Golden, juicy chicken seasoned with garlic and parmesan rests on a bed of rich, creamy rigatoni, covered in melty cheese and fresh herbs. This Cheesy Rigatoni with Garlic Parmesan Chicken is the kind of comfort food that brings everyone to the table with excitement. Whether you’re cooking for a weeknight dinner or impressing guests with minimal effort, this dish delivers bold flavor and a satisfying, hearty bite.

The secret to this dish is the contrast of textures and flavors: seared chicken with a crispy edge, pasta that’s perfectly al dente, and a cheesy, creamy sauce that clings to every bite. Toss in a generous sprinkle of parsley and a final grating of parmesan, and you’ve got a dish that’s both rustic and elegant.

What Kind of Pasta Should I Use for Cheesy Rigatoni with Garlic Parmesan Chicken?

Rigatoni is ideal for this recipe because its ridges hold onto the cheese sauce like a dream. It’s wide, sturdy, and perfect for soaking in all the flavor without going soggy. If you’re in a pinch, penne or ziti can be used as substitutes, but rigatoni’s structure and texture give the best result.

Ingredients for the Cheesy Rigatoni with Garlic Parmesan Chicken

Chicken Breast or Thighs – Boneless and skinless, these should be well-seasoned and pan-seared to develop that beautiful golden crust. Thighs give more flavor, while breasts offer a leaner option.
Rigatoni Pasta – Holds sauce in every bite thanks to its tube shape and ridges.
Garlic – Fresh garlic elevates the flavor of the chicken and base sauce.
Parmesan Cheese – Essential for that deep, nutty flavor in both the chicken coating and the creamy sauce.
Mozzarella Cheese – Brings gooey, melty magic to the pasta.
Heavy Cream – Forms the base of the cheesy sauce, making it silky and rich.
Butter – Adds a glossy finish and buttery depth to the sauce.
Olive Oil – Used for searing the chicken and blooming the garlic.
Parsley – Freshly chopped for a vibrant finish.
Salt and Pepper – For seasoning at every stage of cooking.

How To Make the Cheesy Rigatoni with Garlic Parmesan Chicken

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water in case you need to loosen the sauce later.

Step 2: Season and Sear the Chicken

Pat the chicken dry and season generously with salt, pepper, garlic powder, and a generous coating of grated parmesan. In a large skillet over medium-high heat, add olive oil. Sear the chicken until golden brown and cooked through—about 4–5 minutes per side. Remove from the skillet and let it rest before slicing into bite-sized pieces.

Step 3: Make the Garlic Parmesan Sauce

In the same skillet, reduce heat to medium and add butter and a little more olive oil. Stir in the minced garlic and cook until fragrant. Pour in the heavy cream, stirring as it simmers. Add more grated parmesan and a handful of shredded mozzarella. Stir until the sauce is smooth and luscious.

Step 4: Combine and Toss

Add the cooked rigatoni to the sauce and toss to coat thoroughly. If the sauce feels too thick, add a splash of the reserved pasta water. Let it all come together on low heat for 2–3 minutes.

Step 5: Add Chicken and Garnish

Top the cheesy rigatoni with the sliced garlic parmesan chicken. Finish with a sprinkle of chopped parsley, a few cracks of black pepper, and an extra dusting of parmesan. Serve hot and enjoy that creamy, crispy perfection.

Serving and Storing Cheesy Rigatoni with Garlic Parmesan Chicken

This dish is best served hot, straight from the skillet to the plate, with extra parmesan on the side for those who want an extra cheesy finish. Pair it with a crisp green salad or roasted veggies for balance. Garlic bread also makes a perfect companion to soak up any remaining sauce.

Leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk or cream to revive the sauce. Avoid the microwave if possible—it can dry out the chicken and cause the sauce to separate.

Frequently Asked Questions

Can I use pre-cooked chicken?

Yes, but for best flavor and texture, pan-searing fresh chicken adds more depth. If you’re in a pinch, rotisserie chicken works—just season it well before adding.

Is there a substitute for heavy cream?

You can use half-and-half or a combination of milk and cream cheese. Just know that the sauce may be slightly less rich.

Can I bake this dish?

Absolutely! Once you’ve combined the pasta, sauce, and chicken, transfer everything to a baking dish, top with extra cheese, and broil until bubbly and golden.

How can I make it spicier?

Add a pinch of red pepper flakes or cayenne to the sauce for a little heat.

Can I make it ahead of time?

It’s best fresh, but you can prep the chicken and cook the pasta ahead. Store them separately and make the sauce just before serving for the best consistency.

What if I don’t have rigatoni?

Penne, ziti, or even fusilli can work. Just choose a pasta that holds sauce well and won’t turn mushy.

Want More Pasta Dinner Ideas?

If you’re obsessed with this Cheesy Rigatoni with Garlic Parmesan Chicken, there are more pasta dreams waiting for you. Check out these reader favorites:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a cozy twist on classic flavors.
Red Pepper Rigatoni when you’re craving a bold, creamy kick.
One-Pot Creamy Beef and Garlic Butter Pasta to keep cleanup easy and flavors rich.
Cheesesteak Tortellini in Rich Provolone Sauce for something extra indulgent.
Skillet Ricotta Pasta with Roasted Broccoli if you love creamy and crisp in every bite.

📌 Save this recipe to your Pinterest dinner board so you can find it whenever the craving hits: Follow Life with Jam on Pinterest

Did you add mushrooms, toss in some sun-dried tomatoes, or give it a spicy twist? Share your take in the comments! I love seeing how you make it yours.

Have questions or need help adjusting the recipe? Drop them below—this community’s full of good ideas!

Cheesy Rigatoni with Garlic Parmesan Chicken

Author: Jam Scott
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

Cheesy Rigatoni with Garlic Parmesan Chicken is the ultimate comfort food: tender, golden-seared chicken coated in garlic and parmesan, paired with rigatoni tossed in a rich, creamy cheese sauce. It’s hearty, bold, and irresistibly cheesy — perfect for weeknight dinners or cozy gatherings.

Instructions

1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Drain and reserve 1/2 cup of pasta water.

2. Pat chicken dry. Season with salt, pepper, garlic powder, and a coating of grated parmesan.

3. In a skillet, heat olive oil over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and let rest.

4. In the same skillet, reduce heat and melt butter with olive oil. Add garlic and cook until fragrant.

5. Pour in heavy cream. Stir in parmesan and mozzarella. Simmer until smooth and thickened.

6. Add cooked rigatoni. Toss well. Loosen with pasta water if needed.

7. Slice chicken. Place on top of pasta. Garnish with parsley, extra parmesan, and cracked pepper. Serve hot.

Notes

Let chicken rest before slicing to keep it juicy.

Reserve pasta water—it helps adjust the sauce’s consistency.

Use freshly grated cheese for better melt and flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pasta Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate
Calories: 720
Sugar: 2g
Sodium: 610mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 45g
Cholesterol: 155mg

Keywords: cheesy rigatoni, garlic parmesan chicken, creamy pasta