Creamy Garlic Butter Chicken Rigatoni

Life gets busy, and some nights you just want a meal that feels indulgent without needing hours in the kitchen. This creamy garlic butter chicken rigatoni is one of those dishes that manages to be comforting, flavorful, and surprisingly easy to pull together. Tender chicken, rich garlic butter sauce, and perfectly cooked rigatoni come together in a way that makes everyone at the table happy.

What I love most about this chicken rigatoni recipe is how adaptable it is. You don’t need a long list of fancy ingredients—just what you have in your pantry and fridge. It’s the perfect solution for those nights when you need an easy meal but still want something that tastes restaurant-quality. Plus, it’s a great way to make a cheap dinner for a family without sacrificing flavor.

The creamy sauce is the real star here. Made with butter, garlic, and a splash of cream, it clings to every piece of rigatoni and every bite of chicken, creating that dreamy, velvety texture you crave in creamy pasta and chicken dishes. The flavors are rich but not overpowering, and the garlic adds just the right amount of punch to keep things exciting.

I also appreciate that this is an easy rigatoni recipe that doubles as an easy budget dinner idea. Even if you’re short on time or ingredients, you can throw this together in under 30 minutes. It’s a lifesaver for busy weeknights, and it’s a great reminder that some of the best easy meals with what you have are the ones that are simple, hearty, and absolutely satisfying.

Why You’ll Love It

• Comfort food made easy – This dish gives you all the warmth and indulgence of a creamy pasta without hours in the kitchen. Perfect for nights when you want cozy food fast.
• Budget-friendly family favorite – With simple ingredients you probably already have, it’s a cheap dinner for a family that feels special but won’t break the bank.
• Versatile and flexible – Whether you have leftover chicken or fresh, this recipe adapts beautifully. You can tweak the seasonings or add veggies to suit your pantry.
• Rich, creamy flavor in every bite – The garlic butter sauce is indulgent yet light enough that it never feels heavy. Every forkful is packed with that dreamy creamy pasta and chicken combination.
• Quick prep, big payoff – From chopping chicken to tossing it with rigatoni, this easy rigatoni recipe comes together in under 30 minutes, making it a lifesaver for busy weeknights.

Ingredient List

For the Pasta

• 12 oz rigatoni
• 1 tsp salt (for boiling water)

For the Chicken

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp garlic powder
• 1 tsp paprika
• Salt & pepper, to taste
• 1 tbsp olive oil or butter

For the Creamy Garlic Butter Sauce

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• Salt & pepper, to taste
• Optional: pinch of crushed red pepper flakes for a little kick

Ingredient Notes

• I always use fresh garlic for this—it adds so much flavor compared to pre-minced.
• Don’t skip the Parmesan! It makes the sauce rich and perfectly creamy.
• For the chicken, a little paprika not only gives color but also a subtle smoky flavor.
• Heavy cream is what makes this truly a creamy rigatoni dish; don’t swap it with milk unless you’re in a pinch.
• Using rigatoni is ideal because the sauce clings inside the tubes, giving you creamy bites every time.

Kitchen Equipment Needed

• Large pot – For boiling the rigatoni. I like a deep, heavy-bottomed one so it doesn’t boil over.
• Large skillet or sauté pan – For cooking the chicken and making the sauce. Nonstick works beautifully here.
• Wooden spoon or silicone spatula – Perfect for stirring the sauce without scratching your pan.
• Measuring cups & spoons – To keep your sauce perfectly balanced. I always have mine handy on the counter.
• Knife & cutting board – For chopping the chicken and garlic. A sharp knife makes prep so much faster.
• Colander – To drain the rigatoni without losing any pasta water.

Instructions

Step 1: Cook the Rigatoni

1. Fill a large pot with water, leaving enough room so it doesn’t boil over.
2. Add 1 tsp salt to the water.
3. Place the pot on the stove over high heat and bring the water to a rolling boil.
4. Once boiling, add 12 oz rigatoni to the pot.
5. Stir gently so the pasta doesn’t stick together.
6. Cook according to package instructions until al dente (usually 10–12 minutes).
7. When done, carefully pour the pasta into a colander to drain.
8. Optional: Save ½ cup of pasta water in case you want to thin the sauce later.

Pro Tip: Stir occasionally while cooking so the rigatoni doesn’t stick.

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Step 2: Prepare the Chicken

1. Pat the chicken pieces dry with a paper towel.
2. Season the chicken with 1 tsp garlic powder, 1 tsp paprika, and a pinch of salt and pepper.
3. Heat 1 tbsp olive oil or butter in a large skillet over medium-high heat.
4. Once the oil is hot, add the chicken pieces in a single layer. Do not overcrowd the pan.
5. Cook the chicken for 4–5 minutes on each side, until golden brown and cooked through.
6. Remove the chicken from the skillet and set it aside on a plate.

