Creamy, garlicky, and packed with flavor, this Garlic Butter Chicken with Rigatoni and Parmesan is the ultimate comfort food that comes together effortlessly. Golden, juicy chicken bites are nestled into rigatoni coated in a velvety garlic parmesan sauce. The slight crisp from oven broiling gives each bite a delicious contrast of creamy and toasted perfection.

It’s the kind of dish that transforms a busy weeknight into a cozy dinner at home. With a simple ingredients list and minimal prep, this pasta dish feels indulgent without the stress. One bite in and you’ll understand why it has “repeat dinner” written all over it.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts or thighs work perfectly for this recipe. Thighs offer a bit more moisture and richness, while breasts deliver a leaner texture. Just be sure to dice them into bite-sized pieces for even cooking and flavor distribution.

Ingredients for the Garlic Butter Chicken with Rigatoni and Parmesan

Chicken breast or thighs: These are the protein stars of the dish. Searing them in garlic butter ensures they’re golden and flavorful.
Rigatoni pasta: Its ridges and hollow center are perfect for catching the creamy sauce.
Garlic: Adds that rich, aromatic depth that’s essential to the sauce.
Butter: Creates the base of the sauce and helps the chicken get beautifully browned.
Heavy cream: Gives the sauce a luxurious, velvety texture.
Parmesan cheese: Brings a salty, nutty balance to the creamy richness.
Italian seasoning: Adds a hint of herbs without overpowering the main flavors.
Salt and black pepper: To season every layer of the dish.
Fresh parsley (optional): For a touch of color and freshness.

How To Make the Garlic Butter Chicken with Rigatoni and Parmesan

Step 1: Boil the Pasta

Cook the rigatoni according to package instructions in generously salted water. Drain and set aside, reserving about 1/2 cup of the pasta water.

Step 2: Cook the Chicken

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 until golden brown and fully cooked, about 6-8 minutes. Remove from the pan and set aside.

Step 3: Build the Garlic Butter Sauce

In the same pan, melt the remaining butter. Add minced garlic and cook for about 1-2 minutes until fragrant. Pour in the heavy cream and stir, scraping up any browned bits from the pan.

Step 4: Stir in Cheese and Combine

Add grated parmesan cheese and stir until melted into the sauce. Toss in the cooked rigatoni and return the chicken to the pan. If needed, add a bit of the reserved pasta water to loosen the sauce.

Step 5: Optional Broil Finish

Transfer everything to a baking dish, sprinkle with extra parmesan, and broil for 2-3 minutes until the top is golden and slightly crisp.

Step 6: Garnish and Serve

Sprinkle with fresh parsley and serve warm.

Serving and Storing Garlic Butter Chicken with Rigatoni and Parmesan

Serve this dish hot, straight from the skillet or after a quick broil for extra crisp on top. A side of garlic bread or a simple green salad balances out the rich creaminess.

For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of cream or milk to revive the sauce.

Frequently Asked Questions

What if I don’t have rigatoni?

No problem! Penne, ziti, or even fusilli will work. Just choose a pasta with grooves or curves that can catch the sauce.

Can I make it ahead of time?

Yes, you can prepare the dish in advance and reheat before serving. If you’re making it for a gathering, consider assembling it up to the broiling step and finishing it just before serving.

How can I make this lighter?

Use half-and-half instead of heavy cream, and opt for chicken breast over thighs. You can also reduce the butter slightly.

What kind of parmesan should I use?

Freshly grated parmesan gives the best flavor and melts smoothly into the sauce. Pre-shredded varieties may not melt as evenly.

Can I add vegetables?

Absolutely! Spinach, peas, or roasted mushrooms make tasty additions. Stir them in with the sauce or mix into the pasta at the end.

Is this recipe spicy?

Not at all. But you can add crushed red pepper flakes or a touch of cayenne if you want a gentle kick.

Want More Pasta Ideas?

If you love this creamy garlic butter rigatoni, try these other cozy favorites:

For even more dinner inspiration, visit my Pinterest board where I share my favorite daily recipes from Life with Jam.

📌 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 yours turned out. Did you broil the top or keep it creamy? Did you add veggies or a spicy kick?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook more deliciously.

Garlic Butter Chicken with Rigatoni and Parmesan

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

Print Recipe

Description

Garlic Butter Chicken with Rigatoni and Parmesan is a creamy, comforting pasta dish made with golden seared chicken bites tossed in a velvety garlic parmesan cream sauce. Rigatoni holds onto every bit of flavor, and a quick broil gives the top a hint of crisp. Perfect for cozy dinners and family meals.

Instructions

1. Cook rigatoni in salted boiling water according to package instructions. Drain and reserve ½ cup of pasta water.

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

3. Melt the remaining butter in the same skillet. Add garlic and sauté for 1–2 minutes until fragrant.

4. Stir in heavy cream, scraping up browned bits from the pan. Simmer gently.

5. Add parmesan cheese and stir until melted into the sauce.

6. Return chicken to the pan, add rigatoni, and toss to combine. Add a splash of reserved pasta water if sauce is too thick.

7. Transfer mixture to a baking dish, top with extra parmesan, and broil for 2–3 minutes until golden.

8. Garnish with parsley and serve warm.