Description
Indulgent Cheesy Garlic Butter Chicken Rigatoni Alfredo is a creamy, comforting pasta dish featuring tender sautéed chicken breast pieces tossed in a rich garlic butter alfredo sauce with Parmesan and mozzarella cheeses. Perfectly cooked rigatoni pasta is baked until bubbly golden on top, garnished with fresh parsley for a flavorful finish. This recipe is ideal for a satisfying weeknight dinner that combines classic Italian flavors with ease.
Ingredients
Scale
Protein
- 2 pieces Chicken Breasts, diced (can substitute turkey or tofu)
Pasta
- 8 oz Rigatoni Pasta (can substitute penne or ziti)
Sauces & Dairy
- 2 tbsp Salted Butter (can use unsalted butter)
- 1 cup Heavy Cream (can use half-and-half or non-dairy cream)
- 1 cup Parmesan Cheese, freshly grated (can substitute Pecorino Romano)
- 1 cup Mozzarella Cheese, shredded (use fresh for extra creaminess)
Produce & Herbs
- 3 cloves Fresh Garlic, minced (can substitute garlic powder)
- 1 tbsp Fresh Parsley, chopped (optional; can substitute basil)
Seasonings
- Salt, to taste
- Pepper, to taste
Instructions
- Cook Pasta: Boil a large pot of salted water. Add the rigatoni pasta and cook according to package instructions until al dente, approximately 10-12 minutes. Drain the pasta and set it aside.
- Sauté Chicken: In a large skillet, melt 2 tablespoons of salted butter over medium-high heat. Add the diced chicken breasts, season with salt and pepper, and sauté for 5-7 minutes until the chicken is golden brown and cooked through.
- Sauté Garlic: Reduce the skillet heat to medium. Add the remaining butter and minced garlic, sautéing for about 1 minute until the garlic becomes fragrant but not browned.
- Prepare Alfredo Sauce: Pour in the heavy cream, stirring continuously for 2-3 minutes until warmed through. Whisk in the grated Parmesan cheese until the sauce becomes creamy and well combined, about 1-2 minutes.
- Combine Ingredients: Return the sautéed chicken and cooked rigatoni pasta to the skillet. Gently toss everything together to coat the chicken and pasta evenly with the Alfredo sauce.
- Bake with Mozzarella: Transfer the mixture into a greased baking dish. Evenly sprinkle the shredded mozzarella cheese on top. Broil on high for 2-3 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the dish from the oven, garnish with freshly chopped parsley, and serve hot immediately for best flavor and texture.
Notes
- You can substitute chicken breasts with turkey or tofu for variations.
- Use penne or ziti pasta if rigatoni is unavailable.
- For a lighter option, replace heavy cream with half-and-half or non-dairy cream alternatives.
- Freshly grated Parmesan provides the best flavor over pre-grated options.
- Keep a close eye during broiling to avoid burning the cheese topping.
- Adjust salt and pepper according to personal taste preferences.
