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Cheesy Garlic Rigatoni

Cheesy Garlic Rigatoni

Indulge in the ultimate comfort food with this Cheesy Garlic Rigatoni recipe. Packed with tender chicken and a velvety three-cheese sauce, it’s quick, easy, and unforgettable. Perfect for busy weeknights or cozy dinners!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 large boneless, skinless chicken breasts, sliced into thick strips
  • 1 lb rigatoni pasta
  • 1 tbsp olive oil
  • 6 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • to taste Salt
  • to taste Black pepper
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 4 oz Velveeta cheese, cubed
  • 1/2 cup shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 3 oz cream cheese, softened
  • 1 tsp Italian seasoning
  • 3 tbsp chopped fresh parsley, for garnish

Equipment

  • Large pot
  • Skillet
  • Wooden spoon or silicone spatula
  • Whisk
  • Colander

Method
 

  1. Boil a large pot of salted water and cook the rigatoni until al dente. Drain and set aside.
  2. Pat the chicken dry and season with Cajun seasoning, smoked paprika, salt, and pepper. Sear in a skillet with olive oil and half the butter for 5–6 minutes per side until golden and cooked through. Set aside.
  3. Lower the heat and melt the remaining butter in the same skillet. Add minced garlic and cook until fragrant.
  4. Pour in the chicken broth and heavy cream, scraping up browned bits from the bottom of the pan.
  5. Add cream cheese and melted Velveeta, followed by shredded mozzarella and Parmesan. Stir until thickened and season with Italian seasoning, salt, and pepper.
  6. Toss the cooked rigatoni in the sauce, combining well, and return the chicken to the skillet. Garnish with fresh parsley and more Parmesan.

Nutrition

Calories: 650kcalCarbohydrates: 52gProtein: 45gFat: 35gSaturated Fat: 20gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 1mgCalcium: 450mgIron: 2.5mg

Notes

For a lighter option, try using whole wheat rigatoni or substitute light cream for heavy cream.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.
If you're meal prepping, store the pasta and sauce separately to prevent sogginess.
Feel free to add roasted vegetables for a veggie-packed version!
Tried this recipe?Let us know how it was!