Garlic Butter Chicken Bites w Creamy Rigatoni is a cozy, restaurant-style pasta dinner you can make right at home. Tender, juicy chicken bites are seared in garlicky butter until golden, then tossed with al dente rigatoni in a silky cream-Parmesan sauce that clings to every ridge. Every bite has buttery garlic flavor, savory chicken, and luscious sauce wrapped around hearty pasta.

This recipe brings together simple ingredients—chicken, garlic, butter, cream, Parmesan, and rigatoni—for a dish that feels indulgent but is surprisingly easy to throw together. It’s the kind of pasta that looks impressive in a bowl but is totally doable on a busy weeknight.

Perfect for date nights at home, family dinners, or whenever you’re craving a big bowl of creamy comfort, this Garlic Butter Chicken Bites w Creamy Rigatoni will quickly earn a spot in your regular rotation.

Why You’ll Love This Recipe

Buttery & Garlicky – Chicken bites are seared in garlic butter for maximum flavor.
Ultra Creamy Sauce – A simple cream and Parmesan sauce coats every piece of rigatoni.
Hearty & Satisfying – Protein, pasta, and sauce in one complete meal.
Weeknight-Friendly – Simple ingredients, one skillet plus a pot of pasta, and straightforward steps.

Ingredients

For the Pasta & Chicken:

12 oz (340 g) rigatoni (or other short pasta)
1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp paprika (optional)
½–¾ tsp salt (to taste)
¼ tsp black pepper
1–2 tbsp olive oil

For the Garlic Butter Cream Sauce:

3 tbsp unsalted butter
3–4 garlic cloves, minced
1 cup heavy cream or half-and-half
½ cup low-sodium chicken broth
½ cup freshly grated Parmesan cheese (plus extra for serving)
½ tsp Italian seasoning (or dried basil/oregano blend)
Salt and black pepper, to taste
1–2 tbsp fresh parsley, chopped (for garnish)

Optional: pinch of red pepper flakes for gentle heat

Instructions

Cook the Rigatoni
Bring a large pot of salted water to a boil.
Add rigatoni and cook according to package directions until al dente.
Reserve about ½ cup of pasta cooking water, then drain and set pasta aside.

Season the Chicken
Pat chicken pieces dry with paper towels.
In a bowl, toss chicken with Italian seasoning, garlic powder, paprika (if using), salt, and black pepper until evenly coated.

Sear the Garlic Butter Chicken Bites
In a large skillet, heat olive oil over medium-high heat.
Add the seasoned chicken in a single layer (work in batches if needed).
Cook 3–4 minutes per side, or until golden and cooked through (internal temp 165°F / 74°C).
Transfer chicken bites to a plate and set aside.

Make the Garlic Butter Base
Reduce heat to medium. In the same skillet, add butter. Once melted and foamy, add minced garlic.
Cook for 30–45 seconds, stirring constantly, until fragrant (don’t let it brown).

Build the Cream Sauce
Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in heavy cream and Italian seasoning.
Simmer gently for 2–3 minutes, stirring, until slightly thickened.
Add Parmesan cheese and stir until melted and the sauce is smooth.
Taste and adjust seasoning with salt, pepper, and red pepper flakes (if using).

Combine Chicken, Pasta & Sauce
Return the chicken bites (and any juices) to the skillet.
Add the cooked rigatoni and toss everything together until the pasta is well coated in the creamy garlic butter sauce.
If the sauce seems too thick, add a splash of reserved pasta water to loosen it to your desired consistency.

Serve
Remove from heat and let sit for 1–2 minutes to settle.
Sprinkle with chopped fresh parsley and extra Parmesan.
Serve warm in bowls, spooning extra sauce and chicken bites over each portion.

Nutritional Information

(Approximate per serving, 1 of 4)

Calories: ~620
Protein: 34g
Fat: 30g
Carbohydrates: 55g
Sugar: 3g
Fiber: 2g

Tips for Success

Don’t Overcook the Chicken – Small bites cook quickly; remove as soon as they’re just cooked through.
Simmer the Cream Gently – Keep the heat moderate so the sauce stays silky and doesn’t curdle.
Use Freshly Grated Parmesan – It melts better and gives a smoother, richer sauce.
Adjust Thickness – Use a splash of pasta water to loosen the sauce, or simmer a bit longer to thicken it.

Why This Recipe Works

Searing the chicken bites first in a hot pan builds flavor and gives you those delicious browned bits on the bottom of the skillet. Using the same pan to build the garlic butter cream sauce captures all that flavor and folds it into the sauce.

Rigatoni’s ridges and hollow centers are perfect for catching the creamy garlic-Parmesan sauce, so every bite has a mix of tender pasta, juicy chicken, and rich, buttery flavor. Simple ingredients, layered flavors, and a comforting texture make this Garlic Butter Chicken Bites w Creamy Rigatoni a reliable go-to when you want something satisfying and a little indulgent.