Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce
A rich and creamy pasta dish featuring rigatoni, chicken, and a decadent Alfredo sauce, perfect for any occasion.
Ingredients
Pasta and Chicken
- 8 oz rigatoni pasta A hearty choice; consider substitutes like penne or fusilli.
- 2 cups cooked chicken breast, diced Use rotisserie chicken for a quicker option.
Garlic Butter and Sauce
- 4 tablespoons unsalted butter Adds richness; or use olive oil for a lighter alternative.
- 4 cloves garlic, minced Fresh garlic enhances flavor; garlic powder can also work.
- 2 cups heavy cream The heart of the Alfredo sauce; half-and-half for a lighter option.
- 1 cup grated Parmesan cheese Freshly grated gives the best flavor; consider using Pecorino Romano.
- to taste Salt and pepper Essential for seasoning.
Garnish
- to taste Fresh parsley, chopped Adds color and freshness; can swap for basil or thyme.
Instructions
Cooking the Pasta
- Boil a large pot of salted water and cook the rigatoni according to the package instructions until al dente (usually 8-10 minutes). Drain and set aside.
Preparing the Garlic Butter
- In a large skillet, melt the butter over medium heat. Once it begins to bubble, add the minced garlic and sauté for about 1 minute until fragrant.
Adding Chicken
- Stir in the cooked, diced chicken to the skillet, tossing everything together. Sauté for an additional 3-4 minutes to warm the chicken through.
Making the Alfredo Sauce
- Pour in the heavy cream, stirring to combine. Bring to a gentle simmer, then reduce heat and add the grated Parmesan gradually, stirring until melted and incorporated. Season with salt and pepper to taste.
Combining Pasta and Sauce
- Add the drained rigatoni to the Alfredo sauce. Toss to combine thoroughly and heat together for 2-3 minutes.
Serving and Garnishing
- Plate the pasta, sprinkle with freshly chopped parsley, and enjoy while it's hot!
Notes
For lighter variations, consider low-fat cream or plant-based alternatives. Whole wheat pasta adds fiber. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.