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Cheesy Alfredo Chicken Rigatoni

Cheesy Alfredo Chicken Rigatoni is a nice change from your typical pasta dish, and is totally kid-friendly. It is also something that can totally be thrown together from mostly leftovers, if you have those in your house. We usually don’t here, with the army of small boys that I’m feeding, but your milage may vary!

Cheesy Chicken Alfredo Rigatoni

Cheesy Alfredo Chicken Rigatoni

I posted my alfredo recipe quite a while ago, back in the early days of the blog. As you can see, my photography skills were quite spectacular. I even dressed it up in a pretty paper bowl.

OLD alfredopinterest

The photo may be lacking, but this basic recipe is definitely not.

Alfredo is amazingly simple, and so delicious. If you are looking for a little change-up from your typical fettuccine recipe, this Cheesy Alfredo Chicken Rigatoni is perfect!

With an entire pint of heavy cream it definitely isn’t an everyday meal, but we all need to indulge a little now and then. The salad and the sit-ups you’ll be doing in payment for this are totally worth it.

Cheesy Chicken Alfredo Rigatoni-5

The key to a great baked pasta is to undercook the noodles by about 1/3 before you bake them so they maintain their texture and don’t get too soft and mushy.

Some dishes I even go for a parboil and half cook them, especially for things like lasagna. Its also important to choose the right noodle. High quality pasta that’s thick and has a longer cook time will hold up much better and hold up to the oven cook time.

Cheesy Chicken Alfredo Rigatoni-6

I have lots of easy pasta recipes on the site. I think you’ll love this easy shrimp scampi pasta, my chicken and zucchini pasta bake, and my spaghetti with mushroom meat sauce.


Yield: 6 servings

Cheesy Chicken Alfredo Rigatoni

Cheesy Chicken Alfredo Rigatoni

Cheese chicken alfredo rigatoni is a delicious change up from your typical fettuccini alfredo dish. Garlic cream sauce and all the chicken, cheese, and broccoli make this a dish your whole family will love.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 6 tablespoons butter, salted
  • 2 cloves fresh garlic, thinly sliced
  • 1 pint heavy cream
  • 2-3 cups parmigiano reggiano
  • salt to taste
  • 1 pound high-quality rigatoni - cooked just over halfway
  • 2 cups mozzarella
  • 2-3 cups lightly steamed broccoli
  • 3 cups cooked chicken, cubed or shredded


  1. Melt butter over medium-low heat. Add garlic and cook for about 30 seconds, or until fragrant. Add heavy cream. Keep heat on medium-low, stirring frequently, until lightly bubbling.
  2. Slowly add cheese while stirring. Turn heat down a bit and continue to cook until desired thickness is reached.
  3. Preheat your oven to 325 degrees. Boil your noodles until they are about 1/2 to 2/3 done, and then drain well. Place noodles, broccoli, and chicken into an oven-safe 9x13 casserole dish that's been lightly sprayed with cooking spray. Pour sauce over the top, and top the whole thing with mozzarella cheese.
  4. Bake pasta for 30-40 minutes. If the cheese starts to brown, cover with tin foil and move casserole to a lower rack.


Rotisserie chicken or leftover grilled chicken would be perfect in this!

Easy adapt this to your slow cooker by placing the ingredients into your crock pot instead the oven and cooking on high for 1-2 hours, or low for 3-4 hours.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 615Total Fat: 43gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 150mgSodium: 1181mgCarbohydrates: 26gFiber: 3gSugar: 3gProtein: 32g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

Karen from MA

Sunday 24th of October 2021

Simply fabulous, used leftover rotisserie chicken for the recipe. I didn’t quite have a pint of heavy cream, but it still came out great. I accidentally cooked the gluten free pasta al dente, so I chose to layer the casserole dish with the pasta, chicken, broccoli and mozzarella in 2 layers and poured the Alfredo over the top layer prior to adding the second layer of mozzarella, heated through in the oven and it came out out wonderfully. Definitely added to the rotation. Thank you for sharing the recipe!

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Saturday 10th of January 2015

Mmm.. Love a good alredo pasta! This looks divine!

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