Delicious Chicken Rigatoni Alfredo
A rich and velvety Chicken Rigatoni Alfredo featuring tender pan-seared chicken and a homemade garlic parmesan sauce. Ready in 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
1 lb rigatoni pasta
2 large boneless skinless chicken breasts, cut into bite-sized pieces
3 tbsp olive oil, divided
4 tbsp unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
1 tsp Italian seasoning
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Boil rigatoni in salted water until al dente; reserve 1 cup water, drain.
2. Pat chicken dry and season with salt, pepper, and Italian seasoning.
3. Sear chicken in 2 tbsp oil in a large skillet until golden and cooked through; remove.
4. In the same skillet, melt butter with remaining oil; sauté garlic for 1 minute.
5. Pour in heavy cream and simmer for 3-5 minutes to slightly thicken.
6. Reduce heat to low; whisk in Parmesan cheese until smooth.
7. Add cooked pasta and chicken back to the skillet.
8. Toss to coat, adding reserved pasta water if needed for consistency.
9. Serve hot, garnished with parsley and extra pepper.
Notes
Grate cheese from a block for the smoothest melt.
Use reserved pasta water to thin the sauce if it gets too thick.
Store leftovers in the fridge for up to 3 days.