A fast, crowd-pleasing skillet pasta where seared chicken and rigatoni are swirled into a velvety garlic butter and Parmesan cream. Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is rich yet balanced, customizable, and ready in about 35–40 minutes.
What Makes This Pasta Irresistible
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is weeknight comfort food with restaurant flair. Juicy, pan-seared chicken mingles with rigatoni in a velvety garlic butter and Parmesan cream that clings to every ridge. A splash of pasta water makes the sauce glossy while fresh parsley and lemon brighten the richness. This one-pot style skillet dinner is ready in under 40 minutes, scales beautifully for meal prep, and reheats like a dream. If you crave a satisfying, family-friendly pasta that looks special without complicated steps, this dish delivers dependable flavor and a silky, spoon-coating finish every time.
Why You Should Try This Recipe
If you love dinners that feel indulgent but are easy to execute, Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce belongs in your rotation. The method is designed to layer flavor fast: butter for richness, olive oil for high-heat searing, and a generous measure of fresh garlic to perfume the entire skillet. Deglazing with chicken stock lifts the golden fond from the pan, so not a speck of flavor is lost. A touch of cream and finely grated Parmesan melt into a silken emulsion that hugs every tube of rigatoni, ensuring each bite tastes luxurious without being heavy.
The protein is simple, versatile chicken breast or thighs—seasoned, seared, and sliced for maximum tenderness. Because rigatoni’s ridges and wide openings hold sauce better than many pastas, it’s ideal here. The recipe also uses smart pasta water to stabilize and stretch the sauce, so you achieve that coveted glossy finish you see in professional kitchens. Better still, the base is endlessly customizable: add spinach, peas, or roasted broccoli; swap in mushrooms for an umami boost; or finish with red pepper flakes for a gentle kick.
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is also perfect for planning ahead. It reheats beautifully, makes office lunches feel elevated, and pairs with simple sides like a crisp salad or garlicky roasted vegetables. With straightforward steps, familiar ingredients, and a showy end result, this pasta delivers the comfort you want and the polish you’d expect from a bistro plate—no reservations needed.
Storage Options
- Refrigerate: Cool completely, then store in an airtight container for 3–4 days.
- Freeze: Portion into freezer-safe containers for up to 2 months (sauce may thicken; add a splash of milk when reheating).
- Reheat: Warm gently on the stovetop over low heat with 1–3 tbsp water or milk until creamy again, or microwave at 60–70% power in 45-second bursts, stirring between rounds.
Yield: 4–6 servings | Active Time: 25 minutes | Total Time: 35–40 minutes | Skill: Easy
Equipment
- Large skillet or sauté pan (12-inch)
- Pot for boiling pasta
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Microplane or fine grater (for Parmesan and garlic)
- Measuring cups and spoons; tongs
Ingredients
For the Pasta & Chicken
- 12 oz (340 g) rigatoni
- 1½ lb (680 g) boneless skinless chicken breasts or thighs, patted dry
- 1½ tsp kosher salt, divided
- ¾ tsp freshly ground black pepper
- ½ tsp paprika (optional, for color)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5–6 cloves garlic, finely grated or minced
- ½ cup finely diced shallot or onion
- ½ cup low-sodium chicken stock (plus extra as needed)
- 1 cup heavy cream (or ¾ cup cream + ¼ cup milk)
- 1 cup finely grated Parmesan (about 2½ oz), plus more for serving
- ½ tsp Italian seasoning or dried oregano
- ¼–½ tsp red pepper flakes (optional)
- 1 tsp lemon zest + 1–2 tsp lemon juice
- ¼–½ cup reserved pasta water
- 2 tbsp chopped fresh parsley or basil
Optional Add-Ins
- 2 cups baby spinach or 1 cup peas
- 8 oz sautéed mushrooms or roasted broccoli florets
- Crisp bacon crumbles for serving
Instructions
- Boil pasta: Bring a large pot of salted water to a boil. Cook rigatoni 1 minute shy of package al dente. Reserve ½ cup pasta water; drain.
- Season chicken: Slice breasts horizontally (or cube thighs). Pat dry. Season with 1 tsp salt, pepper, and paprika.
- Sear chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer; sear 3–4 minutes per side until golden and just cooked through (165°F/74°C). Transfer to a plate; tent with foil.
- Build garlic butter base: Lower heat to medium. Add butter to the skillet. Sauté shallot 2 minutes, then stir in garlic for 30 seconds until fragrant.
- Deglaze: Pour in chicken stock, scraping up browned bits. Simmer 1–2 minutes to reduce slightly.
- Make Parmesan cream: Stir in cream, remaining ½ tsp salt, Italian seasoning, and red pepper flakes if using. Simmer gently 2–3 minutes. Whisk in Parmesan until smooth.
- Emulsify: Add ¼ cup pasta water and lemon zest. Simmer on low; the sauce should be glossy and lightly thickened.
- Combine: Return sliced chicken (and any juices) to the skillet. Add cooked rigatoni and toss. Adjust consistency with more pasta water as needed so the sauce coats the pasta.
- Finish: Stir in lemon juice and herbs. Taste; adjust salt, pepper, or lemon. Fold in spinach or peas until just wilted, if using.
- Serve: Top with extra Parmesan and a crack of pepper. Enjoy Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce hot.
Notes
- Finely grate Parmesan (microplane) so it melts smoothly without clumping.
- Keep the cream at a gentle simmer—boiling can split dairy.
- Pasta water is your friend: it loosens, glosses, and helps the sauce cling.
- Thighs stay juicier than breasts; use what you prefer.
Tips for Success
- Dry chicken well for better searing and browning.
- Salt your pasta water so the rigatoni is well seasoned before it hits the sauce.
- Control thickness by alternating small splashes of stock or pasta water with extra Parmesan.
- Slice chicken after resting to keep juices inside.
- Zest first, then juice to capture bright lemon oils without bitterness.
Additional Tips and Variations
- Veggie forward: Add sautéed mushrooms, blistered cherry tomatoes, or roasted broccoli.
- Lighter option: Swap half the cream for evaporated milk; emulsify with a bit more pasta water.
- Extra protein: Stir in crispy pancetta or bacon crumbles at the end.
- Gluten-free: Use GF rigatoni; thicken sauce with a teaspoon of cornstarch slurry if needed.
- Spice it up: Finish with Calabrian chile paste or more red pepper flakes.
Frequently Asked Questions (FAQ)
Can I make this ahead?
Yes. Cook the pasta very al dente and store separately from the sauce. Reheat sauce gently with a splash of stock, then toss with pasta to finish.
Will Parmesan clump?
Use freshly grated cheese and low heat. Remove from a boil before whisking in Parmesan for a smooth Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce.
Can I skip cream?
Use half-and-half plus 1–2 tsp butter, or evaporated milk; keep heat low to prevent curdling.
Best pasta substitutes?
Penne, ziti, or mezze rigatoni—choose ridged shapes that hold sauce well.
Conclusion
For a fast, upscale-tasting dinner, Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce offers the perfect balance of rich, garlicky cream and bright, fresh finish. With simple ingredients and chef-style techniques, this pasta guarantees silky sauce, tender chicken, and reliably happy plates—any night of the week.