Go Back

Olive Garden Rigatoni

Helen T. Patterson
This Olive Garden Rigatoni recipe is a rich, creamy, and cheesy pasta dish that tastes just like the restaurant version!
Made with tender rigatoni, a velvety Alfredo-style sauce, and topped with melted mozzarella, it’s the perfect comfort food for any occasion.
Customize it with chicken, shrimp, or sausage for a heartier meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian-American
Servings 6 servings
Calories 650 kcal

Equipment

  • 1 large pot (for boiling pasta)
  • 1 Large skillet – for making the sauce
  • 1 Strainer – To drain pasta
  • 1 Whisk – to blend sauce smoothly
  • 1 Wooden spoon (for stirring)
  • 1 Baking dish (optional) – for baking with cheese topping
  • 1 Cheese grater – for fresh Parmesan

Ingredients
  

Pasta & Sauce

  • 12 oz Rigatoni pasta
  • 2 tbsp Butter
  • 3 cloves Garlic minced
  • 1 cup Heavy cream
  • ½ cup Chicken broth
  • 1 cup Parmesan cheese grated
  • 1 cup Mozzarella cheese shredded (plus extra for topping)
  • 1 tsp Italian seasoning
  • ¼ tsp Red pepper flakes optional, for spice
  • Salt & black pepper to taste

Optional Add-Ins

  • 1 lb Chicken breast cooked & sliced (or substitute with shrimp/Italian sausage)
  • 1 cup Spinach chopped
  • ¼ cup Sun-dried tomatoes chopped

Instructions
 

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Add the rigatoni and cook until al dente according to package instructions.
  • Drain and set aside, tossing with a little olive oil to prevent sticking.

Step 2: Make the Creamy Sauce

  • In a large skillet over medium heat, melt the butter.
  • Add the minced garlic and sauté for 1 minute, stirring constantly.
  • Pour in the chicken broth and simmer for 2 minutes.
  • Lower the heat and add the heavy cream, stirring to combine.
  • Slowly whisk in Parmesan cheese, allowing it to melt into the sauce.
  • Stir in Italian seasoning, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer for 3-5 minutes, until thickened.

Step 3: Add Protein (Optional)

  • If using chicken or sausage, cook separately until golden brown and fully cooked.
  • Slice or crumble, then stir into the sauce.

Step 4: Combine Pasta and Sauce

  • Add the cooked rigatoni to the skillet.
  • Toss well to coat the pasta evenly in the creamy sauce.
  • If the sauce is too thick, add a splash of chicken broth or reserved pasta water.

Step 5: Bake for a Golden Cheese Topping (Optional)

  • Transfer the pasta mixture to a baking dish.
  • Sprinkle extra mozzarella cheese on top.
  • Bake at 375°F (190°C) for 10 minutes, until the cheese is melted and bubbly.

Step 6: Serve & Enjoy!

  • Remove from the oven and let it sit for a minute.
  • Garnish with fresh parsley or extra Parmesan.
  • Serve warm with garlic bread and a side salad for the full Olive Garden experience!

Notes

  • Make it vegetarian: Use vegetable broth instead of chicken broth and skip the meat.
  • Lighter option: Use half-and-half instead of heavy cream, or substitute with Greek yogurt for extra protein.
  • Spice it up: Add more red pepper flakes or a dash of cayenne.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of cream or broth to restore texture.
  • Freezing: Freeze the sauce separately for up to 2 months. Avoid freezing the pasta, as it may become mushy when reheated.
Keyword Olive Garden Rigatoni