Last Tuesday, the weather shifted suddenly—gray skies, a bit of wind, and that odd in-between season chill that just makes you want something warm and indulgent on your plate. I’d just gotten home after a long day of errands, still in my sneakers and hoodie, when my daughter asked, “Mom, can we have something cozy for dinner? Like creamy pasta?”
You know that tone kids use when they’re low-key begging but trying not to sound too obvious? That’s how this Creamy Garlic Parmesan Chicken Rigatoni made it to our table that night. I didn’t feel like spending hours in the kitchen, but I also didn’t want to compromise on flavor. So I leaned into pantry staples and fridge essentials—rigatoni, chicken breasts, Parmesan, garlic, and cream.
It’s the kind of meal that looks like you put in way more effort than you actually did (love that trick), and the flavors… oh my. That velvety garlic-Parmesan sauce coating every bite of pasta, little golden bites of seared chicken, and a touch of fresh parsley to make it feel just a little bit fancy. Everyone went quiet for a solid ten minutes at the table, and in a house with two teenagers, that’s saying a lot.
I’ve made it twice since, once for a friend who just had a baby and another time when we had unexpected guests. Both times? Rave reviews, empty plates, and lots of “Can I get the recipe?” So here it is, friend to friend.
Short Description
Creamy Garlic Parmesan Chicken Rigatoni is a comforting, one-pan pasta dish made with tender chicken, rich garlic-Parmesan sauce, and perfectly cooked rigatoni. It’s weeknight easy but dinner-party worthy.
Key Ingredients
- 1 pound boneless chicken breasts, cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 12 ounces rigatoni pasta
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for garnish
Tools Needed
- Large deep skillet or sauté pan
- Medium pot for boiling pasta
- Colander
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Cheese grater
Cooking Instructions
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente, about 10–12 minutes. Drain and set aside.
Step 2: Sear the Chicken
Melt 2 tablespoons of butter in a large skillet over medium heat. Season the chicken pieces with Italian seasoning, salt, and pepper. Cook for 6–8 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
Step 3: Sauté the Garlic
Add the remaining tablespoon of butter to the same skillet. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown.
Step 4: Build the Sauce
Pour in the chicken broth and let it simmer for 3–4 minutes. Reduce heat slightly and stir in the heavy cream. Add the Parmesan cheese and whisk until the sauce becomes smooth and creamy. Let it simmer for another 2–3 minutes to thicken.
Step 5: Combine Everything
Return the cooked chicken to the skillet, followed by the rigatoni. Toss everything gently until the pasta is evenly coated and the chicken is nestled throughout. Let it sit on low heat for 1–2 more minutes to absorb flavor.
Step 6: Garnish and Serve
Top with freshly chopped parsley and serve hot. A sprinkle of extra Parmesan never hurts.
Why You’ll Love This Recipe
Rich, Savory Flavor: The buttery garlic-Parmesan sauce clings to every bite of rigatoni for that luxurious, cozy taste.
Family-Approved: Kid-friendly, spouse-approved, this one’s always a hit at our table.
Quick and Practical: Ready in under 35 minutes with easy-to-find ingredients.
One Pan, Less Mess: Fewer dishes to clean, more time to enjoy dinner.
Comfort Food at Its Best: Creamy, cheesy, and filling without being too heavy.
Mistakes to Avoid & Solutions
Overcooking the Pasta: Rigatoni should be al dente or it turns mushy in the sauce.
Solution: Set a timer and taste-test a minute before the package says it’s done.
Sauce Breaking or Curdling: Adding cheese too quickly or over high heat can ruin the texture.
Solution: Lower the heat and add cheese gradually while whisking.
Dry Chicken: Overcooked chicken can be tough.
Solution: Cut evenly and cook just until golden and cooked through.
Too Thick or Thin Sauce: Cream sauces can vary.
Solution: Add a splash of reserved pasta water to loosen or simmer longer to thicken.
Clumpy Cheese: Pre-shredded Parmesan doesn’t melt well.
Solution: Use freshly grated cheese for a smooth finish.
