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Creamy Garlic Parmesan Chicken Rigatoni in Four-Cheese Sauce

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A rich and creamy pasta dish featuring golden garlic chicken and rigatoni in a decadent four-cheese sauce.

Ingredients

Scale
  • For the Golden Garlic Chicken:
  • 1 lb boneless skinless chicken breasts, cubed
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • For the Four-Cheese Sauce:
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded provolone cheese
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg (optional)
  • 1 lb rigatoni pasta, cooked al dente
  • Fresh parsley, chopped (for garnish)

Instructions

  1. 1. Season cubed chicken with garlic powder, onion powder, and kosher salt.
  2. 2. In a large skillet over medium-high heat, cook chicken until golden and cooked through, about 6-8 minutes. Remove and set aside.
  3. 3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
  4. 4. Pour in heavy cream, stirring constantly. Add Parmesan, mozzarella, provolone, and Gorgonzola cheeses. Stir until melted and smooth.
  5. 5. Season sauce with black pepper and nutmeg (if using). Simmer for 2-3 minutes until thickened.
  6. 6. Add cooked rigatoni and reserved chicken to the sauce. Toss to coat evenly.
  7. 7. Serve hot, garnished with fresh parsley.

Notes

For a lighter version, substitute half-and-half for heavy cream and reduce cheese by half.

Nutrition

Find it online: https://cheerychop.com/creamy-garlic-parmesan-chicken-rigatoni/