Garlic Butter Chicken Rigatoni Recipe

WANT TO SAVE THIS RECIPE?

Have you ever craved a dish so comforting yet indulgent that it feels like a warm hug in every bite? Garlic Butter Chicken Rigatoni is exactly that kind of meal—juicy, golden-seared chicken paired with rich, buttery pasta coated in creamy garlic sauce. It’s the kind of dinner that makes everyone at the table fall silent for a moment, savoring the flavors.

This recipe brings together two crowd-pleasing favorites: tender chicken seasoned to perfection and pasta tossed in a velvety garlic butter sauce. The rigatoni, with its hollow tubes, catches every drop of the sauce, making each bite luxurious. Whether you’re cooking for a weeknight family dinner or impressing guests, this dish delivers on both taste and presentation.

---

Preparation Phase & Tools to Use

Before diving in, it’s worth setting yourself up for success with the right tools and prep. A large skillet is essential for evenly searing the chicken while allowing space for butter and garlic to infuse the flavors. You’ll also need a large pot for boiling rigatoni to that perfect al dente texture.

A sharp chef’s knife ensures clean, even cuts of chicken, promoting even cooking. Tongs will help you flip chicken pieces without tearing the crust, while a wooden spoon or silicone spatula is ideal for stirring the pasta and sauce without scratching your cookware. Finally, a fine grater will help you finish the dish with a snowy blanket of fresh Parmesan for that final touch of decadence.

---

Ingredients for the Garlic Butter Chicken Rigatoni

• Chicken thighs or breasts – Tender, juicy, and rich in flavor, the protein star of the dish.
• Rigatoni pasta – The ridges and hollow shape hold onto the creamy sauce beautifully.
• Garlic cloves – Freshly minced for maximum flavor infusion.
• Unsalted butter – The base of the sauce, giving it richness and a silky texture.
• Olive oil – Helps sear the chicken to golden perfection.
• Heavy cream – Adds body and luxurious creaminess to the sauce.
• Parmesan cheese – For nutty, salty depth that ties the sauce together.
• Fresh parsley – Adds color and a burst of herbal freshness.
• Salt & black pepper – Essential for seasoning at every stage.

---

How To Make the Garlic Butter Chicken Rigatoni

Step 1: Season and Sear the Chicken

Pat chicken dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then sear chicken pieces until golden brown on both sides. Remove and set aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, following package instructions. Reserve 1 cup of pasta water before draining.

Step 3: Build the Garlic Butter Base

In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Step 4: Create the Cream Sauce

Pour in heavy cream, stirring to combine with the butter and garlic. Allow to simmer gently until slightly thickened. Stir in Parmesan until melted and smooth.

Step 5: Combine Pasta and Chicken

Return chicken to the skillet along with cooked pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce.

Step 6: Garnish and Serve

Sprinkle fresh parsley over the top and serve hot, making sure every plate gets plenty of sauce and chicken.

---

Serving and Storing Garlic Butter Chicken Rigatoni

Serve this dish straight from the skillet to the table for a rustic, family-style presentation. Pair it with a crisp green salad or roasted vegetables to balance the richness. Freshly baked bread on the side is perfect for mopping up every last bit of sauce.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to revive the sauce’s silky texture. Avoid microwaving on high heat, as it may dry out the chicken.

---

Frequently Asked Questions

How can I make this recipe lighter?

You can swap heavy cream for half-and-half or even a mix of chicken broth and milk, though the sauce will be less rich.

Can I use a different type of pasta?

Yes, penne, ziti, or even fettuccine will work, but rigatoni’s shape is ideal for holding the sauce.

What protein alternatives work well?

Shrimp, turkey, or even crispy tofu can replace chicken for a twist.

Can I make this ahead of time?

You can cook the chicken and prepare the sauce ahead, but boil the pasta fresh before serving to avoid sogginess.

How do I prevent my garlic from burning?

Keep the heat at medium and stir constantly once garlic is added to butter. Burnt garlic will add a bitter taste to the sauce.

---

Want More Chicken & Pasta Ideas?

If you love the creamy, savory comfort of this Garlic Butter Chicken Rigatoni, you might also enjoy my Easy Cajun Chicken Alfredo with Broccoli for a spicier twist. For something baked and indulgent, try the Buffalo Chicken Lasagna layered with tangy heat.

For a one-pan dinner, check out the One-Skillet Smoky Cajun BBQ Chicken Pasta that brings smoky depth and bold seasoning. And if you want a cozy, cheesy option, the Garlic Butter Chicken Balls with Creamy Parmesan Pasta will absolutely hit the spot.

For more recipes and daily cooking inspiration, you can also follow my Pinterest board LadyPlate.

---

Pin and Tell Me How Yours Turned Out

You can save this recipe to your dinner boards for later by clicking the Pin button.

If you make it, I’d love to hear your thoughts. Did you add extra garlic? Maybe a sprinkle of chili flakes for heat? Share your version in the comments—your twist might just inspire someone else’s next dinner.

---

Print

WANT TO SAVE THIS RECIPE?