Pin it
The perfect marriage of chewy pasta, juicy chicken, and creamy garlic butter sauce makes this Italian-American dish truly satisfying. The thick sauce wraps beautifully around the tubular rigatoni while the Parmesan brings a savory punch.
I've played around with many versions, and I've found that well-seasoned chicken and properly cooked pasta are the keys to nailing the texture and taste.
Key Components
- Chicken breasts: Look for similar thickness so they cook evenly
- Rigatoni: Big tubes that trap sauce wonderfully
- Heavy cream: Don't skimp on fat content for best results
- Parmesan: Grab a block and grate it yourself
- Garlic: Skip the jar and use real cloves
- Butter: Go for unsalted to control the saltiness
- Olive oil: Extra virgin gives best flavor
- Seasonings: Italian mix brings everything together
Cooking Steps
- Getting Pasta Ready
- Fill a big pot with water and bring to a boil. Add enough salt to make it taste like ocean water. Cook the rigatoni 2 minutes short of what the box says. Save a cup of the cooking water before draining.
- Prepping the Chicken
- Wipe chicken totally dry with paper towels. Cover generously with salt, pepper, Italian herbs, and paprika. Let it sit for 5 minutes so flavors can stick.
- Cooking the Chicken
- Get your pan hot enough that oil starts to shimmer. Place chicken down and don't touch it for 4-5 minutes. Flip just once. Make sure it reaches 165°F inside.
- Starting the Sauce
- Use the same pan to melt the butter. Throw in chopped garlic, keep stirring so it doesn't burn. Cook until you can smell it but before it browns.
- Making it Creamy
- Pour in broth and scrape up the tasty bits from the pan. Let bubble for 2 minutes. Add cream while stirring. Allow it to thicken a bit. Mix in Parmesan until it's all smooth.
- Putting it Together
- Put chicken back in the pan. Add pasta and mix so everything gets coated. Splash in some saved pasta water if it's too thick.
- Safety Check
- Make sure the sauce hits 165°F for safe eating. Turn up or down the heat if needed.
- Last Touches
- Sprinkle with fresh parsley and extra Parmesan. Eat it while it's hot.
Pin it
While making this dish, I learned that getting your timing right makes all the difference - having everything ready to go helps it all come together smoothly.
Keeping Leftovers Fresh
- Keeps in the fridge for up to 3 days in sealed containers
- Warm up slowly with a bit of cream
- If making ahead, keep pasta and sauce apart
- Don't try to freeze this creamy sauce
You can tweak this comfort food for almost any diet without losing what makes it so good.
Health Perks
- The protein combo helps build and repair muscles
- The carbs give you longer-lasting energy
- Dairy ingredients boost bone strength
- The garlic helps your body fight off sickness
Personal Touch
My mom from Italy always taught me to add the pasta water little by little for the smoothest sauce. That starch makes everything silky.
Mix It Up
- Spring: Toss in some peas and fresh herbs
- Summer: Mix with small tomatoes
- Fall: Stir in some cooked squash
- Winter: Add some cooked mushrooms
Nutrition Facts
- Good balance of proteins and carbs
- Packed with B vitamins
- Lots of calcium and vitamin D
- Contains garlic that's good for your heart
Pair With
- A fresh green salad on the side
- Some warm garlic bread
- A side of cooked veggies
- Sprinkle of chopped herbs
Pin it
What makes this dish so great is how flexible it is - it works just as well for a quick Tuesday dinner as it does for weekend company.
Frequently Asked Questions
- → Can I swap out the pasta shape?
- Sure, try penne, fettuccine, or any of your favorite pasta shapes instead of rigatoni.
- → How do I make the sauce richer?
- Stir in more Parmesan cheese or a touch more cream to thicken it up.
- → Can I make this in advance?
- It’s best served fresh, but reheating gently with a splash of cream works well.
- → Is this gluten-free?
- It can be when you use gluten-free pasta. The rest of the ingredients work without gluten.
- → What sides go well with this meal?
- A crisp salad or buttery garlic bread pairs nicely with this dish.