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.

Ingredients

2 large boneless skinless chicken breasts, cubed

12 ounces rigatoni pasta

4 tablespoons unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons fresh chopped parsley (plus more for garnish)

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.

Notes

To keep the sauce silky, don’t overheat the cream—gentle simmer is best.

Rigatoni’s ridges help hold the sauce, but you can swap with penne or ziti.

Add a splash of reserved pasta water if the sauce thickens too much after combining.

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

Nutrition

Serving Size: 1 1/2 cups
Calories: 620
Sugar: 2g
Sodium: 540mg
Fat: 36g
Saturated Fat: 20g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 32g
Cholesterol: 135mg

Keywords: creamy pasta, chicken rigatoni, garlic butter chicken