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Garlic butter chicken rigatoni in creamy cheddar parmesan sauce is basically what happens when you take comfort food to its logical extreme and stop pretending anyone wants vegetables or restraint at dinner. It’s a decadent, restaurant-quality meal that relies on golden-seared chicken and a ridiculously rich cheese sauce that fills every rigatoni tube. Ready in about 35 minutes, it’s the perfect "I want to look like a gourmet chef without trying" recipe. I first made this when my daughter brought a new boyfriend home with almost zero warning. I needed something that looked intentional rather than panicked, and when he went back for thirds, I knew I’d found a permanent winner for my kitchen rotation.
My friend Michelle is the queen of "clean eating" and usually treats dairy-heavy meals like they’re hazardous material. She came over for dinner, made her usual comments about avoiding dairy, and then proceeded to eat an entire plate while pretending she was just being polite. Her husband later told me she’s been making it at home every week since. She still posts photos of it as an "occasional indulgence," but we both know she’s hooked on that cheddar-parm combo!
What Goes Into It
- Rigatoni pasta: 12 ounces (cooked al dente)
- Chicken breasts: 1.5 lbs, cut into chunky bite-sized pieces
- Unsalted butter: 4 tablespoons (divided)
- Heavy cream: 1.5 cups for ultimate luxury
- Sharp cheddar cheese: 1 cup, shredded
- Parmesan cheese: 1/2 cup, freshly grated (avoid the canned stuff!)
- Chicken broth: 3/4 cup for deglazing
- Aromatics: 4 cloves minced garlic, Italian seasoning, and garlic powder
- Pantry staples: Olive oil, salt, and cracked black pepper
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The 35-Minute Method
- 1. Boil the Pasta:
- Cook the rigatoni in heavily salted water until just al dente. Drain but do not rinse; the starch helps the sauce stick.
- 2. Sear the Chicken:
- Heat olive oil and 2 tbsp of butter in a large skillet. Season the chicken with Italian seasoning, garlic powder, salt, and pepper. Sear undisturbed for 3–4 minutes per side until golden and crispy. Transfer to a plate.
- 3. Build the Sauce:
- Reduce heat to medium. Melt the remaining 2 tbsp of butter and sauté the fresh garlic for 30 seconds. Pour in the chicken broth and scrape the bottom of the pan to release the flavor. Add the heavy cream and simmer for 2–3 minutes until slightly thickened.
- 4. Melt the Cheese:
- Turn heat to low. Stir in the cheddar and parmesan slowly until the sauce is smooth and glossy. Toss the pasta and chicken back in, coating everything thoroughly.
- 5. The Rest:
- Turn off the heat and let the pasta sit for 1 minute before serving. This allows the sauce to "set" and cling to the rigatoni.
"I once tried to skip the resting period and served it immediately. The sauce pooled at the bottom of the bowl and the pasta felt dry. That 60-second rest is actually the most important part of the texture!"
Storage and Reheating
Leftovers stay fresh in the fridge for up to 4 days. Because the pasta will absorb the sauce as it sits, it might look dry the next day. To fix this, add a splash of milk or cream before reheating in the microwave or on the stovetop. This will bring the sauce back to its original creamy glory.
Variations to Try
- The Green Version: Toss in a few handfuls of fresh baby spinach at the very end; the residual heat will wilt it perfectly
- Spicy Garlic: Add a teaspoon of red pepper flakes when sautéing the fresh garlic
- Smoky Profile: Use smoked cheddar instead of sharp cheddar and add some crispy bacon bits on top
- Sun-dried Delight: Stir in 1/4 cup of chopped sun-dried tomatoes for a tangy, sweet contrast
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Whether you're trying to impress a guest or just need a heavy-duty comfort meal after a long day, this rigatoni delivers. It’s indulgent, reliable, and impressively easy. Just remember to pair it with a simple side salad to balance out all that cheesy goodness!
Frequently Asked Questions
- → Can I use a different pasta shape?
- Sure! Penne, ziti, or even fettuccine would work great. Just pick something that can hold onto that thick, creamy sauce.
- → Can I use pre-shredded cheese?
- You can, but freshly grated cheese melts smoother since pre-shredded has anti-caking agents. If using pre-shredded, the sauce might be slightly grainy.
- → How do I keep the chicken tender?
- Don't overcook it in the first step - just get it golden on the outside. It'll warm through again when you add it back to the hot pasta.
- → Can I make this ahead?
- The sauce and chicken can be prepped ahead separately. Cook the pasta fresh and combine everything right before serving for best texture.
- → Why is my sauce too thick or too thin?
- Too thick? Add a splash of pasta water or cream. Too thin? Let it simmer a bit longer or add more cheese. The sauce thickens as it cools too.
- → What should I serve with this?
- A crisp Caesar salad or simple green salad with vinaigrette balances the richness perfectly. Garlic bread is great for soaking up extra sauce.