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
Scale
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.
