Creamy Garlic Parmesan Chicken Rigatoni with Cheesy Alfredo

Ingredients

12 oz rigatoni pasta

1½ lbs boneless skinless chicken breasts, bite-size

2 tbsp olive oil

4 tbsp unsalted butter

5 cloves garlic, minced

1½ tsp Italian seasoning

½ tsp garlic powder

Salt and black pepper, to taste

1½ cups heavy cream

¾ cup whole milk

1½ cups grated Parmesan cheese

½ cup shredded mozzarella cheese

¼ tsp nutmeg (optional)

Crushed red pepper flakes, optional

Fresh parsley, chopped

Directions

Boil rigatoni in salted water until al dente. Drain and set aside.

Season chicken with salt, pepper, Italian seasoning, and garlic powder.

Sear chicken in olive oil and butter until golden and cooked through. Remove.

In the same skillet, melt remaining butter and sauté garlic briefly.

Add cream and milk; simmer until slightly thickened.

Stir in Parmesan and mozzarella until smooth and creamy.

Toss rigatoni in the Alfredo sauce until fully coated.

Serve pasta with chicken on top, garnish, and enjoy.