Creamy pasta nights always seem to happen when I least expect them. This Garlic Parmesan Chicken Rigatoni with Creamy Alfredo Mozzarella started on a weeknight that felt far too long. I remember standing in the kitchen with chicken thawing on the counter and no real plan for dinner. A quick look in the fridge revealed half a carton of cream and a few pieces of cheese that needed to be used.
That was all it took to spark the idea. I melted a bit of butter, tossed in minced garlic, and within moments the whole kitchen filled with that rich, buttery aroma that makes everything feel instantly better. As the sauce thickened and the rigatoni soaked up every bit of it, I could already tell this was going to be a keeper. When we finally sat down to eat, the chicken was golden and juicy, and the pasta was coated in the creamiest, most indulgent sauce. It was one of those dinners that made everyone pause, smile, and go back for seconds proof that a comforting homemade meal doesn’t need to be complicated to feel special.
Kitchen Essentials You’ll Need
Before getting started, it’s worth having the right tools ready. This dish comes together smoothly if you have everything within reach.
- Large skillet or sauté pan: You’ll need plenty of space for the chicken and the sauce.
- Large pot: For boiling the rigatoni until al dente perfection.
- Whisk: Helps blend the sauce and melt cheeses evenly for a velvety finish.
- Tongs: Useful for tossing pasta and lifting chicken without breaking the pieces.
- Measuring cups and spoons: For precise proportions of cream, broth, and cheese.
Key ingredients that make the difference:
- Heavy cream: The foundation of that rich, luxurious Alfredo sauce.
- Cream cheese: Adds smooth body and helps stabilize the sauce so it doesn’t separate.
- Parmesan and mozzarella: Combine for the ultimate creamy, stretchy, flavorful texture.
- Garlic: Four cloves may seem like a lot, but they infuse every layer of this dish beautifully.
Once everything’s prepped, you’ll be surprised how quickly this comes together.
Why You’ll Love This Garlic Parmesan Chicken Rigatoni
- Rich, creamy, and comforting. The blend of Parmesan and mozzarella creates a sauce that’s thick, silky, and irresistible.
- Familiar ingredients, elevated results. Everyday pantry staples come together to make something that feels restaurant-worthy.
- One-pan simplicity. After searing the chicken, the sauce comes together right in the same skillet, less cleanup, more flavor.
- Perfect balance of garlic and cheese. The garlic doesn’t overpower it enhances the creamy sauce while giving the chicken a golden, flavorful edge.
- Great for leftovers. It reheats beautifully with a splash of cream or broth to loosen it up.
- Family favorite appeal. Kids love the cheesy sauce, adults appreciate the depth of flavor, and it’s hearty enough to satisfy everyone.
This dish checks every box: quick, creamy, flavorful, and satisfying.
The Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 3 cups heavy cream
- 1 cup chicken broth
- 4 ounces cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese, for garnish
Step-by-Step Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni until it’s al dente. Once it’s done, scoop out about 1 cup of the pasta water and set it aside. Drain the rest and keep the pasta warm.
Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and let them sear without stirring for about 2–3 minutes to get that golden crust. Flip them and cook for another 3–4 minutes until fully cooked through. Sprinkle lightly with salt and black pepper while they cook. Once done, transfer the chicken to a plate and cover it to keep warm.
Step 3: In the same skillet, lower the heat to medium and melt the butter in the leftover bits from the chicken. Add the minced garlic and cook just until fragrant, about 30 seconds to 1 minute. Don’t let it brown; you just want that rich, buttery garlic aroma filling your kitchen.
Step 4: Sprinkle in the Italian seasoning, garlic powder, salt, and pepper. Stir to coat everything, then slowly pour in the heavy cream and chicken broth. Let the mixture warm up and start to bubble gently around the edges.
Step 5: Add the softened cream cheese and whisk until it fully melts into the sauce. It will start to thicken slightly and turn smooth and velvety.
