Print

Creamy Garlic Butter Chicken Rigatoni

A close-up, appetizing shot of creamy garlic butter chicken rigatoni pasta topped with grated Parmesan and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-quality creamy garlic butter chicken rigatoni at home with this straightforward recipe. This dish features tender chicken coated in a rich, decadent garlic butter cream sauce.

Ingredients

Scale
  • 1 pound rigatoni pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine (optional, substitute with chicken broth)
  • 1.5 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 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 drained pasta aside.
  2. Season the chicken pieces lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic burn.
  4. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer for 2 minutes until reduced slightly.
  5. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer. Stir in the Italian seasoning, salt, and pepper. Let the sauce simmer for 3-4 minutes until it begins to thicken slightly.
  6. Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Return the cooked chicken to the skillet. Add the drained rigatoni to the sauce. Toss everything together until the pasta and chicken are fully coated in the rich butter sauce.
  8. Stir in half of the fresh parsley. Serve immediately, garnished with extra Parmesan cheese and the remaining fresh parsley.

Notes

  • For an extra layer of flavor, sear the chicken in half of the butter before adding the olive oil.
  • If you prefer a tangier sauce, add 1 teaspoon of Dijon mustard when you add the heavy cream.
  • Use high-quality Parmesan cheese for the best melting texture and flavor in your garlic butter cream sauce recipe with chicken.

Nutrition

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