Ingredients
Scale
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 3 cups heavy cream
- 1 cup chicken broth
- 4 ounces cream cheese (softened)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Cook the rigatoni according to package instructions until al dente; drain and set aside.
- In a skillet, heat olive oil over medium-high heat. Add chicken, season with salt, pepper, Italian seasoning, garlic powder, and minced garlic; cook until browned and cooked through (about 6-8 minutes).
- In the same skillet, melt butter. Stir in heavy cream and chicken broth; bring to a simmer. Gradually mix in softened cream cheese until smooth, then add Parmesan cheese until melted.
- Combine cooked rigatoni and chicken with the sauce; stir until well coated. Top with shredded mozzarella and let it melt slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 120mg