth, creamy consistency.

How can I ensure my chicken stays tender and juicy?

Avoid overcooking the chicken.

Cook it over medium heat until just golden and remove it from the pan once done.

You can also brine the chicken in salted water for 15-30 minutes before cooking to keep it extra moist.

Can I make this dish in one pot?

Yes! Cook the pasta first and set it aside.

Then, use the same pot to cook the chicken and make the sauce.

Finally, return the pasta to the pot and mix everything together for an easy one-pot meal.

What can I do if my sauce separates or curdles?

If the sauce starts to separate, lower the heat immediately and stir vigorously.

Adding a bit of warm cream or broth while whisking can help bring it back together.

Avoid boiling the sauce after adding cheese.

How do I get the best flavor in the sauce?

For extra depth of flavor, use freshly grated Parmesan cheese instead of pre-packaged shredded cheese.

Sautéing the garlic in butter until fragrant and allowing the sauce to simmer for a few minutes before adding the pasta will also enhance the taste.