Description
Cheesy Chicken Alfredo Rigatoni in Garlic Butter Sauce is a comforting and creamy dish that brings the whole family together. Featuring tender chicken strips coated in a rich, velvety Alfredo sauce and hearty rigatoni pasta, this recipe is not just delicious but also quick to whip up—ready in just 30 minutes! The added hint of Cajun seasoning infuses the dish with a subtle kick, making it a delightful twist on traditional pasta. Whether it’s a weeknight dinner or a weekend gathering, this cheesy chicken rigatoni will impress everyone at the table.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 12 oz rigatoni pasta
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 6 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp Cajun seasoning
- 1 tsp garlic powder
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Boil salted water in a large pot and cook rigatoni until al dente. Drain and set aside.
- Season chicken strips with Cajun seasoning, garlic powder, salt, and pepper. Heat olive oil and butter in a skillet over medium-high heat. Cook chicken until golden brown and fully cooked (about 6-8 minutes). Transfer to a plate.
- In the same skillet, reduce heat to medium, add butter and minced garlic; cook until fragrant (about 1 minute).
- Stir in heavy cream and whole milk; bring to a simmer.
- Add Velveeta cheese until melted, then incorporate mozzarella and Parmesan cheese until thickened.
- Toss rigatoni in the sauce until well-coated.
- Serve hot with chicken strips on top and garnish with parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg