Garlic Parmesan Chicken Rigatoni with Creamy Mozzarella Alfredo

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Garlic Parmesan Chicken Rigatoni with Creamy Mozzarella Alfredo

Introduction

Looking for a dinner that’s cheesy, comforting, and packed with flavor? This Garlic Parmesan Chicken Rigatoni with Creamy Mozzarella Alfredo hits all the right notes. Tender chicken, perfectly cooked rigatoni, and a rich, garlicky Alfredo sauce loaded with mozzarella, Parmesan, and cheddar make this dish a guaranteed crowd-pleaser. Perfect for weeknight dinners, family meals, or when you just want something indulgent, this pasta is easy to make and impossible to resist.

Ingredients

  • 1 lb rigatoni pasta

  • 2 lb boneless skinless chicken breasts, cut into chunks

  • 4 tbsp unsalted butter

  • 1 tbsp olive oil

  • 1 medium onion, diced

  • 6 cloves garlic, minced

  • 2 tbsp all-purpose flour

  • 1½ cups heavy cream

  • 1 cup chicken broth

  • 1 cup grated Parmesan cheese

  • 1 cup shredded mozzarella cheese

  • 1 cup shredded cheddar cheese

  • 4 oz cream cheese, softened

  • 1 tsp garlic powder

  • 1 tsp Italian seasoning

  • Salt and freshly ground black pepper, to taste

  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

Step 1 — Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Drain and set aside.

Step 2 — Cook the Chicken

Season the chicken chunks with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the chicken and cook until golden brown and fully cooked, about 8 minutes. Transfer the chicken to a plate and set aside.

Step 3 — Make the Sauce

Reduce the heat to medium and melt the remaining butter in the skillet. Add the diced onion and sauté until soft. Stir in the garlic and cook for 30 seconds until fragrant.

Sprinkle the flour over the mixture and stir constantly for 1 minute to create a roux. Slowly whisk in the heavy cream and chicken broth. Simmer until slightly thickened.

Step 4 — Add the Cheeses

Add the cream cheese and stir until melted and smooth. Then, mix in the Parmesan, mozzarella, cheddar, garlic powder, and Italian seasoning until creamy and fully combined.

Step 5 — Combine Chicken and Pasta

Return the cooked chicken and rigatoni to the skillet. Toss everything together to coat the pasta and chicken in the creamy sauce. Taste and adjust with salt and pepper as needed.

Step 6 — Garnish and Serve

Sprinkle with fresh parsley and serve hot for a comforting, cheesy dinner everyone will love.

Tips & Tricks

  • Cheese Tips: Use freshly grated Parmesan for a richer flavor.

  • Chicken: Make sure the chicken is fully cooked but not overdone — it will stay juicy in the sauce.

  • Make Ahead: You can cook the sauce and chicken ahead of time, then just toss with freshly cooked pasta before serving.

  • Add Veggies: Toss in some spinach, broccoli, or sun-dried tomatoes for extra color and flavor.

Storage

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.

  • Reheat: Warm gently on the stove over low heat or in the microwave. You may need to add a splash of cream or milk to loosen the sauce.

Conclusion

This Garlic Parmesan Chicken Rigatoni with Creamy Mozzarella Alfredo is the ultimate comfort food — cheesy, creamy, and packed with flavor. It’s perfect for feeding a hungry family or impressing guests without spending hours in the kitchen. Give it a try, and watch it quickly become a weeknight favorite!