Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.
Step 2: Reserve 1/4 cup of pasta water, then drain the pasta.
Step 3: Heat olive oil and butter in a large skillet over medium heat.
Step 4: Add the minced garlic and sauté for 1 minute until fragrant.
Step 5: Stir in the heavy cream and bring to a gentle simmer.
Step 6: Add the Parmesan cheese, Italian seasoning, salt, and black pepper, stirring until the sauce becomes smooth and creamy.
Step 7: Add the cooked chicken and stir until heated through.
Step 8: Toss the cooked rigatoni into the Alfredo sauce.
Step 9: Add reserved pasta water if needed to loosen the sauce.
Step 10: Serve hot with extra Parmesan cheese and freshly cracked black pepper.
Storage and Reheating Tips
Store leftover Creamy Chicken Alfredo Rigatoni in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave with a splash of milk or cream to maintain the creamy texture.
Avoid overheating to prevent the sauce from separating.
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