What happens when golden seared chicken meets creamy Alfredo and cheesy rigatoni? You get a dinner that feels like a warm hug and tastes like pure comfort. Whether you’re trying to impress a guest or just want to savor a rich, satisfying plate of pasta, this recipe delivers all the creamy, buttery goodness you crave.

Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce is the kind of weeknight indulgence you dream about all day. Thick rigatoni noodles hold pockets of velvety sauce, while bites of juicy chicken coated in garlic butter make each forkful unforgettable. It’s hearty, it’s cheesy, and it comes together with just the right balance of simplicity and decadence.

Preparation Phase & Tools to Use

To get the perfect texture and flavor, a few tools can make all the difference:

Large skillet or saute pan: Essential for searing the chicken to golden perfection and cooking the Alfredo sauce evenly.
Stockpot: For boiling the rigatoni pasta. Go with a deep one to avoid boil-overs.
Tongs or spatula: Great for flipping chicken chunks without tearing them apart.
Whisk: Helps emulsify the butter and cheese into the Alfredo sauce without clumps.
Colander: To drain the rigatoni quickly without overcooking it.
Microplane or cheese grater: Freshly grated Parmesan melts beautifully into the sauce, unlike the pre-shredded kind.

Using the right tools ensures your chicken browns, not steams, and your sauce stays silky, not gritty.

Ingredients for the Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce

Rigatoni Pasta: The ridges and hollow center hold onto the creamy Alfredo perfectly.
Boneless Chicken Breast: Sliced into chunks for fast searing and juicy bites.
Salted Butter: For creating that signature garlic butter base.
Fresh Garlic: Minced to infuse flavor directly into the butter and chicken.
Heavy Cream: The core of the Alfredo—rich, thick, and luxurious.
Parmesan Cheese: Freshly grated so it melts seamlessly into the sauce.
Mozzarella Cheese: Adds gooey melt and stretch to the creamy sauce.
Italian Seasoning: Brings a herby balance that lifts the richness.
Salt and Pepper: To enhance and balance all the bold creamy flavors.
Fresh Parsley (optional): For a pop of color and brightness at the end.

How To Make the Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce

Step 1: Boil the Rigatoni

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to the package directions. Drain and set aside.

Step 2: Sear the Chicken

In a large skillet, melt half of the butter over medium-high heat. Add the seasoned chicken pieces and sear until golden brown on all sides, about 4–5 minutes. Remove the chicken and set it aside.

Step 3: Build the Garlic Butter Base

In the same skillet, reduce the heat to medium and add the remaining butter. Toss in the minced garlic and stir until fragrant—about 30 seconds.

Step 4: Make the Alfredo Sauce

Pour in the heavy cream and whisk constantly to blend with the garlic butter. Let it simmer for 3–4 minutes until slightly thickened. Stir in Parmesan and mozzarella cheese until melted and smooth. Add Italian seasoning, salt, and pepper to taste.

Step 5: Combine and Coat

Return the seared chicken to the skillet and add the cooked rigatoni. Gently fold everything together until the pasta is fully coated and the chicken is evenly distributed.

Step 6: Serve with Garnish

Top with fresh parsley if desired and serve warm right from the pan or transfer to a serving dish.

Serving and Storing This Cheesy Garlic Butter Chicken Rigatoni

Serve this dish immediately while the Alfredo sauce is velvety and the cheese is still perfectly melted. It pairs beautifully with crusty garlic bread or a fresh green salad to balance the richness.

To store leftovers, transfer them to an airtight container once cooled. Refrigerate for up to 3 days. Reheat in a skillet over low heat with a splash of cream or milk to revive the sauce’s smooth texture.

Avoid freezing if possible, as creamy sauces tend to separate after thawing.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Penne or fettuccine works well too, but rigatoni holds the sauce exceptionally thanks to its shape.

Can I substitute half-and-half for heavy cream?

You can, but expect a slightly thinner sauce. Heavy cream creates the richest result.

What can I add for extra flavor?

Try sun-dried tomatoes, spinach, or a pinch of red pepper flakes for a spicy kick.

Is it okay to use pre-cooked chicken?

Yes, though freshly seared chicken brings the best flavor and texture. If using pre-cooked, stir it in just before serving.

How do I keep the sauce from clumping?

Use freshly grated cheese and whisk constantly while adding it to the hot cream base. Avoid overheating.

Can I make it vegetarian?

Sure! Just omit the chicken and add sautéed mushrooms or roasted broccoli for a hearty, meat-free version.

Want More Chicken Pasta Ideas?

You might also like the bold flavors of Easy Cajun Chicken Alfredo with Broccoli if you enjoy a little heat in your creamy dishes. Or dive into the layered delight of Buffalo Chicken Lasagna Recipe, which turns comfort food into a crowd favorite.

For a rustic and cozy feel, the Garlic Sausage Alfredo Rigatoni might be just what you’re craving. And if you’re into creative pasta twists, don’t miss the Delicious Beef Bowtie Pasta or our nostalgic Best Baked Cream Cheese Spaghetti.

Pin and Tell Me How Yours Turned Out

You can save this to your dinner inspiration board for the next pasta night. Just click the Pin button.

If you end up making this, I’d love to know how it turned out for you. Did you add extra garlic? Maybe a sprinkle of red chili flakes? Leave a comment below and let’s swap dinner notes!

For even more cozy, cheesy, saucy meals, follow me over on Pinterest at LadyPlate. I post new recipes every day!

Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce

Author: Julia Koch
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

A rich and comforting pasta dish made with golden garlic butter chicken and tender rigatoni, smothered in a creamy Alfredo sauce. Perfect for weeknights or when you want something indulgent, cheesy, and deeply satisfying.

Instructions

1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and set aside.

2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add chicken, season with salt and pepper, and sear until golden brown and fully cooked. Remove from skillet and set aside.

3. In the same skillet, reduce heat to medium and melt the remaining 2 tablespoons of butter. Add minced garlic and sauté until fragrant, about 30 seconds.

4. Pour in heavy cream and whisk continuously. Simmer for 3–4 minutes until slightly thickened.

5. Add Parmesan and mozzarella cheese. Stir until fully melted and smooth. Season with Italian seasoning, salt, and pepper.

6. Return chicken to the skillet. Add cooked rigatoni and gently toss to coat everything in the sauce.

7. Garnish with fresh parsley if using. Serve warm.

Notes

Always use freshly grated Parmesan to avoid a gritty sauce. Pre-shredded cheese doesn’t melt as well.

If the sauce thickens too much when reheating, stir in a splash of cream or milk to loosen it.

Want to add veggies? Spinach, mushrooms, or broccoli make great additions to this creamy base.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate
Calories: 680
Sugar: 2g
Sodium: 620mg
Fat: 42g
Saturated Fat: 24g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 38g
Cholesterol: 165mg

Keywords: chicken Alfredo, creamy rigatoni, garlic butter chicken pasta