Why You’ll Love This Recipe

I love this pasta because it strikes the perfect balance between simple and luxurious. The creamy garlic butter sauce coats every piece of rigatoni beautifully, while the tender chicken adds satisfying heartiness. It’s quick enough for a busy evening yet special enough to serve when I have guests. Plus, with just a handful of ingredients, it’s incredibly easy to pull together for a cozy, comforting meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
12 ounces rigatoni pasta
1.5 pounds chicken breast, cut into chunks
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons unsalted butter
4 garlic cloves, minced
3/4 cup chicken broth
1 cup heavy cream
3/4 cup grated parmesan cheese
2 tablespoons chopped fresh parsley or basil
1/2 cup reserved pasta water

Directions

1. I bring a large pot of salted water to a boil and cook the rigatoni until al dente. Before draining, I reserve 1/2 cup of the pasta water, then set the pasta aside.

2. I season the chicken with salt and pepper, then heat olive oil in a large skillet over medium-high heat.

3. I sear the chicken pieces for 3–4 minutes on each side until golden brown and cooked through, then remove them from the skillet and set aside.

4. Lowering the heat to medium, I add butter to the same skillet and sauté the minced garlic for about 1 minute, just until fragrant.

5. I pour in the chicken broth and let it simmer for 2–3 minutes, scraping up any flavorful browned bits from the bottom of the pan.

6. I stir in the heavy cream and allow it to simmer gently for 4–5 minutes until slightly thickened.

7. Next, I mix in the grated parmesan until the sauce becomes smooth and creamy, then return the cooked chicken to the skillet.

8. I add the rigatoni and a splash of the reserved pasta water, tossing everything until the sauce coats the pasta perfectly.

9. To finish, I garnish with fresh parsley or basil and serve hot with a little extra parmesan on top for good measure.

Servings and Timing

This recipe serves 4 people and takes about 35 minutes total—10 minutes of prep and 25 minutes of cooking. It’s ideal for a comforting dinner that’s both fast and flavorful.

Variations

I like to customize this pasta depending on my mood. Sometimes I add sautéed mushrooms, spinach, or sun-dried tomatoes for extra depth and texture. To lighten things up, I use half-and-half or whole milk instead of heavy cream. When I’m craving spice, I sprinkle in red pepper flakes or a dash of chili oil.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the pasta gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce. It reheats beautifully and tastes just as creamy as when I first made it. This dish doesn’t freeze well because of the cream sauce, so I prefer to enjoy it fresh.

FAQs

Can I use a different pasta shape?

Yes, I sometimes use penne, fettuccine, or farfalle when I’m out of rigatoni. Any sturdy pasta that holds sauce works well.

Can I make this with chicken thighs?

Absolutely. Boneless, skinless chicken thighs stay juicy and flavorful and are a great option for this recipe.

How can I make the sauce thicker?

I simmer it a bit longer, or I add a touch more parmesan cheese until it reaches my desired consistency.

What can I use instead of heavy cream?

I substitute half-and-half, whole milk, or even evaporated milk for a lighter version, though the sauce will be slightly thinner.

Can I make it vegetarian?

Yes, I skip the chicken and add sautéed vegetables like mushrooms, spinach, or broccoli instead.

Can I add wine to the sauce?

Definitely. I like to add a splash of dry white wine after sautéing the garlic for an extra layer of flavor.

How do I keep the sauce from separating?

I make sure the cream is at room temperature before adding it and avoid boiling the sauce—gentle simmering keeps it silky smooth.

Can I make it ahead of time?

I prefer making the sauce fresh, but I sometimes cook the chicken and pasta ahead, then reheat them in the sauce before serving.

What’s the best way to reheat leftovers?

I reheat gently on the stovetop with a little milk or broth, stirring until the sauce returns to its creamy texture.

Can I add extra cheese?

Of course! I often sprinkle extra parmesan or even a bit of mozzarella on top before serving for extra richness.

Conclusion

I love how this Creamy Garlic Butter Chicken Rigatoni delivers so much flavor in such little time. The combination of seared chicken, tender pasta, and luscious garlic butter cream sauce creates a dish that’s pure comfort on a plate. Whether I’m cooking for family or just craving something cozy, this pasta never fails to satisfy.