Creamy Honey Garlic Chicken Rigatoni

Oh my gosh, you have to try this Creamy Honey Garlic Chicken Rigatoni! It’s sweet, savory, and totally dreamy. Trust me, one bite and you’ll be hooked.

Juicy chicken gets coated in a creamy honey garlic sauce that clings perfectly to every piece of rigatoni. It’s rich, comforting, and just a little bit fancy without the fuss. I love how it comes together so easily!

This is my go-to when I want something cozy and crave-worthy. It’s perfect for family dinners or date night at home. Once you taste it, you’ll want it in your weekly rotation!

Let’s cook it together! Grab your chicken, rigatoni, and that sweet garlic goodness—I’ll walk you through every creamy step. You’re gonna fall in love with this one!

Why You’ll Love This Recipe

• Creamy Meets Sweet-Savory: The honey and soy play off the garlic, while cream smooths it all out. It’s layered but balanced.
• Comfort Food, But Not Heavy: It satisfies without sitting too heavy. Great for dinner, but doesn’t feel like a food coma afterward.
• Pantry-Friendly: No need for a long grocery list. This is a grab-what-you-have, pull-it-together recipe.
• Kid-Approved, Grown-Up Worthy: It’s mild, creamy, and sweet enough for picky eaters, but interesting enough for adults.
• Stores Well: Makes delicious leftovers—if there’s any left.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

This recipe moves quickly once the chicken hits the pan. I recommend getting everything prepped first—dice the chicken, measure your ingredients, and mince the garlic.

Servings

Serves 4 adults comfortably. If you’re feeding smaller appetites or serving with a side salad, you might stretch it to 5 or 6.

Difficulty

Beginner-friendly, but still rewarding to make. It’s mostly about timing: browning the chicken right, simmering the sauce gently, and not overcooking the pasta.

Required Kitchen Tools

To keep things smooth and stress-free, I suggest having these tools ready:

• Large Pot: For boiling the rigatoni. Use salted water to flavor the pasta itself.
• Deep Skillet or Sauté Pan: This will hold the chicken and sauce. Use something wide enough to give the chicken room to brown.
• Cutting Board + Sharp Knife: For trimming and dicing the chicken evenly.
• Tongs or Spatula: For turning the chicken without tearing it.
• Measuring Cups + Spoons: Because the sauce is all about balance.
• Whisk or Wooden Spoon: You’ll want something to stir the sauce gently as it thickens.

Ingredients for Creamy Honey Garlic Chicken Rigatoni

I’ve tested this recipe many times, and this combination of ingredients gives the best texture and flavor without needing a long shopping trip.

• 1 lb boneless, skinless chicken breast, diced into bite-sized pieces
  → Lean and quick-cooking. You can also use thighs for a richer flavor.
• 12 oz rigatoni pasta
  → The grooves and tube shape catch the sauce beautifully. Penne or ziti work in a pinch.
• 3 cups low-sodium chicken broth
  → Adds savory depth and stretches the sauce without cream overload.
• 1/2 cup heavy cream
  → Just enough to add silkiness and body to the sauce.
• 1/4 cup honey
  → The key to the sweet profile. It smooths the edges of the garlic and soy.
• 4 cloves garlic, minced
  → Fresh is best. Sautéed just until fragrant—don’t let it burn.
• 2 tbsp soy sauce
  → Adds salt and that umami backbone that holds the sweetness together.
• 1 tbsp olive oil
  → For searing the chicken and bringing out the garlic’s aroma.
• 1 tsp garlic powder
  → Layers in an extra depth of flavor without overpowering.
• Salt and black pepper to taste
  → Season the chicken lightly before cooking, and adjust the sauce to taste at the end.
• Chopped green onions or parsley (optional)
  → A light, fresh garnish to cut the richness and brighten the final dish.

Variations for Creamy Honey Garlic Chicken Rigatoni

This dish is flexible. Once you’ve made it once, you’ll see how easy it is to tweak it to your taste or pantry.

• Use Chicken Thighs Instead: If you prefer a more tender, richer flavor, boneless thighs work beautifully here. They stay juicy and absorb flavor well.
• Swap the Pasta: No rigatoni? Use penne, fusilli, or even fettuccine. The sauce is clingy enough to work with most shapes.
• Add Vegetables: A handful of spinach stirred in at the end adds color and nutrition. Steamed broccoli or sautéed mushrooms also pair nicely.
• Make it Spicy: Add a pinch of red pepper flakes with the garlic or stir in a teaspoon of chili paste if you like heat with your sweet.
• Make it Lighter: Swap heavy cream for half-and-half or even evaporated milk. The sauce will be a little less rich but still creamy.
• Gluten-Free Option: Use gluten-free pasta and ensure your soy sauce is gluten-free (tamari works well).

