Creamy Garlic Butter Chicken Rigatoni in Parmesan Sauce

Tender pieces of seasoned chicken and hearty rigatoni tossed in a rich, creamy garlic butter Parmesan sauce. This comforting pasta dinner comes together easily and is perfect for a cozy family meal.

🍝 Ingredients

For the Chicken

• 1½ lbs (680 g) boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Pasta

• 12 oz (340 g) rigatoni
• Salt, for the pasta water

For the Parmesan Sauce

• 4 tablespoons butter
• 5 cloves garlic, minced
• 2 cups (480 ml) heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes, optional
• ½ cup reserved pasta water, as needed
• 2 tablespoons fresh parsley, chopped

👩‍🍳 Instructions

1. Cook the Rigatoni

Bring a large pot of salted water to a boil.

Cook the rigatoni according to the package directions until al dente.

Before draining, reserve about ½ cup of the pasta water.

Drain the pasta and set aside.

2. Season and Cook the Chicken

Cut the chicken into bite-sized pieces.

Season with Italian seasoning, garlic powder, paprika, salt, and black pepper.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

Add the chicken in a single layer and cook for approximately 5–7 minutes, turning occasionally, until golden brown and cooked through.

Transfer the chicken to a plate.

3. Make the Garlic Butter Sauce

Reduce the heat to medium.

Add 4 tablespoons of butter to the same skillet.

Once melted, add the minced garlic and sauté for about 30–60 seconds, just until fragrant. Be careful not to burn the garlic.

Pour in the heavy cream and stir.

Add Italian seasoning, black pepper, and red pepper flakes if using.

Simmer gently for 3–5 minutes, stirring occasionally.

4. Add the Parmesan

Reduce the heat to low.

Gradually stir in the freshly grated Parmesan cheese until melted and the sauce becomes smooth and creamy.

If the sauce becomes too thick, add a little reserved pasta water, one tablespoon at a time, until you reach your preferred consistency.

5. Combine Everything

Return the cooked chicken to the skillet.

Add the drained rigatoni and gently toss until the pasta is completely coated in the creamy Parmesan sauce.

Cook for another 1–2 minutes so everything is heated through.

6. Garnish and Serve

Sprinkle with fresh parsley and a little extra Parmesan.

Serve immediately while the sauce is creamy and hot.

⭐ Tips for the Best Chicken Rigatoni

• Use freshly grated Parmesan for the smoothest sauce.
• Don’t boil the cream aggressively; gentle heat helps prevent the sauce from separating.
• Save some pasta water—it can loosen and smooth the sauce beautifully.
• Cook the rigatoni just until al dente so it doesn’t become mushy when tossed with the sauce.
• For extra garlic flavor, add another clove or two.
• Add spinach, mushrooms, or sun-dried tomatoes for extra flavor and texture.

🍽️ What to Serve With It

This creamy pasta pairs well with:

• Garlic bread
• Caesar salad
• Roasted broccoli
• Steamed green beans
• Garlic Parmesan breadsticks
• Simple mixed green salad

⏱️ Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5–6
Cuisine: Italian-American
Method: Stovetop