Creamy Garlic Butter Chicken with Mozzarella Rigatoni
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound rigatoni pasta
4 tablespoons butter, divided
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1/2 cup chicken broth
4 ounces cream cheese, softened
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
Directions:
Cook rigatoni according to package directions until al dente. Drain and set aside. While pasta is cooking, season chicken pieces with Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. In a large skillet, melt 2 tablespoons butter with olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside. In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in heavy cream and chicken broth, then add cream cheese. Stir until cream cheese is melted and sauce is smooth. Reduce heat to low and add mozzarella and Parmesan cheese. Stir until cheese is melted and sauce is creamy and thickened. Add cooked rigatoni to the skillet with the cheese sauce. Toss to coat evenly. Add the cooked chicken back to the skillet and stir to combine. Serve immediately.
Cooking Time: 25 minutes | Servings: 6 | Calories: 650