Garlic Butter Chicken Rigatoni with Cheesy Alfredo
Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 tsp Italian seasoning
12 oz rigatoni pasta
4 tbsp unsalted butter
5 cloves garlic, minced
2 tbsp all-purpose flour
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese (for color and flavor)
¼ tsp garlic powder (optional)
½ cup reserved pasta water (as needed)
Fresh parsley, chopped (for garnish)
Directions:
1. Fill a large pot with salted water and bring it to a boil. Cook the rigatoni until al dente, then drain, saving about ½ cup of the pasta water for later. Set aside.
2. Pat the chicken pieces dry, then season with Italian seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–7 minutes, stirring occasionally, until browned and fully cooked. Remove to a plate and keep warm.
3. Lower the heat to medium. Add butter to the skillet and let it melt. Stir in the minced garlic and cook for 1–2 minutes until fragrant. Sprinkle in the flour and whisk steadily for about a minute to form a roux.
4. Gradually pour in the heavy cream, whisking to keep the sauce smooth. Let it bubble gently for 3–4 minutes until slightly thickened. Stir in Parmesan, mozzarella, cheddar, and garlic powder if using. Continue mixing until the cheeses melt into a thick, creamy Alfredo sauce. If the sauce is thicker than you’d like, loosen it with a splash of the reserved pasta water.
5. Add the rigatoni and chicken back into the skillet. Toss well so the pasta is fully coated in the cheesy sauce and the chicken is evenly distributed. Let everything simmer together for another minute to bring out the flavors.
6. Finish with fresh parsley sprinkled over the top and serve right away, extra cheesy and hot.
Cooking Time: 30 minutes
Servings: 4
Calories: Approx. 880 per serving