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Ultimate Creamy Garlic Butter Chicken Rigatoni

Close-up of creamy garlic butter chicken rigatoni pasta coated in a rich sauce and garnished with parsley.
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This recipe delivers a rich, restaurant-style creamy garlic butter sauce coating tender chicken and rigatoni pasta. It is a comforting, straightforward dish perfect for your weeknight dinner rotation.

Ingredients

Scale
  • 1 pound rigatoni pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1.5 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the rigatoni according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  5. Pour in the white wine or broth, scraping up any browned bits from the bottom of the skillet. Let it simmer and reduce slightly for 2 minutes.
  6. Stir in the heavy cream, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, Italian seasoning, and red pepper flakes (if using). Bring the sauce to a gentle simmer.
  7. Reduce the heat to low. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
  8. Return the cooked chicken to the skillet. Add the drained rigatoni. Toss everything together to coat evenly.
  9. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
  10. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For the richest flavor, use high-quality unsalted butter.
  • If you prefer a thicker sauce, allow the cream to simmer for an extra minute before adding the cheese.
  • You can substitute chicken thighs for breasts if you prefer darker meat.

Nutrition

Find it online: https://cookingbycarla.com/creamy-garlic-butter-chicken-rigatoni/