Description
Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce is a cozy weeknight pasta packed with juicy chicken, rich garlic butter, and a silky Parmesan Alfredo. This creamy chicken rigatoni is fast, family-friendly, and irresistibly cheesy.
Ingredients
12 oz rigatoni
1.5 lb chicken breast, boneless skinless
5 cloves garlic, minced
4 tbsp unsalted butter
1 tbsp olive oil
2 cups heavy cream
1 cup Parmesan cheese, freshly grated
1.5 cups mozzarella cheese, shredded
1 tsp kosher salt, plus more to taste
0.5 tsp black pepper, freshly ground
2 tbsp fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil and cook rigatoni until al dente; reserve 1 cup pasta water and drain.
2. Pat chicken dry, season with salt and pepper, and sear in olive oil over medium heat until golden and cooked through; rest 3 minutes, then slice.
3. Reduce heat, add butter to the same skillet, melt, and sauté garlic until fragrant without browning.
4. Pour in heavy cream; simmer gently, then whisk in Parmesan until smooth and creamy.
5. Add sliced chicken and cooked rigatoni; toss to coat, loosening with reserved pasta water as needed.
6. Sprinkle mozzarella over the pasta; cover briefly to melt, then finish with parsley and adjust seasoning.
Notes
Use freshly grated Parmesan for best melt and flavor.
Keep the sauce at a gentle simmer to avoid breaking.
Reserve pasta water: it’s liquid gold for perfect sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 portion
- Calories: 760
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 45 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 190 mg