Description
Indulge in a bowl of comfort with this Scrumptious Cheesy Garlic Butter Chicken Rigatoni in Creamy Alfredo Sauce. Tender chicken is sautéed to perfection, enveloped in a rich garlic butter Alfredo sauce, and tossed with al dente rigatoni for an unforgettable dining experience that warms the soul. Perfect for family dinners or special gatherings, this dish is sure to impress!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 4 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 12 oz rigatoni pasta
- 2 tsp Italian seasoning
- 2 tbsp low-sodium soy sauce
- Salt and pepper to taste
Instructions
- 1. Season chicken breasts with salt, pepper, and Italian seasoning. In a large skillet over medium heat, melt 2 tablespoons of butter and cook the chicken for 6-7 minutes on each side until golden brown. Remove from heat and let rest before slicing.
- 2. Boil salted water in a large pot and cook rigatoni according to package instructions until al dente. Drain and reserve about 1 cup of pasta water.
- 3. In the same skillet used for the chicken, melt another tablespoon of butter over medium heat. Sauté minced garlic for about one minute until fragrant.
- 4. Stir in heavy cream and bring to a gentle simmer. Gradually add grated Parmesan cheese, stirring until melted and smooth. If the sauce is too thick, add reserved pasta water to reach desired consistency.
- 5. Add sliced chicken and cooked rigatoni to the skillet with Alfredo sauce, tossing gently until well combined.
- 6. Serve immediately, garnished with additional Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 540
- Sugar: 3g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 105mg