Step 6: Now stir in the grated Parmesan and shredded mozzarella, one handful at a time, letting each addition melt completely before adding more. The sauce should look creamy, glossy, and thick enough to coat a spoon. If it feels too thick, whisk in a splash or two of the reserved pasta water until it reaches your perfect consistency.
Step 7: Toss the cooked rigatoni right into the skillet with the sauce. Stir well so every piece is coated with that rich garlic-Parmesan flavor. Then add the cooked chicken back in, gently folding everything together until the chicken is evenly mixed and glossy with sauce.
Step 8: Spoon the pasta and chicken onto plates while it’s still steaming hot. Sprinkle a little more grated Parmesan over the top and, if you like, a pinch of dried parsley for color.
Step 9: Serve it immediately while the sauce is at its creamiest. It pairs perfectly with warm bread or a simple green salad.
Fun Variations You Can Try
One of the best parts about creamy pasta dishes is how flexible they are. Once you’ve got this delicious base down, you can switch it up in countless ways depending on your mood or what’s in your fridge.
- Add a touch of heat. Sprinkle in crushed red pepper flakes or a small pinch of Cajun seasoning to balance the richness with a little spice.
- Go green. Toss in a handful of baby spinach, kale, or steamed broccoli just before serving. The warmth of the sauce will wilt them perfectly.
- Try another cheese combo. Swap mozzarella for provolone or white cheddar for a sharper bite. A little Gouda also adds an incredible smokiness.
- Use different pasta shapes. Rigatoni works beautifully because it holds the sauce inside each tube, but penne, fettuccine, or even cavatappi all make great substitutes.
- Make it lighter. Replace half the cream with milk or evaporated milk for a slightly less rich sauce that still feels indulgent.
- Change the protein. Shrimp, Italian sausage, or leftover rotisserie chicken work wonderfully in this recipe.
- Turn it into a baked dish. Transfer the pasta and sauce into a casserole dish, top with extra mozzarella, and bake at 375°F for 15 minutes until bubbly and golden.
Once you’ve mastered the creamy Alfredo base, you’ll find endless ways to reinvent this dish to keep your dinners exciting.
How I Love to Serve It
When I serve this Garlic Parmesan Chicken Rigatoni, I like to make it feel like a restaurant-style meal right at home. I usually plate it on a warm serving dish so the sauce stays silky, then sprinkle fresh parsley and a dusting of Parmesan on top. Garlic bread or buttery breadsticks are a must; they’re perfect for scooping up the leftover sauce that clings to the plate.
If I’m serving it for guests, I’ll pair it with a simple green salad dressed with olive oil and lemon juice to cut through the richness. On cozy nights, I keep it simple: a big skillet in the middle of the table, everyone grabbing a fork, and quiet moments while everyone enjoys that creamy, cheesy goodness.
Helpful Tips from My Kitchen
- Use freshly grated Parmesan for the creamiest sauce. Pre-grated cheese doesn’t melt as smoothly.
- Don’t rush the sauce. Let the cheeses melt slowly on low heat to prevent separation.
- Reserve pasta water. It’s your secret weapon for loosening a sauce that’s too thick.
- Cook the chicken in batches if needed to ensure a perfect golden sear instead of steaming.
- Stir frequently while melting cheese to keep the texture velvety.
- Reheat gently. Add a splash of milk or cream when reheating leftovers to restore the creamy texture.
- Taste as you go. Every cheese adds its own saltiness, so season lightly until the end.
A few mindful steps like these make the difference between a good pasta dish and an unforgettable one.
Important Cooking Reminders
- Don’t let garlic burn; it turns bitter fast. Cook it just until fragrant.
- Keep the sauce over low heat once the cheese is added.
- Stir constantly while the cream cheese melts for a smooth finish.
- Salt the pasta water generously; it’s your first layer of seasoning.
