Description
If you’re craving a cozy, restaurant-style meal at home, this Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce hits every mark. Golden-seared chicken, garlicky butter, and creamy Alfredo cling to every ridge of rigatoni, while a melty cheese blend finishes it off with an irresistible stretch. Whether you’re browsing for easy dinner ideas, a quick comfort-food fix, or indulgent pasta food ideas for guests, this easy recipe delivers. It’s a perfect option for those looking for rich, satisfying, and delicious dinner ideas or a creamy pasta dish to impress.
Ingredients
1 pound rigatoni pasta
1 pound boneless skinless chicken breasts, cut into bite-sized cubes
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
2 tablespoons olive oil
3 tablespoons unsalted butter
5 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
½ cup whole milk
¼ teaspoon ground nutmeg
Salt and pepper, to taste
Fresh chopped parsley, for garnish
Extra grated Parmesan, for garnish
Crushed red pepper flakes, optional
Instructions
1. Bring a large pot of salted water to a boil and cook the rigatoni until just al dente, about 10–11 minutes. Reserve 1 cup of pasta water, then drain and set aside.
2. Season chicken with salt, pepper, Italian seasoning, and paprika.
3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken until golden brown and fully cooked. Remove from pan and set aside.
4. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 30–60 seconds.
5. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan and mozzarella, whisking until smooth. Thin with milk or pasta water if needed.
6. Add nutmeg, salt, and pepper to taste.
7. Toss the cooked rigatoni and seared chicken into the Alfredo sauce. Mix until well combined and heated through.
8. (Optional) Transfer to a baking dish, top with extra mozzarella and Parmesan, and broil for 2–3 minutes until bubbly and golden.
9. Garnish with parsley and crushed red pepper flakes. Serve hot.
Notes
Grate your Parmesan cheese fresh — it melts smoother and tastes richer.
Reserve pasta water — it’s essential for adjusting the sauce consistency later.
For best results, let chicken sit at room temperature for 10 minutes before searing to get a better golden crust.
Nutrition
- Serving Size: 1 plate (approx. 1/6 of recipe)
- Calories: 680
- Sugar: 3g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg
Keywords: creamy chicken pasta, garlic butter pasta, easy dinner, Alfredo pasta, rigatoni recipe