In a large pot, boil 10-12 cups of water. Once it's boiling, throw in your rigatoni. While that's cooking, in a medium saucepan melt 8 tablespoons of butter on a low flame.
Add the chopped garlic, basil and white pepper. Let that simmer for a minute, then add in the cream cheese, stirring with a whisk until smooth. Slowly whisk in 2 cups of milk, then add in the grated parmesan cheese, constantly whisking to get that smooth, alfredo sauce consistency.
Once you have a thick creamy consistency, remove from heat and let sit. In a separate frying pan cook your chicken, turkey sausage and mushrooms.
Once cooked, add it to the pot of alfredo sauce and stir evenly. Stir in the alfredo sauce with the pasta.
Top with more grated parmesan cheese, basil and oregano and bake on 350 degrees in an oven-safe pan or pot. Leave it in until cheese is melted and bubbling. Take it out and let cool, then enjoy!
