Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce

Save this recipe on:

If there’s one comfort food I could eat on repeat, it’s this Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce. I love how indulgent it feels while still being easy enough for a weeknight dinner. The golden-seared chicken is buttery and garlicky, the rigatoni is perfectly al dente, and the Alfredo sauce? Oh, it’s rich, creamy, and completely over-the-top in the best way.

I first made this dish when I was craving something decadent but didn’t want to order out. The combination of juicy chicken, garlic butter, and melty cheese folded into velvety Alfredo sauce made it an instant favorite. Whether you’re making it for your family or just treating yourself to a cozy night in, this dish hits every note of what comfort food should be.

---

Why You’ll Love This Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce

This dish wraps up everything you want in a satisfying dinner: it’s creamy, cheesy, loaded with savory garlic, and packed with protein. The rigatoni gives it that perfect bite, and the seared chicken brings irresistible golden edges and flavor. Plus, it’s the kind of meal that looks like you spent hours cooking it — but really, you didn’t. Whether you’re entertaining or meal prepping for the week, this recipe is a total win.

---

What Type of Pasta Works Best for Cheesy Garlic Butter Chicken Alfredo?

I always reach for rigatoni in this dish because its large tubes hold onto that creamy Alfredo sauce so beautifully. The ridges grab onto the cheesy goodness, and the hollow centers trap the buttery garlic flavors — it’s just perfection. However, if you don’t have rigatoni on hand, don’t worry. Penne, ziti, or even fettuccine will do the job. Just aim for a pasta shape that can carry the sauce — the creamier the dish, the more structure your pasta should have.

---

Options for Substitutions

While I love this recipe as-is, you can absolutely customize it to fit your taste or pantry.

• Chicken: Swap it with shrimp, turkey breast, or even rotisserie chicken if you’re short on time.
• Heavy Cream: Half-and-half can work in a pinch, or try full-fat coconut milk for a dairy-free twist.
• Parmesan Cheese: Romano or Asiago are solid alternatives that still bring that sharp, salty kick.
• Butter: Olive oil works if you’re looking for a lighter option, though you’ll miss a bit of that richness.
• Garlic: Fresh is best, but pre-minced or garlic powder can be used when time is tight.

This recipe is flexible, so don’t hesitate to make it your own.

---

Ingredients for Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce

Let’s talk about what makes this dish sing — each ingredient plays a specific role, and together, they build something rich, comforting, and unforgettable.

• Rigatoni Pasta
  Its thick tubes and ridges hold the Alfredo sauce like a dream, giving every bite a satisfying texture.
• Boneless, Skinless Chicken Breast
  Lean yet juicy, this is the protein that sears up beautifully and soaks in all that garlic butter flavor.
• Butter
  This is where the flavor begins — it gives richness to the garlic and helps create that irresistible golden crust on the chicken.
• Fresh Garlic
  Essential. It adds punchy, aromatic depth and infuses both the chicken and the sauce with warmth.
• Heavy Cream
  The heart of the Alfredo sauce. It creates that luscious, velvety texture that coats the pasta so well.
• Parmesan Cheese (freshly grated)
  Salty, sharp, and nutty, Parmesan gives the sauce body and that classic Alfredo taste.
• Italian Seasoning
  A balanced blend of herbs that adds depth and ties all the savory elements together.
• Salt & Black Pepper
  For seasoning the chicken and adjusting the overall flavor of the sauce.
• Fresh Parsley
  A final pop of color and brightness to cut through the richness.

---

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add rigatoni and cook until just al dente, according to package directions. Drain and set aside, reserving about ½ cup of the pasta water in case you need to loosen the sauce later.

---

Step 2: Season and Sear the Chicken

Cut the chicken breasts into bite-sized chunks. Season generously with salt, pepper, and a sprinkle of Italian seasoning. Heat a large skillet over medium-high heat and add a tablespoon of butter. Once melted and sizzling, add the chicken in a single layer. Sear for 4–5 minutes per side, or until golden brown and fully cooked through. Remove from the pan and set aside.

---

Step 3: Make the Garlic Butter Base

In the same skillet (don’t clean it — those browned bits are flavor gold), melt the remaining butter. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to burn it.

---

Step 4: Create the Alfredo Sauce

Lower the heat to medium. Pour in the heavy cream and stir to combine with the garlic butter. Let it simmer gently for 2–3 minutes. Slowly add the grated Parmesan, stirring constantly until melted and the sauce becomes thick and creamy. Season with salt, pepper, and more Italian seasoning if needed.

---

Step 5: Combine Everything

Return the cooked chicken to the pan and stir to coat in the sauce. Then add the cooked rigatoni, tossing gently until everything is well coated. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

---

Step 6: Finish and Serve

Turn off the heat and sprinkle in chopped fresh parsley. Give it a final toss, then plate it up while it’s hot and creamy.

---

How Long to Cook Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce

This dish comes together surprisingly fast — perfect for busy evenings or impromptu dinner guests.

• Pasta: 10–12 minutes (cook until al dente)
• Chicken: 8–10 minutes to sear and cook through
• Sauce: About 5–7 minutes to build, melt, and thicken

From start to finish, you’re looking at roughly 30 minutes total, making this an ideal quick dinner that still feels special.

