I remember the quiet afternoon it all came together. Rain tapped gently against the kitchen window, and the familiar hum of my stovetop reminded me how much I still loved cooking, even after all these years in the classroom. Retirement didn’t slow me down; it gave me time to return to the flavors that once filled my grandmother’s kitchen.
This creamy garlic parmesan chicken rigatoni is something I threw together when my youngest grandson came over hungry after soccer practice. He asked, “Grandma, do you have anything not green for dinner?” Kids and their phases!
I had some rigatoni in the pantry, chicken in the fridge, and Parmesan I’d freshly grated that morning (a habit I never gave up). I didn’t follow a strict recipe, just cooked from memory and instinct, something I encourage everyone to do once in a while.
As a result, I had a warm, comforting pasta dish with a velvety garlic-Parmesan sauce that clings lovingly to each tube of rigatoni. It smelled so good he couldn’t wait for me to plate it properly. Just grabbed a fork and dug in right from the pan.
I’ve since written it down and refined it so I can pass it on because recipes like this deserve to be shared.
Short Description
Creamy Garlic Parmesan Chicken Rigatoni is a rich, comforting pasta dish featuring tender chicken, garlic-infused cream sauce, and al dente rigatoni, finished with fresh parsley. Perfect for weeknights or cozy weekend dinners.
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 sauté pan or skillet
- Medium pot for boiling pasta
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Colander
- Grater for Parmesan
Cooking Instructions
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil. Cook 12 oz of rigatoni according to the package instructions until al dente. Drain and set aside. Drizzle with a bit of olive oil to prevent sticking if you’re not using it right away.
Step 2: Sauté the Chicken
In a large pan, melt 2 tablespoons of unsalted butter over medium heat. Season the chicken with 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add chicken to the hot pan and cook for 6–8 minutes, turning occasionally until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.
Step 3: Make the Garlic Base
In the same pan, melt the remaining 1 tablespoon of butter. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant. Be careful not to brown the garlic, it should smell nutty and sweet, not burnt.
Step 4: Create the Creamy Sauce
Pour in 1 cup of chicken broth. Let it simmer gently for 3–4 minutes, scraping up any browned bits from the pan.
Stir in 1 cup of heavy cream and slowly whisk in 1 cup of freshly grated Parmesan. Simmer for 2–3 more minutes until the sauce thickens slightly. The texture should be silky, not too thick.
Step 5: Combine Everything
Return the cooked chicken and any juices back into the pan. Add the cooked rigatoni and toss everything together until well coated in the sauce. Taste and adjust seasoning if needed.
Step 6: Garnish and Serve
Top with freshly chopped parsley for a bit of color and freshness. Serve hot, ideally in a warm bowl with extra Parmesan on the side.
Why You’ll Love This Recipe
Velvety Creaminess: The sauce clings to every bite of rigatoni, delivering richness in every mouthful.
Family-Friendly: Kids love the mild garlic and cheesy flavor—no fussy ingredients here.
One-Pan Wonder: You cook everything (except the pasta) in one pan, making cleanup a breeze.
Protein-Packed: Chicken keeps it hearty and filling, perfect for dinner.
Make-Ahead Friendly: Great for meal prep or next-day lunches.
Mistakes to Avoid & Solutions
Overcooking the Chicken: Dry chicken ruins the dish. Cook it until just done. If unsure, slice into the thickest piece to check.
Solution: Cook in batches if needed to avoid overcrowding the pan.
Sauce Breaking or Curdling: This can happen if the heat’s too high after adding cream.
Solution: Keep heat on low when adding cream and cheese, and stir constantly.
Burning the Garlic: Burnt garlic turns bitter.
Solution: Add garlic after butter melts and sauté for no more than 1 minute.
Clumpy Cheese Sauce: Pre-shredded Parmesan often contains anti-caking agents.
Solution: Always grate fresh Parmesan for a smooth melt.
Undercooked Pasta: Make sure the rigatoni is fully cooked before mixing with the sauce.
Solution: Taste test your pasta a minute before the recommended time.
Serving and Pairing Suggestions
Serve With: Garlic bread, roasted green beans, or a crisp Caesar salad.
Drink Pairing: A glass of dry white wine like Chardonnay or Pinot Grigio.
Presentation Style: Family-style in a big bowl or plated individually with a sprinkle of parsley.
For a Crowd: Double the batch and serve buffet-style with toppings on the side.
