Garlic Butter Chicken Rigatoni in Creamy Four-Cheese Alfredo
Ingredients
12 oz rigatoni pasta
1.5 lbs chicken breast, cut into thick bite-size pieces
2 tbsp olive oil
4 tbsp butter
6 cloves garlic, minced
1 tsp paprika
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
1½ cups heavy cream
4 oz cream cheese, softened
6 oz Velveeta, cubed
1 cup shredded mozzarella
¾ cup grated Parmesan
½ cup shredded cheddar
½ tsp garlic powder
½ tsp dried basil
½ cup reserved pasta water
Directions
1. Cook the rigatoni in salted water until tender. Reserve ½ cup pasta water, then drain.
2. Heat olive oil in a skillet over medium-high heat. Add chicken in a single layer and sear until golden-brown with crispy edges and fully cooked. Remove and set aside.
3. In the same skillet, melt butter and add garlic. Cook for about 30 seconds until fragrant.
4. Return the chicken and toss with paprika, Italian seasoning, salt, and pepper until coated in garlic butter.
5. In a separate pan, heat heavy cream over medium heat. Add cream cheese and Velveeta, stirring until smooth and fully melted.
6. Add mozzarella, Parmesan, and cheddar, stirring until the sauce becomes thick, creamy, and glossy.
7. Season with garlic powder and dried basil. Add cooked pasta and toss until fully coated, using pasta water if needed.
8. Serve the creamy rigatoni with garlic butter chicken on the side or layered on top.