Creamy Garlic Butter Chicken Pasta

This garlic butter chicken with rigatoni and Parmesan has become my weeknight dinner lifesaver when I need something that feels special but doesn't require hours in the kitchen. The rich, creamy sauce clings to every ridge of the pasta, while the golden brown chicken adds satisfying protein to this comforting dish.

I first made this recipe when my sister unexpectedly visited with her family. With little time to prepare something impressive, this dish came together quickly and they all requested the recipe before leaving. Now it has become our go to comfort meal when we crave something indulgent but easy.

Ingredients

• Rigatoni pasta: Large tube shaped pasta perfect for holding the creamy sauce in its ridges and interior
• Chicken breasts: Cut into bite sized pieces for quick cooking and easy eating
• Olive oil: Use a good quality oil for best flavor when searing the chicken
• Unsalted butter: Forms the rich base of the sauce look for European style for extra richness
• Fresh garlic: Gives essential aromatic flavor mince it just before cooking for maximum impact
• Chicken broth: Adds savory depth to the sauce use low sodium to control salt levels
• Heavy cream: Creates the luxurious sauce texture full fat works best for proper thickening
• Parmesan cheese: Freshly grated provides the nutty complexity that makes this dish special
• Italian seasoning: Convenient blend of herbs that complements both chicken and pasta
• Red pepper flakes: Optional but adds a pleasant background warmth to balance the richness

Step-by-Step Instructions

Cook the Rigatoni:

Bring a large pot of generously salted water to a rolling boil. Add rigatoni and cook according to package directions until just al dente usually 10 to 12 minutes. Reserve half a cup of the starchy pasta water before draining this is crucial for adjusting sauce consistency later. Drain pasta but do not rinse to preserve the starchy exterior that helps sauce adhesion.

Sear the Chicken:

Heat olive oil in a large high sided skillet over medium high heat until shimmering but not smoking. Add the chicken pieces in a single layer without overcrowding the pan. Season directly in the pan with salt pepper and Italian seasoning. Allow chicken to cook undisturbed for 3 minutes to develop a golden crust before stirring. Continue cooking for another 2 to 4 minutes until chicken is cooked through with no pink remaining. Remove chicken to a clean plate to prevent overcooking.

Make the Garlic Butter Sauce:

Reduce heat to medium and add butter to the same skillet allowing it to melt completely. Add minced garlic to the melted butter and cook for precisely 30 seconds stirring constantly to prevent burning. The garlic should become fragrant but not brown which would create bitterness. Immediately pour in chicken broth and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Allow mixture to simmer and reduce for 2 minutes to concentrate flavors.

Create the Creamy Sauce:

Pour heavy cream into the skillet in a slow stream while constantly stirring to incorporate. Allow the mixture to gently simmer not boil for 3 to 4 minutes until it begins to thicken slightly. You should notice it coating the back of a spoon. Add the Parmesan cheese in small handfuls stirring between additions until completely melted and incorporated. The sauce should be smooth and silky if too thick add reserved pasta water a tablespoon at a time until desired consistency is reached.

Combine Everything:

Return the cooked chicken along with any accumulated juices to the sauce and stir to coat each piece. Add the drained rigatoni directly to the skillet and gently fold until every piece is thoroughly coated with sauce. Allow everything to simmer together for 1 to 2 minutes which helps the pasta absorb some sauce flavors and ensures everything is heated through.

Serve and Garnish:

Remove the skillet from heat and let it rest for one minute to allow the sauce to settle. Sprinkle with freshly chopped parsley for color and a bright flavor contrast. Add extra Parmesan cheese on top for more richness and red pepper flakes if desired for heat. Serve immediately in warmed bowls to maintain the creamy texture of the sauce.

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The heavy cream is truly the star ingredient in this recipe. While I have tried substitutes over the years nothing creates that silky luxurious texture quite like full fat cream. It reminds me of the pasta my grandmother would make for special Sunday dinners when everyone gathered at her table the simple but rich flavors bringing us all together.

Storage and Reheating

This pasta dish keeps remarkably well in an airtight container in the refrigerator for up to three days. The sauce may thicken considerably when chilled which is completely normal. To reheat add a splash of milk or chicken broth to the pasta and warm gently over medium low heat stirring frequently to prevent scorching. You can also microwave portions with a tablespoon of liquid covered with a damp paper towel to maintain moisture. The flavors sometimes develop even further after a day in the refrigerator making leftovers especially delicious.

Smart Substitutions

No rigatoni? This sauce works beautifully with other pasta shapes like penne fusilli or fettuccine. The key is choosing a shape with texture that can capture the sauce. For a lighter version substitute half and half for heavy cream though the sauce will be slightly thinner. Vegetarians can omit the chicken and use vegetable broth instead of chicken broth adding sautéed mushrooms for a meaty texture. Fresh herbs like thyme or sage can replace the Italian seasoning for a different flavor profile that remains complementary to the creamy garlic base.

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Elevate Your Presentation

Transform this everyday dish into something restaurant worthy by serving it in warmed shallow bowls which keeps the pasta hot longer. Grate additional Parmesan at the table using a microplane for an elegant touch. For special occasions add a sprinkle of toasted pine nuts or a drizzle of high quality extra virgin olive oil just before serving. A side of garlic bread and simple green salad dressed with lemon vinaigrette creates a complete meal that feels special yet requires minimal additional effort.

Cultural Context

This recipe represents modern Italian American fusion cooking at its finest. While not strictly traditional to any specific Italian region it draws inspiration from several classic pasta preparations. The combination of garlic butter and Parmesan creates a sauce reminiscent of the simple but beloved fettuccine Alfredo while the addition of chicken provides the heartiness Americans often prefer in main dishes. The use of rigatoni rather than flat pasta is a nod to Southern Italian cooking where tubular pastas excel at capturing rich sauces in their ridges and hollow centers.

Frequently Asked Questions About the Recipe

→ Can I use a different pasta shape instead of rigatoni?

Absolutely! While rigatoni works beautifully because its tubular shape catches the creamy sauce, you can substitute other medium-sized pasta shapes like penne, ziti, or fusilli with excellent results. Smaller pasta like farfalle or orecchiette would also work well.

→ How can I make this dish lighter?

To create a lighter version, substitute half-and-half or whole milk for the heavy cream (though the sauce won't be as thick). You can also reduce the amount of butter and Parmesan, and increase the proportion of chicken to pasta. Adding vegetables like spinach, peas, or broccoli will boost nutrition while maintaining flavor.

→ Can I prepare any components ahead of time?

Yes! You can cook and cube the chicken up to a day in advance and store it in the refrigerator. The pasta can be cooked, tossed with a bit of olive oil, and refrigerated for up to 8 hours. The final sauce is best made fresh, but having these components ready will significantly reduce preparation time.

→ What can I serve with this dish?

This rich pasta pairs perfectly with light sides. Consider a crisp green salad with a bright vinaigrette, garlic bread for soaking up extra sauce, roasted vegetables like asparagus or brussels sprouts, or a simple tomato and cucumber salad. A glass of chilled white wine like Pinot Grigio or Chardonnay complements it beautifully.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or chicken broth to restore creaminess, then warm gently over medium-low heat on the stovetop, stirring frequently. Microwave reheating works too—cover the dish and heat at 50% power, stirring halfway through.

→ Can I freeze this pasta dish?

Cream-based pasta dishes generally don't freeze well as they can separate and become grainy when thawed. If you must freeze it, do so before adding the cream—freeze the chicken and pasta separately, then make the sauce fresh when ready to serve. For best results, consume within 1-2 months of freezing.