Description
A rich and creamy pasta dish featuring rigatoni with garlic, parmesan, and succulent chicken in a luscious Alfredo sauce.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb chicken breast, diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the rigatoni pasta according to the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer.
- Stir in the mozzarella and parmesan cheese until melted and combined.
- Add the cooked rigatoni to the skillet and toss to coat in the sauce.
- Garnish with chopped parsley before serving.
Notes
For added flavor, consider seasoning the chicken with Italian herbs or a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: garlic parmesan chicken, creamy pasta, rigatoni recipe, Italian pasta dish, Alfredo sauce