Chicken Rigatoni Alfredo

This is by far the best pasta I’ve ever had! No, I’m not just saying that because I made it. It seriously is the best! Not only is the flavor incredible, it’s extremely easy to prepare. The chicken is juicy and and cut small enough to get a piece in every bite! Rigatoni is most popularly used in red sauce. But, it is perfect for Alfredo as well. Its cylindrical shape stores up the right amount of sauce to leave you pleasantly surprised when you chew. It’s easily become my favorite, go to pasta recipe! And I’m sure it will be yours as well.

5 from 2 votes

Chicken Rigatoni Alfredo Recipe


  • 2 large boneless skinless chicken breasts
  • 1-2 TBS poultry seasoning
  • 1 TBS olive oil
  • 2 TBS butter
  • 1 1/2 cups diced mushrooms
  • 1 TBS minced garlic
  • 12 ounces broccoli florets
  • 1/2 tsp salt
  • 1 cup + 3 cups chicken broth
  • 2 cups heavy whipping cream
  • 8 ounces cream cheese softened
  • 1 TBS Italian seasoning
  • 1 TBS onion powder
  • 1 TBS Cajun seasoning or seasoned salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 1/2 cup shredded or grated Parmesan cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 cups rigatoni
  • Fresh chopped basil to garnish


  1. Preheat oven to 375°F
  2. Cut chicken into bite sized pieces and season with poultry seasoning
  3. Heat oil in an oven safe skillet
  4. Add in the chicken
  5. Allow the chicken to cook completely
  6. In a separate pot, bring 3 cups of chicken broth to a boil
  7. Stir in the rigatoni and cooking according to package instructions until it’s al dente.
  8. Remove the chicken from the skillet and set aside
  9. In the same skillet, add in the butter
  10. Once the butter melts, stir in the mushrooms and garlic
  11. Sauté for 30 seconds
  12. Add in the broccoli
  13. Sprinkle on 1/2 tsp salt
  14. Stir for one minute
  15. Pour in 1 cup of chicken broth
  16. Allow broth to simmer until it reduces
  17. Pour in the heavy whipping cream
  18. Stir in the cream cheese
  19. As the cream cheese melts, stir in the Italian seasoning, onion powder, Cajun seasoning, cracked black pepper, and garlic powder.
  20. Stir in the drained rigatoni and return the chicken back into the skillet
  21. Stir in 1 cup of Parmesan cheese and 1 cup of Monterey Jack cheese.
  22. Stir well.
  23. Top it with the remaining 1/2 cup of Parmesan and the 1/2 cup of Mozzarella
  24. Bake, uncovered, for 10-15 mins or until the cheese has melted.
  25. Garnish with fresh, chopped basil
  26. Enjoy!