Ingredients
Scale
- 1 pound rigatoni pasta
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 4 tablespoons unsalted butter, divided
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1½ cups heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Fresh parsley, chopped
Instructions
- Cook the rigatoni in salted boiling water until al dente; drain and set aside.
- Season chicken with salt, pepper, and garlic powder. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Cook the chicken until golden brown; transfer to a plate.
- In the same skillet, sauté diced onion until softened, then add minced garlic.
- Sprinkle flour over the mixture and whisk in chicken broth to create a smooth base.
- Stir in heavy cream and cream cheese until fully combined. Add cheddar, Parmesan, and mozzarella cheeses, stirring until melted.
- Return chicken to the skillet, combine with sauce, then add rigatoni. Toss everything together until well coated.
- Let it warm for a minute before serving with freshly chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg