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Cheesy Chicken Alfredo Rigatoni in Garlic Butter Sauce

Cheesy Chicken Alfredo Rigatoni in Garlic Butter Sauce
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Indulge in the creamy goodness of Cheesy Chicken Alfredo Rigatoni in Garlic Butter Sauce, a delightful dish that brings comfort and flavor to any table. This recipe offers a rich, velvety sauce that envelops tender chicken strips and perfectly cooked rigatoni, making it an ideal choice for busy weeknights or special occasions. With a quick preparation time of just 30 minutes, it’s easy enough for novice cooks yet impressive enough to win over guests. Customize it with your favorite vegetables or spices to make it your own. Serve it up family-style or as individual plates for a touch of elegance.

Ingredients

Scale
  • 1 lbs boneless, skinless chicken breasts, cut into thick strips
  • 1 tsp Cajun seasoning
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 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
  • Salt and black pepper, to taste
  • Optional: 1 tsp Cajun seasoning (for sauce)
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. In a large pot, bring salted water to a boil. Cook rigatoni according to the package instructions until al dente. Drain and set aside.
  2. In a bowl, season the chicken strips with Cajun seasoning, garlic powder, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Add chicken in a single layer. Cook for 6-8 minutes, flipping halfway until golden brown and fully cooked. Transfer to a plate and set aside.
  4. In the same skillet, reduce heat to medium. Add 2 tablespoons butter and minced garlic. Cook for 1 minute until fragrant.
  5. Pour in the heavy cream and milk. Stir well and bring to a simmer.
  6. Add the Velveeta cubes into the mixture. Stir until completely melted. Then stir in mozzarella and Parmesan cheeses until smooth and thickened. Season with Cajun seasoning, salt, and pepper as desired.
  7. Toss the cooked rigatoni into the sauce gently until all pasta is well coated with cheesy Alfredo garlic butter sauce.
  8. On each plate, spoon a generous serving of cheesy rigatoni on one side and arrange the seared chicken strips on the other side. Sprinkle with chopped parsley if desired before serving hot.

Nutrition

Find it online: https://chefharper.com/cheesy-chicken-alfredo-rigatoni-in-garlic-butter-sauce/

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