Garlic Parmesan Chicken Rigatoni with Creamy Alfredo Mozzarella
Ingredients:
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
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
3 cups heavy cream
1 cup chicken broth
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese, for garnish
Directions:
Cook the rigatoni according to package directions in salted water until al dente. Reserve 1 cup of pasta water before draining. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the Italian seasoning, garlic powder, salt, and pepper. Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce heat and whisk in the softened cream cheese until smooth. Stir in 1 cup of grated Parmesan cheese and 1 cup of shredded mozzarella cheese until melted and the sauce is smooth and creamy. If the sauce is too thick, add some of the reserved pasta water until it reaches your desired consistency. Add the cooked rigatoni to the sauce and toss to coat. Add the cooked chicken back to the skillet and toss to combine. Serve immediately, garnished with additional grated Parmesan cheese.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 750 calories per serving