Garlic Parmesan Chicken Rigatoni Recipe

Get ready to fall in love with a dinner that brings together cozy pasta, juicy chicken, and the irresistible combo of garlic and Parmesan in every creamy, twirl-worthy bite. Garlic Parmesan Chicken Rigatoni is one of those magical meals that looks and tastes gourmet, but is secretly easy enough to whip up on a weeknight. The tender rigatoni soaks up a rich, savory sauce loaded with flavor, while golden-browned chicken bites add hearty satisfaction. If you love simple comfort food that still feels special, this is about to become your new favorite.

Ingredients You’ll Need

With just a handful of pantry and fridge staples, you can create Garlic Parmesan Chicken Rigatoni that tastes far more luxurious than the sum of its parts. Each ingredient plays an important role, whether it’s boosting flavor, adding creaminess, or giving that gorgeous finish of green.

• Boneless skinless chicken breasts: Cutting into bite-sized pieces helps the chicken cook quickly and evenly, making every forkful perfect.
• Unsalted butter: Using butter creates a luscious base for sautéing both chicken and garlic, infusing each step with richness.
• Garlic cloves, minced: Fresh garlic is essential for those warming, aromatic notes that carry through the whole sauce.
• Chicken broth: Adds depth and a subtle savoriness, while deglazing the pan collects every last bit of flavor.
• Heavy cream: This is the key to a dreamy, velvety sauce that coats every piece of rigatoni and chicken.
• Freshly grated Parmesan cheese: Grating your own Parmesan ensures a creamy melt and intense flavor—skip the pre-shredded stuff for best results.
• Rigatoni pasta: Its tube shape captures all that luscious sauce, making each bite extra satisfying.
• Italian seasoning: A blend of classic herbs brings out those familiar, comforting Italian flavors.
• Salt: Essential for brightening all the flavors in the dish.
• Ground black pepper: Adds a gentle kick and depth to the creamy sauce.
• Fresh parsley, chopped, for garnish: Just a sprinkle brings a fresh pop of color and brightness that makes everything taste fresher.

How to Make Garlic Parmesan Chicken Rigatoni

Step 1: Cook the Rigatoni

Start by bringing a large pot of salted water to a boil—this helps season the pasta from the inside out. Cook the rigatoni according to the package instructions until it’s al dente, so it holds up beautifully in the creamy sauce. Drain thoroughly and set aside; no need to rinse, as you want the starchy surface to grab the sauce later.

Step 2: Sauté the Chicken

Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Toss the bite-sized chicken with Italian seasoning, a pinch of salt, and pepper, then add to the skillet. Let the chicken pieces get nice and golden, cooking for 6 to 8 minutes until fully done. Once cooked, remove the chicken and keep it covered to stay warm—those little seared bits on the bottom will flavor the next steps.

Step 3: Sauté the Garlic

To the same skillet, add your remaining butter along with the minced garlic. Sauté for about one minute, stirring constantly. This quick sizzle releases all the fragrant garlic oils, but keep an eye out—you want golden and aromatic, not burnt!

Step 4: Make the Creamy Parmesan Sauce

Pour in the chicken broth and bring everything to a gentle simmer, scraping the bottom of the pan to loosen up those flavorful brown bits. After a few minutes, reduce the heat and stir in heavy cream and freshly grated Parmesan, whisking until the sauce is velvety smooth and lightly thickened. This is where the magic happens: the sauce gets rich, cheesy, and totally irresistible.

Step 5: Toss Pasta and Chicken Together

Return the cooked chicken pieces to the skillet, along with your drained rigatoni. Gently toss everything together, ensuring every bite is generously coated with that luxurious sauce. Remove from the heat now so the pasta doesn’t get overcooked.

Step 6: Garnish and Serve

Transfer the Garlic Parmesan Chicken Rigatoni to serving plates or a family-style platter. Scatter chopped fresh parsley over the top for both a burst of color and brightness, then dig in while everything’s hot, creamy, and utterly tempting.

How to Serve Garlic Parmesan Chicken Rigatoni

Garnishes

A finishing sprinkle of fresh parsley is not just about that pop of green—it adds a subtle herbal note that balances all the creamy richness. For an added flourish, you can also shower your Garlic Parmesan Chicken Rigatoni with a bit more freshly grated Parmesan right before serving. A little cracked black pepper never goes amiss, either.

Side Dishes

This is a hearty dish, but a crisp green salad tossed in a lemony vinaigrette makes the perfect refreshing counterpart. If you’re in the mood for true comfort, serve alongside some warm, crusty garlic bread for scooping up every bit of sauce. Roasted veggies, like asparagus or broccoli, round out the meal beautifully.

Creative Ways to Present

For an elegant touch, serve your Garlic Parmesan Chicken Rigatoni in individual pasta bowls with a decorative Parmesan tuile on top. If you’re feeding a crowd, mound the pasta in a large shallow platter and finish with a dramatic shower of Parmesan and parsley at the table—it’s a showstopper. For a fun twist, serve the pasta in baked bread bowls for a visually stunning comfort food feast.

Make Ahead and Storage

Storing Leftovers

Leftover Garlic Parmesan Chicken Rigatoni keeps well! Transfer cooled pasta to an airtight container and refrigerate for up to three days. The sauce may thicken slightly as it chills, but all the flavors meld together, making tomorrow’s lunch even more delicious.

Freezing

If you want to freeze leftovers or make this ahead, let the pasta cool completely before portioning into freezer-safe containers. Garlic Parmesan Chicken Rigatoni freezes well for up to two months. Just note that the cream sauce may separate a bit upon thawing, but a gentle stir while reheating will bring it back together.

Reheating

To reheat, add a splash of milk or chicken broth to loosen the sauce before microwaving or gently warming on the stovetop over low heat. Stir frequently until heated through and creamy—adding a little extra Parmesan never hurts if you want to refresh the flavors.

FAQs

Can I use a different type of pasta?

Absolutely! While rigatoni is perfect for holding the sauce, penne or ziti work beautifully too. Just adjust the cooking time as needed and be sure to cook your pasta al dente for best results.

Is it possible to use chicken thighs instead of chicken breasts?

Definitely! Boneless skinless chicken thighs are juicy and flavorful, making them a delicious option for Garlic Parmesan Chicken Rigatoni. Simply trim and cut them the same way, and adjust the cook time as needed.

Can I lighten up the sauce?

You can swap in half-and-half or even whole milk for the heavy cream if you’d like a lighter sauce. Keep in mind that the sauce will be less rich and creamy, but still tasty. You can also add some steamed broccoli or spinach for extra veggies.

What’s the best Parmesan to use?

Freshly grated Parmesan is truly the way to go, as it melts smoothly into the sauce and delivers the boldest flavor. Pre-packaged options often contain anti-caking agents that prevent a creamy sauce, so whenever possible grate right from the wedge.

Can I make Garlic Parmesan Chicken Rigatoni gluten-free?

Yes, simply use your favorite gluten-free rigatoni or penne pasta. Make sure your chicken broth is gluten-free as well, and you’ll have a delicious meal that fits your dietary needs.

Final Thoughts

If you’re dreaming of a cozy, satisfying dinner that guarantees smiles at the table, don’t wait another night to try Garlic Parmesan Chicken Rigatoni. It’s one of those joyful, creamy pasta dishes that always impresses—whether you’re serving guests or just treating yourself to something special at home. Give it a try, make it your own, and savor every last bite!

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