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Creamy Garlic Butter Chicken Rigatoni: Restaurant Style Weeknight Dinner

A close-up of a bowl filled with creamy garlic butter chicken rigatoni, topped with fresh parsley.
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Make this rich, decadent Creamy Garlic Butter Chicken Rigatoni at home. This easy recipe delivers restaurant-style flavor in under 40 minutes, perfect for a satisfying weeknight meal.

Ingredients

Scale
  • 1 pound rigatoni pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/4 cup fresh parsley, chopped for garnish

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 salt and pepper.
  3. In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the chicken and cook until golden brown and cooked through, about 6-8 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 1 minute until fragrant. Do not let the garlic burn.
  5. Sprinkle the flour over the garlic butter and whisk constantly for 1 minute to create a roux.
  6. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer and cook until it thickens slightly, about 3 minutes.
  7. Stir in the heavy cream and Italian seasoning. Let the sauce simmer gently for 2 minutes.
  8. Reduce the heat to low. Stir in the 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.
  9. Return the cooked chicken and the drained rigatoni to the skillet. Toss everything together until the pasta and chicken are fully coated in the rich butter sauce.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For an extra layer of flavor, sear the chicken in batches to ensure a good brown crust develops on all sides.
  • If you prefer a cheesier sauce, add 1/4 cup of shredded mozzarella along with the Parmesan cheese.
  • This recipe works well with pre-cooked rotisserie chicken; simply shred it and add it back in during the final step.

Nutrition

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