Mozzarella Rigatoni with Creamy Garlic Butter Chicken
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 lb rigatoni pasta
4 tbsp butter, divided
2 tbsp olive oil
4 cloves garlic, minced
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 cup heavy cream
½ cup chicken broth
4 oz cream cheese, softened
1 cup mozzarella, shredded
½ cup Parmesan, grated
Directions:
1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain and set aside.
2. While the pasta cooks, season the chicken with Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper.
3. In a large skillet, heat 2 tbsp butter with olive oil over medium-high. Add chicken and cook 6–8 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
4. Lower the heat to medium and melt the remaining 2 tbsp butter in the same skillet. Add garlic and sauté for about 1 minute until fragrant.
5. Pour in heavy cream and chicken broth, then add cream cheese. Stir until the cream cheese melts into a smooth base.
6. Reduce heat to low. Mix in mozzarella and Parmesan, stirring until the sauce is creamy and thickened.
7. Add the rigatoni to the skillet, tossing to coat in the sauce. Return the chicken to the pan and stir gently to combine.
8. Serve hot, making sure each portion has plenty of pasta, chicken, and cheesy garlic butter sauce.
Cooking Time:25 minutes
Servings:6
Calories:~650 per serving