If you are craving a crowd-pleaser that combines juicy bites of chicken with the creamy comfort of pasta, look no further than the Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce Recipe. This dish brings together tender, well-seasoned chicken pieces drenched in a luscious garlic butter Alfredo sauce, perfectly clinging to rigatoni pasta for every decadent bite. It’s a meal that feels fancy but comes together with surprisingly simple ingredients and straightforward steps. Whether you are cooking for family or hosting friends, this recipe offers a perfect harmony of cheesy, garlicky, and buttery flavors that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is key, yet you’ll find that each component is simple and packs a punch when it comes to flavor. Every element, from the herbs seasoning the chicken to the rich Parmesan cheese, plays a vital role in creating the magic of these Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce Recipe.
- 1¼ lb boneless skinless chicken breasts: The star protein that’s tender and perfect for bite-sized pieces.
- 1 teaspoon Italian seasoning: Adds a warm blend of herbs that elevate the chicken’s flavor.
- ½ teaspoon kosher salt: Essential for bringing out the natural flavors.
- ¼ teaspoon black pepper: Provides a subtle background heat and depth.
- 2 tablespoons olive oil: For searing the chicken to a beautiful golden crust.
- 2 tablespoons unsalted butter: The base of that rich, garlicky sauce.
- 4 cloves garlic, minced: Garlic is what gives the sauce its irresistible aroma and bite.
- 1½ cups heavy cream: Creates the silky, creamy part of the Alfredo sauce.
- 1 cup finely grated Parmesan cheese: The secret to that cheesy, umami-packed flavor.
- 12 ounces rigatoni pasta: Perfectly ridged pasta to hold onto every luscious bit of sauce.
- ½ cup reserved pasta water: Helps thin the sauce if needed and adds a touch of starch for smoothness.
- 2 tablespoons chopped fresh parsley: Adds freshness and a pop of color to finish.
- ¼ teaspoon red pepper flakes (optional): For those who love a little extra kick!
How to Make Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil — this is your pasta’s spa day. The rigatoni should swim until just al dente, meaning tender yet firm enough to hold its shape. Before draining, be sure to save half a cup of that starchy pasta water; this little trick will come in handy later to perfect your sauce.
Step 2: Prepare and Season the Chicken
Pat your chicken breasts dry with paper towels — this is super important to get a nice sear. Then, give them a good sprinkle of Italian seasoning, kosher salt, and black pepper. This seasoning mix forms the foundation for flavorful, juicy chicken bites.
Step 3: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes per side. You want them golden brown on the outside and perfectly cooked inside to a safe 165°F. After cooking, let the chicken rest for 5 minutes; resting locks in the juices so every bite is tender and succulent. Finally, cut into bite-sized pieces ready to mingle with your pasta and sauce.
Step 4: Build the Garlic Butter Sauce
Lower the heat to medium and add the unsalted butter to the same skillet. Once melted, toss in the minced garlic and cook for just 30 seconds until fragrant—watch closely so the garlic does not burn! This step infuses the butter with aromatic depth, the key to that luscious garlic butter base.
Step 5: Add Cream and Simmer
Pour the heavy cream into the skillet, bringing the mixture to a gentle simmer. Stirring occasionally, let it cook for 3 to 4 minutes until it thickens slightly. This creamy layer brings comfort and richness to the dish without overpowering the other flavors.
Step 6: Incorporate Parmesan Cheese
Now for the cheesy magic: whisk in the finely grated Parmesan cheese bit by bit. The cheese melts smoothly, blending into the cream to form a velvety Alfredo sauce. If the sauce feels too thick at any point, add a splash of the reserved pasta water to loosen it up, achieving the perfect sauce consistency.
Step 7: Combine Pasta and Chicken
Add the drained rigatoni to the sauce, gently tossing each piece to coat them evenly. Then fold in the tender chicken bites or arrange them on top if you prefer a beautiful presentation. This combination ensures every forkful bursts with creamy, cheesy, garlicky goodness.
Step 8: Finish and Serve
Sprinkle fresh parsley to brighten the dish with its vibrant color and light herbal note. If you want to add a little heat, the optional pinch of red pepper flakes gives the sauce an exciting kick. Serve immediately to enjoy the Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce Recipe at its best, hot and hearty.
How to Serve Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley brightens the rich Alfredo sauce and adds a pop of color that instantly elevates your plate. For an extra touch, a dusting of additional Parmesan cheese and a few twists of freshly cracked black pepper make your presentation irresistible and flavorful. If you like some heat, red pepper flakes also add a dynamic flair.
Side Dishes
This indulgent dish pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the richness. Roasted or steamed vegetables such as asparagus, broccoli, or green beans are also excellent companions to add color, texture, and nutrition to your plate. Warm garlic bread is always a welcome addition for sopping up any leftover Alfredo sauce.
