If you are craving a dish that combines rich, savory flavors with comforting pasta, then the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe is destined to become your new favorite. This meal brings together tender chicken pieces sautéed to golden perfection, luxurious garlic butter, and a luscious Parmesan sauce wrapped lovingly around perfectly cooked rigatoni. Every bite delivers layers of creamy, cheesy goodness balanced with subtle Italian herbs and just a hint of heat, making it an ideal dinner to impress family or just treat yourself to something spectacular after a long day.
Ingredients You’ll Need
The magic behind this recipe lies in its simple, yet carefully chosen ingredients. Each one plays a vital role, whether it’s the hearty rigatoni providing the perfect vessel for the sauce, or fresh garlic enhancing flavor with every bite.
- 12 ounces rigatoni pasta: The tube-shaped pasta holds the creamy sauce beautifully for that perfect bite.
- 1 pound boneless skinless chicken breasts: Cut into bite-sized pieces for even cooking and juicy texture.
- 2 tablespoons olive oil: Adds a subtle fruitiness and is perfect for searing the chicken.
- 3 tablespoons unsalted butter: Essential for creating the rich garlic butter base of the sauce.
- 4 cloves garlic, minced: Infuses the dish with its unmistakably aromatic punch.
- 1 cup heavy cream: Gives the sauce its luxurious, velvety texture.
- 1 cup grated Parmesan cheese: Melted into the sauce, it delivers salty, nutty depth.
- 1/2 cup chicken broth: Adds moisture and a subtle flavor lift to balance the richness.
- 1 teaspoon Italian seasoning: Brings classic herbal notes that tie the dish together.
- 1/2 teaspoon crushed red pepper flakes (optional): For those who enjoy a gentle kick of heat.
- Salt and black pepper to taste: To enhance all the flavors perfectly.
- Chopped fresh parsley (for garnish): Adds a fresh, vibrant pop of color and flavor.
How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Step 1: Cook the Rigatoni Pasta
Start by bringing a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. This ensures that the pasta is tender but still has a bit of bite, which is essential for holding up against the rich sauce later. Once cooked, drain and set it aside while we move on to the chicken.
Step 2: Sear the Chicken
In a large skillet, warm the olive oil over medium-high heat. Season your bite-sized chicken pieces generously with salt and black pepper to bring out their natural flavor. Add the chicken to the hot skillet in a single layer and cook for about 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Then, remove it from the skillet and set aside to rest—that crispy exterior is what you want here!
Step 3: Make the Garlic Butter Sauce
Reduce the skillet heat to medium and add the unsalted butter. Once melted, toss in the minced garlic and sauté for about a minute to release its aroma without burning it. This garlic butter base is going to form the heart of your sauce—rich, fragrant, and irresistible.
Step 4: Build the Creamy Parmesan Sauce
Pour in the heavy cream and chicken broth, then sprinkle in the Italian seasoning and red pepper flakes if you’re using them. Bring this mixture to a gentle simmer and let the flavors marry for a minute or two. Next, add the grated Parmesan cheese and stir continuously until the sauce becomes smooth, thick, and creamy. This is where that signature silky texture and cheesy indulgence happen.
Step 5: Combine Chicken and Pasta
Return the cooked chicken to the skillet, allowing it to warm through for about 2 to 3 minutes, soaking up all that luscious sauce. Then, add your cooked rigatoni and toss everything together until the pasta is perfectly coated. Give it another 1 to 2 minutes to heat through, letting all the flavors nestle into each bite before serving.
How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Garnishes
Fresh chopped parsley adds not only a burst of green color but also a clean, mildly peppery note that cuts through the rich creaminess of the sauce. Sprinkle it generously just before serving to brighten the entire dish.
Side Dishes
This dish pairs fabulously with a crisp green salad tossed in a light vinaigrette, which adds balance to the indulgence of the creamy pasta. Garlic bread or warm crusty bread is also a fantastic side, perfect for mopping up every last bit of that decadent Parmesan sauce.
Creative Ways to Present
For a charming twist, serve your creamy pasta in individual shallow bowls and top each with a parmesan crisp or a drizzle of high-quality olive oil. Adding a few sun-dried tomatoes or sautéed spinach can enhance both the visual appeal and flavor complexity, transforming the dish into a dinner-party standout.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld beautifully overnight, making it even more delicious when reheated.
Freezing
If you want to freeze this dish, allow it to cool completely before placing it in a freezer-safe container. It freezes best without the fresh parsley garnish and can be kept frozen for up to 2 months. Keep in mind that the texture of the cream sauce might change slightly upon thawing.
Reheating
To reheat, warm the pasta gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or cream to loosen up the sauce if it has thickened too much. Stir frequently to ensure even heating and to keep the chicken tender.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is ideal because its ridges and hollow shape capture the sauce beautifully, penne or fusilli are excellent substitutes that work just as well in this dish.
Is it possible to make this recipe dairy-free?
You can adapt this recipe by swapping the butter for a dairy-free alternative and using coconut cream or a nut-based cream substitute instead of heavy cream. Nutritional yeast can add a cheesy flavor in place of Parmesan cheese.
How spicy is the dish with the red pepper flakes?
The crushed red pepper flakes add a gentle warmth rather than overwhelming heat. You can skip them entirely or adjust the amount to suit your spice preference.
Can I prepare any part of this recipe in advance?
You can chop the chicken and garlic beforehand and even grate the Parmesan cheese ahead of time to save on prep. Cooking the rigatoni fresh is best for the ideal texture, but you can boil it a few hours ahead and simply toss it with a little olive oil to prevent sticking.
What can I add to make the dish more colorful or nutritious?
Additions such as fresh spinach, sun-dried tomatoes, or roasted red peppers fold in beautifully and elevate the flavor and visual appeal. These also bring some extra vitamins and minerals to the meal, making it even more wholesome.
Final Thoughts
There’s something truly special about the way this Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe comes together; it feels like a warm hug on a plate. Whether you’re cooking for a weeknight family dinner or a cozy date night, this dish delivers that perfect balance of comfort and elegance. I can’t wait for you to try it and experience firsthand why it’s become such a beloved favorite in my kitchen!
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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Description
This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a comforting Italian-American dish featuring tender chicken pieces cooked in a rich, velvety sauce made from butter, garlic, heavy cream, and Parmesan cheese. Tossed with perfectly cooked rigatoni pasta and seasoned with Italian herbs and a touch of heat from red pepper flakes, this meal is both flavorful and satisfying—perfect for a cozy family dinner.
Ingredients
Pasta
- 12 ounces rigatoni pasta
Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
Sauce and Seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Chopped fresh parsley, for garnish
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain the pasta and set aside to keep warm.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
- Prepare the Sauce: Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Simmer the Cream Sauce: Stir in the heavy cream, chicken broth, Italian seasoning, and crushed red pepper flakes if using. Bring the mixture to a gentle simmer.
- Add Parmesan and Combine: Gradually stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Return the cooked chicken to the skillet and let it simmer together with the sauce for 2 to 3 minutes to meld the flavors.
- Toss Pasta with Sauce: Add the drained rigatoni to the skillet and toss well to coat the pasta with the creamy sauce. Heat everything through for an additional 1 to 2 minutes.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a pop of color and fresh flavor. Serve immediately while warm.
Notes
- You can substitute rigatoni with penne or fusilli pasta for similar results.
- Adding fresh spinach or sun-dried tomatoes can introduce extra flavor and vibrant color to the dish.
- For a lighter version, use half-and-half instead of heavy cream to reduce fat content.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- Make sure not to overcook the garlic to avoid bitterness in the sauce.
