If you’re craving a dinner that feels like a warm hug on a plate, the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe is exactly what you need. This irresistible dish combines tender chicken, perfectly cooked rigatoni, and a rich, velvety sauce loaded with garlic, buttery goodness, and the sharp, nutty flavors of Parmesan. It’s a quick recipe that transforms simple ingredients into a satisfying, crave-worthy meal that will have everyone asking for seconds. Whether it’s a weeknight treat or a casual dinner party, this dish never fails to impress and comfort.
Ingredients You’ll Need
Getting this dish right is all about quality ingredients that work harmoniously together to build layers of flavor and texture. Each one plays an essential role, from the creamy sauce to the tender chicken and al dente pasta, creating a dish that’s more than the sum of its parts.
- 1 lb boneless, skinless chicken breasts: The star protein that cooks up tender and juicy for a hearty bite.
- 3 tablespoons butter: Adds richness and a silky texture to the sauce and chicken.
- 3 cloves garlic, minced: Provides aromatic sharpness that infuses the whole dish.
- 1 cup chicken broth: Builds a flavorful base for the sauce without overpowering it.
- 1 cup heavy cream: Gives the sauce its luscious, creamy consistency.
- 1 cup grated Parmesan cheese: Imparts that classic, nutty, cheesy kick essential to the sauce.
- 12 oz rigatoni pasta: The perfect pasta choice with its ridges and tube shape to catch the sauce.
- Italian seasoning, salt, and pepper to taste: Seasonings that elevate and balance every component of the dish.
How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil and cooking the rigatoni according to the package instructions until al dente. This ensures the pasta has that perfect tender-but-firm bite to hold up in the creamy sauce. Once cooked, drain it well and set it aside to wait for its saucy partner.
Step 2: Brown the Chicken
While the rigatoni cooks, melt 2 tablespoons of butter over medium heat in a large skillet. Season bite-sized chicken pieces with salt, pepper, and Italian seasoning, then add them to the skillet. Cook until each piece is beautifully golden brown on the outside and thoroughly cooked through, about 6 to 8 minutes. Remove the chicken from the pan and set it aside; this step locks in flavor and ensures juicy chicken.
Step 3: Sauté the Garlic
In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté it just until fragrant, which should take about a minute. This brief cooking time is key to avoid any bitterness while allowing the garlic’s wonderful aroma to fill the kitchen and the sauce.
Step 4: Create the Parmesan Sauce
Pour in the chicken broth next and let it simmer gently for 3 to 4 minutes, which helps concentrate the flavors. Then stir in the heavy cream and grated Parmesan cheese, mixing constantly until the sauce becomes smooth, creamy, and beautifully thickened, about 2 to 3 minutes. This sauce is what brings all the richness that makes this recipe a favorite.
Step 5: Combine Chicken, Pasta, and Sauce
Return the browned chicken pieces to the skillet and add the drained rigatoni. Toss everything together so each piece of chicken and every rigatoni tube is luxuriously coated with that creamy Parmesan sauce. This step ensures every bite delivers that perfect balance of flavors and textures.
Step 6: Garnish and Serve
Before serving, sprinkle some freshly chopped parsley on top for a burst of color and freshness that contrasts beautifully with the rich sauce. This final touch turns the dish into a feast for both the eyes and the palate.
How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
Garnishes
Freshly chopped parsley or basil leaves work wonderfully as garnishes, not just for their vibrant pop of green but also because they add a subtle herbaceous note that lightens each bite. A few extra shavings of Parmesan on top can also make the dish feel even more indulgent.
Side Dishes
This dish shines best when paired with something crisp and fresh. Think a simple green salad with a lemon vinaigrette or roasted vegetables like asparagus or broccoli, which bring balance by cutting through the creamy richness. Crusty garlic bread is another fantastic choice to scoop up every last bit of that decadent sauce.
Creative Ways to Present
For a fun twist, serve the chicken and rigatoni in individual ramekins or shallow bowls to give everyone their own perfectly sauced portion. You can also sprinkle toasted pine nuts or sun-dried tomatoes over the top to add texture and a burst of unexpected flavor complexity.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled—this is normal and can be corrected when reheating.
Freezing
If you want to keep this dish longer, store it in a freezer-safe container and freeze for up to 2 months. Be aware that pasta textures can change after freezing, so it’s best enjoyed freshly made or within a short freezing period.
Reheating
Reheat leftovers gently over low heat on the stove or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed. Stir occasionally for even heating to preserve the creamy texture without drying out the chicken.
FAQs
Can I use a different type of pasta instead of rigatoni?
Absolutely! While rigatoni’s ridges and hollow centers are perfect for clinging to the creamy sauce, other tubular or ridged pastas like penne or ziti will work beautifully as substitutes.
Is it possible to make this dish dairy-free?
You can, by swapping butter for a dairy-free alternative and using coconut cream or cashew cream instead of heavy cream, as well as a dairy-free Parmesan-style cheese. The flavor profile may change slightly but it will still be delicious.
How can I make the sauce thicker or thinner?
If your sauce is too thin, let it simmer a little longer to reduce and thicken. For a thinner sauce, simply stir in a bit more chicken broth or cream until it reaches your desired consistency.
Can I prepare any components ahead of time?
You can cook and store the rigatoni and chicken separately in advance and then assemble the full dish just before serving. This helps speed up mealtime without compromising flavor.
What wine pairs well with this dish?
A crisp Chardonnay or a light Pinot Grigio complements the creamy cheese sauce and chicken wonderfully, balancing richness with bright acidity.
Final Thoughts
There’s just something utterly comforting about the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe that keeps me coming back for more. Its rich sauce, tender chicken, and perfectly cooked rigatoni combine to create a plateful of happiness that’s perfect any night of the week. I can’t wait for you to try this recipe and fall in love with it just as much as I have!
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Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a rich and comforting pasta dish featuring tender chicken breasts cooked in a luscious garlic butter sauce with heavy cream and Parmesan cheese. This Italian-inspired recipe combines perfectly cooked rigatoni with a flavorful, creamy sauce infused with garlic and Italian herbs, making it an easy yet elegant meal ready in just 30 minutes.
Ingredients
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts
- Italian seasoning, salt, and pepper to taste
Sauce
- 3 tablespoons butter (divided)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Pasta
- 12 oz rigatoni pasta
Garnish
- Chopped parsley (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, then add the rigatoni pasta. Cook according to package instructions until al dente. Drain the pasta and set it aside.
- Cook the chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Season the chicken breasts with salt, pepper, and Italian seasoning, then add to the skillet. Cook the chicken for 6-8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Simmer broth: Pour the chicken broth into the skillet with the garlic and bring to a simmer. Allow it to cook for 3-4 minutes to reduce slightly and develop flavor.
- Make the sauce: Stir in the heavy cream and grated Parmesan cheese, continuing to mix until the sauce becomes smooth, creamy, and well combined, about 2-3 minutes.
- Combine everything: Return the cooked chicken to the skillet. Add the drained rigatoni pasta as well, tossing all ingredients together to ensure the pasta and chicken are evenly coated with the creamy Parmesan sauce.
- Garnish and serve: Sprinkle chopped parsley over the dish before serving for a fresh, vibrant touch.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce won’t be as thick.
- You can add vegetables like spinach or sun-dried tomatoes for extra flavor and nutrition.
- Ensure not to overcook the chicken to keep it tender and juicy.
- Use freshly grated Parmesan cheese for the best melting and flavor in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
