Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce

Name: Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts (or thighs); 12 oz rigatoni pasta; 4 tbsp unsalted butter; 4 cloves garlic, minced; 2 cups heavy cream; 1 cup Parmesan cheese, finely grated; 1 cup mozzarella cheese, shredded; 1 tsp Italian seasoning; 2 tbsp fresh parsley, chopped; 1 tsp kosher salt, plus more for pasta water; 1/2 tsp black pepper

by Nina Johnson August 8, 2025

When comfort food calls, nothing answers quite like a plate of cheesy garlic butter chicken rigatoni bathed in velvety Alfredo sauce. Every forkful is loaded with tender, juicy chicken bites, pasta tubes coated in luscious cheese, and a rich garlicky butter base that ties it all together.

This dish brings together classic Italian-American flavors with an extra dose of cheesy goodness. The garlic butter sears the chicken beautifully, giving it a golden crust, while the Alfredo sauce clings to every ridge of the rigatoni.

What Kind of Pasta Should I Use?

Rigatoni is ideal because its ridged surface and hollow center hold the Alfredo sauce beautifully. Penne or ziti can also work, but rigatoni offers the heartiest bite.

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

Chicken breast or thighs – Lean protein with juicy texture.
Rigatoni pasta – Holds sauce inside and out.
Butter – Rich base for the garlic flavor.
Fresh garlic – Adds irresistible aroma.
Heavy cream – Creates the luxurious Alfredo texture.
Parmesan cheese – Sharp, salty depth.
Mozzarella cheese – Gooey melt.
Italian seasoning – Herbal warmth.
Fresh parsley – Bright freshness.
Salt & black pepper – Balances flavors.

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

Step 1: Cook the pasta – Boil rigatoni in salted water until al dente. Reserve 1 cup of pasta water, then drain.

Step 2: Sear the chicken – Season with salt, pepper, and Italian seasoning. Melt butter in a skillet, sear chicken until golden and cooked through. Set aside.

Step 3: Make the garlic base – Sauté garlic in butter until fragrant.

Step 4: Create the sauce – Add heavy cream, lower heat, and stir in Parmesan and mozzarella until smooth. Use pasta water to adjust consistency.

Step 5: Combine – Return chicken and pasta to skillet, toss until well-coated.

Step 6: Finish – Garnish with parsley and extra Parmesan.

Serving and Storing

Serve hot with garlic bread or a fresh salad. Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of cream.

Frequently Asked Questions

Can I use pre-cooked chicken? Yes, just add it when making the sauce.
Can I make it lighter? Swap cream for half-and-half.
Can I freeze it? Not recommended; sauce may separate.
What cheeses work best? Parmesan and mozzarella are perfect.
Can I add vegetables? Broccoli, spinach, or mushrooms are great additions.