If you’re craving a dinner recipe that combines comfort, elegance, and speed all in one pot, look no further than this Creamy Garlic Butter Chicken Rigatoni Recipe. It’s a luscious, garlicky delight where tender chicken cubes swim in a rich, velvety sauce made from butter, heavy cream, and parmesan cheese, perfectly coating each ridged rigatoni pasta for maximum flavor in every bite. Whether you’re whipping this up on a busy weeknight or indulging friends on the weekend, this dish promises a satisfying, restaurant-quality meal you’ll want to make again and again.
Ingredients You’ll Need
Simple ingredients make all the difference here, providing the perfect balance of creamy, savory, and herbaceous notes. Each component plays a pivotal role in creating the dish’s signature richness and texture.
- 2 large chicken breasts, boneless and skinless: Tender protein that soaks up the creamy sauce beautifully.
- 10 oz rigatoni pasta: The perfect tubular pasta that holds sauce inside its grooves for a burst of flavor.
- 4 tablespoons butter: Adds a luxurious richness and caramelizes the garlic.
- 4 cloves garlic, minced: Provides that irresistible aromatic kick that elevates every bite.
- 1 ¼ cups heavy cream: Gives the sauce its dreamy, silky texture and indulgent mouthfeel.
- ¾ cup freshly grated parmesan cheese: Brings sharp, nutty saltiness and smooth melting qualities to the sauce.
- 1 teaspoon Italian seasoning: A warm blend of herbs that brightens and rounds out the flavors.
- Salt, to taste: Enhances every element, balancing the richness flawlessly.
- Black pepper, to taste: Adds a gentle heat and depth.
- 2 tablespoons chopped fresh parsley (for garnish): A fresh, vibrant touch that adds color and a hint of herbaceous brightness.
How to Make Creamy Garlic Butter Chicken Rigatoni Recipe
Step 1: Season and Sear the Chicken
Start by seasoning the cubed chicken generously with salt, black pepper, and Italian seasoning. This simple prep step infuses the meat with flavor upfront, ensuring every bite is tasty. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken pieces and sear them until they turn a beautiful golden brown and are cooked through. This caramelization not only locks in juices but also adds a depth of flavor to the dish. Once done, set the chicken aside to rest while you move on to the pasta.
Step 2: Cook Rigatoni to Al Dente Perfection
Bring a large pot of salted water to a vigorous boil—it’s important to salt the water well to season your pasta from the inside out. Add the rigatoni and cook until al dente, which means tender but still firm to the bite. Reserve half a cup of the starchy pasta water before draining; this magical liquid will help you loosen the sauce later and bind it beautifully to the pasta. Draining too quickly can leave your dish dry, so don’t skip reserving that water.
Step 3: Create the Garlic Butter Sauce
In the same skillet used for the chicken, melt the remaining butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant and golden, being careful not to burn it as garlic can turn bitter. This step releases the garlic’s full aromatic potential, infusing the butter with its signature punch that forms the flavor foundation for your creamy sauce.
Step 4: Simmer the Cream and Cheese
Pour in the heavy cream and bring it to a gentle simmer, allowing it to reduce slightly over 3 to 4 minutes. This thickens the sauce and intensifies the creamy texture you’re aiming for. Stir in the freshly grated parmesan cheese; it will melt into the cream and butter mixture, transforming it into a silky, luscious sauce. Taste carefully and adjust seasoning with salt, black pepper, and extra Italian seasoning to suit your preference.
Step 5: Combine Pasta, Chicken, and Sauce
Now for the best part—toss the cooked rigatoni and seared chicken back into the skillet with the sauce. Mix everything well so every piece of pasta and chicken is luxuriously coated. If the sauce feels too thick, add reserved pasta water a little at a time until it reaches the perfect consistency—smooth, creamy, and clingy. This technique enhances the sauce’s texture and helps marry the flavors beautifully.
Step 6: Serve Hot with Fresh Parsley
Finish off your Creamy Garlic Butter Chicken Rigatoni Recipe by giving it a generous sprinkle of fresh chopped parsley. This not only adds a pop of vibrant color but also lends a refreshing contrast to the rich sauce. Serve immediately while hot to enjoy the full spectrum of flavors and textures.
How to Serve Creamy Garlic Butter Chicken Rigatoni Recipe
Garnishes
While fresh parsley is classic and bright, you can also add toasted pine nuts for extra crunch or a light drizzle of high-quality olive oil to build more depth. A little sprinkle of crushed red pepper flakes adds a subtle heat that’s wonderful if you like a spicy kick.
Side Dishes
This hearty pasta pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Steamed or roasted vegetables like asparagus or broccolini add color and balance, creating a satisfying meal that looks as good as it tastes.
