Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce

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Golden, crispy chicken with a garlicky kick, paired with tender rigatoni coated in a luscious Alfredo sauce — this is comfort food at its finest. Each bite is a harmony of textures: crunchy chicken crust, creamy pasta, and a sprinkling of fresh herbs to brighten it all up. It’s the kind of dinner that makes the whole table go quiet for a moment, just to savor that first taste.

The combination of cheese, garlic, and butter is timeless, but when you layer it over perfectly cooked pasta and top it with seasoned chicken, you’ve got something truly special. This dish is hearty enough for a weekend feast but simple enough to whip up on a weeknight. Bonus: the Alfredo sauce clings beautifully to those rigatoni tubes, so you get the creamy goodness in every forkful.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are ideal here because they cook quickly, slice neatly, and soak up all those garlic butter flavors without becoming greasy. Chicken thighs will also work if you prefer a juicier bite — just keep in mind they’ll be slightly richer and may need a couple more minutes in the pan.

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Ingredients for the Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce

• Boneless, skinless chicken breasts – the lean protein base that pairs perfectly with creamy pasta.
• Rigatoni pasta – sturdy enough to hold the rich Alfredo sauce inside each tube.
• Garlic cloves – for that unmistakable aroma and depth of flavor.
• Unsalted butter – melts into the sauce and coats the chicken for richness.
• Parmesan cheese – sharp, salty, and essential for a true Alfredo.
• Heavy cream – the key to a smooth, indulgent sauce.
• Olive oil – helps achieve a golden crust on the chicken.
• Italian seasoning – adds a balanced mix of herbs to complement the garlic butter.
• Salt and pepper – enhances all the flavors.
• Fresh parsley – for a pop of freshness and color.
• Red pepper flakes – optional, for a gentle heat to contrast the creamy sauce.

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

Step 1: Prepare the Pasta Base

Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2: Season and Cook the Chicken

Pat the chicken breasts dry and season with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat, then add the chicken. Cook for 4-5 minutes per side until golden brown and fully cooked. Remove from the pan and let rest before slicing into bite-sized strips or chunks.

Step 3: Build the Garlic Butter Base

In the same skillet, reduce the heat to medium and add unsalted butter. Once melted, stir in minced garlic and cook until fragrant, about 30 seconds.

Step 4: Make the Alfredo Sauce

Pour heavy cream into the garlic butter mixture and stir to combine. Let it simmer gently for 3-4 minutes, then whisk in grated Parmesan cheese until smooth. Adjust the consistency with reserved pasta water as needed.

Step 5: Combine and Finish

Add the cooked rigatoni to the Alfredo sauce, tossing until each piece is coated. Arrange the sliced chicken on top, sprinkle with chopped parsley and a pinch of red pepper flakes if desired. Serve immediately.

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Serving and Storing This Dish

This pasta is best served right away while the sauce is hot and creamy, and the chicken is still crisp on the edges. Pair it with garlic bread or a simple green salad for a complete meal.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of cream or milk to loosen the sauce and warm gently over low heat. Avoid microwaving for too long, as it can dry out the chicken.

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Frequently Asked Questions

Can I use pre-cooked chicken?

Yes, but you’ll miss out on the crispy garlic butter crust. If using pre-cooked chicken, add it to the sauce just long enough to heat through.

What other pasta shapes work well?

Fettuccine, penne, or even cavatappi work beautifully with Alfredo sauce.

Can I make it lighter?

Swap heavy cream for half-and-half and use less butter. The sauce will be thinner but still tasty.

How do I keep the sauce from clumping?

Add the Parmesan gradually over low heat, whisking constantly to create a smooth texture.

Is this dish freezer-friendly?

It’s not ideal, as creamy sauces can separate when frozen and reheated.

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Want More Pasta Ideas with a Twist?

If you loved this dish, you might enjoy these other recipes from Life with Nina:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli
• One Skillet Cheesy Spicy Garlic Butter Steak Pasta
• Bowtie Pasta with Creamy Velveeta Beef Sauce
• Sweet Tangy Honey Dijon Chicken Pasta

For even more recipes, check out my Pinterest Life with Nina where I share daily kitchen inspiration.

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Tried this recipe? Let me know how it turned out! Did you add extra garlic? Try a different pasta shape? I’d love to hear your twist on it — sharing tips helps us all cook better.

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