Creamy Garlic Parmesan Chicken Rigatoni

This Creamy Garlic Parmesan Chicken Rigatoni is one of my ultimate comfort food dishes. It’s rich, hearty, and packed with flavor from tender chicken, rigatoni pasta, and a velvety garlic parmesan cream sauce. Every bite is creamy, cheesy, and incredibly satisfying—perfect for a weeknight dinner or a cozy weekend meal.

Why You’ll Love This Recipe

I love this dish because it hits all the right notes: comforting, cheesy, and full of savory garlic flavor. The rigatoni holds the sauce beautifully, the chicken adds protein and texture, and the parmesan brings that irresistible umami kick. It’s a crowd-pleaser and a family favorite I keep in regular rotation.

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 (cut into bite-sized pieces)
olive oil or butter
garlic (minced)
heavy cream
chicken broth
grated parmesan cheese
Italian seasoning
salt
black pepper
optional: crushed red pepper flakes
optional: fresh parsley for garnish

Directions

1. I start by cooking the rigatoni in a large pot of salted boiling water until al dente. I drain and set it aside.

2. While the pasta cooks, I heat olive oil or butter in a large skillet over medium heat. I add the chicken, season with salt, pepper, and Italian seasoning, and cook until browned and fully cooked. I remove the chicken from the skillet and set it aside.

3. In the same skillet, I add a bit more butter and sauté the garlic until fragrant—about 1 minute.

4. I pour in the heavy cream and chicken broth, stirring to combine. I let it simmer for a few minutes until slightly thickened.

5. I reduce the heat to low and stir in the grated parmesan cheese, letting it melt into the sauce. I taste and adjust seasoning with more salt and pepper as needed.

6. I return the chicken to the skillet, then add the cooked rigatoni. I toss everything together to coat the pasta and chicken in the creamy sauce.

7. I garnish with fresh parsley and a little extra parmesan before serving.

Servings and timing

Servings: 4–6
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories per serving: Approximately 520–580 kcal

Variations

Sometimes I add sautéed mushrooms or spinach for extra texture and nutrients. When I want more heat, I toss in red pepper flakes or a splash of hot sauce. For a lighter version, I use half-and-half instead of heavy cream and reduce the cheese slightly.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or cream to loosen the sauce and warm it gently on the stove or in the microwave. I don’t recommend freezing this one—the cream sauce tends to separate.

FAQs

Can I use a different type of pasta?

Yes, I sometimes use penne, fettuccine, or even shells. Any pasta that holds sauce well will work.

What can I use instead of heavy cream?

I use half-and-half or a mix of milk and cream cheese if I want something lighter, though the sauce won’t be as rich.

Is this recipe spicy?

Not at all—unless I add red pepper flakes or hot sauce. It’s creamy and mild by default.

Can I use rotisserie chicken?

Yes, I’ve used shredded rotisserie chicken to save time. I just warm it in the sauce before adding the pasta.

How do I prevent the sauce from getting too thick?

If it thickens too much, I add a splash of chicken broth or pasta water to loosen it up.

Conclusion

This Creamy Garlic Parmesan Chicken Rigatoni is the kind of dish I crave when I want something comforting and deeply satisfying. It’s easy to make, full of rich flavor, and perfect for any night when I want a hearty, home-cooked meal. Once I started making this, it quickly became a dinner-time staple.