Description
A rich, creamy pasta dinner starring juicy garlic‑butter chicken and rigatoni tossed in a silky Alfredo sauce with melty Parmesan and mozzarella. Weeknight‑fast, restaurant‑level cozy.
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
Instructions
1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente; reserve 1 cup pasta water and drain.
2. Pat chicken dry and season with 1/2 tsp salt, 1/4 tsp pepper, and Italian seasoning.
3. Melt 2 tbsp butter in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through (165°F). Rest 5 minutes, then cut into bite-size pieces.
4. Add remaining 2 tbsp butter to the skillet. Sauté garlic 30 seconds until fragrant.
5. Pour in heavy cream; reduce heat to medium-low and simmer 2–3 minutes. Whisk in Parmesan and mozzarella until smooth. Loosen with splashes of reserved pasta water to your desired creaminess. Season with remaining salt and pepper.
6. Add cooked rigatoni and chicken to the sauce; toss 1–2 minutes until glossy and well coated.
7. Finish with parsley and extra Parmesan. Serve hot.
Notes
Use freshly grated Parmesan for the smoothest, lump-free Alfredo.
Keep heat medium-low after adding cheese to prevent splitting.
Reserve pasta water and add gradually—starch makes the sauce clingy and glossy.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3
- Sodium: 720
- Fat: 38
- Saturated Fat: 22
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
- Cholesterol: 165
Keywords: garlic butter chicken pasta, Alfredo rigatoni, cheesy pasta dinner