Creative Ways to Present
For a dinner party vibe, serve the rigatoni in individual shallow bowls topped with a parmesan crisp or a twist of lemon zest for a citrus brightness. Alternatively, bake the combined pasta in a casserole dish with extra cheese on top until bubbly and golden for a delicious twist on the classic recipe.
Make Ahead and Storage
Storing Leftovers
After enjoying your creamy garlic butter chicken rigatoni, store any leftovers in an airtight container in the refrigerator. The flavors continue to meld, but for best taste, consume within 2 to 3 days.
Freezing
This dish freezes well if you want to prepare in advance. Place cooled portions in freezer-safe containers or bags and freeze for up to 2 months. To avoid texture changes, omit the parsley garnish until reheating.
Reheating
When it’s time to enjoy leftovers, gently reheat the pasta in a skillet over low heat, adding a splash of cream or milk to revive the sauce’s creaminess. Microwaving works too; just cover loosely and stir halfway through to ensure even warming.
FAQs
Can I use different pasta shapes for this recipe?
Absolutely! While rigatoni is ideal for holding the creamy sauce, penne or fusilli work wonderfully as well. Choose pasta with ridges or tubes to trap the sauce effectively.
Is it possible to make this recipe dairy-free?
You can substitute butter for a dairy-free spread and use coconut or almond cream instead of heavy cream, but the sauce’s taste and texture will differ slightly. Nutritional yeast can replace parmesan for a cheesy flavor without dairy.
How do I prevent the chicken from drying out?
Make sure to sear the chicken over medium-high heat just until golden and cooked through, then remove it promptly. Overcooking causes dryness, but tossing the chicken back in the sauce later keeps it juicy and tender.
Can I add vegetables to this dish?
Definitely! Sautéed mushrooms, spinach, or sun-dried tomatoes make excellent additions that complement the creamy garlic butter sauce and elevate the dish’s flavor and nutrition.
What’s the best way to reheat without drying the sauce?
Reheat gently over low heat with a splash of cream or pasta water to maintain moisture. Avoid high heat which can cause the sauce to separate or dry out.
Final Thoughts
There is something so comforting and luxurious about this Creamy Garlic Butter Chicken Rigatoni Recipe that makes it an instant favorite for all skill levels and occasions. It’s a foolproof way to bring warmth, flavor, and pure comfort to your dinner table with ingredients you likely have on hand. Give it a try and watch how quickly it becomes your go-to meal when you want something that feels as special as it tastes!
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Creamy Garlic Butter Chicken Rigatoni Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
This Creamy Garlic Butter Chicken Rigatoni recipe combines tender seared chicken with al dente rigatoni pasta in a rich and luscious garlic butter cream sauce, enhanced with parmesan cheese and Italian seasoning. Perfect for a comforting weeknight dinner, it’s quick to prepare and packed with flavor.
Ingredients
Chicken and Seasoning
- 2 large chicken breasts, boneless and skinless, cubed
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian seasoning
Pasta
- 10 oz rigatoni pasta
Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 ¼ cups heavy cream
- ¾ cup freshly grated parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
- Additional parmesan cheese (optional)
Instructions
- Season the chicken: Season the cubed chicken breasts with salt, black pepper, and Italian seasoning evenly to prepare for searing.
- Sear the chicken: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, typically 10-12 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta.
- Sauté garlic: In the same skillet used for the chicken, add the remaining 3 tablespoons of butter and minced garlic. Sauté for about 1 minute until the garlic is fragrant but not browned.
- Make the cream sauce: Pour in the heavy cream and bring to a gentle simmer. Let it simmer for 3–4 minutes to slightly reduce and thicken the sauce.
- Add cheese and season: Stir in the grated parmesan cheese until it melts completely and the sauce becomes smooth. Taste and adjust the seasoning with salt, pepper, and more Italian seasoning if desired.
- Combine pasta and chicken: Add the cooked rigatoni and seared chicken back into the skillet. Toss everything together thoroughly to coat in the creamy sauce. Add reserved pasta water a little at a time to loosen the sauce if necessary.
- Serve: Plate the creamy garlic butter chicken rigatoni and garnish with chopped fresh parsley and extra parmesan cheese if desired. Serve hot for best flavor.
Notes
- Use freshly grated parmesan for the best flavor and smooth sauce texture.
- Reserve pasta water to adjust sauce consistency as needed.
- Do not overcook the chicken to maintain tenderness.
- For a lighter version, substitute heavy cream with half-and-half, keeping in mind the sauce will be less rich.
- Fresh parsley adds a bright color and fresh flavor when garnishing.