- Always combine the pasta and sauce while both are hot so they cling perfectly.
- Serve immediately; creamy sauces thicken as they cool.
Nutritional Information (Estimated)
- Calories: ~750 per serving
- Protein: 48g
- Carbohydrates: 52g
- Fat: 42g
- Sodium: 720mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
Common Questions You Might Have
1. Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be slightly thinner. To keep the richness, add an extra ounce of cream cheese or a tablespoon of flour whisked into the sauce before adding the cheese.
2. Why did my sauce turn grainy?
Graininess often happens if the cheese melts over high heat. Keep the heat low and whisk gently while melting to ensure a smooth, creamy consistency.
3. Can I freeze leftovers?
Yes, but creamy sauces can separate after thawing. If you plan to freeze it, let it cool completely and reheat gently on the stove with a splash of milk or cream to revive the sauce.
4. What’s the best way to reheat this pasta?
Warm it on low heat in a skillet with a few tablespoons of milk or chicken broth, stirring frequently until hot and creamy again.
Conclusion
Garlic Parmesan Chicken Rigatoni with Creamy Alfredo Mozzarella is one of those dishes that never fails to impress. Every bite is a perfect mix of tender, juicy chicken, velvety sauce, and pasta that soaks up every last bit of flavor. It’s the kind of meal that makes any night feel a little special, whether you’re cooking for family or treating yourself to something cozy and indulgent. The best part is how approachable it is, you don’t need fancy ingredients or complicated techniques to make it taste amazing.
Just a few simple steps, a handful of cheeses, and a little patience turn this into pure comfort in a bowl. If you love creamy, cheesy dinners that feel like they came straight from a restaurant kitchen, this recipe is one to keep in your weekly rotation. It’s hearty, flavorful, and guaranteed to make everyone at the table smile.
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Garlic Parmesan Chicken Rigatoni with Creamy Alfredo Mozzarella
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
The Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 3 cups heavy cream
- 1 cup chicken broth
- 4 ounces cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese, for garnish
Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni until it’s al dente. Once it’s done, scoop out about 1 cup of the pasta water and set it aside. Drain the rest and keep the pasta warm.
Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and let them sear without stirring for about 2–3 minutes to get that golden crust. Flip them and cook for another 3–4 minutes until fully cooked through. Sprinkle lightly with salt and black pepper while they cook. Once done, transfer the chicken to a plate and cover it to keep warm.
Step 3: In the same skillet, lower the heat to medium and melt the butter in the leftover bits from the chicken. Add the minced garlic and cook just until fragrant, about 30 seconds to 1 minute. Don’t let it brown; you just want that rich, buttery garlic aroma filling your kitchen.
Step 4: Sprinkle in the Italian seasoning, garlic powder, salt, and pepper. Stir to coat everything, then slowly pour in the heavy cream and chicken broth. Let the mixture warm up and start to bubble gently around the edges.
Step 5: Add the softened cream cheese and whisk until it fully melts into the sauce. It will start to thicken slightly and turn smooth and velvety.
Step 6: Now stir in the grated Parmesan and shredded mozzarella, one handful at a time, letting each addition melt completely before adding more. The sauce should look creamy, glossy, and thick enough to coat a spoon. If it feels too thick, whisk in a splash or two of the reserved pasta water until it reaches your perfect consistency.
Step 7: Toss the cooked rigatoni right into the skillet with the sauce. Stir well so every piece is coated with that rich garlic-Parmesan flavor. Then add the cooked chicken back in, gently folding everything together until the chicken is evenly mixed and glossy with sauce.
Step 8: Spoon the pasta and chicken onto plates while it’s still steaming hot. Sprinkle a little more grated Parmesan over the top and, if you like, a pinch of dried parsley for color.
Step 9: Serve it immediately while the sauce is at its creamiest. It pairs perfectly with warm bread or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 750
- Sodium: 720
- Carbohydrates: 52
- Protein: 48