Description
Indulge in this comforting dish featuring tender chicken breasts in a rich creamy sauce tossed with rigatoni pasta.
Ingredients
Scale
- 1 lb (450g) rigatoni pasta
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon unsalted butter
- 3 cloves of minced garlic
- 1 cup (240ml) heavy cream
- 1 cup (240ml) chicken broth
- 1 cup (100g) grated Parmesan cheese
- 1 cup (100g) mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- Optional: crushed red pepper flakes for garnish
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, then drain.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, garlic powder, and onion powder. Cook for 5-6 minutes per side until golden and cooked through. Remove and slice.
- Sauté Garlic: In the same skillet, melt butter and sauté minced garlic until fragrant.
- Create the Creamy Base: Stir in heavy cream and chicken broth, simmering for 3-4 minutes until slightly thickened.
- Melt the Cheeses: Mix in grated Parmesan and shredded mozzarella until melted.
- Flavor it Up: Add chopped parsley and Italian seasoning, mixing well.
- Combine Everything: Return sliced chicken to the skillet, then toss with rigatoni to coat in sauce.
- Heat and Serve: Heat through for an additional 2-3 minutes, adjust seasoning, and serve hot with optional garnishes.
Notes
Great for family dinners or guest gatherings. Can be made ahead and stored for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg