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
Scale
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.
