Cheesy Garlic Butter Chicken Rigatoni In Creamy Alfredo Sauce

Oh my goodness, if there’s one dish that makes me feel like I’m getting the world’s warmest hug, it’s a big bowl of cheesy garlic butter chicken rigatoni in creamy alfredo sauce. Seriously, this recipe checks all the boxes – rich, garlicky butter sauce clinging to tender chicken and perfectly al dente pasta, all swimming in the creamiest homemade alfredo. My family begs me to make this at least twice a month (sometimes I cave and make it weekly, no shame!). It’s the ultimate comfort food that comes together faster than you’d think – perfect for those nights when you want something fancy-feeling without spending hours in the kitchen.

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Why You’ll Love This Cheesy Garlic Butter Chicken Rigatoni

Trust me, this isn’t just another pasta dish – it’s the kind of meal that’ll have everyone at the table asking for seconds. Here’s why it’s special:

• Creamy dreamy texture: That alfredo sauce clings to every rigatoni nook and cranny like a cozy blanket
• 30-minute magic: Faster than takeout but tastes like you spent all day cooking
• Garlic butter bliss: The golden-brown chicken soaked in garlicky goodness will make your kitchen smell incredible
• Kid-approved cheesy: The mozzarella pull is practically Instagram-worthy (if it lasts long enough to photograph!)
• One-pan wonder: Less cleanup means more time to actually enjoy your food

This recipe’s been my weeknight superhero for years – simple enough for busy days but fancy enough for date nights in.

Ingredients for Cheesy Garlic Butter Chicken Rigatoni

This recipe works because of simple, quality ingredients – don’t skimp on the good stuff! Here’s what you’ll need:

• 1 lb rigatoni pasta (those little tubes are perfect sauce catchers!)
• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 4 tbsp butter (yes, real butter – it makes all the difference)
• 4 cloves garlic, minced (or 5 if you’re feeling brave!)
• 1 cup heavy cream (cold from the fridge works best)
• 1 cup freshly grated parmesan, packed lightly
• 1 cup shredded mozzarella (the stringier, the better)
• 1 tsp salt (plus more for pasta water)
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp dried oregano (my secret flavor booster)

See? Nothing fancy – just pantry staples transformed into something magical. Pro tip: grate your own parmesan instead of using the pre-shredded stuff – it melts so much creamier!

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How to Make Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce

Okay, let’s get cooking! This dish comes together so easily, and I’ll walk you through every step. Trust me, it’s foolproof – even if you’re not a pasta pro, you’ll nail this.

Step 1: Cook the Pasta

First, grab a big pot of water and bring it to a rolling boil. Add a generous pinch of salt – it should taste like the sea. Toss in the rigatoni and cook it for about 10-12 minutes, or until it’s al dente (that means it’s still got a little bite to it). Drain it well but don’t rinse it – we want that starchy goodness to help the sauce stick!

Step 2: Prepare the Chicken

While the pasta’s boiling, let’s prep the chicken. Cut it into 1-inch cubes – not too big, not too small. Season it with salt, pepper, and a pinch of oregano. This simple seasoning lets the garlic butter and cheese shine later. Trust me, you don’t need to overcomplicate it!

Step 3: Make the Garlic Butter Sauce

Now for the star of the show – the garlic butter sauce! Melt the butter in a large pan over medium heat. Add the minced garlic and let it cook for about 30 seconds, just until it’s fragrant (don’t let it burn – burnt garlic is bitter and sad). Toss in the chicken and cook it for 6-8 minutes, until it’s golden and cooked through. Your kitchen will smell amazing right about now.

Step 4: Combine Everything

Next, pour in the heavy cream and let it warm up for a minute. Stir in the grated parmesan until it’s all melty and smooth. Add the cooked rigatoni and toss it all together – those little pasta tubes will soak up all that creamy goodness. Oh, and don’t forget to taste it! Add a pinch more salt or pepper if it needs it.

Step 5: Melt the Cheese

Finally, sprinkle the shredded mozzarella over the top. Cover the pan with a lid and let it sit for 2-3 minutes, just until the cheese is melted and gooey. This is the moment you’ve been waiting for – that glorious cheese pull! Serve it up immediately while it’s still warm and bubbly.

If you’re a fan of creamy, cheese-filled pasta dishes, don’t miss our Creamy Velveeta Penne Pasta. It’s another indulgent favorite that transforms simple ingredients into a luxurious, comforting meal that’s perfect for weeknights or special occasions.

Tips for Perfect Cheesy Garlic Butter Chicken Rigatoni

Here are my go-to tricks for making this dish absolutely irresistible:

• Use freshly grated parmesan – it melts smoother and tastes way better than the pre-shredded kind.
• Don’t overcook the garlic – 30 seconds is all it needs to release its flavor without turning bitter.
• Keep the cream cold before adding it to the pan – it helps prevent curdling.
• Let the mozzarella melt slowly on low heat for that perfect, gooey stretch.
• Taste as you go and adjust seasoning – every parmesan has a different saltiness!

Ingredient Substitutions

No heavy cream? No problem! Here are my favorite swaps that still keep the dish delicious:

• Half-and-half works instead of heavy cream (just simmer it a bit longer to thicken)
• Leftover rotisserie chicken saves time – just shred and add at the end
• Penne or ziti make great rigatoni alternatives in a pinch
• Fresh parsley or basil brightens things up if you’re out of oregano
• Shredded asiago brings nice sharpness when parmesan runs low

The beauty of this recipe? It’s flexible – use what you’ve got!

Serving Suggestions for Cheesy Garlic Butter Chicken Rigatoni

This pasta is a meal all on its own, but here’s how I love to round it out:

• Garlic bread: For mopping up every last bit of that creamy sauce (I’m not judging double carbs!)
• Simple salad: A crisp Caesar or arugula salad cuts through the richness perfectly
• Roasted veggies: Broccoli or asparagus add color and freshness
• Chilled white wine: A buttery Chardonnay is my go-to pairing

Honestly though? Sometimes we just eat it straight from the pan – no shame!

Storing and Reheating

Leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When you’re ready to dig in again, gently reheat it on the stovetop with a splash of cream to keep it creamy. Avoid the microwave – it can make the sauce grainy. Trust me, it’s worth the extra minute!

Nutritional Information

Just a heads up – these values are estimates and will vary depending on your specific ingredients. Enjoy every delicious bite guilt-free!

Looking for even more cozy, cheesy dinner inspiration? Follow us on Pinterest at SconesRecipe for the latest trending pasta recipes, skillet meals, and comfort food favorites that your whole family will love.

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