Garlic Butter Chicken Rigatoni in Four-Cheese Cream

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. /n
Step 2: Season the chicken with Italian seasoning, paprika, salt, and black pepper. /n
Step 3: Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden and fully cooked, about 5–7 minutes. Remove and set aside. /n
Step 4: In the same skillet, add butter and minced garlic. Sauté until fragrant, about 1 minute, then return chicken to coat in garlic butter. /n
Step 5: In a separate pan, melt butter over medium heat and pour in heavy cream. Bring to a gentle simmer. /n
Step 6: Stir in cream cheese until smooth, then add mozzarella, Parmesan, and cheddar cheese, stirring until fully melted. /n
Step 7: Season the sauce with garlic powder, onion powder, salt, and pepper. Adjust consistency with reserved pasta water as needed. /n
Step 8: Add cooked rigatoni to the sauce and toss until fully coated. /n
Step 9: Serve pasta topped with garlic butter chicken and garnish with fresh parsley.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to maintain the sauce’s creamy texture. Avoid overheating to prevent the sauce from separating.