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 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3: In a large skillet over medium heat, melt the butter and add the olive oil.
Step 4: Add the minced garlic and sauté for 1 minute until fragrant.
Step 5: Pour in the heavy cream and stir well.
Step 6: Add the cream cheese and whisk until completely smooth.
Step 7: Stir in the Parmesan cheese, Italian seasoning, salt, black pepper, and garlic powder.
Step 8: Simmer the sauce gently for 3 to 5 minutes until thick and creamy.
Step 9: Add the cooked rigatoni to the skillet and toss until evenly coated in the sauce.
Step 10: Add a splash of reserved pasta water if needed to loosen the sauce.
Step 11: Garnish with chopped parsley, fresh arugula, and extra Parmesan cheese before serving.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the pasta to cool completely and freeze in freezer-safe containers for up to 2 months.
Reheat gently on the stovetop or in the microwave with a splash of milk or cream to maintain the creamy texture of the sauce.
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