Go Back

Creamy Garlic Butter Chicken and Rigatoni

A deliciously creamy and flavorful weeknight dinner featuring juicy chicken and rigatoni pasta in a garlic butter Parmesan sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz rigatoni pasta
  • 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
Sauce Ingredients
  • 4 tablespoons butter divided
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water, add in the rigatoni, and cook until al dente, according to package instructions. Drain and set aside.
Cooking the Chicken
  1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 7-8 minutes. Remove from the skillet and set aside.
Making the Sauce
  1. In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes until fragrant.
  2. Carefully pour in the heavy cream while stirring, and bring to a gentle simmer.
Adding the Cheese
  1. Slowly whisk in the grated Parmesan cheese until fully melted and the sauce is thickened. Add salt and pepper to taste.
Combining Ingredients
  1. Return the chicken to the skillet, followed by the cooked rigatoni. Toss everything together until well-coated in the creamy sauce.
Serving
  1. Garnish with chopped parsley and additional Parmesan if desired. Serve hot and enjoy!

Notes

For chicken substitutes, turkey or shrimp can work well. Consider adding herbs like thyme or basil for extra flavor. If the sauce is too thick, thin it out with a splash of chicken stock or more cream. Be careful not to overcook the chicken.