Chicken Rigatoni Alfredo
A creamy and savory pasta dish with tender chicken and rigatoni coated in rich alfredo sauce, perfect for family gatherings or cozy dinners.
Ingredients
Pasta and Chicken
- 12 oz Rigatoni pasta You can use whole wheat rigatoni for a healthier option.
- 2 pieces Boneless chicken breast (about 1 lb), diced Cook until fully cooked through and golden brown.
Sauce Ingredients
- 2 tablespoons Olive oil Used for cooking the chicken.
- 3 cloves Garlic, minced Add to the skillet for flavor.
- 1 cup Heavy cream Avoid boiling after adding.
- 1 cup Parmesan cheese, grated Adds creaminess to the sauce.
- to taste Salt For seasoning the chicken and pasta.
- to taste Black pepper For seasoning the chicken.
- for garnish Parsley, chopped (optional) For a fresh touch.
Instructions
Preparation
- Begin by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving some pasta water for later.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and season with salt and pepper. Cook until the chicken is fully cooked through and golden brown, about 6-8 minutes.
Cooking the Sauce
- Lower the heat and add the minced garlic into the skillet with the chicken. Stir for about 1 minute until fragrant.
- Pour in the heavy cream and allow it to simmer for 2-3 minutes.
- Sprinkle in the grated Parmesan cheese while stirring. Continue cooking until the cheese has melted and the sauce has thickened slightly, about 2-3 minutes. If the sauce seems too thick, add some reserved pasta water a little at a time until you reach your desired consistency.
- Add the cooked rigatoni into the skillet with the alfredo sauce. Toss gently to coat the pasta evenly, allowing it to absorb all that creamy goodness.
Serving
- Garnish with freshly chopped parsley if desired, and enjoy!
Notes
For storing, Chicken Rigatoni Alfredo can be kept in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently in a skillet with a splash of milk or cream.