Craving a pasta dish that wraps you in creamy comfort with a buttery garlic kick? This Creamy Garlic Butter Chicken Rigatoni Recipe might just become your go-to for weeknight indulgence. It’s everything we love about cozy dinners: tender chunks of golden-seared chicken, rigatoni pasta with satisfying bite, and a silky, garlic-laced cream sauce that clings to every curve.

Perfect for when you’re short on time but still want to serve something impressive, this dish doesn’t rely on complicated steps or hard-to-find ingredients. It’s rustic and rich, yet completely doable on any given evening. Whether you’re feeding the family or hosting guests, it delivers that homemade warmth with just enough flair to feel special.

Preparation Phase & Tools to Use

Before you jump into cooking, setting yourself up with the right tools can make all the difference. For this Creamy Garlic Butter Chicken Rigatoni Recipe, here are the essentials:

Large Skillet or Sauté Pan: This is where most of the action happens. You’ll need a wide surface to sear the chicken properly and then simmer the sauce evenly.
Pasta Pot with Strainer: A deep pot with a built-in strainer or a separate colander helps boil the rigatoni until it’s perfectly al dente.
Sharp Knife & Cutting Board: Essential for prepping the chicken breast and any herbs you want to garnish with.
Whisk or Silicone Spatula: To help emulsify the creamy garlic butter sauce without curdling or separating.
Measuring Cups & Spoons: For precision—because the balance between garlic, cream, and butter is what makes this dish magical.

Having these ready ensures your workflow is smooth, your chicken gets a gorgeous sear, and your sauce stays velvety. A little prep upfront guarantees a big flavor payoff.

Ingredients for the Creamy Garlic Butter Chicken Rigatoni Recipe

Every ingredient in this recipe has a job to do. From bold garlic to velvety cream, each plays a role in building deep flavor and luxurious texture:

Rigatoni Pasta: Its ridges and tube shape are perfect for soaking up the rich, creamy sauce.
Boneless, Skinless Chicken Breasts: Lean but hearty, they’re ideal for searing to golden-brown perfection while staying tender.
Unsalted Butter: The base of the sauce; it delivers richness and lets the garlic shine without overwhelming salt.
Fresh Garlic Cloves: When sautéed in butter, garlic becomes sweet, fragrant, and utterly essential to the sauce’s depth.
Heavy Cream: This is what gives the dish its velvety finish. It thickens as it simmers and balances the garlic’s bite.
Parmesan Cheese: Freshly grated is best. It adds saltiness and umami, enhancing the sauce’s creaminess.
Salt & Black Pepper: Just the basics, but critical for drawing out and balancing the flavors.
Fresh Parsley (optional): Adds a pop of freshness and color at the end for a well-rounded finish.

How To Make the Creamy Garlic Butter Chicken Rigatoni Recipe

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Drain and set aside.

Step 2: Sear the Chicken

Season chicken breasts with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add chicken and sear each side until golden and fully cooked (about 5-6 minutes per side). Remove, let rest, then slice into bite-sized pieces.

Step 3: Make the Garlic Butter Base

In the same skillet, reduce heat to medium. Add the remaining butter and minced garlic. Cook until fragrant, about 1-2 minutes, making sure not to brown the garlic.

Step 4: Build the Creamy Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir frequently with a whisk or spatula to avoid scorching. Once bubbling lightly, stir in the grated Parmesan cheese until melted and smooth.

Step 5: Combine and Finish

Return the cooked rigatoni and sliced chicken to the skillet. Toss well to coat every piece in sauce. Adjust seasoning with more salt or pepper to taste. Sprinkle chopped parsley over the top if desired.

Serving and Storing Your Creamy Garlic Butter Chicken Rigatoni

This dish is at its absolute best when served hot, fresh from the skillet. The sauce clings beautifully to each rigatoni tube while the chicken remains juicy and tender. Garnish with extra Parmesan or a little more fresh parsley if you’re feeling fancy. Pair with crusty garlic bread or a simple green salad for a complete dinner.

Got leftovers? They keep well for up to 3 days in an airtight container in the refrigerator. When reheating, add a splash of cream or milk to restore the silky texture. The sauce tends to thicken in the fridge, so a little moisture brings it right back to life.

Frequently Asked Questions

How can I make this dish lighter?

You can swap heavy cream for half-and-half or whole milk, though the sauce may be slightly thinner. Opt for grilled chicken or use less butter if you’re cutting down on fat.

Can I use a different pasta shape?

Yes! Penne, fusilli, or even fettuccine work just fine. Just choose a shape that holds sauce well.

Is it okay to use pre-cooked chicken?

Absolutely. Rotisserie chicken or leftover grilled chicken can save you time. Just make sure to warm it through in the sauce before serving.

Can I make this ahead of time?

You can make the sauce and cook the chicken in advance, but for best results, cook the pasta fresh and combine everything just before serving.

What kind of Parmesan should I use?

Always go for freshly grated Parmesan. The pre-shredded kind doesn’t melt as smoothly and may affect the creaminess of the sauce.

Is this recipe freezer-friendly?

It can be frozen, but cream sauces can separate after thawing. If you do freeze, reheat slowly and stir often to help the sauce re-emulsify.

Want More Creamy Pasta Ideas?

If this Creamy Garlic Butter Chicken Rigatoni left you craving more cozy, indulgent pasta dishes, I’ve got a few other favorites you might enjoy.

You could try my Delicious Beef Bowtie Pasta if you’re into meat-forward pastas that come together fast. Or dive into the layered comfort of Buffalo Chicken Lasagna — a spicy twist on a creamy classic.

Another rich and creamy option would be the Best Baked Cream Cheese Spaghetti, which has that irresistible baked-cheese finish. And if you’re into Alfredo-style dishes, the Garlic Sausage Alfredo Rigatoni is another indulgent, garlicky winner.

Lastly, don’t skip the Creamy Cajun Chicken Pasta if you’re up for something with a little heat. It balances spice and creaminess just right.

Pin and Tell Me How Yours Turned Out

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And when you make it, drop a comment and let me know how it went! Did you spice it up? Add mushrooms or spinach? I’d love to hear what you did with it. For more daily pasta love, come join me over on Pinterest at LadyPlate.

Creamy Garlic Butter Chicken Rigatoni Recipe

Author: Julia Koch
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

This Creamy Garlic Butter Chicken Rigatoni delivers comfort in every bite. Tender chicken is seared to golden perfection and tossed in a luscious garlic-infused butter cream sauce that hugs every curve of rigatoni pasta. It’s a restaurant-worthy dish you can make right at home.

Ingredients

12 oz rigatoni pasta

2 boneless, skinless chicken breasts

3 tablespoons unsalted butter

4 cloves garlic, minced

1 1/2 cups heavy cream

3/4 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Drain and set aside.

2. Season chicken breasts with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add chicken and sear both sides until golden and cooked through, about 5–6 minutes per side. Remove from skillet, let rest, then slice into bite-sized pieces.

3. In the same skillet, reduce heat to medium. Add remaining butter and minced garlic. Sauté until fragrant, about 1–2 minutes, without browning the garlic.

4. Pour in heavy cream and bring to a gentle simmer. Stir frequently to prevent scorching. Add grated Parmesan and stir until melted and smooth.

5. Return pasta and chicken to the skillet. Toss everything together until coated evenly in the sauce. Adjust salt and pepper to taste. Garnish with parsley if desired. Serve warm.