Some nights, I crave that perfect balance of comfort and flavor, something creamy, a little indulgent, and completely satisfying. This Creamy Garlic Butter Chicken Rigatoni in Cheesy Parmesan Sauce checks every box. It’s one of those dinners that feels like a big warm hug at the end of a long day, but it’s also surprisingly easy to make.
I remember the first time I made this dish, my kitchen smelled like pure heaven. The buttery garlic sizzling in the pan, the Cajun-spiced chicken turning golden, and that moment when all the cheeses melt together into the silkiest, creamiest sauce you can imagine.
Whether you’re cooking for two or feeding a small family, this dish is pure magic. Serve it with warm bread and a simple salad, and you’ll have a restaurant-quality dinner right at home without breaking a sweat.
Essential Elements and Equipment
This dish doesn’t require anything fancy, just a few key tools and quality ingredients that make all the difference. You’ll need:
- A large skillet or sauté pan: Ideal for searing the chicken and preparing the sauce in one pan, so you get all those flavorful browned bits mixed into the cream.
- A large pot: For boiling the rigatoni to that perfect al dente texture.
- A whisk: To help melt the cheeses smoothly into the sauce.
- Tongs or a wooden spoon: For turning the chicken and gently tossing the pasta without breaking it.
As for ingredients, a few essentials truly bring the magic: fresh garlic (no shortcuts here), a touch of Cajun seasoning for that warm kick, and the perfect trio of cheeses: Velveeta for creaminess, mozzarella for stretch, and Parmesan for that rich, nutty finish. Together, they create a sauce that’s thick, glossy, and absolutely irresistible.
Why You’ll Love This Recipe
If you’ve been searching for a pasta dish that’s indulgent yet approachable, this one’s for you. Here’s why it’s bound to become a favorite in your kitchen:
- Creamy and rich without being heavy: The combination of heavy cream, milk, and broth creates a perfectly balanced sauce that’s silky, not cloying.
- Full of flavor: Cajun seasoning and smoked paprika give the chicken a beautiful golden crust and a subtle heat that pairs wonderfully with the cheesy sauce.
- Restaurant-style, right at home: It looks impressive but comes together in about 30 30-minute deal for busy weeknights or a cozy weekend dinner.
- Customizable: Whether you like it spicy, mild, or loaded with veggies, this recipe easily adapts to your taste.
- Perfectly coated pasta: Rigatoni’s ridges trap all that luscious sauce, ensuring every bite is flavorful and creamy.
This recipe is one of those that you’ll make once and instantly add to your “keep forever” list. It’s that good.
Ingredients You’ll Need
- 1 large chicken breast, sliced into thick strips
- 8 oz rigatoni pasta
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup low-sodium chicken broth
- 3 oz Velveeta cheese, cubed
- ¾ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 oz cream cheese, softened
- ½ teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
Step-by-Step Preparation
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Drain and set aside, reserving about ¼ cup of the pasta water for later. This little bit of starchy water helps loosen and enrich the sauce when you combine everything at the end.
Step 2: Pat the chicken dry with paper towels. This helps it sear beautifully. Then season both sides with Cajun seasoning, smoked paprika, salt, and pepper. You’ll notice the color and aroma instantly come alive.
Step 3: In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken strips and let them sear undisturbed for about 3 minutes per side. You’re looking for that golden crust and juicy tenderness inside. After about 6–7 minutes total, remove the chicken and set it aside on a plate.
Step 4: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same pan. Add minced garlic and sauté for about 30 seconds just until fragrant and lightly golden. That aroma will tell you it’s time for the next step.
Step 5: Pour in the chicken broth, milk, and heavy cream, whisking gently as it warms up. Let it simmer until small bubbles start forming at the edges.
Now add the Velveeta and cream cheese first, whisking until they melt completely into a smooth base. Then slowly stir in mozzarella and Parmesan until the sauce turns thick, glossy, and irresistibly creamy.
