Creamy Garlic Parmesan Chicken Rigatoni with Mozzarella Alfredo
Juicy chicken bites and al dente rigatoni smothered in a rich, creamy Alfredo sauce, made with a double punch of Parmesan and mozzarella cheeses. This comforting, flavor-packed dish comes together in under 30 minutes, making it perfect for any weeknight.
Equipment
- Large pot
- Large, deep skillet
Ingredients
- 10 oz rigatoni pasta
- 1.5 tbsp olive oil
- 1 lb boneless, skinless chicken breasts cut into bite-size pieces
- 1.5 tbsp unsalted butter
- 3 cloves garlic minced
- 0.67 tsp Italian seasoning
- 0.33 tsp garlic powder
- salt and black pepper to taste
- 2 cups heavy cream
- 0.67 cup chicken broth
- 3 oz cream cheese softened
- 0.67 cup grated Parmesan cheese
- 0.67 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan for topping
Instructions
- Step 1: Get Your Pasta Ready: First things first, grab a large pot, fill it with generously salted water, and bring it to a rolling boil. Toss in your rigatoni pasta and cook it according to package directions until it's perfectly tender but still has a nice little bite (al dente, as they say!). Before you drain it, remember to scoop out about 1 cup of that starchy pasta water. This liquid gold is our secret weapon for adjusting the sauce later if needed, so set it aside.
- Step 2: Sear That Chicken: While your pasta is bubbling away, heat the olive oil in a large, deep skillet over medium-high heat. Once it's shimmering, add your bite-sized chicken pieces. Season them lightly with a pinch of salt and a grind of black pepper. Cook until they're beautifully golden brown on all sides and thoroughly cooked through, about 5-7 minutes. You want them juicy and tender! Remove the cooked chicken from the skillet and set it aside – it'll be back for the grand finale.
- Step 3: Start the Sauce Base: In the very same skillet (don't clean it, those little browned bits add flavor!), reduce the heat to medium. Add the unsalted butter and let it melt. Once it's liquid, stir in your minced garlic. Cook it for about 30 seconds to a minute, just until it becomes wonderfully fragrant. Don't let it burn!
- Step 4: Build the Flavor: Now, stir in the Italian seasoning and garlic powder. Let them mingle with the garlic and butter for another 30 seconds. Then, slowly pour in the heavy cream and chicken broth. Give it a good stir and let the mixture warm gently, coming to a slight simmer.
- Step 5: Creamy Perfection: This is where the Alfredo magic truly happens! Add the softened cream cheese and whisk vigorously until it completely melts into the sauce, leaving you with a wonderfully smooth base. Next, sprinkle in your grated Parmesan and shredded mozzarella cheeses, stirring continuously. Watch as it transforms into a creamy, silky, irresistible sauce. If you find your sauce is a little too thick for your liking, just add a splash or two of that reserved pasta water you set aside earlier. It helps bind the sauce to the pasta beautifully.
- Step 6: Combine and Conquer: Add your drained, cooked rigatoni directly into the skillet with the Alfredo sauce. Toss everything together, making sure every single rigatoni tube is lovingly coated in that creamy goodness. Return the cooked chicken pieces to the pan and fold them in gently until everything is perfectly combined and heated through.
- Step 7: Serve It Up: Dish out generous portions while it’s still warm and gooey. Garnish each serving with an extra sprinkle of grated Parmesan cheese. A little fresh parsley for color never hurts either! Enjoy every glorious bite!
Notes
Substitutions & Additions: You can toss in sautéed spinach, mushrooms, sun-dried tomatoes, or steamed broccoli florets during step 6. Cooked shrimp or crumbled, browned Italian sausage can substitute chicken. Use penne, fettuccine, or rotini instead of rigatoni. Add a pinch of red pepper flakes with the garlic for a kick. Fresh basil or parsley can brighten the dish. For a dairy-free option, experiment with plant-based heavy cream, cream cheese, and cheeses.
Tips for Success: Don't overcook the pasta; al dente is key. Use freshly grated Parmesan and mozzarella for a smoother sauce. Ensure cream cheese is at room temperature for seamless melting. Watch minced garlic in step 3 to prevent burning. The reserved pasta water is crucial for adjusting sauce consistency. Prep chicken and garlic ahead to save time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a skillet over low heat, adding a splash of milk or chicken broth to restore creaminess, or microwave. Freezing is generally not recommended due to potential sauce separation, but can be done in a freezer-safe container for up to 1 month; thaw overnight and reheat gently, adding liquid as needed.