Name: Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb rigatoni pasta; 2 tbsp unsalted butter; 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces; Salt and pepper, to taste; 4 cloves garlic, minced; 1 cup chicken broth; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 1 tsp Italian seasoning; ¼ tsp red pepper flakes (optional); 2 tbsp chopped fresh parsley, for garnish

Why You’ll Love This Recipe

I love how this dish delivers rich flavor and creamy comfort with minimal cleanup. It’s all cooked in one pan, the sauce clings perfectly to the rigatoni, and every bite is filled with garlicky, cheesy goodness. It’s an easy recipe that feels indulgent yet comes together quickly.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) rigatoni pasta
2 tbsp unsalted butter
1 lb (450 g) boneless skinless chicken breasts or thighs, cut into bite‑sized pieces
Salt and pepper, to taste
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
¼ tsp red pepper flakes (optional, for heat)
2 tbsp chopped fresh parsley, for garnish

directions

I start by melting butter in a large deep skillet over medium‑high heat. I season the chicken pieces with salt and pepper and cook them in the butter for 4–5 minutes, stirring occasionally, until they’re browned and nearly cooked through.

Next, I add the minced garlic and sauté it for about 30 seconds, just until fragrant.

I pour in the chicken broth and heavy cream, stirring to combine and scrape up any browned bits from the pan. Then I add the rigatoni, Italian seasoning, and red pepper flakes.

I reduce the heat to medium‑low, cover the skillet, and let it simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. If it gets too thick, I add a splash of broth or cream to loosen it up.

Once off the heat, I stir in the Parmesan until it melts into a silky, cheesy sauce. I give it a taste and adjust the seasoning if needed.

Finally, I serve it hot, garnished with chopped parsley and extra Parmesan.

Servings and timing

This recipe serves 4. Prep time is 10 minutes, cook time is 20 minutes, and total time is 30 minutes. Each serving contains approximately 600 kcal.

Variations

Sometimes I swap the chicken for Italian sausage or shrimp for a different protein. Spinach or sun-dried tomatoes make great additions too, and for a lighter version, I use half-and-half instead of heavy cream.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them gently on the stove or in the microwave, adding a little broth or cream to refresh the sauce.

FAQs

Can I use a different pasta?

Yes, I’ve made this with penne, fusilli, and even shells. Just adjust the cooking time as needed.

Can I make it without cream?

For a lighter version, I use half-and-half or whole milk, though the sauce won’t be quite as rich.

What if I don’t have fresh Parmesan?

Grated Parmesan from the store works fine, but fresh really takes the sauce to the next level.

Can I make this ahead?

I prefer it fresh, but I’ve cooked the chicken and prepped the sauce earlier in the day, then finished cooking the pasta right before serving.

Is this dish spicy?

Not really. The red pepper flakes add a mild kick, but I adjust the amount depending on who I’m cooking for.

Conclusion

Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce is one of my go-to comfort meals that’s as easy as it is satisfying. It’s full of flavor, cheesy without being heavy, and perfect for feeding a hungry crowd or enjoying cozy leftovers.