Pro Tip: Don’t stir the chicken too often; letting it sear undisturbed helps it get a nice golden color.

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Step 3: Make the Garlic Butter Sauce

1. In the same skillet, reduce heat to medium.
2. Add 4 tbsp butter and let it melt completely.
3. Add the minced garlic and sauté for 30–60 seconds until fragrant. Do not let it burn.
4. Pour in 1 cup heavy cream and ½ cup chicken broth. Stir to combine.
5. Bring the mixture to a gentle simmer for 3–4 minutes.
6. Add ½ cup grated Parmesan cheese and stir until fully melted.
7. Season with salt, pepper, and optional crushed red pepper flakes.

Pro Tip: Whisk continuously while adding the cheese to prevent lumps in the sauce.

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Step 4: Combine Chicken and Rigatoni

1. Add the cooked chicken back into the skillet with the sauce.
2. Stir gently to coat all the chicken in the creamy sauce.
3. Add the drained rigatoni to the skillet.
4. Toss everything together until the pasta is fully coated in the sauce.
5. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.

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Step 5: Serve and Enjoy

1. Taste and adjust seasoning with extra salt and pepper if needed.
2. Scoop portions onto plates or bowls.
3. Optional: Sprinkle extra Parmesan on top for serving.
4. Serve immediately while warm.

Pro Tip: Rigatoni holds sauce beautifully, so serve right away for the best creamy texture.

Tips and Tricks for Success

• Use fresh garlic whenever possible for the best flavor. Pre-minced garlic works, but fresh is always more fragrant.
• Don’t overcook the chicken – bite-sized pieces cook quickly. Overcooked chicken will be dry.
• Reserve pasta water – a few tablespoons can help loosen the sauce if it thickens too much.
• Stir the sauce continuously after adding cheese to prevent clumps.
• Cook pasta al dente – it will continue to absorb sauce slightly once mixed, keeping the rigatoni perfectly tender.
• Season gradually – taste as you go, especially with salt and pepper, so you don’t overdo it.

Ingredient Substitutions and Variations

• Chicken – Swap with turkey, shrimp, or even tofu for a vegetarian version.
• Rigatoni – Penne, fusilli, or farfalle work just as well.
• Heavy cream – Use half-and-half or full-fat milk with 1 tbsp flour to thicken as a lighter option.
• Parmesan cheese – Grana Padano or Pecorino Romano can be used for a slightly different flavor.
• Butter – Olive oil can replace butter for a lighter or dairy-free version.
• Add-ins – Toss in spinach, peas, or mushrooms for extra veggies and color.
• Spice – Crushed red pepper flakes or a dash of smoked paprika can give a little kick.

Serving Suggestions

• I love serving this creamy garlic butter chicken rigatoni with garlic bread and a crisp green salad—it balances the richness perfectly!
• Pair it with roasted vegetables like broccoli or asparagus for an easy weeknight veggie boost.
• Top with a sprinkle of fresh parsley or basil for color and a hint of freshness.
• Serve with a side of steamed green beans for a light, simple accompaniment that complements the creamy pasta.
• For a fun twist, try grating extra Parmesan directly at the table so everyone can add as much as they like.

Storage and Reheating Instructions

• Refrigerate – Store leftovers in an airtight container for up to 3–4 days.
• Freeze – Can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
• Reheat on stove – Place in a skillet over low-medium heat, adding a splash of cream or milk to loosen the sauce.
• Reheat in microwave – Heat in a microwave-safe dish, stirring every 30–45 seconds to ensure even warming.
• Avoid overcooking – Reheating too long can make the chicken dry and the sauce separate; gentle, low heat works best.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Penne, fusilli, or farfalle all work well. Rigatoni is ideal because the sauce clings inside the tubes, but feel free to use what you have.

Can I make this recipe ahead of time?

Yes! You can cook the chicken and pasta separately, then assemble with the sauce right before serving. Just store components in the fridge until ready to combine.

How do I prevent the sauce from being too thick or too thin?

If it’s too thick, add a splash of reserved pasta water or extra cream. If it’s too thin, simmer a few more minutes until it reaches your desired consistency.

Can I freeze leftovers?

Yes, this dish freezes well for up to 2 months. Thaw overnight in the fridge and gently reheat on the stove with a splash of cream or milk to restore the sauce’s creaminess.

Can I make it dairy-free?

You can swap butter with olive oil and use a dairy-free cream or milk alternative. Nutritional yeast can replace Parmesan for a cheesy flavor.

How can I add vegetables to this dish?

Try tossing in spinach, peas, or sautéed mushrooms when combining the pasta and sauce. They add color, texture, and extra nutrition without changing the flavor too much.

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Did you try this creamy garlic butter chicken rigatoni? Let me know in the comments how it turned out! I love hearing your tweaks and favorite serving ideas.