Creamy, cheesy, garlicky, and incredibly comforting, this Garlic Mushroom Chicken Rigatoni is the kind of dinner that turns simple ingredients into a restaurant-worthy meal. Tender pieces of chicken and sautéed mushrooms are tossed with rigatoni in a rich white cheddar cream sauce that’s silky, savory, and loaded with flavor.
It’s perfect for a cozy family dinner, weekend meal, or whenever you’re craving a hearty bowl of creamy pasta.
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta
- 12 ounces rigatoni
- 1 tablespoon salt, for the pasta water
For the Mushroom Sauce
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- ¼ cup finely diced onion
- 1 tablespoon all-purpose flour
- 2 cups heavy cream
- ½ cup chicken broth
- 1½ cups freshly shredded white cheddar cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Chicken
Pat the chicken breasts dry with paper towels and cut them into bite-sized pieces.
Season with Italian seasoning, garlic powder, paprika, salt, and black pepper.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken in a single layer and cook for approximately 5–7 minutes, stirring occasionally, until golden brown and cooked through.
Transfer the chicken to a plate and set aside.
2. Cook the Rigatoni
Bring a large pot of salted water to a boil.
Add the rigatoni and cook according to the package directions until al dente.
Before draining, reserve about 1 cup of pasta water.
Drain the pasta and set aside.
3. Sauté the Mushrooms
Using the same skillet, melt 2 tablespoons of butter over medium heat.
Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally.
Allow the mushrooms to release their moisture and become nicely browned.
Add the diced onion and cook for another 2–3 minutes, until softened.
4. Add the Garlic
Add the minced garlic and cook for about 30–60 seconds, just until fragrant.
Be careful not to burn the garlic.
5. Make the Cream Sauce
Sprinkle the flour over the mushroom mixture.
Stir continuously for about 1 minute to cook the flour.
Slowly pour in the chicken broth while stirring to prevent lumps.
Add the heavy cream and continue stirring.
Reduce the heat to medium-low and simmer gently for 3–5 minutes, until the sauce begins to thicken.
6. Add the White Cheddar
Reduce the heat to low.
Gradually add the freshly shredded white cheddar, stirring after each addition until melted and smooth.
Add the Italian seasoning, black pepper, and red pepper flakes if using.
Taste before adding additional salt because white cheddar and chicken broth can already contain quite a bit of seasoning.
Don’t let the sauce boil after adding the cheese, as high heat can cause the sauce to become grainy.
7. Combine Everything
Return the cooked chicken to the skillet.
Add the drained rigatoni and gently toss until everything is coated in the creamy white cheddar sauce.
If the sauce is too thick, add a splash of the reserved pasta water at a time until you reach your desired consistency.
8. Garnish and Serve
Sprinkle freshly chopped parsley over the pasta.
For an extra cheesy finish, add a little more shredded white cheddar or Parmesan.
Serve immediately while hot and creamy.
🧄 Tips for the Best Chicken Rigatoni
Brown the Mushrooms Properly
Don’t overcrowd the skillet. Giving the mushrooms enough space allows them to brown instead of simply steaming.
Use Freshly Shredded Cheese
Freshly shredded white cheddar melts much more smoothly than many pre-shredded cheeses.
Don’t Boil the Cheese Sauce
Keep the heat low once the cheese is added. Gentle heat helps maintain a smooth, creamy texture.
Save the Pasta Water
That starchy water is perfect for loosening the sauce and helping it cling to the rigatoni.
Cut the Chicken Evenly
Try to cut the chicken into similarly sized pieces so everything cooks at roughly the same rate.
Easy Variations
🥦 Add Vegetables
Add spinach, broccoli, peas, or roasted red peppers for extra vegetables and color.
🌶️ Make It Spicy
Increase the red pepper flakes or add a little cayenne pepper.
🥓 Add Bacon
Crispy chopped bacon adds a smoky, salty flavor that pairs beautifully with the mushrooms and cheddar.
🍗 Use Rotisserie Chicken
For a quicker version, substitute approximately 3 cups of shredded cooked chicken and add it to the sauce toward the end.
🧀 Extra Cheesy
Combine white cheddar with a little mozzarella or Parmesan for an even richer cheese flavor.
What to Serve With It
This creamy pasta pairs wonderfully with:
- Garlic bread
- Crusty Italian bread
- Caesar salad
- Simple green salad
- Roasted broccoli
- Steamed asparagus
- Garlic green beans
A fresh salad is particularly good because its crisp texture balances the richness of the cream sauce.
Storage and Reheating
Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.
When reheating, add a splash of milk, cream, or chicken broth to loosen the sauce. Warm gently over low to medium heat, stirring frequently.
Avoid overheating, as creamy cheese sauces can separate when exposed to very high heat.
Final Thoughts
This Garlic Mushroom Chicken Rigatoni in White Cheddar Cream Sauce is pure comfort food. Tender chicken, earthy mushrooms, fragrant garlic, hearty rigatoni, and a silky cheddar sauce come together in one incredibly satisfying meal.
It’s rich without being complicated and flavorful enough to make an ordinary weeknight dinner feel special.
Grab a fork, because this creamy, cheesy rigatoni is seriously hard to resist! 🍝🧄🍄🧀