Step 6: Sprinkle in the Italian seasoning, and taste for salt and pepper. Let it simmer for another minute or two to bring all those flavors together.
Step 7: Toss the cooked rigatoni into the sauce, stirring gently so each piece gets coated in that velvety, cheesy goodness. If the sauce feels too thick, add a splash of the reserved pasta water it’ll bring everything together beautifully.
Step 8: Return the seared chicken to the skillet and spoon the sauce over it. Let it sit over low heat for a minute so the flavors mingle and the chicken stays tender and juicy.
Step 9: Serve and Garnish
Fun Variations You Can Try
One of the best things about this recipe is how easily you can make it your own. It’s a great base for experimenting, and no matter how you switch it up, the creamy sauce keeps everything delicious.
- Add some spice with extra Cajun seasoning or a pinch of crushed red pepper flakes.
- For a milder version, skip the spice and use garlic powder for a cozy flavor.
- Swap the protein for shrimp, sausage, or rotisserie chicken all taste amazing here.
- For a lighter take, replace the heavy cream with half-and-half or use olive oil instead of butter.
- Sneak in vegetables like spinach, mushrooms, or sun-dried tomatoes near the end of cooking for color and nutrition.
- Add texture by topping with toasted breadcrumbs or crispy bacon bits right before serving.
It’s one of those flexible dishes that adapts to your mood and what’s in your pantry, perfect for busy families who still want something homemade and comforting.
How I Love to Serve It
There’s something so satisfying about plating this dish beautifully; it makes an ordinary night feel special. I like to start by spooning the creamy rigatoni onto one side of the plate, then arranging the golden, Cajun-seasoned chicken right beside it. A light drizzle of that luscious cheese sauce ties it all together and gives the meal that restaurant-worthy shine.
For sides, I often serve:
- Warm garlic bread or soft dinner rolls are perfect for soaking up any leftover sauce.
- A simple green salad tossed with crisp lettuce, cucumbers, and a light vinaigrette to balance the richness.
- Steamed or roasted vegetables like broccoli, asparagus, or zucchini for added freshness.
If I’m cooking for guests, I sprinkle a little extra Parmesan on top and add a touch of chopped parsley for that pop of color. It’s hearty, comforting, and looks every bit as good as it tastes.
Helpful Tips from My Kitchen
Here are a few tricks I’ve learned from making this dish many times in my own kitchen:
- Cook pasta just to al dente. It will finish cooking in the sauce, absorbing all that creamy flavor.
- Don’t overcook the chicken. Once it’s golden and no longer pink inside, remove it from the heat. It’ll stay juicy when added back to the sauce.
- Use freshly grated Parmesan. It melts better and gives the sauce a smoother, richer texture.
- Save that pasta water! A splash can rescue a sauce that’s gotten too thick.
- Reheat gently. If you have leftovers, warm them slowly on low heat with a touch of milk or cream to keep the sauce silky.
- Add veggies last. If you’re using spinach or mushrooms, toss them in just before serving so they stay bright and tender.
These small details make a big difference in keeping your pasta creamy, your chicken flavorful, and your sauce perfectly balanced.
Important Cooking Reminders
- Season every layer of the chicken, the sauce, and even the pasta water. This builds deep flavor.
- Don’t let the garlic burn; it should be fragrant and lightly golden, never dark brown.
- Always whisk when adding cheese to prevent lumps and ensure a silky finish.
- Simmer, don’t boil, the sauce once the cream is added to avoid separation.
- Taste as you go! Adjust seasoning before serving so every bite has just the right balance.
- If the sauce feels too thin, let it cook a minute longer to thicken naturally.
- Keep your chicken pieces similar in size for even cooking.
- Serve immediately for the best texture and flavor. Creamy sauces are best enjoyed fresh.
These reminders help you get that same creamy perfection every time, whether it’s your first attempt or your fiftieth.
