Serve your friends with this delicious and easy chicken rigatoni alfredo recipe for a weekend dinner! It’s a combination of seasoned chicken, rigatoni and creamy sauce. Make it a lot creamier and cheesier with the mix of parmesan, mozzarella and Monterey Jack cheese.
• 1 tbsp olive oil
• 2 large chicken breasts (boneless, skinless and cubed)
• 2 tbsp poultry seasoning
• 2 tbsp butter
• 1.5 cups mushrooms (diced)
• 1 tbsp minced garlic
• 12 oz broccoli florets
• salt to taste
• 1 cup chicken broth
• 2 cups heavy whipping cream
• 8 oz softened cream cheese
• 1 tbsp Italian seasoning
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1 tbsp Cajun seasoning
• 1 tsp cracked black pepper
• 1.5 cups Parmesan cheese (shredded)
• 1 cup Monterey Jack cheese (shredded)
• 1/2 cup mozzarella cheese (shredded)
• 3 cups chicken broth
• 2 cups Rigatoni pasta
Season cubed chicken breasts with 2 tbsp poultry seasoning.
Set a pot over medium-high heat.
Pour three cups of chicken broth.
Bring to a boil.
Once it boils, add rigatoni pasta.
Once pasta is ready, remove the pot from the heat and drain the water.
Set aside pasta.
Preheat oven to 375 F.
Set an oven-proof frying pan over medium-high heat.
Add 1 tbsp olive oil and heat it.
Add the seasoned chicken breast cubes.
Stir and cook until chicken has cooked.
Once done, remove the chicken cubes from the pan and set aside.
In the same pan, add 2 tbsp butter.
Melt the butter.
Add diced mushrooms and saute until tender.
Add minced garlic and saute for 30 seconds.
Reduce to medium heat.
Add broccoli florets.
Season with salt to taste.
Let it cook for a minute.
Pour a cup of chicken broth into the pan.
Stir and cook for 4-5 minutes or until liquid reduces.
Add heavy whipping cream and softened cream cheese.
Season with Italian seasoning, onion powder, garlic powder, Cajun seasoning and cracked black pepper.
Stir to combine and let it simmer.
Once simmers, add shredded Parmesan cheese and Monterey Jack cheese.
Stir until cheese melts.
Once cheese has completely melted, add back the cooked chicken cubes into the pan.
Mix well to combine.
Add the cooked Rigatoni pasta into the pan.
Mix well until pasta is coated with the sauce.
Switch off the heat.
Sprinkle shredded mozzarella cheese on top.
Place the oven-proof skillet inside the preheated oven.
Let it bake for 10-15 minutes.
Once done, remove from the oven.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=86BXvy1UGQ8