Creamy Garlic Butter Chicken Rigatoni
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.
Equipment
- Large pot
- Large skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Measuring Cups & Spoons
- Knife & cutting board
- Colander
Ingredients
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
Instructions
Step 1: Cook the Rigatoni
- Fill a large pot with water, leaving enough room so it doesn’t boil over.
- Add 1 tsp salt to the water.
- Place the pot on the stove over high heat and bring the water to a rolling boil.
- Once boiling, add 12 oz rigatoni to the pot.
- Stir gently so the pasta doesn’t stick together.
- Cook according to package instructions until al dente (usually 10–12 minutes).
- When done, carefully pour the pasta into a colander to drain.
- 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.
Step 2: Prepare the Chicken
- Pat the chicken pieces dry with a paper towel.
- Season the chicken with 1 tsp garlic powder, 1 tsp paprika, and a pinch of salt and pepper.
- Heat 1 tbsp olive oil or butter in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken pieces in a single layer. Do not overcrowd the pan.
- Cook the chicken for 4–5 minutes on each side, until golden brown and cooked through.
- 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.
Step 3: Make the Garlic Butter Sauce
- In the same skillet, reduce heat to medium.
- Add 4 tbsp butter and let it melt completely.
- Add the minced garlic and sauté for 30–60 seconds until fragrant. Do not let it burn.
- Pour in 1 cup heavy cream and ½ cup chicken broth. Stir to combine.
- Bring the mixture to a gentle simmer for 3–4 minutes.
- Add ½ cup grated Parmesan cheese and stir until fully melted.
- Season with salt, pepper, and optional crushed red pepper flakes.
- Pro Tip: Whisk continuously while adding the cheese to prevent lumps in the sauce.
Step 4: Combine Chicken and Rigatoni
- Add the cooked chicken back into the skillet with the sauce.
- Stir gently to coat all the chicken in the creamy sauce.
- Add the drained rigatoni to the skillet.
- Toss everything together until the pasta is fully coated in the sauce.
- If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
Step 5: Serve and Enjoy
- Taste and adjust seasoning with extra salt and pepper if needed.
- Scoop portions onto plates or bowls.
- Optional: Sprinkle extra Parmesan on top for serving.
- Serve immediately while warm.
- Pro Tip: Rigatoni holds sauce beautifully, so serve right away for the best creamy texture.
Notes
Nutritional Value (Approximate per serving)
- Calories: 520–560 kcal
- Protein: 32–36 g
- Carbohydrates: 45–50 g
- Fat: 24–28 g
- Saturated Fat: 12–14 g
- Fiber: 2–3 g
- Sugar: 2–3 g
- Sodium: 520–600 mg