Nutritional Information (Estimated)
- Calories: ~880 per serving
- Protein: 48g
- Carbohydrates: 55g
- Fat: 54g
- Sodium: 840mg
- Calcium: 35% Daily Value
Note: Values are estimated and can vary depending on ingredient brands and serving sizes.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
Common Questions You Might Have
1. Can I make this ahead of time?
Yes, but creamy pasta is always best fresh. If you do make it ahead, store the sauce and pasta separately in airtight containers. When ready to eat, gently reheat on low heat and add a splash of milk or cream to restore the texture.
2. What’s the best cheese combination for this dish?
The trio in this recipe, Velveeta, mozzarella, and Parmesan, creates that perfect balance of creamy, stretchy, and sharp. If you want a stronger flavor, you can add a touch of provolone or even a sprinkle of Romano cheese.
3. Can I substitute the chicken?
Absolutely. Shrimp, Italian sausage, or even leftover rotisserie chicken all work beautifully. Just adjust cooking times so your protein stays tender and juicy.
4. How can I make it less rich?
Use half-and-half instead of heavy cream or swap out a bit of butter for olive oil. You’ll still get plenty of flavor without losing that creamy texture.
Conclusion
This Creamy Garlic Butter Chicken Rigatoni in Cheesy Parmesan Sauce has become one of my go-to comfort meals, especially on nights when I want something cozy but still crave that restaurant-quality flavor. Every bite combines tender, Cajun-seasoned chicken with rigatoni drenched in a thick, buttery sauce that’s layered with three kinds of cheese. It’s rich, comforting, and deeply satisfying, exactly the kind of meal that brings everyone to the table with smiles.
I love how easily this recipe fits into real life. It’s quick enough for a weeknight, yet special enough to serve when you want to impress someone. And the best part? It’s made from simple, pantry-friendly ingredients that come together effortlessly.
So the next time you’re in the mood for something creamy, cheesy, and absolutely delicious, give this recipe a try. You might just find yourself adding it to your weekly rotation, I know I did.
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Creamy Garlic Butter Chicken Rigatoni in Cheesy Parmesan Sauce
- Total Time: 30 minutes
- Yield: 2 1x
Ingredients
Ingredients You’ll Need
- 1 large chicken breast, sliced into thick strips
- 8 oz rigatoni pasta
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup low-sodium chicken broth
- 3 oz Velveeta cheese, cubed
- ¾ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 oz cream cheese, softened
- ½ teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Drain and set aside, reserving about ¼ cup of the pasta water for later. This little bit of starchy water helps loosen and enrich the sauce when you combine everything at the end.
Step 2: Pat the chicken dry with paper towels. This helps it sear beautifully. Then season both sides with Cajun seasoning, smoked paprika, salt, and pepper. You’ll notice the color and aroma instantly come alive.
Step 3: In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken strips and let them sear undisturbed for about 3 minutes per side. You’re looking for that golden crust and juicy tenderness inside. After about 6–7 minutes total, remove the chicken and set it aside on a plate.
Step 4: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same pan. Add minced garlic and sauté for about 30 seconds just until fragrant and lightly golden. That aroma will tell you it’s time for the next step.
Step 5: Pour in the chicken broth, milk, and heavy cream, whisking gently as it warms up. Let it simmer until small bubbles start forming at the edges.
Now add the Velveeta and cream cheese first, whisking until they melt completely into a smooth base. Then slowly stir in mozzarella and Parmesan until the sauce turns thick, glossy, and irresistibly creamy.
Step 6: Sprinkle in the Italian seasoning, and taste for salt and pepper. Let it simmer for another minute or two to bring all those flavors together.
Step 7: Toss the cooked rigatoni into the sauce, stirring gently so each piece gets coated in that velvety, cheesy goodness. If the sauce feels too thick, add a splash of the reserved pasta water it’ll bring everything together beautifully.
Step 8: Return the seared chicken to the skillet and spoon the sauce over it. Let it sit over low heat for a minute so the flavors mingle and the chicken stays tender and juicy.
Step 9: Serve and Garnish
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 880
- Sodium: 840
- Fat: 54
- Protein: 48