Chicken Rigatoni Alfredo
Indulge in a rich and creamy Chicken Rigatoni Alfredo that combines tender chicken with perfectly cooked rigatoni and a velvety Alfredo sauce.
Ingredients
Pasta and Chicken
- 12 ounces rigatoni pasta Can substitute with fettuccine or penne.
- 2 tablespoons olive oil Use high-quality extra virgin for better flavor.
- 2 boneless skinless chicken breasts, diced Chicken thighs can be used as an alternative.
- 4 cloves garlic, minced Fresh garlic is recommended.
Sauce Ingredients
- 1 cup heavy cream Can substitute with low-fat cream but may alter texture.
- 1 cup grated Parmesan cheese Use real Parmesan for best flavor.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes Optional for added heat.
Garnish
- to taste fresh parsley, chopped For garnish.
Instructions
Preparation
- Boil a large pot of salted water and cook the rigatoni according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a skillet, heat the olive oil over medium heat.
Cooking the Chicken
- Add diced chicken breasts to the skillet and season with salt, black pepper, and red pepper flakes. Cook for about 5-7 minutes, stirring occasionally until fully cooked.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn.
Making the Sauce
- Pour in the heavy cream and bring to a gentle simmer.
- Lower the temperature and whisk in the grated Parmesan cheese until melted and creamy.
Combine and Serve
- Add the cooked rigatoni into the sauce and toss to coat well.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped parsley.
Notes
Store leftovers in an airtight container for up to three days. Reheat gently, adding a splash of cream or milk as needed.