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Goat Cheese Rigatoni Alfredo | Magnolia Days

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.