Heavenly Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

There’s something magical about the combination of tender chicken, al dente pasta, and a silky, garlic-infused sauce that brings people together around the dinner table. I’ve been perfecting this Creamy Garlic Butter Chicken and Rigatoni recipe for years, tweaking ingredients and methods until I found the perfect balance of flavors. This dish has become my go-to comfort food when I want to impress guests or treat my family to something special without spending hours in the kitchen.

The beauty of this recipe lies in its luxurious sauce—velvety smooth and packed with flavors from garlic, butter, and Parmesan cheese. The rigatoni pasta, with its ridges and tube shape, captures the sauce perfectly, while juicy chicken pieces add protein and substance. Whether you’re cooking for a casual weeknight dinner or a special occasion, this dish delivers restaurant-quality results with minimal fuss.

Ingredients You’ll Need

For the Chicken

• 1½ pounds boneless, skinless chicken breasts (about 3 medium breasts)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For the Pasta and Sauce

• 1 pound (16 oz) rigatoni pasta
• 4 tablespoons unsalted butter
• 8 cloves garlic, minced (about 3 tablespoons)
• 2 shallots, finely diced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth, low sodium
• 1½ cups heavy cream
• 1 cup Parmesan cheese, freshly grated (plus extra for serving)
• ½ cup cream cheese, softened
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• ¼ cup fresh basil leaves, chopped
• 2 tablespoons fresh parsley, chopped

Kitchen Equipment

I always find it helpful to have everything ready before starting a recipe. Here’s what you’ll need to prepare this delicious dish:

• Large pasta pot
• Colander for draining pasta
• Large skillet or sauté pan (12-inch preferred)
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or heat-resistant spatula
• Cheese grater
• Garlic press (optional)
• Meat thermometer (optional, but helpful)

Preparation Method

Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels. This ensures better browning.
2. Cut the chicken into bite-sized pieces, about 1-inch cubes.
3. In a small bowl, combine the Italian seasoning, smoked paprika, garlic powder, salt, and black pepper.
4. Sprinkle the seasoning mixture evenly over the chicken pieces, tossing to coat well.
5. Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter.
6. Once the butter has melted and the pan is hot, add the chicken pieces in a single layer. Don’t overcrowd the pan; work in batches if necessary.
7. Cook for 4-5 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through (internal temperature of 165°F/74°C).
8. Remove the chicken from the skillet and set aside on a plate. Tent loosely with foil to keep warm.

Step 2: Cook the Pasta

1. While preparing the chicken, bring a large pot of generously salted water to a rolling boil.
2. Add the rigatoni pasta and cook according to package instructions until al dente (usually 10-12 minutes).
3. Reserve 1 cup of pasta cooking water before draining. This starchy water can help thin the sauce if needed.
4. Drain the pasta in a colander, but don’t rinse it. The starch on the pasta helps the sauce adhere better.

Step 3: Make the Creamy Parmesan Sauce

1. Using the same skillet where you cooked the chicken, reduce the heat to medium.
2. Add the remaining 4 tablespoons of butter to the pan.
3. Once melted, add the minced garlic and diced shallots. Sauté for 2-3 minutes until fragrant and softened, being careful not to burn the garlic.
4. Sprinkle the flour over the garlic and shallots, stirring constantly for about 1 minute to cook out the raw flour taste.
5. Gradually whisk in the chicken broth, stirring continuously to prevent lumps from forming.
6. Slowly pour in the heavy cream while stirring. Allow the mixture to come to a gentle simmer.
7. Add the cream cheese and stir until completely melted and incorporated into the sauce.
8. Gradually add the grated Parmesan cheese, stirring until the cheese melts and the sauce becomes smooth and velvety.
9. Stir in the dried oregano, red pepper flakes, salt, and black pepper. Adjust seasonings to taste.
10. If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.

Step 4: Combine and Finish

1. Add the cooked rigatoni to the sauce, tossing gently to coat each piece of pasta thoroughly.
2. Fold in the cooked chicken pieces, ensuring they’re evenly distributed throughout the dish.
3. Allow everything to simmer together for 1-2 minutes, letting the flavors meld.
4. Remove from heat and stir in the fresh basil and parsley, reserving a small amount for garnish.
5. Taste and adjust seasoning if necessary.

Serving Suggestions

I love serving this creamy garlic butter chicken and rigatoni immediately while it’s still piping hot. Here are some of my favorite ways to enjoy and present this dish:

• Transfer to a large serving bowl and garnish with the remaining fresh herbs and an extra sprinkle of grated Parmesan cheese.
• Add a few grinds of fresh black pepper on top for presentation and an extra layer of flavor.
• Serve with a side of garlic bread to soak up any extra sauce.
• A simple green salad with a light vinaigrette makes an excellent accompaniment, cutting through the richness of the pasta.
• For a complete meal, add some roasted vegetables on the side, such as asparagus, broccolini, or cherry tomatoes.
• Sparkling water with a squeeze of lemon provides a refreshing contrast to the creamy dish.

Nutritional Information

Understanding the nutritional content of what we eat is important. Here’s a breakdown of the approximate nutritional values per serving (based on 6 servings):

Daily values are based on a 2,000 calorie diet

Storage and Reheating Tips

This dish reheats beautifully, and I often make extra for convenient meals later in the week. Here’s how I handle leftovers:

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: While you can freeze this dish, the cream-based sauce may separate upon thawing. If freezing, store in freezer-safe containers for up to 1 month.

