Name: Creamy Garlic Butter Chicken Rigatoni Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 400g rigatoni pasta; 450g boneless, skinless chicken thighs or breasts, cubed; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 5 cloves garlic, minced; 1 cup heavy cream; ¾ cup freshly grated Parmesan cheese; ½ teaspoon salt (or to taste); ½ teaspoon black pepper; 2 tablespoons fresh parsley, chopped (optional); ¼ cup reserved pasta water (optional, for loosening sauce)

I’ve always been a fan of pasta, but this Creamy Garlic Butter Chicken Rigatoni takes comfort food to an entirely new level. I remember the first time I tossed rigatoni in a garlic butter sauce—it was good. But the moment I added golden, pan-seared chicken and rich cream, it became unforgettable. The flavors are so cozy and satisfying, you’ll find yourself craving it again before the dishes are even done.

This recipe was born from a weeknight craving for something indulgent but easy. I had a few pantry staples, some leftover chicken, and a fresh head of garlic. A little butter, cream, and pasta later—and this became my new go-to. Whether you’re making it for family dinner, date night, or just treating yourself, this dish checks every box: creamy, savory, comforting, and packed with flavor.

Why You’ll Love This Creamy Garlic Butter Chicken Rigatoni

The appeal of this dish is in its simplicity—and how it still manages to taste like a restaurant-quality meal. The chicken is tender and flavorful, the rigatoni perfectly al dente, and the garlic butter cream sauce wraps everything in a silky, savory hug. It’s one of those recipes that feels special but doesn’t demand hours in the kitchen. Plus, it’s endlessly adaptable—add mushrooms, spinach, or even sun-dried tomatoes for a new twist. It’s hearty, satisfying, and sure to become a staple in your rotation.

What Kind of Chicken Should I Use for Creamy Garlic Butter Chicken Rigatoni?

You can’t go wrong with boneless, skinless chicken breasts or thighs here. I usually lean toward thighs for their juiciness and deeper flavor, but breasts work beautifully if you prefer a leaner option. The key is to cut the chicken into bite-sized cubes and get a nice sear on them—that golden crust adds so much depth to the final dish. If you’re short on time, even rotisserie chicken can step in as a handy substitute.

Options for Substitutions

One of the best things about this recipe is how flexible it can be:

Pasta: Don’t have rigatoni? Penne, ziti, or even shells hold the sauce just as well.
Cream: Swap heavy cream with half-and-half or a mixture of milk and a little cream cheese for a lighter touch.
Butter: If you need a dairy-free option, use vegan butter or olive oil.
Cheese: Parmesan is ideal, but Pecorino Romano or a sharp aged cheddar can work if that’s what you have.
Protein: Not in the mood for chicken? Shrimp or even Italian sausage are great alternatives.
Herbs: Fresh parsley is classic, but basil or thyme can add a different kind of brightness.

This dish adapts to your pantry, so feel free to get creative.

Ingredients for Creamy Garlic Butter Chicken Rigatoni

Rigatoni Pasta
Its ridged surface holds onto the creamy sauce beautifully, making every bite rich and satisfying.
Boneless, Skinless Chicken Thighs or Breasts
Cubed and seared to golden perfection, they add protein and texture to balance the creaminess.
Unsalted Butter
Forms the base of the sauce and adds a luxurious, silky richness that sets this dish apart.
Fresh Garlic
The star of the sauce—when sautéed in butter, it infuses the dish with deep, fragrant flavor.
Heavy Cream
Brings the creamy texture that defines this dish, making it indulgent and cohesive.
Parmesan Cheese
Adds nutty, salty depth and helps thicken the sauce while tying everything together.
Salt and Black Pepper
Essential for seasoning both the chicken and the sauce so the flavors pop.
Olive Oil
Used to sear the chicken to a golden brown while keeping it juicy and tender.
Fresh Parsley (optional)
A final garnish that adds a bit of freshness and color to the finished plate.

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water in case you want to loosen the sauce later.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and sear until golden brown on all sides and fully cooked through—about 5–7 minutes. Remove the chicken from the pan and set aside.

Step 3: Make the Garlic Butter Base

In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and cook until fragrant—about 1 minute. Be careful not to brown the garlic.

Step 4: Build the Cream Sauce

Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and keep stirring until the cheese melts and the sauce thickens slightly. Season with more salt and pepper to taste.

Step 5: Combine Everything

Return the cooked chicken to the skillet, followed by the drained rigatoni. Toss everything together gently to coat in the sauce. If the sauce feels too thick, add a splash of reserved pasta water until you reach your desired consistency.

Step 6: Broil for Golden Top (Optional but Recommended)

Transfer the pasta to an oven-safe dish, top with extra Parmesan, and broil for 2–3 minutes until the top is bubbly and lightly golden. This gives the dish a baked, gratin-like finish that’s irresistibly good.

