Italian-Style Rigatoni Chicken Alfredo
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
Pasta & Chicken
- 12 oz (340 g) rigatoni
- 2 large chicken breasts, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- ¼ teaspoon nutmeg (optional but very Italian)
- Salt & black pepper, to taste
Optional add-ins
- ½ cup mushrooms (sautéed)
- ½ cup spinach
- Red pepper flakes
- Fresh parsley or basil
Instructions
- Cook pasta
Boil rigatoni in well-salted water until al dente. Reserve ½ cup pasta water, then drain. - Cook chicken
Heat olive oil and butter in a large skillet over medium-high heat.
Season chicken with salt, pepper, Italian seasoning, and paprika.
Sear 4–5 minutes per side until golden and cooked through. Remove and slice. - Make Alfredo sauce
In the same pan, melt butter. Add garlic and sauté 30 seconds (don’t brown).
Pour in heavy cream and simmer gently 3–4 minutes.
Stir in Parmesan, nutmeg, salt, and pepper until smooth. - Combine
Add cooked rigatoni to the sauce. Toss to coat.
Add sliced chicken and optional mushrooms or spinach.
Splash in pasta water if needed to loosen sauce. - Finish & serve
Taste and adjust seasoning.
Garnish with parsley, basil, extra Parmesan, or chili flakes.
Pro Tips
- Use freshly grated Parmesan (pre-shredded won’t melt right)
- Keep heat low once cream is added to avoid splitting
- Rigatoni holds sauce better than fettuccine — great choice
Variations
- Lighter version: Swap half the cream for milk + extra Parmesan
- Garlic-heavy: Add roasted garlic to the sauce
- Spicy: Cajun seasoning instead of Italian seasoning
If you want, I can give you:
- One-pot version
- Baked rigatoni Alfredo
- Low-calorie / high-protein Alfredo
- Shrimp Alfredo swap
