Creamy Garlic Parmesan Chicken Rigatoni

This Creamy Garlic Parmesan Chicken Rigatoni is one of those comforting, satisfying pasta dishes I love to make when I want something rich, cheesy, and full of flavor. With tender chicken, a velvety garlic-Parmesan sauce, and perfectly cooked rigatoni, it’s a one-pan meal that always delivers on taste and comfort.

Why You’ll Love This Recipe

I love how this dish feels like restaurant-quality pasta but is easy enough to make on a busy weeknight. The garlic and Parmesan give the sauce depth, the chicken makes it hearty, and the rigatoni holds the creamy sauce in every bite. It’s filling, indulgent, and always a hit at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rigatoni pasta
boneless, skinless chicken breasts or thighs
olive oil or butter
garlic, minced
heavy cream
chicken broth
Parmesan cheese, freshly grated
Italian seasoning
salt and pepper
fresh parsley (for garnish)
optional: crushed red pepper flakes, spinach, or mushrooms

Directions

1. I cook the rigatoni in salted boiling water until al dente, then drain and set it aside.

2. In a large skillet, I heat olive oil and cook the chicken (seasoned with salt, pepper, and Italian seasoning) until golden and cooked through. I remove it from the skillet and slice it.

3. In the same skillet, I melt a little butter or add more oil, then sauté the garlic for about 1 minute until fragrant.

4. I pour in the chicken broth and heavy cream, stirring to combine, and bring it to a gentle simmer.

5. I stir in the Parmesan cheese and let the sauce cook for 4–5 minutes until thickened.

6. I return the cooked chicken to the skillet and toss in the drained rigatoni, stirring everything until evenly coated.

7. I season with more salt, pepper, and red pepper flakes if I like a little heat.

8. I garnish with fresh parsley and serve hot with extra Parmesan on top.

Servings and timing

Servings: 4–6
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: Around 550 kcal per serving

Variations

Sometimes I stir in fresh spinach or sautéed mushrooms for a veggie boost. For a smoky flavor, I’ve swapped chicken for pancetta or added a few sun-dried tomatoes. If I want to lighten it up, I use half-and-half instead of heavy cream, though the sauce won’t be as thick. And for extra protein, I’ve used rotisserie chicken when I’m short on time.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of milk or cream to loosen the sauce. It also reheats well in the microwave in short bursts, stirring between each.

FAQs

Can I use a different type of pasta?

Yes, I’ve made this with penne, fettuccine, and shells. Any pasta that holds sauce well will work.

Is it okay to use pre-grated Parmesan?

I prefer freshly grated Parmesan for the best flavor and melting quality, but pre-grated can be used in a pinch—just avoid the powdered kind.

Can I make this dish ahead?

Yes, I often cook the pasta and chicken ahead and store them separately. When ready to serve, I reheat everything with the sauce for fresh flavor.

How can I make the sauce thicker?

Let it simmer a little longer to reduce, or add more cheese. I avoid adding flour, since the cream and cheese should give it the right consistency naturally.

What can I serve with it?

I like to serve it with garlic bread, a crisp green salad, or roasted vegetables. It’s also great with a side of sautéed green beans or steamed broccoli.

Conclusion

This Creamy Garlic Parmesan Chicken Rigatoni is pure comfort in a bowl. I love how it’s easy enough for a weeknight but indulgent enough for guests. With creamy sauce, flavorful chicken, and al dente pasta, it’s a simple, satisfying dish that I know I’ll make again and again.