Reheating

• Microwave: Place a portion in a microwave-safe dish, cover loosely, and heat on medium power for 1-2 minutes. Stir, then continue heating in 30-second intervals until hot throughout.
• Stovetop: For best results, reheat gently in a skillet over medium-low heat, adding a splash of milk or cream to revitalize the sauce as it tends to thicken when refrigerated.
• Oven: Place in an oven-safe dish, cover with foil, and warm in a preheated 325°F (163°C) oven for about 15-20 minutes.

Always check that reheated chicken reaches an internal temperature of 165°F (74°C) for food safety.

Recipe Variations

The beauty of this recipe is how adaptable it is. Here are some variations I’ve tried and loved:

Protein Alternatives

• Substitute chicken with:
  • Shrimp (reduce cooking time to 2-3 minutes per side)
  • Italian sausage (sliced and browned)
  • Grilled salmon chunks (added at the final combining stage)
  • For vegetarians, use sautéed mushrooms and spinach

Pasta Options

• While rigatoni is my favorite for this sauce, you can also use:
  • Penne
  • Fettuccine
  • Farfalle (bow ties)
  • Cavatappi

Sauce Adjustments

• Add sun-dried tomatoes for a tangy flavor boost
• Incorporate 1/2 cup of white wine when adding the broth
• Use half-and-half instead of heavy cream for a lighter version
• Add 2 tablespoons of pesto for an herbaceous twist
• Mix in 1 cup of sautéed mushrooms for an earthy flavor

Make It Spicier

• Double the red pepper flakes
• Add a diced jalapeño when sautéing the garlic and shallots
• Include a teaspoon of cayenne pepper in the seasoning mix

Chef’s Tips for Success

Over the years, I’ve discovered several techniques that elevate this dish from good to extraordinary:

1. Temperature matters: Allow the cream cheese to come to room temperature before adding it to the sauce for smoother incorporation.
2. Cheese quality: Use freshly grated Parmesan cheese rather than pre-grated. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy.
3. Pasta water is liquid gold: The starchy pasta water helps create a silky sauce and helps it cling to the pasta. Don’t forget to reserve some before draining!
4. Don’t overcook the pasta: Aim for al dente pasta (with a slight firmness) as it will continue cooking slightly when combined with the hot sauce.
5. Layer the flavors: Building flavors in stages is key. The fond (browned bits) left from cooking the chicken adds depth to the sauce, so don’t clean the pan between steps.
6. Seasoning balance: Taste and adjust seasoning at the end, keeping in mind that Parmesan adds saltiness.
7. Let it rest: Allowing the finished dish to rest for 2-3 minutes before serving helps the sauce thicken and flavors to meld.
8. Keep it moving: Stir the sauce frequently to prevent it from sticking to the bottom of the pan or forming a skin on top.

Common Questions and Answers

Q: Can I make this dish ahead of time for a dinner party?

A: Yes, you can prepare components ahead of time. Cook the chicken and make the sauce up to a day in advance, storing them separately in the refrigerator. Cook the pasta just before serving, then reheat the sauce, add the chicken, and combine with the fresh pasta. You may need to add a splash of cream or pasta water to loosen the sauce when reheating.

Q: How can I make this recipe lighter?

A: To reduce calories, substitute half-and-half for heavy cream, use light cream cheese, and reduce the butter by half. You can also increase the ratio of chicken to pasta for more protein and fewer carbs.

Q: My sauce is too thick. How can I fix it?

A: Add reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The starch in the water helps maintain the creamy texture while thinning the sauce.

Q: Can I use pre-cooked rotisserie chicken to save time?

A: Absolutely! This is a great shortcut. Shred or dice the rotisserie chicken and add it to the sauce when you would normally return the cooked chicken to the pan. Since it’s already cooked, you just need to warm it through.

Q: Is there a dairy-free alternative for this recipe?

A: While challenging to replicate exactly, you can make a dairy-free version using coconut cream instead of heavy cream, dairy-free butter, and nutritional yeast in place of Parmesan. For the cream cheese component, use a dairy-free alternative like cashew cream cheese.

Q: What’s the best way to prevent the sauce from separating or curdling?

A: Keep these tips in mind: 1) Use room temperature cream cheese; 2) Add the heavy cream slowly while the base is not too hot; 3) Keep the heat medium-low when adding dairy components; 4) Stir constantly when incorporating cheese; 5) Don’t allow the sauce to boil after adding the cream and cheese.

Q: Can I add vegetables to this dish?

A: Definitely! Sautéed mushrooms, spinach, peas, roasted red peppers, or steamed broccoli all work wonderfully. Add hearty vegetables like broccoli or bell peppers when sautéing the chicken. Add quick-cooking vegetables like spinach or peas at the final combining stage.

Why This Recipe Works

The success of this creamy garlic butter chicken and rigatoni dish comes down to several key factors:

1. The dual cooking method for chicken: Searing the chicken in butter and olive oil creates a flavorful crust while keeping the inside juicy and tender.
2. Building the sauce in layers: Using the same pan where you cooked the chicken incorporates all those delicious browned bits (fond) into your sauce, adding depth and umami.
3. The perfect pasta shape: Rigatoni’s ridges and hollow center capture the creamy sauce inside and out, ensuring flavor in every bite.
4. Balanced richness: The combination of heavy cream, butter, and two types of cheese creates an indulgent base, while herbs and seasonings prevent it from becoming one-dimensional.
5. Textural contrast: Tender chicken, al dente pasta, and silky sauce create a satisfying mouthfeel with variety in each bite.

This recipe has become my signature dish for good reason—it balances simplicity and sophistication, allowing even beginner cooks to create a memorable meal while giving experienced cooks room to add their personal touch. Whether you’re cooking to impress, comfort, or simply satisfy hunger, this creamy garlic butter chicken and rigatoni in Parmesan sauce delivers on all fronts.