Imagine tender, golden-seared chicken bites, coated in buttery garlic bliss, paired with perfectly cooked rigatoni drenched in velvety Alfredo sauce. It’s the kind of comfort food that wraps you in a hug after a long day, yet fancy enough to serve for a cozy dinner date.

What makes this dish shine is the balance of creamy and crispy textures. The juicy chicken is seasoned and pan-seared to a beautiful crust, while the Alfredo sauce brings richness with a hint of nutty Parmesan. Topped with fresh parsley and a sprinkle of crushed red pepper, this meal is pure satisfaction in every bite.

Preparation Phase & Tools to Use

Before diving into this creamy-crunchy masterpiece, let’s make sure your kitchen is ready. Start with a large nonstick skillet to evenly sear the chicken without burning. A deep saucepan is essential for simmering the Alfredo sauce to a silky finish.

Use a colander to drain your rigatoni properly—no one likes soggy pasta! Tongs or a silicone spatula help toss everything without breaking the noodles. A sharp chef’s knife ensures your chicken pieces are cut evenly for uniform cooking, and a microplane zester is perfect for a last-minute Parmesan dusting or lemon zest if you want an extra zing.

Ingredients for the Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce

Chicken Breasts – Lean, tender, and perfect for pan-searing. Their mild flavor soaks up the garlic butter and seasonings beautifully.
Rigatoni Pasta – The ridges and tube shape of rigatoni hold onto Alfredo sauce, making every bite creamy and flavorful.

Butter – The base of the garlic butter coating, adding richness and depth to the chicken.
Fresh Garlic – Sharp and aromatic, it infuses the butter with bold flavor.
Heavy Cream – Essential for that luscious Alfredo sauce texture and taste.

Parmesan Cheese – Freshly grated, it melts into the sauce, delivering a nutty, salty finish.
Olive Oil – Helps sear the chicken to golden perfection.
Paprika & Italian Seasoning – These spices bring color and herbaceous warmth to the chicken.

Crushed Red Pepper Flakes – Optional, but adds a spicy kick if desired.
Salt & Black Pepper – Foundational seasoning to bring all the flavors together.
Fresh Parsley – A vibrant garnish to finish the dish with freshness and color.

How To Make the Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce

Step 1: Prep and Season the Chicken

Cube the chicken breasts into bite-sized pieces. Toss them in olive oil, paprika, Italian seasoning, salt, and pepper. Let it marinate while prepping the sauce.

Step 2: Sear the Chicken

Heat a nonstick skillet over medium-high heat. Sear the chicken in batches, allowing each piece to develop a golden crust. Remove and set aside.

Step 3: Cook the Rigatoni

Bring salted water to a boil and cook the rigatoni until al dente. Drain and reserve 1/2 cup of pasta water.

Step 4: Make the Alfredo Sauce

In a saucepan, melt butter and add minced garlic, sautéing until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce thickens.

Step 5: Combine and Finish

Return the chicken to the skillet. Pour the Alfredo sauce and toss in the rigatoni. If needed, loosen the sauce with reserved pasta water. Finish with parsley and crushed red pepper.

How to Serve and Store Cheesy Garlic Butter Chicken Bites with Rigatoni

This dish is best served hot, straight from the skillet. The creamy Alfredo sauce clings beautifully to the rigatoni when freshly made, and the crispy chicken adds a satisfying texture contrast. Garnish with extra Parmesan, chopped parsley, and a light dusting of chili flakes for presentation.

If you’re planning ahead, store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to loosen the sauce, and warm over low heat to maintain the creamy texture. It’s not freezer-friendly due to the cream-based sauce, which can separate.

Frequently Asked Questions

How can I make this dish spicier?

Add more crushed red pepper flakes while cooking or even a dash of cayenne pepper to the chicken seasoning.

Can I use a different type of pasta?

Absolutely! Penne, fettuccine, or even cavatappi work well. Just choose a pasta shape that holds sauce.

What can I use instead of heavy cream?

Half-and-half or whole milk with a bit of cream cheese works in a pinch, though the sauce will be less rich.

Is this recipe gluten-free?

Not by default, but you can easily use gluten-free rigatoni and check your seasonings for gluten content.

Can I make this without Parmesan?

You can try Romano or Asiago as substitutes, but Parmesan is best for that signature Alfredo flavor.

How do I keep the chicken juicy?

Avoid overcooking. Sear it quickly over high heat just until golden, then let it finish gently in the sauce if needed.

Want More Pasta Ideas with a Creamy Twist?

If you loved these cheesy garlic butter chicken bites with rigatoni, check out these other creamy pasta creations from Life With Olivia:

Creamy Garlic Butter Chicken Rotini in Parmesan Sauce

Beef and Bowtie Pasta with Alfredo Sauce

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so it’s just a click away next time you’re craving creamy comfort food.

And if you gave this dish your own spin, I’d love to hear about it! Did you go extra garlic? Add mushrooms? Or maybe swap in shrimp?

Follow me on Pinterest @scherer29 for more creamy, crave-worthy meals from my kitchen to yours. And don’t forget to leave a comment below—let’s make dinner even better together.

Cheesy Garlic Butter Chicken Bites with Rigatoni in Alfredo Sauce

Author: Olivia McKenney
Total Time: 35 minutes

Yield: Serves 4

Print Recipe

Description

Tender seared chicken bites tossed in buttery garlic and spices, combined with rigatoni pasta coated in a creamy homemade Alfredo sauce. Finished with a sprinkle of red pepper and parsley for a flavor-packed, comforting meal that feels restaurant-worthy but easy enough for a weeknight dinner.

Instructions

1. Cut chicken breasts into bite-sized cubes. In a bowl, toss with olive oil, paprika, Italian seasoning, salt, and black pepper. Let it marinate while preparing other ingredients.

2. In a large skillet over medium-high heat, sear the seasoned chicken in batches until golden and cooked through. Remove and set aside.

3. Cook rigatoni in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

4. In a saucepan, melt butter and sauté minced garlic until fragrant (about 1 minute). Pour in heavy cream, stir, and bring to a gentle simmer.

5. Gradually whisk in Parmesan cheese until melted and smooth. Let it simmer until slightly thickened.

6. Return the chicken to the skillet. Pour the Alfredo sauce over and add cooked rigatoni. Toss to coat everything evenly. Add pasta water if sauce is too thick.

7. Garnish with chopped parsley and optional crushed red pepper flakes. Serve hot and enjoy!

Notes

For ultra-creamy sauce, use freshly grated Parmesan rather than pre-shredded—this melts better and gives smoother results.

Want extra depth? Add a splash of white wine or squeeze of lemon juice to the Alfredo sauce before adding the cheese.

If prepping ahead, store sauce separately and reheat gently with milk to avoid separating.

Prep Time: 15 minutes
Cook Time: 20 minutes

Category: Pasta
Method: Stove-top
Cuisine: American-Italian

Nutrition

Serving Size: 1/4 of recipe
Calories: 680
Sugar: 2g

Sodium: 780mg
Fat: 41g
Saturated Fat: 22g

Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g

Fiber: 2g
Protein: 39g
Cholesterol: 155mg

Keywords: creamy pasta, garlic butter chicken, Alfredo, rigatoni, skillet dinner