Description
Creamy Chicken Alfredo Rigatoni
This creamy, cheesy rigatoni dish with perfectly seared chicken is comfort food at its finest! The rich Alfredo sauce and tender chicken pieces come together beautifully for a hearty meal that’s sure to satisfy.
Ingredients
For the Pasta:
1 lb rigatoni pasta
Salt for boiling water
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and pepper to taste
For the Alfredo Sauce:
2 tbsp butter
2 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Fresh parsley, chopped
Instructions
Cook the Pasta: Boil the rigatoni in salted water according to package instructions. Drain and set aside.
Cook the Chicken: Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden and cooked through (about 6-7 minutes per side). Remove from the skillet and slice into bite-sized pieces.
Make the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes, until fragrant. Stir in the heavy cream and bring it to a simmer. Cook for 3-4 minutes, then gradually stir in the Parmesan and mozzarella cheeses until melted and smooth. Season with salt and pepper.
Combine the Pasta and Sauce: Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat. Add the sliced chicken and toss everything together until well combined.
Serve: Garnish with chopped parsley and serve hot.
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Step-by-Step Guide
1. Prep & Season: Bring a large pot of salted water to a boil. While waiting, pat the chicken breasts dry and evenly coat them with the garlic powder, onion powder, paprika, salt, and pepper.
2. Cook Components: Start cooking the rigatoni. Simultaneously, heat olive oil in a large skillet over medium-high heat. Add the chicken and sear undisturbed for 6-7 minutes per side until golden and the internal temperature reaches 165°F. Remove, let rest for 5 minutes, then slice.
3. Build the Sauce: In the same skillet, reduce heat to medium. Melt butter, sauté garlic until fragrant (about 1 minute). Pour in heavy cream, bring to a gentle simmer, and let it thicken slightly for 3-4 minutes.
4. Cheese & Combine: Reduce heat to low. Gradually whisk in the Parmesan and mozzarella until fully melted and smooth. Add the drained pasta and sliced chicken to the skillet, tossing gently until everything is evenly coated in the creamy sauce.
Serving Suggestions
Serve this rich pasta immediately. For a complete meal, pair it with a simple side salad dressed with a light vinaigrette to cut through the richness. Garlic bread or steamed broccoli are also excellent accompaniments. For a touch of elegance, garnish with extra Parmesan, red pepper flakes, and the chopped fresh parsley.
How-to Summary
Boil rigatoni. Season and pan-sear chicken breasts until cooked, then slice. In the same pan, make Alfredo sauce by sautéing garlic in butter, simmering heavy cream, and melting in Parmesan and mozzarella. Combine sauce with pasta and chicken, toss, and garnish with parsley.
Frequently Asked Questions
Can I use a different pasta? Yes. Fettuccine, penne, or farfalle work well. Choose shapes that hold creamy sauces.
How do I prevent the sauce from breaking? Keep the heat low when adding cheese and stir constantly. Avoid boiling the sauce after cheese is added.
Can I use pre-cooked or grilled chicken? Absolutely. Add shredded rotisserie chicken or leftover grilled chicken when combining with the pasta to warm through.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or evaporated milk, though the sauce will be less rich. You can also use a lighter cheese blend.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore sauciness.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté just until fragrant.
- Adding Cheese to High Heat: This causes the sauce to separate and become grainy. Always melt cheese over low heat.
- Using Pre-Grated Parmesan: These often contain anti-caking agents that can prevent smooth melting. Freshly grated is best.
- Not Salting the Pasta Water: This is your primary chance to season the pasta itself.
- Crowding the Chicken: Ensure the skillet isn’t overcrowded to get a proper sear instead of steaming the chicken.
Conclusion
This Creamy Chicken Alfredo Rigatoni is a classic, satisfying dish that proves gourmet comfort food can be made at home. By following the detailed steps and avoiding common pitfalls, you’ll achieve a restaurant-quality meal with a luxuriously smooth sauce and perfectly cooked chicken. It’s a versatile recipe perfect for weeknight dinners or impressing guests. Enjoy the delicious results of your cooking!