Serving and Pairing Suggestions
Serve as a hearty main dish in pasta bowls with a sprinkle of parsley and black pepper.
Pair with a crisp green salad tossed in lemon vinaigrette or a side of roasted vegetables.
Garlic bread or a warm baguette works wonders for scooping up the extra sauce.
For drinks, go with a light Chardonnay or sparkling water with lemon.
Storage and Reheating Tips
Storage: Let the pasta cool completely. Store in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce.
Freezing: Not recommended, the cream sauce can separate when thawed. Best enjoyed fresh or refrigerated.
FAQs
1. Can I use a different pasta shape?
Yes! Penne, fettuccine, or even shells work well, just choose one that holds sauce nicely.
2. What if I don’t have heavy cream?
Use half-and-half or whole milk, but the sauce will be a bit thinner. Add a teaspoon of flour while whisking if needed.
3. Can I add veggies?
Absolutely. Spinach, mushrooms, or broccoli pair wonderfully. Sauté them after the chicken or stir in with the pasta.
4. How do I make this vegetarian?
Skip the chicken and use sautéed mushrooms or chickpeas instead. Swap chicken broth with veggie broth.
5. Can I make it ahead for meal prep?
Yes, it keeps well for up to 3 days in the fridge. Just store the sauce and pasta together to keep the flavor intact.
Tips & Tricks
Let the sauce sit for a minute before serving, it thickens as it cools slightly.
Don’t rinse the pasta after draining; the starch helps the sauce stick.
Add a pinch of red pepper flakes for a little kick.
Use high-quality Parmesan for best results, grated straight from the block.
Keep the heat low while adding the cheese to prevent separation.
Recipe Variations
Creamy Cajun Chicken Rigatoni: Swap Italian seasoning for 1 tsp Cajun seasoning. Add bell peppers and a pinch of paprika for a smoky twist.
Lemon Garlic Chicken Pasta: Add 1 tbsp lemon juice and zest to the sauce for brightness. Great with spinach folded in at the end.
Bacon & Mushroom Version: Add 4 slices cooked, chopped bacon and sautéed mushrooms with the garlic step. It adds a deep umami flavor.
Low-Carb Option: Use zucchini noodles or hearts of palm pasta. Keep the sauce and chicken the same.
Spicy Version: Add 1 tsp crushed red pepper flakes or diced jalapeños with the garlic for heat lovers.
Final Thoughts
I’m convinced that creamy pasta can fix almost anything—bad day, picky eaters, or that “What should I make for dinner?” blank stare at 5 PM. This Creamy Garlic Parmesan Chicken Rigatoni has become one of those back-pocket meals I rely on when I need something comforting but don’t have the energy to be creative. It’s rich without being overwhelming, simple enough for a weeknight, and yet satisfying enough to serve guests.
Cooking for my family isn’t just about feeding them, it’s about those moments we gather around the table, plates full, stories flowing, and seconds being scooped. This dish creates that kind of night. And when your teenager says, “You should make this again,” without being prompted, you know you’ve hit gold.
So give it a try, make it your own, and maybe even tuck a copy in your recipe binder, I know I did.
Creamy Garlic Parmesan Chicken Rigatoni
Ingredients
- 1 pound boneless chicken breasts cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 12 ounces rigatoni pasta
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley chopped, for garnish
Instructions
- Boil rigatoni in salted water until al dente, about 10–12 minutes. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter. Season chicken with Italian seasoning, salt, and pepper. Cook for 6–8 minutes until golden and cooked through. Remove and set aside.
- Add remaining butter to the same skillet. Sauté minced garlic for 1 minute until fragrant.
- Pour in chicken broth and simmer for 3–4 minutes. Stir in heavy cream and Parmesan. Whisk until smooth and creamy. Simmer for 2–3 more minutes to thicken.
- Add chicken and rigatoni to the sauce. Toss until well coated and warmed through, about 1–2 minutes on low heat.
- Sprinkle with fresh parsley and extra Parmesan. Serve hot.
