This is a rich and comforting pasta dish combining tender bites of chicken and tube-shaped rigatoni, all coated in a silky garlic-butter Parmesan sauce. It’s elegant yet easy enough for a weeknight dinner.
Why You’ll Love This Recipe
I love this recipe because it gives me restaurant-style flavor without too much fuss. The sauce is creamy and garlicky, the chicken stays juicy, and those rigatoni tubes trap the sauce so I get flavor in every bite. It also comes together pretty fast — great when I want something special but don’t want to spend hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
3 tbsp butter, divided
Fresh garlic cloves, minced (about 3–4 cloves)
1 cup chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Rigatoni pasta (about 12 oz)
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
I bring a large pot of salted water to a boil and cook the rigatoni until al dente. I like to reserve about ½ cup of the pasta water before draining.
I season the chicken pieces with salt, pepper, and Italian seasoning.
In a large skillet over medium-high heat, I melt 1 tbsp of butter and cook the chicken until golden and cooked through, about 4–5 minutes per side. I remove the chicken and set it aside.
In the same skillet, I lower the heat and add the remaining 2 tbsp of butter. Then I add the minced garlic and sauté until fragrant, about 30 seconds, making sure it doesn’t brown.
I pour in the chicken broth, scrape up any browned bits, and bring it to a simmer.
I stir in the heavy cream and gradually whisk in the Parmesan cheese until the sauce is smooth and slightly thickened. If it gets too thick, I use some reserved pasta water to loosen it.
I add the cooked rigatoni and the chicken back into the skillet and gently toss everything to coat in the sauce.
I taste and adjust the seasoning, then garnish with chopped parsley before serving.
Servings And Timing
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
Add Vegetables: I like to stir in broccoli, peas, or spinach toward the end of cooking.
Use Different Pasta: Penne, fusilli, or even shells can work in place of rigatoni.
Substitute Chicken: Boneless thighs or shredded rotisserie chicken make great swaps.
Make It Lighter: I sometimes use half-and-half instead of heavy cream for a less rich sauce.
Add Spice: A pinch of red pepper flakes gives it a nice kick.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of milk, cream, or water to loosen the sauce. If I use the microwave, I do it in short bursts, stirring in between, and I always add a little liquid so it doesn’t dry out.
FAQs
What Kind Of Pasta Works Best With This Sauce?
I find that rigatoni holds the sauce best, but other shapes like penne or shells also do a good job trapping the creamy sauce.
Can I Make This Dish Ahead Of Time?
I like to cook the chicken ahead and store it in the fridge, then reheat it with the sauce when I’m ready to serve. The sauce may thicken in the fridge, so I loosen it with some milk or pasta water.
Why Did My Sauce Separate Or Turn Grainy?
That can happen if the heat is too high when I add the cheese. I always keep it at a gentle simmer and use freshly grated Parmesan for the smoothest result.
Can I Use Milk Instead Of Heavy Cream?
Yes, but the sauce will be thinner. If I use milk, I usually mix in a bit of flour or cornstarch to help it thicken.
How Can I Stretch This Recipe For More Servings?
I add more pasta or vegetables like broccoli to bulk it up, or I double the sauce ingredients and cook extra chicken.
Conclusion
When I crave something creamy and comforting, Creamy Garlic Parmesan Chicken Rigatoni always delivers. It’s rich, full of flavor, and easy to throw together. I love how the pasta soaks up the sauce, and the chicken stays tender every time. This one’s a keeper in my dinner rotation.
Creamy Garlic Parmesan Chicken Rigatoni is a rich and comforting pasta dish featuring tender chicken, al dente rigatoni, and a luscious garlic-Parmesan cream sauce. It’s a satisfying, restaurant-quality meal that’s simple enough for a weeknight dinner.
Total Time:35 minutes
Yield:4 servings
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
3 tbsp butter, divided
3–4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
12 oz rigatoni pasta
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook rigatoni until al dente. Reserve 1/2 cup of pasta water and drain.
Season chicken pieces with salt, pepper, and Italian seasoning.
In a large skillet over medium-high heat, melt 1 tbsp butter and cook chicken until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
Reduce heat to medium. In the same skillet, melt remaining 2 tbsp butter and sauté garlic until fragrant, about 30 seconds.
Pour in chicken broth, scraping up any browned bits, and bring to a simmer.
Stir in heavy cream, then whisk in Parmesan gradually until smooth and slightly thickened. Add reserved pasta water as needed to loosen the sauce.
Add cooked rigatoni and chicken to the skillet and toss to coat evenly in the sauce.
Adjust seasoning to taste and garnish with chopped parsley before serving.
Notes
Stir in vegetables like broccoli, peas, or spinach for added nutrition.
Use penne or shells if you don’t have rigatoni.
Substitute boneless thighs or rotisserie chicken for convenience.
Use half-and-half instead of heavy cream for a lighter version.
Add red pepper flakes for a little heat.
Store leftovers in the fridge for up to 3 days; reheat gently with a splash of liquid.
