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–+ servings

Creamy Garlic Rigatoni

Discover the rich, creamy goodness of this Garlic Chicken Rigatoni, blending three cheeses and tender chicken for a comforting, easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb boneless skinless chicken breasts, cut into chunky bite-sized pieces
  • 2 tbsp olive oil
  • 5 tbsp unsalted butter, divided
  • q.s. Salt and freshly cracked black pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 6 cloves garlic, finely minced
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded provolone cheese for depth and extra melt
  • 2 tbsp cream cheese for a silky, velvety finish
  • q.s. Optional garnish: chopped parsley or extra Parmesan

Equipment

  • Large pot
  • Large skillet
  • Measuring cups and spoons
  • Whisk or wooden spoon
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain and set aside, reserving about a cup of pasta water.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Season the chicken with salt, black pepper, garlic powder, onion powder, and Italian seasoning. Cook for 6 to 8 minutes until golden-brown and juicy. Remove from skillet and set aside.
  3. Reduce heat to medium and add 2 more tablespoons of butter to the skillet. Stir in minced garlic and cook for about 30 seconds until fragrant.
  4. Sprinkle in the flour and stir continuously for 1 minute to form a smooth base.
  5. Slowly pour in the chicken broth while stirring, scraping up browned bits. Let sauce thicken slightly, then add heavy cream and cream cheese, stirring until melted and smooth.
  6. Lower the heat, gradually stir in the mozzarella, Parmesan, and provolone cheeses, allowing each addition to melt fully.
  7. Return the cooked chicken to the skillet and stir gently to coat in the sauce.
  8. Add the cooked rigatoni and toss until coated. Use reserved pasta water to loosen the sauce if necessary.
  9. Remove from heat and let rest for 1 to 2 minutes before serving.

Nutrition

Calories: 700kcalCarbohydrates: 60gProtein: 40gFat: 35gSaturated Fat: 20gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 5mgCalcium: 25mgIron: 10mg

Notes

This recipe is loved for its ease and irresistible flavor. A dish that will impress your cooking skills!
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