Description
A creamy pasta dish combining rigatoni, tender chicken, and a luscious Alfredo sauce, perfect for dinner parties or cozy nights in.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the diced chicken breasts to the skillet. Season with salt, pepper, and red pepper flakes, cooking until browned and cooked through, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in the grated Parmesan cheese until fully melted and combined.
- Add the cooked rigatoni to the skillet, tossing until the pasta is fully coated in the Alfredo sauce.
- Taste and adjust seasoning with more salt and pepper if needed.
- Transfer to serving plates and garnish with chopped parsley.
Notes
For a lighter sauce, try substituting some heavy cream with chicken broth. Avoid overcooking the chicken to ensure it stays tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 570
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg