Golden, buttery chicken paired with tender rigatoni and smothered in a rich, garlicky cream sauce—this Creamy Garlic Butter Chicken Rigatoni is the comfort food dream you didn’t know you needed. It’s a weeknight dinner that feels gourmet, with minimal effort and maximum reward. The kind of meal where seconds are a must and leftovers are a rarity.

Every bite is coated in luscious garlic butter sauce, seasoned with Italian herbs, and kissed with a golden crust on the chicken. It’s rich but balanced, especially when topped with a sprinkle of Parmesan and fresh parsley. Ideal for both cozy nights in and impressing guests with something deceptively simple yet indulgent.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts or thighs work best for this recipe. Thighs offer more juiciness and flavor, while breasts deliver a leaner option. Cut them into bite-sized chunks to cook quickly and absorb that garlic butter richness evenly.

Ingredients for the Italian-Style Garlic Butter Chicken Rigatoni

Chicken – The heart of the dish. Boneless and skinless, cut into cubes for fast, even cooking.

Rigatoni – Its ridges catch every bit of creamy sauce, making it the perfect pasta partner.

Garlic – Freshly minced for that bold, aromatic kick that defines the dish.

Butter – The silky base that carries the garlic and coats the chicken with flavor.

Heavy Cream – Delivers richness and helps build that luxurious sauce.

Parmesan Cheese – For salty, nutty depth and the perfect finishing sprinkle.

Italian Seasoning – Blends herbs like oregano, thyme, and basil to tie the flavors together.

Salt & Pepper – Essential for seasoning the chicken and sauce to perfection.

Parsley – Chopped fresh for a burst of color and freshness on top.

How To Make the Garlic Butter Chicken Rigatoni

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.

Step 2: Sear the Chicken

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the cubed chicken and season with salt, pepper, and Italian seasoning. Cook until golden on all sides and fully cooked through. Remove the chicken from the skillet and set it aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.

Step 4: Build the Cream Sauce

Pour in the heavy cream, stirring constantly. Let it simmer gently for 3–5 minutes until the sauce begins to thicken. Stir in grated Parmesan cheese and mix until smooth and creamy.

Step 5: Combine and Serve

Return the cooked chicken to the skillet, then add the drained rigatoni. Toss everything together until evenly coated in the sauce. Garnish with chopped parsley and more Parmesan before serving.

How to Serve and Store Creamy Garlic Butter Chicken Rigatoni

This dish is best served immediately while the sauce is velvety and warm. Add extra Parmesan and fresh parsley right before bringing it to the table.

For storing, let leftovers cool completely, then refrigerate in an airtight container for up to 3 days. When reheating, add a splash of cream or milk to help revive the sauce. You can reheat it on the stove or in the microwave on medium power.

Freezing isn’t ideal due to the cream-based sauce, which may separate when thawed.

Frequently Asked Questions

How do I prevent the sauce from becoming too thick?

If your sauce thickens too much, just add a bit of reserved pasta water or a splash of cream to loosen it up.

Can I make this dish ahead of time?

Yes, but it’s best enjoyed fresh. If prepping ahead, cook the components separately and combine them just before serving.

Can I substitute the cream?

You can use half-and-half or whole milk, but the sauce won’t be as rich. A splash of cream cheese can help mimic the thickness.

What other pasta can I use instead of rigatoni?

Penne, ziti, or even rotini work well—just choose something that holds onto the sauce.

Is this dish spicy?

Not at all! But you can sprinkle in some red pepper flakes during the garlic step if you want to add a bit of heat.

Can I add veggies to this dish?

Absolutely. Baby spinach, sun-dried tomatoes, or mushrooms would be delicious additions stirred in with the chicken.

Want More Pasta Dinner Ideas?

If you love the cozy flavors of this Creamy Garlic Butter Chicken Rigatoni, check out these delicious dishes next:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for an ultra-creamy one-pot wonder.
Cheesesteak Tortellini in Rich Provolone Sauce if you’re in the mood for cheesy decadence.
Skillet Ricotta Pasta with Roasted Broccoli for a lighter yet still creamy option.
One Pot Creamy Beef and Garlic Butter Pasta for a satisfying twist on beefy comfort.
Red Pepper Rigatoni: A Creamy Bold Pasta Delight for something with a bit of bold, smoky flair.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how it turned out for you. Did you go for chicken breasts or thighs? Did you sneak in some veggies?

I love hearing the personal touches you bring to these dishes. Questions are welcome too—let’s make every dinner even better together.

Find more of my daily recipes and ideas over on Pinterest: Life with Jam

Italian-Style Garlic Butter Chicken Rigatoni

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

Print Recipe

Description

Creamy Garlic Butter Chicken Rigatoni is the ultimate weeknight dinner—tender rigatoni tossed in a rich garlic butter sauce with juicy golden chicken. It’s indulgent, comforting, and simple to make, perfect for feeding the family or impressing guests.

Instructions

1. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Drain and set aside.

2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add cubed chicken, season with salt, pepper, and Italian seasoning. Sear until golden and cooked through. Remove and set aside.

3. In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant.

4. Stir in the heavy cream. Simmer on low heat for 3 to 5 minutes, allowing the sauce to slightly thicken.

5. Add Parmesan cheese and stir until melted into a creamy sauce.

6. Return the chicken to the pan and add the cooked rigatoni. Toss to coat everything in the sauce.

7. Garnish with fresh parsley and more Parmesan before serving.