---

Tips for Perfect Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce

• Use freshly grated Parmesan. Pre-shredded cheese can clump or turn grainy. Fresh melts smoother and gives the best flavor.
• Don’t overcook the chicken. Once it’s golden and the juices run clear, pull it off the heat to keep it juicy.
• Save your pasta water. It’s starchy magic that can fix a sauce that’s gotten too thick or dry.
• Warm the cream before adding cheese. This helps the cheese melt smoothly and keeps your sauce from breaking.
• Toss pasta in the sauce, not over it. Coating it in the pan ensures every bite is full of flavor.

---

Watch Out for These Mistakes While Cooking

Even a simple dish like this can go sideways with a few easy-to-make mistakes — here’s what to steer clear of:

• Adding cheese too fast: Dumping it all in at once can cause clumps. Gradually stir it in to keep the sauce creamy.
• Overcooking the garlic: Garlic burns quickly and turns bitter. Sauté just until fragrant — 30 to 60 seconds is all you need.
• Skipping seasoning layers: Season the chicken, the sauce, and even the pasta water. Layering flavors makes a big difference.
• Letting the sauce boil hard: A rolling boil can cause the cream to split. Keep it to a gentle simmer for the smoothest results.
• Overcooking the pasta: It will continue to cook when you toss it in the sauce. Aim for slightly firmer than al dente in the pot.

---

What to Serve With Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce?

This dish is rich and creamy, so it pairs beautifully with lighter sides or anything with texture to balance it out. Here are some go-to ideas:

Simple Arugula Salad

A peppery, lemony salad cuts through the richness and brightens your plate.

Garlic Bread or Breadsticks

More carbs? Absolutely — especially when they’re perfect for scooping up leftover sauce.

Roasted Broccoli or Cauliflower

The crispy, slightly charred edges bring contrast and a little earthiness.

Sautéed Green Beans with Garlic

Crisp-tender green beans add freshness and complement the garlic in the pasta.

Balsamic Glazed Mushrooms

Mushrooms add depth and umami while balancing the creamy Alfredo.

A Glass of White Wine

Try a Chardonnay or Pinot Grigio — the acidity helps cut the creaminess.

Sparkling Water with Lemon

If you’re skipping wine, this is a refreshing and cleansing sip between bites.

---

Storage Instructions

Leftovers of this Cheesy Garlic Butter Chicken Rigatoni reheat surprisingly well — just follow these storage tips to keep it tasting fresh:

• Refrigerator: Store in an airtight container for up to 3–4 days. The sauce may thicken, but a splash of milk or cream when reheating will bring it back to life.
• Freezer: You can freeze it, though cream-based sauces don’t always thaw perfectly. If you do, place in a freezer-safe container and eat within 1 month. Reheat gently over the stove with added cream or broth to smooth out the sauce.
• Reheating Tip: Warm it over low heat on the stove or microwave in short intervals, stirring often to prevent drying or separating.

---

Estimated Nutrition (per serving)

This recipe makes 4 generous servings. Here’s an approximate breakdown:

• Calories: 670
• Protein: 38g
• Carbohydrates: 45g
• Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 165mg
• Sodium: 580mg
• Fiber: 2g
• Sugar: 3g

Keep in mind, exact values may vary depending on specific ingredients used (especially cheese and cream brands).

---

Frequently Asked Questions

What can I use instead of heavy cream in the Alfredo sauce?

You can swap in half-and-half or even whole milk with a little added butter, though the sauce may be slightly less thick. For a dairy-free option, full-fat coconut milk works well too.

Can I make this dish ahead of time?

Yes, you can prepare the entire dish and reheat gently before serving. Just be sure to add a splash of cream or pasta water to loosen the sauce when reheating.

Is it okay to use pre-cooked chicken?

Absolutely. Rotisserie chicken or any pre-cooked, shredded chicken can be tossed into the sauce — just warm it through gently so it doesn’t dry out.

What if I don’t have rigatoni?

No problem. Penne, ziti, or even rotini work great. Any pasta that can hold onto the sauce will do the job.

Can I add vegetables to this dish?

Definitely! Spinach, mushrooms, or steamed broccoli are all great additions. Just fold them in when combining the pasta and sauce.

Is this recipe gluten-free?

Not by default, but you can easily make it gluten-free by using a GF pasta and making sure your Parmesan and other ingredients are certified gluten-free.

How do I prevent the sauce from becoming grainy?

Use freshly grated Parmesan, don’t boil the cream, and melt the cheese slowly over low heat for a silky finish.

Can I double this recipe?

Yes! It scales up beautifully. Just use a large enough skillet and pot to make sure everything combines evenly.

---

Conclusion

Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce is the kind of recipe that turns an ordinary evening into something a little special. It’s rich, satisfying, and totally comforting — but still easy enough to pull off on a weeknight. From the golden garlic chicken to the creamy, dreamy Alfredo clinging to every bite of rigatoni, this dish delivers pure joy. Whether you’re cooking for your family, friends, or just yourself, it’s a keeper you’ll come back to again and again.

---

Print

Save this recipe on: