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Goat Cheese Rigatoni Alfredo for #SundaySupper

Goat Cheese Rigatoni Alfredo | Magnolia Days

Happy Birthday Sunday Supper! One year ago my friend Isabel organized the first #SundaySupper event. It was a virtual progressive meal shared with the world. I was thrilled to participate in that first event and the many that followed. It is hard to believe a year has gone by. Sunday Supper has grown incredibly. Today we are celebrating by choosing and making a recipe featured in one of the events. I chose Isabel’s Goat Cheese Rigatoni Alfredo.

Why did I choose Goat Cheese Rigatoni Alfredo? Well, as soon as I saw the recipe it spoke to me. I love cheese. I have not met a cheese I didn’t like. It is hard to pick a favorite although goat cheese is at the top of my list. Last year I made fettuccine alfredo for the first time. Yummy, creamy, and a bit of an indulgence. So take that and double the yummy and creamy by using goat cheese instead of parmesan. Wow. I had to make it. I adapted her recipe ever so slightly. Basically all I did was use an entire 10 ounce log of goat cheese because more cheese works for me. I also added an optional garnish of parsley or pine nuts.

Sunday Supper has added a lot to my life. Because of it, I have connected with wonderful people. Those connections led to friendships which I value dearly. The bloggers in the Sunday Supper Movement are the most supportive and helpful people both personally and professionally. My day is not complete until I check in and see what’s happening with them. One of my greatest highlights last year was meeting Isabel in person. She is a true leader and visionary. Most importantly, she is a good and dear friend.

Join us in our celebration! Visit these blogs and see how each one is celebrating Sunday Supper’s birthday:

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

What a fun event filled with such good food! I only wish I could actually taste each one. Oh wait! I can. I have the recipes. Time to get cooking…

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

PS. Special thanks to Liz of That Skinny Chick Can Bake for celebrating with my brownie tart recipe.

Goat Cheese Rigatoni Alfredo

A recipe for rigatoni pasta with a creamy goat cheese alfredo sauce. It can be served as a side dish or topped with chicken or shrimp for a main dish.
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Author Renee


  • 4 tablespoons unsalted butter 1/2 stick
  • 2 garlic cloves minced
  • 2 1/2 cups half-and-half
  • 10 ounces goat cheese not pre-crumbled
  • 16 ounces rigatoni pasta cooked al dente
  • Salt and fresh ground pepper to taste
  • Optional garnish: Chopped fresh parsley or toasted pinenuts


  1. In a large saucepan, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Slowly add the half-and-half while whisking or stirring constantly. Add the goat cheese in small amounts and whisk or stir until cheese has melted and mixture is creamy and smooth. Add the cooked rigatoni and stir to coat the pasta with the sauce. Reduce heat to low and simmer for five minutes. Season with salt and pepper to taste. Remove from the heat and allow to set for a few minutes for the sauce to thicken. Serve immediately. Garnish with chopped fresh parsley or toasted pine nuts if desired.

Recipe Notes

Optional: Serve with grilled chicken or shrimp on top.

Recipe Rating


Wednesday 13th of February 2013

I made this tonight, and my sauce turned out very thin, even though I didn't alter your recipe at all. It didn't coat the pasta at all. Was flour supposed to be added at the beginning, before adding the garlic? Most sauces start with a roux.


Wednesday 13th of February 2013

The sauce is thin to begin with. It does thicken after it sets for a few minutes and so it does not need flour. Thanks for bringing it to my attention and I will add the information to the recipe.


Friday 18th of January 2013

why yes Renee. I would love a big ol bowl of some that beautiful rigatoni. You are too kind. I bet the goat cheese made it extra special. It's just gorgeous!


Saturday 19th of January 2013

Thank you Sarah. Yes, the goat cheese really made the alfredo something really special. Nice to have a twist to things occasionally.

Brianne @ Cupcakes & Kale Chips

Friday 18th of January 2013

I adore goat cheese. This looks perfect! Thanks for all of your support, Renee!


Saturday 19th of January 2013

Thanks Brianne

Faye Leong

Friday 18th of January 2013

Oh Renee, this is wonderful! I love cheese too and I am not going to miss this out. Your picture looks stunning!


Saturday 19th of January 2013

Thank you Faye!

Nancy @ gottagetbaked

Tuesday 15th of January 2013

Renee, I could eat anything and everything that you make because you are a goddess in the kitchen. I love that you made a recipe from Isabel, especially since it's one of my all time favourite meals - pasta in alfredo sauce, yummmm... I agree with you - the more cheese the better! Funnily enough, I've never made alfredo sauce at home. It's time to change that in 2013!


Thursday 17th of January 2013

Nancy - you are so sweet! Thank you very much.