Description
This Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is the ultimate comfort food! Juicy, golden-browned chicken bites are cooked in garlic butter, then tossed with tender rigatoni and coated in a rich, cheesy parmesan cream sauce. It’s a quick and easy meal that feels indulgent but comes together in just 30 minutes—perfect for weeknights or when you need a cozy pasta fix!
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
For the Parmesan Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups heavy cream (or half-and-half)
- 1 cup chicken broth
- 1 ½ cups grated parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
For the Pasta:
- 12 ounces rigatoni pasta
- Water and salt for boiling
Instructions
Cook the Pasta – Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Sauté the Chicken – Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the chicken, season with salt, pepper, and Italian seasoning, and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Add the minced garlic and cook for 30 seconds more, then remove chicken from the pan and set aside.
Make the Parmesan Cream Sauce – In the same skillet, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute to eliminate the raw flour taste. Slowly pour in the heavy cream and chicken broth, whisking continuously. Stir in the parmesan cheese, salt, black pepper, and red pepper flakes, then let the sauce simmer for 3-4 minutes until thick and creamy.
Combine Everything – Return the cooked chicken to the skillet, along with the drained pasta. Stir well to coat everything in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it. Taste and adjust seasoning as needed.
Serve & Enjoy! – Plate the pasta, garnish with extra parmesan cheese and fresh parsley, and serve hot!
Notes
- For a lighter version, use half-and-half instead of heavy cream
- Want more veggies? Add spinach, sun-dried tomatoes, or mushrooms
- Don’t skip the fresh parmesan – pre-shredded cheese won’t melt as smoothly
- Make it spicy – Add extra red pepper flakes for more heat
- Storage Tip: Leftovers keep well in the fridge for up to 3 days! Reheat gently with a splash of milk or cream
- Prep Time: 10
- Cook Time: 20
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Keywords: creamy garlic butter chicken, parmesan pasta, rigatoni recipe, easy pasta dinner, chicken alfredo alternative, weeknight pasta recipes