Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Southern flavors settle and sing overnight. Cook through step 7, cool, and refrigerate. Reheat gently and add the pasta and any fresh herbs just before serving.

Can I use a slow cooker or crock pot?

Yes. Brown the chicken first for color. Add garlic, cream, broth, and seasonings to the cooker. Cook on low for 2 to 3 hours. Stir in cheeses in the last 20 minutes so they melt evenly.

What if I want less cream but the same richness?

You can reduce heavy cream slightly and add a little more milk with an extra ounce of cream cheese for body. Another tip is to simmer a small onion in the butter until soft, which adds depth without more cream.

Can I use different pasta shapes?

Absolutely. Rigatoni is great because its ridges hold the sauce. But penne, cavatappi, or even a short macaroni will work. Remember to adjust cooking time so the pasta stays al dente.

How long does it keep in the fridge?

Store in an airtight container for up to three days. Freeze up to two months. When reheating, add a splash of milk or broth to bring the sauce back to life.

Easy Garlic Butter Chicken Rigatoni in Mozzarella Parmesan Cheese Sauce 2026

Name: Garlic Butter Chicken Rigatoni in Mozzarella Parmesan Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 14 oz rigatoni pasta; 2 large boneless, skinless chicken breasts, cut into thick strips; 2 tbsp olive oil; 4 tbsp unsalted butter, divided; 5 cloves garlic, finely minced; 1 tsp kosher salt; 1 tsp freshly cracked black pepper; 1 tsp Italian seasoning; 1/2 tsp smoked paprika; 1 3/4 cups heavy cream; 1/2 cup whole milk; 4 oz cream cheese, cubed; 1 1/4 cups freshly shredded mozzarella cheese; 1 cup freshly grated Parmesan cheese; 1/2 cup chicken broth; 1 tbsp chopped fresh parsley (optional)

Description

A rich and comforting pasta dish that combines garlic butter chicken with creamy mozzarella and Parmesan cheese, perfect for weeknight dinners and Sunday suppers.

Ingredients

Scale

14 oz rigatoni pasta
2 large boneless, skinless chicken breasts, cut into thick strips
2 tbsp olive oil
4 tbsp unsalted butter, divided
5 cloves garlic, finely minced
1 tsp kosher salt
1 tsp freshly cracked black pepper
1 tsp Italian seasoning
1/2 tsp smoked paprika
1 3/4 cups heavy cream
1/2 cup whole milk
4 oz cream cheese, cubed
1 1/4 cups freshly shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1/2 cup chicken broth
1 tbsp chopped fresh parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook rigatoni in salted water until al dente, reserve a little pasta water, drain and set aside.
Taste a piece for a firm bite. The pasta will finish cooking in the sauce, so do not overcook.
Season chicken with salt, pepper, Italian seasoning, and smoked paprika.
Rub the spices in with your hands. The smell of paprika and herbs should rise when you lift the bowl.
Heat olive oil, cook chicken until golden and fully done, then remove and let rest.
Let the chicken sit for a few minutes to keep its juices. The browned bits left in the pan will flavor the sauce.
Melt 2 tbsp butter, add garlic, and cook until fragrant.
Stir constantly; the garlic should turn soft and golden but not burn. The scent will fill the room.
Pour in chicken broth and simmer, lifting brown bits from the pan.
Add remaining butter, cream, and milk, bring to a gentle simmer.
Stir in cream cheese until smooth, then add mozzarella and Parmesan, stirring until thick and creamy.
Return chicken and add rigatoni, tossing to coat.
Garnish with parsley and serve hot.

Notes

This dish can be adapted for slow cooking. Brown the chicken first, then transfer to a slow cooker with cream and broth. Serve with a crisp salad and warm bread.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 500mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg