When you’re craving a meal that is both fast and full of flavor, this recipe for Creamy Garlic Butter Chicken and Rigatoni is the perfect solution. It’s a deliciously easy and hearty pasta dish that brings together tender, perfectly cooked chicken with a rich, velvety garlic butter Parmesan sauce. The entire meal comes together in one skillet, making it a dream for both flavor and convenience. This is a meal that tastes like it came from a restaurant but is ready in about 30minutes, making it a perfect blend of comfort and elegance.
Why I love This Recipe
I’m a huge fan of recipes that deliver a big punch of flavor with minimal effort, and this one has it all. What I love most is the speed and simplicity. The garlic butter sauce is the star of the show—the combination of savory garlic, rich butter, and salty Parmesan cheese creates a flavor profile that is simply irresistible. The best part is how the chicken is cooked first, which creates a flavorful base in the pan for the sauce. The result is a creamy, decadent pasta that is perfect for a cozy night in.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 12 oz rigatoni pasta
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Swaps and Notes
- Chicken: Chicken breasts are a great choice for this recipe as they are lean and cook quickly. You can also use boneless, skinless chicken thighs for an even more flavorful and juicy result.
- Pasta: Rigatoni is a perfect choice for this dish as its tubular shape holds the creamy sauce beautifully. You can also use other pasta shapes like penne, fusilli, or rotini.
- Cheese: The grated Parmesan cheese is a key ingredient for the salty, nutty flavor of the sauce. For a different flavor profile, you can also add a handful of shredded mozzarella cheese for a little extra gooeyness.
- Veggies: For a more complete meal, you can add some vegetables to the sauce. Sautéed broccoli florets, fresh spinach, or sliced mushrooms would all be a great addition.
- Herbs: Italian seasoning is a great all-purpose choice, but you can also add other fresh herbs like basil or thyme. Fresh chopped parsley for a garnish adds a nice color and a fresh, herbaceous flavor.
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until it’s al dente. Drain the pasta and set it aside.
- Cook the Chicken: While the pasta is cooking, cut the chicken breasts into bite-sized pieces. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook the chicken for 6−8 minutes, turning as needed, until it’s golden and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Garlic and Deglaze: In the same skillet, reduce the heat to medium. Add the remaining tablespoon of butter and the minced garlic. Sauté for about 1 minute until fragrant. Pour in the chicken broth, stirring to combine, and bring to a simmer. Let it cook for 3−4 minutes to reduce slightly.
- Build the Sauce: Add the heavy cream and grated Parmesan cheese, stirring until the sauce becomes smooth and creamy. Let it simmer for 2−3 minutes.
- Combine Everything: Add the cooked chicken back to the skillet, followed by the cooked rigatoni pasta. Toss everything together to combine and coat the pasta and chicken in the creamy sauce.
- Serve: Garnish with fresh chopped parsley and serve immediately.
Tips for Success
- Don’t Overcook the Chicken: Chicken cooks very quickly. You want it to be juicy and tender, not dry.
- Use a Large Skillet: A large skillet is essential for this recipe. It allows you to sear the chicken and then combine everything together without making a mess.
- Don’t Boil the Cream: Once you add the heavy cream and Parmesan cheese, do not bring the sauce to a rolling boil. A gentle simmer is all you need to thicken the sauce and prevent it from curdling.
- Taste and Adjust: Don’t be afraid to taste the sauce as you go. You can add more salt, pepper, or Italian seasoning to get it just right for your palate.
Serving Suggestions and Pairings
This pasta dish is a complete meal on its own. For a simple side, a light green salad with a tangy vinaigrette would be a perfect complement to the rich, creamy flavors. Some warm, crusty bread would also be a fantastic addition for soaking up every last bit of that delicious sauce.
For a drink pairing, a light-bodied white wine like a Sauvignon Blanc or a crisp Pinot Grigio would be a great complement to the savory and creamy flavors.
Nutritional Information
(Please note that this is an estimate and will vary based on specific brands and portion sizes)
This is a hearty, indulgent meal that is higher in calories and fat due to the heavy cream, cheese, and butter. It is also a good source of protein from the chicken. While it is a decadent dish, it’s a wonderfully satisfying meal that is perfect for a weekend treat or a cozy dinner.
Storage and Leftover Tips
Leftovers of this pasta dish are fantastic! Store any remaining portions in an airtight container in the refrigerator for up to 3 days. To reheat, you can place a serving in a microwave-safe dish and warm it up, adding a splash of milk or broth to help re-create the creamy texture. Alternatively, you can reheat it in a skillet over low heat, stirring in a little liquid until it’s smooth.
Final Thoughts
This Creamy Garlic Butter Chicken and Rigatoni recipe is a timeless classic for a reason. It’s a comforting, delicious, and easy meal that is perfect for any occasion. The combination of tender chicken and a rich, creamy sauce is simply irresistible. I hope you enjoy this effortless and delicious meal as much as I do!
Creamy Garlic Butter Chicken and Rigatoni: The Ultimate One-Pan Meal
Ingredients
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh parsley
- 1 pound chicken breast, cut into bite-sized pieces
- 8 ounces rigatoni pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
Instructions
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chicken pieces to the skillet, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- Pour in the heavy cream and bring to a simmer, stirring occasionally.
- Stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked rigatoni to the skillet, tossing to coat in the creamy sauce.
- Garnish with chopped fresh parsley before serving.
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