How Long to Cook Creamy Garlic Butter Chicken Rigatoni

The total cook time is around 30–35 minutes, including boiling the pasta, searing the chicken, and making the sauce. Here’s a quick breakdown:

Pasta: 8–10 minutes
Chicken: 5–7 minutes
Sauce: 5–6 minutes
Combining and finishing: 5–10 minutes (including optional broil)

It’s fast enough for a weeknight dinner but satisfying enough to serve to guests.

Tips for Perfect Creamy Garlic Butter Chicken Rigatoni

Don’t overcook the pasta. Stop at al dente—remember, it’ll cook a little more when tossed in the hot sauce.
Use freshly grated Parmesan. Pre-shredded cheese often contains anti-caking agents that don’t melt as smoothly.
Let the chicken sear. Resist the urge to stir constantly—letting it sit creates that golden-brown crust.
Control the sauce thickness. Use reserved pasta water to adjust the texture if the sauce feels too heavy.
Use a wide pan. A large skillet helps everything combine evenly and allows the sauce to cling to each piece of pasta.

Watch Out for These Mistakes While Cooking

Crowding the pan with chicken
Doing this can cause the chicken to steam instead of sear. Cook in batches if necessary to get that golden crust.
Burning the garlic
Garlic cooks fast and turns bitter when overdone. Always sauté it on medium heat and watch it closely.
Adding cheese too fast
Dumping cold cheese into hot cream can make the sauce grainy. Add it gradually and stir until smooth.
Overcooking the pasta
Since the pasta continues to cook a bit in the sauce, stopping at al dente is key to the perfect texture.
Skipping the reserved pasta water
It’s a natural thickener and emulsifier—great for adjusting the sauce without diluting flavor.

What to Serve With Creamy Garlic Butter Chicken Rigatoni?

Caesar Salad

A crisp Caesar salad with romaine, croutons, and creamy dressing is a classic companion that balances the richness of the pasta.

Garlic Bread

Double down on the garlic! Crunchy, buttery garlic bread is the ultimate scooping tool for extra sauce.

Roasted Broccoli

Tossed with olive oil and a pinch of chili flakes, roasted broccoli adds texture and a bit of char to contrast the creaminess.

White Wine

A chilled glass of Chardonnay or Pinot Grigio pairs beautifully with the butter and cream sauce.

Burrata with Tomatoes

Fresh burrata with cherry tomatoes and basil on the side adds brightness and a luxurious starter to the meal.

Marinated Olives

A simple appetizer that gives you a salty, briny contrast before diving into the main dish.

Lemon Arugula Salad

Peppery arugula and lemon vinaigrette cut through the richness and refresh your palate between bites.

Storage Instructions

If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it sits, but a splash of milk or cream during reheating will bring it back to life.

To reheat, use a skillet over medium-low heat or microwave in short bursts, stirring in between. Avoid high heat, as it can cause the sauce to separate.

Freezing isn’t ideal due to the cream-based sauce—it can become grainy after thawing. However, if you do freeze it, let it cool completely and store in a freezer-safe container for up to 1 month. Reheat slowly on the stovetop with added cream.

Estimated Nutrition (Per Serving)

These values are approximate, based on 4 servings:

Calories: 620
Protein: 32g
Carbohydrates: 45g
Fat: 36g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Cholesterol: 135mg
Fiber: 2g
Sugar: 3g
Sodium: 480mg

This is a rich and filling dish—perfect for when you want something indulgent and satisfying.

Frequently Asked Questions

What’s the best pasta shape if I don’t have rigatoni?

Penne, ziti, or even fusilli will work well—they all hold sauce nicely and deliver a similar bite and structure.

Can I make this ahead of time?

Yes! You can cook the chicken and make the sauce ahead, then reheat and toss with freshly cooked pasta just before serving. Great for meal prep or entertaining.

How do I keep the sauce from curdling?

Don’t boil the cream once added—keep it at a gentle simmer and add the cheese slowly, stirring continuously for a smooth finish.

Is this recipe spicy?

Not at all. It’s flavorful but mild. If you want a kick, add crushed red pepper flakes when sautéing the garlic.

Can I use pre-cooked chicken?

Absolutely. Leftover rotisserie or grilled chicken works well—just cube it and warm it gently in the sauce.

What can I add to bulk up the recipe?

Try adding sautéed mushrooms, spinach, or sun-dried tomatoes for more veggies and variety in texture.

Can I make it lighter?

Use half-and-half instead of heavy cream, reduce the butter slightly, and opt for chicken breasts to trim some fat and calories.

How many people does this serve?

It comfortably serves 4 as a main dish, especially when paired with a salad or bread on the side.

Conclusion

Creamy Garlic Butter Chicken Rigatoni is the kind of dish that feels like a big warm hug in a bowl. It’s indulgent, simple to make, and endlessly customizable to your taste or pantry staples. Whether you’re cooking for family, date night, or just treating yourself to something special, this recipe always delivers. I’ve made it more times than I can count—and every time, it disappears fast. Go ahead, give it a try—you won’t regret it.