If there ever was a comfort food dish that checks all the boxes—rich, savory, creamy, and satisfying—it’s this Garlic Butter Chicken with Rigatoni and Parmesan. This weeknight dinner idea is packed with juicy bites of seared chicken coated in garlic butter, then tossed with rigatoni and finished with a dusting of nutty Parmesan cheese. Every forkful wraps you in creamy, buttery goodness with just enough garlic to make you swoon.

This recipe isn’t just quick and simple; it’s the kind of meal that feels like a warm hug. Whether you’re cooking for your family or having a cozy dinner for one, it hits the perfect balance between indulgence and ease. The rigatoni holds the sauce beautifully, soaking up every last drop of flavor, while the garlic butter enhances the chicken to savory perfection. Add a touch of cream and Parmesan and you’ve got a dish that feels like it came straight out of a bistro kitchen.

What Kind of Rigatoni Should I Use?

For this recipe, go with a sturdy rigatoni that has ridges (often labeled as “rigate”). The ridges help trap the creamy garlic butter sauce and bits of Parmesan, making every bite flavorful and textured. Bronze-cut pasta is an excellent option if you want a more rustic, sauce-clinging surface.

Ingredients for the Garlic Butter Chicken with Rigatoni and Parmesan

Chicken Breast – Tender and lean, chicken breast is perfect for searing and soaking up the garlic butter.

Rigatoni Pasta – The tube shape holds onto the creamy sauce, making it ideal for rich dishes like this.

Garlic Cloves – Fresh garlic is key to creating that signature aromatic butter sauce.

Butter – Use unsalted butter to control the seasoning. It forms the luscious base of the sauce.

Heavy Cream – Adds a velvety finish to the dish and balances the garlic and cheese.

Parmesan Cheese – Freshly grated Parmesan adds nutty depth and a savory kick.

Olive Oil – Helps get that golden sear on the chicken without burning the butter.

Salt and Black Pepper – Essential seasonings to bring out all the flavors.

Parsley (optional) – A sprinkle of fresh parsley brightens the richness of the dish.

How To Make the Garlic Butter Chicken with Rigatoni and Parmesan

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, following package instructions. Drain, reserving 1/2 cup of pasta water for later.

Step 2: Prepare the Chicken

While the pasta cooks, cut chicken breasts into bite-sized cubes. Season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown on all sides and fully cooked through. Remove and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium. Add butter and let it melt. Stir in minced garlic and cook for 1-2 minutes until fragrant but not browned.

Step 4: Build the Creamy Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and smooth. Add reserved pasta water a little at a time if the sauce needs thinning.

Step 5: Combine Everything

Return the cooked chicken to the skillet and stir to coat in the sauce. Add the drained rigatoni and toss until everything is well combined and coated in the creamy garlic butter sauce.

Step 6: Garnish and Serve

Serve hot, topped with more Parmesan and chopped parsley if desired. Enjoy immediately for the best texture and flavor.

Serving and Storing Garlic Butter Chicken with Rigatoni and Parmesan

This dish is best served hot and fresh, straight from the skillet. The sauce clings beautifully to the rigatoni when it’s warm, offering the most satisfying bite. Pair it with a light green salad or roasted veggies to round out the meal without overpowering the creamy richness.

To store leftovers, let the dish cool completely before transferring to an airtight container. Refrigerate for up to 3 days. When reheating, add a splash of cream or milk to restore the sauce’s creamy texture and gently warm over low heat.

Frequently Asked Questions

How do I prevent the garlic from burning?

Keep the heat on medium when sautéing garlic and stir constantly. Once it turns golden and fragrant, it’s time to move on to the next step.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs offer a richer flavor and stay juicy. Just trim excess fat and cook a bit longer.

What can I use instead of heavy cream?

Half-and-half or whole milk with a bit of flour or cornstarch can work as a lighter alternative. The sauce won’t be as rich, but still tasty.

Is it okay to use pre-shredded Parmesan?

Freshly grated Parmesan melts better and gives the sauce a smoother consistency. Pre-shredded can work in a pinch, but it might not blend as well.

Can I freeze this dish?

Freezing is not ideal due to the cream-based sauce, which can separate. It’s best enjoyed fresh or refrigerated.

How spicy is this recipe?

Not at all! But you can add crushed red pepper flakes or a pinch of cayenne if you like a little kick.

Want More Pasta Dinner Ideas?

If you loved this Garlic Butter Chicken with Rigatoni and Parmesan, you might want to try more recipes that bring comfort and bold flavor to your dinner table. Here are a few you can explore next:

These recipes pack the same weeknight ease and luscious flavors that make dinnertime something to look forward to.

📌 Save this recipe to your Pinterest dinner board so you can revisit it when the craving for cozy pasta strikes.

And don’t forget to leave a comment below to share how your dish turned out. Did you use fresh parsley or toss in a handful of spinach? Add your twist—I’d love to hear it!

Check out even more dinner inspiration on my Pinterest at Life with Nina and follow along for daily meal ideas!

Garlic Butter Chicken with Rigatoni and Parmesan

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Pasta Dinner
Method: Skillet
Cuisine: American

Print Recipe

Description

Creamy, savory, and incredibly satisfying—this Garlic Butter Chicken with Rigatoni and Parmesan brings comfort food to a new level. Juicy chicken is seared in garlic butter, paired with al dente rigatoni, and coated in a rich Parmesan cream sauce. A weeknight dinner winner that feels like a restaurant indulgence at home.

Instructions

1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Drain and reserve 1/2 cup of pasta water.

2. Season cubed chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and sear until golden brown and fully cooked through. Remove from skillet and set aside.

3. Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 1–2 minutes until fragrant but not browned.

4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until fully melted and smooth. Add reserved pasta water as needed to adjust sauce consistency.

5. Return the chicken to the skillet and stir to coat in sauce. Add cooked rigatoni and toss everything together until evenly combined.

6. Garnish with additional Parmesan and fresh parsley if using. Serve warm and enjoy.