Description
A comforting and creamy pasta dish featuring chicken, garlic, and a smooth Alfredo sauce, perfect for busy weeknights.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 1 1/2 pounds boneless skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 6 ounces Velveeta cheese, cubed
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 ounces cream cheese, softened
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until just tender, about 9 to 11 minutes. Drain and set aside.
- In a large skillet over medium-high heat, heat the olive oil and butter. Add the chicken strips and season with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook until the chicken is golden on the outside and fully cooked through, about 6-8 minutes. Transfer the chicken to a plate.
- Reduce the skillet’s heat to medium and add the minced garlic. Cook briefly until fragrant, about 1 minute.
- Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pan.
- Add the heavy cream and cream cheese, whisking until the mixture is smooth and starts to thicken, about 3-5 minutes.
- Stir in the Velveeta, Parmesan, and mozzarella. Mix until the sauce is thick and creamy.
- Sprinkle in the dried basil, Italian seasoning, and half of the chopped parsley, stirring to incorporate.
- Add the chicken back into the sauce, stirring well to coat every piece.
- Add the cooked rigatoni to the skillet, gently tossing until every piece is covered in the velvety sauce.
- Let everything sit over low heat for a couple of minutes so the sauce thickens and clings to the pasta.
- Finish with the remaining chopped parsley and serve warm, garnishing with extra cheese if desired.
Notes
For variations, try shrimp instead of chicken or add spinach for extra nutrients. Make ahead by preparing the chicken and sauce in advance.
- 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: 50g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg
Keywords: pasta, creamy, chicken, alfredo, garlic, parmesan