If you’ve been searching for a dish that wraps you up in warm, cheesy comfort while still delivering that rich, creamy sauce you crave, you’re in the right place. The Indulgent Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce Recipe is a showstopper that blends tender chicken, perfectly al dente rigatoni, and a luscious Alfredo sauce bubbling with parmesan and mozzarella. Each bite feels like a cozy, flavorful hug that’s perfect for weeknight dinners or impressing guests with minimal effort but maximum taste. Trust me, once you try this, it’ll be your go-to for satisfying italian-inspired meals that feel utterly decadent yet totally doable in under an hour.
Ingredients You’ll Need
Gathering your ingredients for this recipe is delightfully straightforward, and each one plays an essential role in building layers of flavor, creamy texture, and inviting color. These simple staples transform this dish from everyday pasta to a sensational meal that feels both indulgent and comforting.
- 12 oz Rigatoni pasta: Choose rigatoni for its sturdy ridges that hold the Alfredo sauce beautifully on every bite.
- 2 cups Chicken breasts (Diced): Tender chicken adds a delicate protein punch and pairs perfectly with the rich sauce.
- 4 tbsp Salted butter: Butter creates the luscious base of flavor, adding silkiness and richness to the sauce.
- 4 cloves Fresh garlic (Minced): Garlic provides an aromatic, savory backbone that perfectly balances the creaminess.
- 1 cup Heavy cream: The heart of the Alfredo sauce, heavy cream makes it incredibly smooth and velvety.
- 1 cup Parmesan cheese: Parmesan adds a sharp, salty depth that elevates every forkful.
- 1 cup Mozzarella cheese: Mozzarella melts to a gooey, golden crust that’s utterly irresistible.
- Salt and Pepper to taste: Seasoning is key for rounding out all the flavors perfectly.
- 1 tbsp Fresh parsley (Chopped): Parsley adds a fresh, herbal brightness as a finishing touch.
How to Make Indulgent Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce Recipe
Step 1: Cook the rigatoni perfectly al dente
Start by bringing a large pot of salted water to a boil. Cooking rigatoni until it’s just al dente—about 10 to 12 minutes—is crucial because you want it tender but still with a bit of bite to hold up to all that creamy sauce. After draining, set it aside so it’s ready to absorb the flavors in the next steps.
Step 2: Sauté the chicken until golden and juicy
While the pasta cooks, melt 2 tablespoons of butter in a roomy skillet over medium heat. Toss in the diced chicken, seasoning with salt and pepper. Sauté until the chicken turns golden brown and is cooked through—around 5 to 7 minutes. This step builds a savory base with a gorgeous seared crust that’ll add depth to the dish. Once done, remove the chicken and set it aside.
Step 3: Create the creamy garlic butter Alfredo sauce
In the same skillet, melt the remaining butter and add the minced garlic. Cook it just until fragrant, about one minute, making sure not to burn the garlic, which can turn bitter. Pour in the heavy cream and let it simmer gently for 2 to 3 minutes. This soft simmer is where the magic of thickening and melding happens. Stir in the Parmesan cheese until the sauce is smooth, thickened, and irresistible.
Step 4: Combine chicken, rigatoni, and sauce
Return the sautéed chicken and the rigatoni to the skillet with the warm Alfredo sauce. Toss everything gently but thoroughly to coat each pasta tube and morsel of chicken with that creamy goodness. Let the mixture cook on low heat for about 2 minutes so all the flavors get to know each other and blend beautifully.
Step 5: Broil with mozzarella for a bubbly topping
Transfer the cheesy, saucy rigatoni and chicken into a greased baking dish. Sprinkle the mozzarella all over the top and pop it under the broiler for 2 to 3 minutes until the cheese bubbles, melts, and turns a gorgeous golden brown. This final step adds a textural delight—a crisp, gooey crown that makes this recipe an indulgent favorite.
Step 6: Garnish and serve hot
Once out of the oven, give your pasta a minute to cool just enough to enjoy without burning your mouth. Sprinkle the chopped fresh parsley over the top for a burst of color and fresh flavor that cuts through the richness. Serve immediately while everything is at its creamiest best.
How to Serve Indulgent Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce Recipe
Garnishes
Fresh parsley is the classic finishing touch, adding lovely green freshness that lifts the dish. For a little extra zest, consider tossing some red pepper flakes on top, or squeeze a bit of lemon juice over each serving to brighten the creamy, buttery flavors.
