Description

Creamy, cheesy, and full of garlic flavor, this Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce is the ultimate weeknight comfort dinner. Tender seared chicken, al dente rigatoni, and a rich Alfredo sauce come together in one skillet for a restaurant-style pasta that the whole family will love. Keywords: cheesy garlic butter chicken rigatoni, creamy Alfredo sauce, chicken rigatoni pasta, weeknight dinner, easy pasta recipe.

Ingredients

12 ounces rigatoni

1.5 pounds boneless skinless chicken breasts

1 tablespoon olive oil

3 tablespoons unsalted butter

4 cloves garlic, minced

1.5 cups heavy cream

1 cup finely grated Parmesan cheese

1 cup shredded mozzarella cheese

1 teaspoon kosher salt, divided

1/2 teaspoon black pepper

2 tablespoons chopped fresh parsley

1/4 teaspoon red pepper flakes, optional

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Instructions

1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Reserve 1 cup pasta water and drain.

2. Pat chicken dry and season all over with 1/2 teaspoon salt and the black pepper. Heat olive oil in a large skillet over medium high. Sear chicken 5 to 6 minutes per side until golden and cooked through. Transfer to a board and rest 5 minutes, then slice.

3. Reduce skillet heat to medium. Add butter and let it melt. Stir in garlic and cook 30 to 60 seconds until fragrant.

4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan a handful at a time until smooth and creamy. Season with remaining 1/2 teaspoon salt. Add a splash of reserved pasta water if needed to loosen.

5. Add cooked rigatoni and sliced chicken to the skillet. Toss to coat in the sauce. Sprinkle mozzarella over the top and let it melt, stirring until the pasta is glossy and cheesy.

6. Finish with parsley and red pepper flakes if using. Taste and adjust seasoning, then serve hot.

Notes

Let the chicken rest before slicing so the juices redistribute for tender pieces.

Use freshly grated Parmesan because it melts smoother and gives the sauce a silkier texture.

If reheating leftovers, add a splash of cream or milk to bring the sauce back to life.

Salt your pasta water so the rigatoni is seasoned from the inside out.

Keep the Alfredo at a gentle simmer to prevent the dairy from separating.

Add pasta water gradually to control the sauce texture without thinning it too much.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner, Pasta
Method: Stovetop
Cuisine: American Italian

Nutrition

Serving Size: 1 bowl
Calories: 850
Sugar: 4 g
Sodium: 780 mg
Fat: 44 g
Saturated Fat: 24 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 67 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 185 mg