Storage and Reheating Tips
Storage: Cool leftovers completely. Store in an airtight container in the fridge for up to 3 days.
Freezing: Avoid freezing if possible, as cream sauces can separate.
Reheating on Stovetop: Add a splash of broth or milk to loosen the sauce. Heat over medium-low until warmed through.
Microwave: Heat in short bursts (30 seconds at a time), stirring between to avoid overheating.
Do Not: Reheat multiple times. Only warm what you plan to eat.
FAQs
1. Can I use a different pasta shape?
Yes! Penne, ziti, or even fettuccine work just as well. Just adjust the cooking time accordingly.
2. What if I don’t have heavy cream?
You can substitute with half-and-half, but the sauce will be thinner. For a thicker alternative, stir in a tablespoon of cream cheese.
3. Can I make it dairy-free?
Use plant-based butter, coconut cream, and dairy-free Parmesan alternatives. The flavor will differ slightly but still be delicious.
4. Is this spicy?
No, it’s very mild. If you want a kick, add a pinch of red pepper flakes when sautéing the garlic.
5. Can I add vegetables?
Absolutely! Spinach, mushrooms, or sun-dried tomatoes mix in beautifully, just sauté them after removing the chicken.
Tips & Tricks
Grate your Parmesan fresh, it melts better and tastes richer.
Warm your cream slightly before adding to the pan to prevent curdling.
For a lighter version, use half cream and half low-fat milk.
Save pasta water! Add a splash to loosen the sauce if needed.
Let the dish sit for 5 minutes before serving to allow the sauce to thicken naturally.
Recipe Variations
1. Spinach & Mushroom Rigatoni
Add 1 cup sliced mushrooms and 2 cups spinach after sautéing garlic. Cook until softened, then follow the rest of the recipe.
Flavor Profile: Earthy, hearty, and a bit more rustic.
2. Lemon Herb Chicken Rigatoni
Add 1 tablespoon lemon juice and 1 teaspoon lemon zest to the sauce. Use fresh basil or thyme instead of Italian seasoning.
Flavor Profile: Bright, zesty, and refreshing.
3. Bacon Parmesan Chicken Rigatoni
Add 1/2 cup cooked, crumbled bacon with the chicken.
Flavor Profile: Smoky, savory, and ultra-indulgent.
4. Low-Carb Version
Swap rigatoni for cooked zucchini noodles or spaghetti squash.
Use coconut cream in place of heavy cream and reduce cheese slightly.
Final Thoughts
When I pull this dish from the stove, it’s more than dinner, it’s a memory in motion. It’s the warmth of a kitchen filled with laughter, the joy of feeding someone hungry and tired, and the quiet satisfaction of a recipe well-loved. Cooking doesn’t have to be extravagant to be meaningful; sometimes all it takes is a few humble ingredients and a bit of heart.
Creamy Garlic Parmesan Chicken Rigatoni has quickly become a staple in my family’s recipe box. My daughter now makes it for her busy weeknights, and my neighbor keeps asking for “that creamy pasta” every time she stops by for coffee. It’s one of those recipes that sneaks up on you, not flashy, but so comforting that it becomes part of your rhythm.
If you give it a try, I’d love to hear how it turns out. Maybe it’ll find its way into your family’s story too, just as it did mine.
Creamy Garlic Parmesan Chicken Rigatoni
Print ThisIngredients
- 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)
Instructions
Step 1: Cook the Rigatoni
Boil salted water and cook 12 oz rigatoni until al dente. Drain and set aside. Toss with olive oil if not using immediately.
Step 2: Sauté the Chicken
Melt 2 tbsp butter in a large pan over medium heat. Season 1 lb chicken (cut bite-sized) with Italian seasoning, salt, and pepper. Cook 6–8 minutes until golden and cooked through. Set aside.
Step 3: Make the Garlic Base
In the same pan, melt 1 tbsp butter. Add 3 minced garlic cloves; sauté for 1 minute until fragrant, not browned.
Step 4: Create the Creamy Sauce
Pour in 1 cup chicken broth. Simmer 3–4 minutes, scraping up the browned bits. Add 1 cup heavy cream and 1 cup grated Parmesan. Simmer 2–3 minutes until smooth and slightly thickened.
Step 5: Combine Everything
Return chicken (with juices) and rigatoni to the pan. Toss to coat evenly in sauce. Adjust seasoning if needed.
Step 6: Garnish and Serve
Top with chopped parsley. Serve hot with extra Parmesan on the side.
