Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce Recipe

If you’re searching for the ultimate comfort dinner, look no further than Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce. This decadent dish features tender bites of chicken, golden butter, a kiss of garlic, and perfectly cooked rigatoni wrapped in a dreamy Parmesan sauce. It’s rich, satisfying, and bursts with flavor in every velvety forkful. Whether it’s a cozy weeknight or a special gathering, you’ll feel like a dinnertime hero when you bring this classic-meets-modern favorite to the table.

Ingredients You’ll Need

The beauty of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce lies in its simplicity—each ingredient shines to create something remarkably flavorful and comforting. From creamy sauce to hearty pasta, let’s make every bite count with these kitchen staples.

• Chicken breasts: Choose boneless, skinless varieties for easy prep and juicy, flavor-soaked morsels.
• Butter: Rich, real butter gives the sauce its signature silky texture and golden hue—don’t skimp!
• Garlic: Freshly minced garlic is the secret to that tantalizing, aromatic base.
• Chicken broth: Adds depth and rounds out the creamy sauce with a subtle savory boost.
• Heavy cream: For the ultimate richness, this turns the sauce from simple to luxurious.
• Parmesan cheese: Freshly grated is best—its nutty, salty richness makes the sauce simply irresistible.
• Rigatoni pasta: Those sturdy tubes capture every drop of sauce and deliver a satisfyingly chewy bite.
• Italian seasoning: A pinch brings warmth and a gentle herbal aroma to balance all that creamy goodness.
• Salt: Essential for highlighting the dish’s depth of flavor—season as you go for best results.
• Black pepper: Adds a gentle heat that lingers and perks up the creaminess.
• Fresh parsley: A pop of green freshness to finish, adding color and a light herbal note.

How to Make Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Step 1: Cook the Rigatoni

Start by bringing a large pot of salted water to a boil, then add the rigatoni. Cook it according to the package directions, just until al dente. You’ll want your pasta to hold its shape so it can soak up every drop of the luscious Parmesan sauce later. Drain well and set aside—you’re one step closer to Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce magic.

Step 2: Sear the Chicken

Heat 2 tablespoons of butter in a deep skillet over medium heat. Once the butter is bubbling gently, add your bite-sized chicken pieces. Sprinkle them with salt, black pepper, and Italian seasoning. Sear for about 6-8 minutes, stirring occasionally, until each piece is deliciously golden and cooked through. Transfer the chicken to a plate and keep warm.

Step 3: Build the Garlic Butter Base

In the same skillet—no need to clean, those brown bits are pure flavor—melt the remaining tablespoon of butter. Add the minced garlic and sauté for one fragrant minute until softened but not browned. This simple step creates the irresistible, aromatic foundation of your Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce.

Step 4: Simmer the Sauce

Pour in the chicken broth, scraping up any browned bits from the pan, and bring it to a gentle simmer. Let it bubble away for 3-4 minutes to reduce slightly and concentrate those savory flavors. The broth is the quiet hero here, amplifying the silkiness of the sauce to come.

Step 5: Cream and Parmesan to Finish

Lower the heat to medium-low and stir in the heavy cream, then add the grated Parmesan cheese. Keep stirring as the cheese melts, transforming the liquid into a rich, glossy, thickened sauce. Let it simmer for 2-3 minutes, adjusting salt and pepper to taste. You’re looking for a sauce that clings lovingly to pasta and chicken alike—a true hallmark of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce.

Step 6: Combine, Toss, and Serve

Return the cooked chicken to the skillet, then add the rigatoni. Use tongs or a big spoon to toss everything together, ensuring every piece is generously coated with sauce. This moment brings everything together, showcasing why Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is a perennial favorite. Don’t forget to garnish with a shower of fresh parsley right before serving.

How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Garnishes

A final sprinkle of fresh chopped parsley not only adds vibrant color but also brings a breath of freshness to this rich dish. For extra luxury, scatter a little more freshly grated Parmesan on top—because is there ever really too much cheese?

Side Dishes

This creamy pasta pairs beautifully with a crisp green salad dressed in a zesty vinaigrette, or a bundle of garlicky roasted broccolini. Warm, crusty bread is also highly encouraged, perfect for swiping up any leftover Parmesan sauce on your plate.

Creative Ways to Present

For an impressive presentation, serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce on a warm platter, topped with parsley and Parmesan curls. You can also portion into individual bowls and finish each with a grind of black pepper for a cozy, bistro-style meal. Hosting a party? Transfer to a baking dish, sprinkle with extra cheese, and broil until bubbling for an irresistible golden crust.

Make Ahead and Storage

Storing Leftovers

Leftover portions of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce should be cooled, then refrigerated in an airtight container. The pasta will continue to absorb the sauce, but the flavors deepen overnight—making leftovers almost as wonderful as the first serving.

Freezing

While you can freeze this dish, keep in mind that creamy sauces sometimes change texture after thawing. For best results, freeze portions in airtight containers for up to one month, then thaw overnight in the refrigerator before reheating.

Reheating

Gently reheat leftovers in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. Stir frequently to help the creaminess return, and heat until everything is just warmed through. Microwaving works in a pinch, but stovetop reheating preserves the best texture.

FAQs

Can I use a different type of pasta?

Absolutely! While rigatoni is ideal for holding lots of creamy sauce, penne, ziti, or even fettuccine work well. Just cook your preferred pasta until al dente and proceed as directed for delicious results.

Is there a lighter alternative to heavy cream?

If you’re looking to lighten the sauce, try using half-and-half or whole milk, though the sauce will be less rich and thick. Add a touch of extra Parmesan to help the sauce thicken if needed.

What’s the best way to get juicy chicken every time?

Use even-sized chicken pieces, don’t overcrowd the pan, and cook just until the chicken is golden and cooked through. Overcooking can make it dry, so keep an eye out and remove it from the heat as soon as it’s done.

Can I add vegetables to this recipe?

Yes! Sautéed spinach, sun-dried tomatoes, or steamed broccoli would be fantastic additions. Stir them in along with the cooked chicken and pasta, just before tossing with the sauce.

How do I prevent the Parmesan sauce from becoming grainy?

For the smoothest sauce, use freshly grated Parmesan and allow your cream to warm in the pan before adding the cheese. Stir constantly and avoid boiling the sauce after adding Parmesan—gentle heat is key to creaminess.

Final Thoughts

There’s something undeniably irresistible about a bowl of Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce: it’s rich, comforting, and downright delicious. Whether you’re a pasta pro or a kitchen newbie, this recipe is sure to win you plenty of compliments and happy appetites. So tie on that apron and treat yourself—you deserve it!

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