If you’ve ever dreamed of the ultimate comfort food that feels like a warm hug in a bowl, then you must try this Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce Recipe. It brings together tender chicken, perfectly cooked rigatoni, a golden garlic butter base, and an indulgent Alfredo sauce generously loaded with Parmesan and mozzarella cheeses. Each bite is a perfect balance of creamy, cheesy richness with a hint of herbs, making it a guaranteed crowd-pleaser for family dinners or cozy nights in.
Ingredients You’ll Need
This recipe uses simple, staple ingredients that you likely have on hand, but together they create extraordinary flavor and texture. Each item plays a crucial role—from the juicy chicken bringing protein and savoriness, to the aromatic garlic butter that forms the sauce’s foundation, and the creamy cheeses that melt into luscious richness.
- 2 large chicken breasts (or thighs): Choose fresh cuts for juicy, tender chunks that soak up all the flavors.
- 12 oz rigatoni pasta: The tube-shaped rigatoni holds the creamy sauce beautifully in every bite.
- 4 tbsp unsalted butter: Butter creates a velvety base and adds an irresistible depth.
- 4 cloves garlic, minced: Fresh garlic gives a fragrant punch that complements the creaminess perfectly.
- 2 cups heavy cream: This is the heart of your Alfredo sauce—rich and silky.
- 1 cup Parmesan cheese, finely grated: Adds a sharp, nutty tone that enhances the sauce’s flavor.
- 1 cup mozzarella cheese, shredded: Melts smoothly for gooey, cheesy goodness with every forkful.
- 1 tsp Italian seasoning: A blend of herbs that delivers an aromatic, classic Italian flair.
- 2 tbsp fresh parsley, chopped: For a pop of color and fresh herbal brightness at the finish.
- 1 tsp kosher salt, plus more for pasta water: Essential for seasoning pasta and bringing out all the flavors.
- 1/2 tsp black pepper: Adds a mild heat and balances the richness.
How to Make Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce Recipe
Step 1: Cook the Pasta to Perfection
Start by bringing a large pot of salted water to a rolling boil. This is your chance to properly season the pasta from the inside out. Add the rigatoni and cook until just al dente, about 10 minutes or according to package instructions. Save a cup of the starchy pasta water before you drain it—that liquid gold helps loosen and perfect the sauce later.
Step 2: Season the Chicken
While the pasta cooks, pat your chicken dry with paper towels. This step ensures a golden sear rather than steaming. Season evenly with half a teaspoon of salt, a quarter teaspoon of black pepper, and a generous sprinkle of Italian seasoning to infuse those classic flavors into every bite.
Step 3: Sear the Chicken to a Golden Brown
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Place the chicken in carefully and cook for about 4 to 5 minutes on each side. You’re looking for a beautiful golden crust and an internal temperature reaching 165°F for perfect doneness. Let the chicken rest for 5 minutes before chopping it into bite-size pieces—this keeps it juicy inside.
Step 4: Build the Flavor Base with Garlic Butter
Add the remaining 2 tablespoons of butter to the same skillet and toss in the minced garlic. Stir constantly for about 30 seconds until the garlic becomes fragrant but not browned. This floral garlic aroma is the foundation that makes the sauce unforgettable.
Step 5: Create the Creamy Alfredo Sauce
Pour in the heavy cream and bring the heat down to medium-low. Allow it to gently simmer for 2 to 3 minutes to thicken slightly. Gradually whisk in the Parmesan and mozzarella cheeses until the sauce becomes smooth and silky. If the sauce feels too thick, add reserved pasta water a splash at a time until it reaches your desired creaminess. Finish with remaining salt and pepper to taste.
Step 6: Combine Pasta, Chicken, and Sauce
Toss the cooked rigatoni and chicken into the creamy sauce, stirring gently for 1 to 2 minutes until every piece of pasta is glossy and coated beautifully with that lush, cheesy goodness.
Step 7: Finish with Fresh Parsley and Parmesan
Sprinkle freshly chopped parsley for a bright color contrast and a burst of fresh flavor. Add an extra dusting of Parmesan cheese on top to make this dish even more indulgent before serving it piping hot.
How to Serve Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce Recipe
Garnishes
A little extra fresh parsley and a light sprinkling of cracked black pepper elevate the dish visually and flavor-wise. For an extra touch, you can add a pinch of red pepper flakes for subtle heat or drizzle a tiny bit of truffle oil for a gourmet twist.
