Description
A creamy and satisfying pasta dish featuring rigatoni tossed with tender chicken, garlic, and a rich white cheddar parmesan sauce.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 1 1/2 pounds chicken bites (boneless skinless chicken breasts cut into bite-sized pieces)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon Cajun seasoning (plus more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 5 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 4 ounces cream cheese, softened
- 1 1/2 cups shredded white cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Italian seasoning
Instructions
- Bring a large pot of salted water to a boil over high heat. Once boiling, carefully add the rigatoni and cook until just tender, about 10-12 minutes. Drain and set aside.
- In a large skillet over medium-high heat, combine the olive oil and butter. When the butter is melted and bubbling, add the chicken bites. Season with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook until the chicken is lightly browned and fully cooked through, about 6-8 minutes. Transfer the chicken to a plate.
- Lower the heat to medium and add the minced garlic to the skillet. Sauté briefly for about 1 minute until fragrant.
- Pour in the chicken broth while stirring and scraping the flavorful bits from the bottom of the pan to enhance your sauce’s flavor.
- Mix in the heavy cream and cream cheese, whisking continuously until smooth and creamy, which should take about 2-3 minutes.
- Gradually add the shredded white cheddar and grated Parmesan cheese. Continue to stir until the cheeses melt and the sauce thickens, about 3-4 minutes.
- Sprinkle in the Italian seasoning and half of the chopped parsley, mixing well to combine.
- Return the cooked chicken back into the sauce, stirring to coat every piece evenly.
- Add the drained rigatoni to the skillet and gently toss until every piece is coated in the creamy sauce. Let it sit over low heat for a couple of minutes to let the sauce settle.
- Finish by sprinkling the remaining parsley on top and serve warm.
Notes
This dish can be made ahead of time by preparing the chicken and sauce in advance. You can also customize it by using different types of pasta or adding vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: creamy pasta, chicken rigatoni, comfort food