How to Make Creamy Honey Garlic Chicken Rigatoni

Step-by-Step Instructions

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, following package directions (usually around 10–12 minutes).
→ Tip: Save 1/2 cup of the pasta water before draining. You might need it later to loosen the sauce if it thickens too much.

Drain and set aside.

Step 2: Brown the Chicken

While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the diced chicken, and season with a light sprinkle of salt, pepper, and the garlic powder. Spread the pieces out evenly in the pan.

Let them sear without moving for 3–4 minutes until one side is golden brown. Flip and cook the other side until no longer pink—about 6–8 minutes total.

Once cooked, transfer the chicken to a plate and cover loosely to keep warm.

Step 3: Build the Sauce

Lower the heat to medium. In the same pan, add the minced garlic and cook for 30 seconds—just until fragrant. Don’t let it brown.

Pour in the chicken broth and soy sauce, scraping up any bits stuck to the pan. Let this simmer for 2–3 minutes.

Whisk in the honey, then slowly stir in the heavy cream.

Let it simmer gently, uncovered, for about 5 minutes. The sauce should thicken slightly and coat the back of a spoon.
→ Tip: If the sauce thickens too much, add a splash of pasta water or broth.

Step 4: Combine Everything

Return the chicken to the skillet, along with the cooked rigatoni. Toss gently to coat everything in the sauce. Let it all warm through for 1–2 minutes over low heat.

Taste and adjust seasoning—add more salt, a pinch of pepper, or an extra drizzle of honey if needed.

Step 5: Garnish and Serve

Serve hot, garnished with chopped green onions or parsley if using. For extra texture, a sprinkle of toasted sesame seeds or crushed red pepper works too.

How to Serve Creamy Honey Garlic Chicken Rigatoni

This dish is rich and filling on its own, but it also plays well with a few simple sides:

• Side Salad: A crisp green salad with lemon vinaigrette or a mild balsamic adds freshness and contrast.
• Steamed Veggies: Broccoli, green beans, or asparagus help lighten the meal and add color to the plate.
• Garlic Bread or Flatbread: Something to swipe through the sauce always feels right with pasta.

For a full dinner, pair with iced tea, lemonade, or a light white wine if you’re serving adults.

Storing Creamy Honey Garlic Chicken Rigatoni

• In the Fridge: Store leftovers in an airtight container for up to 4 days. The sauce may thicken, but a splash of broth or water when reheating brings it right back.
• Reheating: Warm gently over medium-low heat on the stovetop or microwave in 30-second bursts, stirring in between. Avoid high heat—it can split the sauce.
• Freezing: Not ideal. Cream-based sauces can become grainy after thawing. It’s best enjoyed fresh or within a few days.

Tips and Tricks for Success

• Cut Chicken Evenly: Uniform pieces cook at the same speed and stay tender.
• Don’t Overcook the Garlic: Burnt garlic turns bitter. Just a few seconds in hot oil is enough to unlock its flavor.
• Reserve Pasta Water: Always a good trick with creamy sauces. It helps loosen the sauce without thinning the flavor.
• Taste as You Go: Honey and soy can vary in strength. Adjust the balance to suit your palate.
• Let the Sauce Simmer Gently: A slow simmer helps it thicken without curdling the cream.

Nutrition (Per Serving)

(Estimated, based on 4 servings)

Nutrient	Amount
Calories	~620 kcal
Protein	~34 g
Carbohydrates	~52 g
Total Fat	~29 g
Saturated Fat	~12 g
Sugars	~14 g
Fiber	~2 g
Sodium	~880 mg

Note: Nutrition will vary slightly depending on specific brands and ingredient swaps.

Creamy Honey Garlic Chicken Rigatoni FAQs

Can I use pre-cooked chicken?
Yes, rotisserie or leftover chicken works. Just add it to the sauce during the last few minutes to warm through. Skip the searing step.

What’s the best substitute for heavy cream?
Half-and-half or evaporated milk can work. The sauce will be a little thinner and less rich but still smooth.

Can I make this ahead?
Yes. You can cook everything, store it in the fridge, and reheat before serving. Add a little broth or milk when reheating to loosen the sauce.

Is this recipe kid-friendly?
Very much so. It’s mildly sweet and creamy with no strong spices, making it ideal for picky eaters.

Can I freeze it?
It’s not recommended. The cream sauce can separate once thawed. For best results, enjoy it fresh or within a few days from the fridge.

Conclusion

Creamy Honey Garlic Chicken Rigatoni brings together that sweet, garlicky depth we crave with just the right touch of richness and warmth. It’s satisfying, simple, and surprisingly versatile. Whether you’re feeding the family or just need a cozy bowl of something good, this one always delivers.

Made it? Adjusted it? Stored leftovers? You’ll know this is a recipe worth coming back to.