Side Dishes
Because the rigatoni is rich and creamy, pairing it with crisp, fresh sides like a simple green salad with a tangy vinaigrette or roasted garlic broccoli works beautifully to balance the meal. Garlic bread or warm focaccia are also fantastic if you want to soak up every last bit of Alfredo sauce.
Creative Ways to Present
Serve the rigatoni in wide shallow bowls to showcase the creamy sauce visually. For a fun family-style vibe, place the pan directly on the table with extra Parmesan and parsley on the side for everyone to help themselves. For a special dinner, garnish with edible flowers or microgreens to make the presentation truly stunning.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cheesy Garlic Butter Chicken Rigatoni in an airtight container in the refrigerator. It stays fresh for up to 3 days and tastes almost as good as fresh when reheated carefully.
Freezing
This dish freezes well if you want to make it in advance. Portion into freezer-safe containers and it will keep for up to 2 months. Freeze before adding fresh parsley garnish to keep it looking its best.
Reheating
Reheat gently in a saucepan over low heat, adding a splash of milk or cream if needed to loosen the sauce. Avoid microwaving for extended times to keep the chicken tender and prevent the sauce from separating.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni holds the sauce really well, penne, fusilli, or even fettuccine would work nicely. Just adjust cooking times accordingly to keep it al dente.
Is it possible to make this recipe dairy-free?
Yes, by substituting the butter with olive oil and using dairy-free cream and vegan cheeses, you can adapt this recipe to be dairy-free. The texture and flavor will differ, but it remains delicious.
How do I know when chicken is fully cooked?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F. Alternatively, cutting into the thickest part with no pink juices means it’s good to go.
Can I prepare this recipe ahead of time?
You can cook the components ahead and assemble just before serving. Keep pasta and sauce separate to prevent the rigatoni from absorbing too much sauce and becoming mushy.
What can I add to make this dish spicier?
Try tossing in some crushed red pepper flakes during the garlic sauté or topping the finished dish with a pinch of cayenne pepper for a gentle kick.
Final Thoughts
I can’t recommend enough that you try this Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce Recipe as soon as possible. It’s the kind of dish that brings joy, comfort, and impressive flavors to your table with surprisingly simple steps. Whether for a weeknight treat or feeding friends, it never fails to delight and satisfy.
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Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
This Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce is a rich and comforting Italian-inspired dish featuring tender seared chicken, perfectly cooked rigatoni pasta, and a luscious garlic-infused Alfredo sauce loaded with Parmesan and mozzarella cheese. Finished with fresh parsley, it makes an ideal weeknight dinner that’s both satisfying and indulgent.
Ingredients
Protein
- 2 large chicken breasts (or thighs)
Pasta
- 12 oz rigatoni pasta
Sauce and Seasoning
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, finely grated
- 1 cup mozzarella cheese, shredded
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, about 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning.
- Sear the Chicken: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken and sear for 4 to 5 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the pan and let it rest for 5 minutes, then cut into bite-sized pieces.
- Sauté the Garlic: Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds, stirring frequently, until fragrant but not browned.
- Make the Alfredo Sauce: Pour in the heavy cream and reduce the heat to medium-low. Let the cream simmer gently for 2 to 3 minutes to thicken slightly. Whisk in the grated Parmesan cheese and shredded mozzarella cheese until the sauce is smooth and creamy. To reach your desired sauce consistency, gradually add reserved pasta water in splashes. Season with the remaining salt and pepper, to taste.
- Combine Pasta and Chicken with Sauce: Add the cooked rigatoni and sliced chicken back into the skillet with the Alfredo sauce. Toss gently for 1 to 2 minutes to evenly coat the pasta and chicken with the sauce until everything is glossy and heated through.
- Garnish and Serve: Sprinkle chopped fresh parsley and extra Parmesan cheese over the top. Serve the dish hot for a deliciously creamy and flavorful meal.
Notes
- Use chicken thighs instead of breasts for a juicier result.
- Reserve pasta water carefully; it helps loosen the sauce without diluting flavor.
- For a lighter option, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Feel free to add crushed red pepper flakes for a touch of heat.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently to avoid sauce separation.