Side Dishes
Pair this rich Indulgent Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce Recipe with a crisp green salad dressed simply with lemon vinaigrette, or serve alongside roasted vegetables like asparagus or broccolini to add some earthiness and crunch to the plate.
Creative Ways to Present
For a special occasion, serve this pasta in individual oven-safe dishes and broil them right at the table for a dramatic and cozy presentation. You can also sprinkle extra grated parmesan and fresh basil leaves on top for a gourmet flair that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from this decadent pasta, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days while maintaining great flavor and texture if reheated gently.
Freezing
You can freeze this Indulgent Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce Recipe for up to a month. Just be sure to cool it completely before transferring to a freezer-safe container. When ready to enjoy again, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of cream or milk to revive the sauce’s creamy texture. Alternatively, microwave in short intervals, stirring between, to avoid drying out the chicken or pasta.
FAQs
Can I use a different pasta instead of rigatoni?
Absolutely! While rigatoni’s ridges and tube shape are perfect for holding the sauce, penne or ziti would also work nicely if you want a slight variation.
Is there a lighter alternative to heavy cream for this recipe?
Yes, you can substitute half-and-half for a lighter sauce, though it won’t be quite as rich and thick as when using heavy cream, so the texture will be slightly different.
Can I prepare this dish without chicken for a vegetarian option?
Definitely! You can simply omit the chicken or replace it with sautéed mushrooms or roasted vegetables for a hearty vegetarian version.
How can I make the sauce thicker if it’s too runny?
Stir in a bit more grated Parmesan and simmer the sauce gently to reduce it, which helps thicken it up naturally without altering the flavor.
What cheese works best if I don’t have mozzarella?
Cheddar can be a tasty substitute, lending a sharper flavor, but mozzarella is preferred for its meltability and mild creaminess that complements the Alfredo sauce perfectly.
Final Thoughts
Making the Indulgent Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce Recipe is like treating yourself to a rich, delicious hug on a plate. It’s one of those wonderful dishes where simple ingredients come together in an irresistible way that feels so special without any fuss. Whether you’re cooking for family, friends, or just indulging in self-care food, this pasta will quickly become a cherished classic in your recipe rotation. Dive in and enjoy every cheesy, buttery bite!
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Indulgent Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This indulgent Cheesy Garlic Butter Chicken Rigatoni combines tender chicken breast sautéed in garlic butter with creamy Alfredo sauce and rigatoni pasta, all topped with melted mozzarella cheese and fresh parsley for a rich, comforting meal perfect for any occasion.
Ingredients
Pasta
- 12 oz Rigatoni pasta (cooked to al dente)
Chicken and Sauce
- 2 cups Chicken breasts (diced)
- 4 tbsp Salted butter (unsalted butter works too, adjust salt accordingly)
- 4 cloves Fresh garlic (minced)
- 1 cup Heavy cream (half-and-half as lighter alternative)
- 1 cup Parmesan cheese (can substitute with Romano cheese)
- 1 cup Mozzarella cheese (can swap with cheddar)
- Salt, to taste
- Pepper, to taste
- 1 tbsp Fresh parsley (chopped)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Drain the pasta and set aside.
- Sauté the Chicken: In a skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken breasts, season with salt and pepper, and sauté until the chicken is golden brown and cooked through, approximately 5-7 minutes. Remove the chicken and set aside.
- Prepare the Alfredo Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and simmer gently for 2-3 minutes. Stir in the Parmesan cheese until the sauce becomes smooth and thickened.
- Combine Ingredients: Return the cooked chicken and rigatoni to the skillet with the Alfredo sauce. Toss everything together to coat evenly. Allow the flavors to meld over low heat for about 2 minutes.
- Bake with Cheese: Transfer the chicken and pasta mixture to a greased baking dish. Sprinkle the shredded mozzarella cheese evenly on top. Broil in the oven for 2-3 minutes until the cheese is bubbly and golden brown. Watch carefully to avoid burning.
- Garnish and Serve: Let the dish cool for a minute, then garnish with chopped fresh parsley. Serve hot and enjoy your creamy, cheesy chicken rigatoni.
Notes
- You can substitute half-and-half for heavy cream for a lighter sauce, though it may be less rich.
- If Parmesan is not available, Romano cheese is a good alternative for a sharp flavor.
- Mozzarella can be swapped with cheddar cheese for a different cheesy taste.
- Adjust salt and pepper to your taste, especially if using unsalted butter.
- Broil carefully as cheese can burn quickly under high heat.
- For a gluten-free version, substitute rigatoni with gluten-free pasta.