Creative Ways to Present
For a dinner party, serve the chicken bites and rigatoni in individual shallow bowls to showcase the creamy sauce and vibrant garnishes. Alternatively, bake the plated dish under the broiler for a few minutes with extra cheese on top to achieve a delicious cheesy crust. For a fun twist, consider layering the chicken and rigatoni in a casserole dish with mozzarella before baking for a melt-in-your-mouth experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, you can store any leftovers in an airtight container in the refrigerator. This dish keeps well for up to 3 days. When storing, keep the sauce and chicken bites together with the rigatoni to maintain the delicious melding of flavors.
Freezing
If you want to save some for later, you can freeze the chicken bites with rigatoni and Alfredo sauce in a freezer-safe container for up to 2 months. Be sure to cool everything completely before freezing to preserve texture and flavor. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the leftovers gently on the stovetop over low heat while stirring occasionally. Adding a splash of milk or reserved pasta water helps bring the sauce back to its creamy consistency without drying out the chicken or pasta. Avoid microwaving without moisture as it can make the dish rubbery.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While rigatoni is perfect due to its ridged texture holding the sauce well, feel free to swap it with penne, fusilli, or even fettuccine based on what you have on hand or your preference.
What can I substitute for heavy cream in the Alfredo sauce?
If you don’t have heavy cream, you can use half-and-half or whole milk combined with a tablespoon of flour to thicken the sauce. Keep in mind the sauce will be less rich but still tasty.
Is there a way to make this recipe spicier?
Definitely! Adding more red pepper flakes or including a dash of cayenne pepper in the seasoning for the chicken can give it a nice spicy kick that complements the creamy sauce beautifully.
Can I use pre-cooked or rotisserie chicken instead of cooking fresh chicken breasts?
Yes, pre-cooked chicken can save you time. Just shred or chop it and add it to the Alfredo sauce at the end to warm through. This is a great shortcut when you’re in a hurry.
How do I prevent the chicken from drying out?
Cooking the chicken over medium-high heat until just done and then letting it rest before cutting helps the juices redistribute, making the chicken tender and juicy every time. Avoid overcooking.
Final Thoughts
I can’t recommend the Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce Recipe enough—it’s a perfect blend of comfort and elegance that feels like a warm hug on a plate. This dish is genuinely simple to make, yet every bite bursts with flavorful goodness. Whether you’re feeding family on a weeknight or impressing guests on the weekend, this recipe will quickly become a beloved favorite in your kitchen. Give it a try and enjoy the delicious smiles it brings around your table!
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Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce is a luscious, comforting dish combining tender chicken bites sautéed to golden perfection with a rich, creamy Alfredo sauce. Tossed with al dente rigatoni and finished with fresh parsley and optional red pepper flakes, this meal delivers delightful flavors and satisfying textures ideal for a hearty family dinner in just 40 minutes.
Ingredients
Chicken
- 1¼ lb boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
Sauce
- 1½ cups heavy cream
- 1 cup finely grated Parmesan cheese
Pasta
- 12 ounces rigatoni pasta
- ½ cup reserved pasta water
Garnish
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Cook Rigatoni: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta thoroughly.
- Prepare Chicken: Pat the chicken breasts dry with paper towels to ensure even searing. Season both sides with Italian seasoning, kosher salt, and black pepper for balanced flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes on each side until they develop a golden crust and reach an internal temperature of 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes to retain juices, then cut into bite-sized pieces.
- Sauté Garlic: Reduce the skillet heat to medium. Add the unsalted butter and let it melt completely. Stir in the minced garlic and cook for about 30 seconds until aromatic, being careful not to burn the garlic.
- Create Alfredo Sauce: Pour in the heavy cream and gently simmer it for 3 to 4 minutes while stirring frequently to thicken the sauce slightly.
- Add Parmesan: Whisk in the grated Parmesan cheese a handful at a time until the sauce is smooth and creamy. If the sauce becomes too thick, loosen it by stirring in a small splash of the reserved pasta water.
- Toss Pasta in Sauce: Add the drained rigatoni to the skillet and toss thoroughly to coat the pasta in the creamy Alfredo sauce. Fold in the cooked chicken bites evenly or arrange them on top.
- Garnish and Serve: Sprinkle the dish with chopped fresh parsley and red pepper flakes if using for a touch of heat. Serve immediately while hot and creamy for the best taste and texture.
Notes
- Use fresh garlic for the most vibrant flavor; avoid pre-minced garlic with preservatives.
- Reserve pasta water carefully as its starchiness helps adjust the sauce consistency without watering it down.
- Letting the chicken rest after cooking allows juices to redistribute, ensuring moist bites.
- Feel free to substitute rigatoni with penne or fettuccine as alternatives for the pasta shape.
- Adjust seasoning and red pepper flakes to your taste preference for spice and saltiness.
- To make this dish quicker, use pre-grated Parmesan but freshly grated will yield better melting and flavor.
