Description
Creamy Garlic Butter Chicken Rigatoni is a rich, satisfying pasta dish made with tender golden-seared chicken, tossed with rigatoni pasta and enveloped in a velvety garlic butter parmesan cream sauce. Quick, comforting, and indulgent, it’s perfect for weeknight dinners or cozy weekend cravings.
Ingredients
2 large chicken breasts, boneless and skinless, cubed
10 oz rigatoni pasta
4 tablespoons butter
4 cloves garlic, minced
1 ¼ cups heavy cream
¾ cup freshly grated parmesan cheese
1 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Season the cubed chicken with salt, pepper, and Italian seasoning.
2. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add chicken and sear until golden brown and cooked through. Remove and set aside.
3. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water, then drain.
4. In the same skillet, add remaining butter and garlic. Sauté for 1 minute until fragrant.
5. Stir in heavy cream, simmering for 3–4 minutes to reduce slightly.
6. Add parmesan cheese, stir until melted and sauce is smooth. Season with salt, pepper, and additional Italian seasoning to taste.
7. Toss in cooked rigatoni and seared chicken. Mix well, adding pasta water a splash at a time if needed to loosen sauce.
8. Serve hot, garnished with parsley and more parmesan if desired.
Notes
Don’t overcook the pasta; al dente is key to hold up to the rich sauce.
Use freshly grated parmesan for the smoothest, creamiest texture.
To reheat, add a splash of cream or milk to restore creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 635
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: garlic butter chicken pasta, creamy rigatoni, easy chicken pasta