Description
Garlic Butter Chicken Rigatoni in Cheesy Alfredo is rich, creamy, and deeply comforting. Juicy garlic-butter chicken and hearty rigatoni are coated in a silky mozzarella-Parmesan Alfredo sauce that clings to every bite.
Ingredients
- 12 oz rigatoni pasta
- 1 lb 6 oz boneless skinless chicken breasts, cut into bite-size pieces
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- Salt and freshly cracked black pepper, to taste
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- 4 cloves garlic, finely minced
- 1 cup whole milk
- ¾ cup heavy cream
- 1½ tsp cornstarch
- 1½ cups shredded whole-milk mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
Instructions
- Cook rigatoni in well-salted boiling water until al dente. Drain and set aside.
- Season chicken with salt, pepper, Italian seasoning, garlic powder, and paprika.
- Heat olive oil in a wide skillet over medium-high heat. Add chicken in a single layer and cook until deeply golden and cooked through. Remove and set aside.
- Lower heat to medium, melt butter in the same skillet, and sauté garlic until fragrant.
- Whisk cornstarch into milk until smooth. Add to skillet with heavy cream, stirring as the sauce thickens.
- Reduce heat and add mozzarella gradually, stirring until melted. Stir in Parmesan until creamy and glossy.
- Add cooked rigatoni and toss until fully coated.
- Return chicken to skillet, gently fold together, and let rest briefly before serving.
Notes
- Whole-milk mozzarella gives the smoothest Alfredo texture.
- Letting the pasta rest helps the sauce cling perfectly.
- Prep Time: 12 minutes
- Cook Time: 28 minutes
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: Italian-American