Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

There’s something magical about twirling a forkful of pasta coated in a velvety Parmesan cream sauce while tender, juicy bites of garlic butter chicken wait to be devoured. This dish is pure comfort—creamy, savory, and irresistibly satisfying. It’s the kind of dinner that makes everyone at the table go silent… because they’re too busy enjoying every bite.

Why You’ll Love This Recipe

• Creamy Parmesan sauce that clings to every piece of pasta.
• Juicy, flavorful chicken seared in garlic butter.
• Perfect for weeknights but elegant enough for guests.
• One of those recipes you’ll find yourself craving over and over again.

Chef’s Pro Tips for Perfect Results

• Use freshly grated Parmesan for the smoothest sauce—pre-grated can be grainy.
• Cook the pasta just until al dente, then let it finish in the sauce so it soaks up all that flavor.
• Don’t rush the chicken sear—golden crust equals maximum flavor.
• A splash of pasta water can help bring the sauce together beautifully.

Ingredients

For the Chicken:

• 2 large chicken breasts, sliced into thin strips
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

For the Pasta & Sauce:

• 12 oz rigatoni pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook rigatoni until al dente. Reserve 1 cup pasta water, then drain.
2. Sear the chicken: In a large skillet, heat olive oil and butter over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Sear until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
3. Make the sauce: In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Pour in heavy cream and chicken broth, stirring to combine.
4. Add the cheese: Lower the heat and stir in Parmesan until smooth and creamy. Add red pepper flakes if desired.
5. Combine: Return chicken to the skillet along with cooked rigatoni. Toss well to coat, adding pasta water as needed to loosen the sauce.
6. Serve: Garnish with parsley and extra Parmesan before serving.

Texture & Flavor Secrets

The rigatoni’s ridges catch the creamy Parmesan sauce perfectly, giving you a luscious bite every time. The garlic butter chicken brings a rich depth of flavor that balances the smooth, cheesy sauce.

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

• Serve with garlic bread to mop up the extra sauce.
• Pair with a crisp green salad for balance.
• Add roasted vegetables like broccoli or asparagus on the side.

Creative Leftover Transformations

• Turn into a baked pasta: Transfer leftovers to a baking dish, top with mozzarella, and bake until bubbly.
• Add spinach or sun-dried tomatoes to give it a fresh twist.
• Reheat with a splash of milk or cream to restore creaminess.

Additional Tips

• Always season your pasta water—it should taste like the sea.
• Use a nonstick skillet for easy cleanup.
• If you prefer, swap rigatoni for penne, fettuccine, or even spaghetti.

Make It a Showstopper (Presentation Ideas)

• Serve in shallow white bowls for contrast with the creamy sauce.
• Sprinkle extra Parmesan in the center and parsley around the edges.
• Add a twist of fresh cracked black pepper before serving.

FAQs

1. Can I use half-and-half instead of heavy cream? Yes, but the sauce will be slightly thinner.
2. Can I make this ahead? The sauce is best fresh, but you can prep the chicken earlier.
3. What’s the best Parmesan to use? Freshly grated from a block for the creamiest texture.
4. Can I make it spicy? Add more red pepper flakes or a dash of cayenne.
5. Can I use pre-cooked chicken? Yes, just heat it in the sauce before adding pasta.
6. Will other cheeses work? Asiago or Pecorino Romano are good alternatives.
7. Can I make it gluten-free? Use gluten-free pasta and check your broth.
8. How do I store leftovers? In an airtight container in the fridge for up to 3 days.
9. How can I make it lighter? Swap cream for evaporated milk and use less butter.
10. Can I freeze it? The sauce may separate upon thawing, so it’s not recommended.

Conclusion

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is everything you want in a comfort meal—rich, savory, and deeply satisfying. It’s the kind of dish that makes you linger at the table a little longer, just so you can twirl that last bite of pasta one more time.

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