Chicken Rigatoni Alfredo is creamy, comforting, and full of big, satisfying flavor. The sauce is silky and rich, the chicken adds meaty bite, and the rigatoni soaks up every drop of goodness. Make it when you want a family-pleasing meal, a quick weeknight winner, or a dish that reheats well for lunches.
If you love quick pasta dinners, you might also enjoy 8 Easy Orzo Salad Recipes Perfect for Any Occasion for lighter side ideas.
Why You’ll Love This Recipe
- Ready in about 30 minutes weeknight friendly.
- Uses simple pantry staples and fresh Parmesan.
- Big comfort-food flavor that pleases picky eaters.
- Easy to scale for meal prep or feeding a crowd.
Ingredients of Chicken Rigatoni Alfredo
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional for a kick)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions of Chicken Rigatoni Alfredo
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 10–12 minutes. Drain, reserving 1 cup of pasta water.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and season lightly with salt and pepper. Cook, stirring, until golden and cooked through, about 6–8 minutes. Remove chicken to a plate.
- Reduce heat to medium. Add a little more oil if needed, then sauté the minced garlic until fragrant, about 30 seconds don’t let it burn.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and smooth. If the sauce is very thick, add a splash of the reserved pasta water to loosen it.
- Return the cooked chicken to the skillet. Add the drained rigatoni and toss to coat evenly in the sauce. Heat through for 1–2 minutes.
- Taste and adjust seasoning with salt, black pepper, and red pepper flakes if using. Sprinkle with chopped fresh parsley and serve hot.
Tips for Success
- Use freshly grated Parmesan for the creamiest, best-tasting sauce.
- Save some pasta water its starch helps the sauce cling to rigatoni.
- Cook the chicken in a single layer so it browns nicely instead of steaming.
- Reheat gently over low heat and add a splash of milk or cream if it thickens too much.
Substitutions & Variations of Chicken Rigatoni Alfredo
- To Make It Vegan/Gluten-Free: Use gluten-free rigatoni, full-fat coconut cream or a plant-based heavy cream, and vegan Parmesan. Sauté extra mushrooms or tofu for protein.
- Variations: Stir in fresh spinach at the end for color and greens; add roasted red peppers or sun-dried tomatoes for sweet tang; swap half the Parmesan for asiago for a sharper bite. Use leftover rotisserie chicken to save time.
Storage Instructions of Chicken Rigatoni Alfredo
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat slowly on the stove with a splash of milk or cream.
- Freezer: Alfredo with pasta doesn’t freeze perfectly (texture may change). Freeze sauce alone in a freezer-safe container for up to 2 months; thaw overnight and reheat gently, then toss with freshly cooked pasta.
- Make-Ahead: Cook the sauce and chicken a day ahead and keep them separate from the pasta. Reheat and toss with freshly cooked pasta for the best texture.
Frequently Asked Questions (FAQ) of Chicken Rigatoni Alfredo
Can I use a different pasta shape?
Yes penne, ziti, or shells work great. Rigatoni holds sauce well, but pick what you have.
Why did my sauce separate or look grainy?
If sauce gets too hot or cooks too long, the dairy can separate. Keep the heat low and stir constantly; add a little pasta water or cream to smooth it out.
Can I make this lighter?
Use half-and-half instead of heavy cream and reduce the cheese slightly, or add more vegetables like spinach and mushrooms to bulk it up.
Final Toughts
Chicken Rigatoni Alfredo is a simple showstopper that turns a busy night into a cozy, flavorful meal. It’s creamy, quick, and hits that comfort-food sweet spot give it a try and tell me how it turned out. If you loved the recipe, please leave a comment and a star rating so others can find this easy favorite.
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Chicken Rigatoni Alfredo
Creamy, comforting Chicken Rigatoni Alfredo comes together in about 30 minutes and is perfect for weeknight dinners. This dish features tender chicken and silky sauce that clings to the rigatoni.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 10–12 minutes. Drain, reserving 1 cup of pasta water.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden and cooked through, about 6–8 minutes. Remove chicken to a plate.
- Reduce heat to medium. Add more oil if needed, then sauté the minced garlic until fragrant, about 30 seconds—don’t let it burn.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Return the cooked chicken to the skillet. Add the drained rigatoni and toss to coat evenly in the sauce. Heat through for 1–2 minutes.
- Taste and adjust seasoning with salt, black pepper, and red pepper flakes. Serve hot, sprinkled with chopped parsley.
Notes
Use freshly grated Parmesan for the best flavor. Save some pasta water to help the sauce adhere to the rigatoni.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian