Ready for a plate of pure comfort? Picture this: tender chicken, perfectly cooked rigatoni, all drenched in a dreamy, creamy garlic butter sauce, with a generous sprinkle of Parmesan cheese to finish it off. The richness of the sauce is balanced by the subtle tang of Parmesan, and every bite is nothing short of luxurious. This dish is one you’ll want to make again and again, whether you’re treating yourself to a cozy night in or serving up a crowd-pleasing dinner. Trust me, it’s a game-changer!

Why You’ll Love Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Easy Yet Elegant: It has all the comforting flavors you crave but doesn’t require hours in the kitchen.
Family-Friendly: Both kids and adults will fall head over heels for this creamy, cheesy goodness.
Budget-Friendly: With simple ingredients, you can create a dish that feels fancy without breaking the bank.
One-Pot Wonder: No need to dirty up too many dishes—this recipe comes together in one pan!
Customizable: Feel free to add your favorite veggies or spices to personalize the dish.

Ingredients

Ingredients for the Chicken

Chicken Breasts: Tender and juicy boneless, skinless chicken breasts, perfectly seasoned and seared to golden perfection.
Garlic: Fresh, minced garlic adds that rich, aromatic punch to the sauce.
Butter: A little butter goes a long way in creating that creamy, silky sauce.
Parsley: Fresh parsley brings a touch of color and a hint of freshness to balance the richness of the dish.
Salt & Pepper: Season to taste to make sure everything is perfectly balanced.

Ingredients for the Sauce and Rigatoni

Rigatoni: These tube-shaped pasta pieces are ideal for soaking up that velvety Parmesan sauce.
Heavy Cream: The key to creating that luscious, creamy texture.
Parmesan Cheese: Grated Parmesan adds depth and a savory umami flavor to the sauce.
Chicken Broth: Enhances the sauce’s flavor without overpowering it.
Olive Oil: For sautéing the chicken and garlic.
Salt & Pepper: To taste, ensuring the sauce is seasoned just right.

(Note: The full ingredients list with measurements is provided in the recipe card directly below.)

Instructions

Instructions for the Chicken

Cook the Chicken: In a large skillet, heat olive oil over medium heat. Season the chicken with salt and pepper, then cook for 5-6 minutes per side until golden and cooked through. Remove from the skillet and set aside.
Prepare the Garlic Butter: In the same skillet, melt butter, then add the minced garlic. Sauté until fragrant, about 1 minute.

Instructions for the Sauce and Rigatoni

Cook the Rigatoni: While the chicken is cooking, boil the rigatoni in salted water according to package instructions. Drain and set aside, reserving some pasta water.
Make the Sauce: In the same skillet with the garlic butter, add chicken broth and bring to a simmer. Stir in the heavy cream and grated Parmesan, and cook until the sauce thickens, about 3-4 minutes.
Combine Everything: Slice the cooked chicken and return it to the skillet with the sauce. Add the cooked rigatoni and toss to coat. If the sauce needs thinning, add a little pasta water.
Finish with Parsley: Sprinkle fresh parsley on top for a pop of color and flavor.

How to Serve Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

With a Side Salad: A light green salad with a tangy vinaigrette balances the richness of the dish.
Crusty Bread: Serve with a warm, crusty baguette or garlic bread to soak up the creamy sauce.
Roasted Vegetables: Roasted zucchini, asparagus, or broccoli make excellent sides that complement the flavors.
As a Standalone Dish: This recipe is hearty enough to enjoy on its own, but a little garnish with extra Parmesan or fresh herbs never hurts!

Additional Tips

Use Fresh Garlic: For the most flavorful sauce, stick with fresh garlic rather than garlic powder.
Adjust the Creaminess: If you want a thicker sauce, let it simmer a bit longer. If it’s too thick, add some of the reserved pasta water.
Make Ahead: You can cook the chicken and sauce in advance, then reheat and add the rigatoni just before serving.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or broth.

FAQ Section

Q1: Can I use another type of pasta?
Absolutely! Penne or fusilli would work great in this dish.

Q2: Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work just as well. Just be sure to cook them until they reach the proper internal temperature.

Q3: Can I make this dish gluten-free?
Yes, just swap the rigatoni for gluten-free pasta, and you’re all set!

Q4: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Q5: Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze the chicken and sauce for up to 3 months. Thaw and reheat before serving.

Q6: Can I add vegetables to this recipe?
Yes! Try adding spinach, mushrooms, or sun-dried tomatoes for extra flavor and nutrition.

Q7: How do I know when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature—it should reach 165°F (74°C).

Q8: Can I use a different cheese instead of Parmesan?
You can use Pecorino Romano or Asiago for a different twist.

Q9: How spicy is this recipe?
It’s not spicy at all, but feel free to add a pinch of red pepper flakes if you like a little heat!

Q10: Can I double the recipe?
Yes! Just make sure you have a large enough skillet or pot to handle the extra ingredients.