Ingredients
Scale
- 2 large chicken breasts, cut into 1-inch thick chunks
- 1 lb rigatoni pasta
- 6 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 4 cloves fresh garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups heavy whipping cream
- 1/2 cup chicken broth
- 4 oz cream cheese, softened
- 1.5 cups mozzarella cheese, freshly shredded
- 3/4 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the rigatoni pasta in boiling salted water until al dente. Drain and set aside.
- In a skillet over medium heat, melt olive oil and half the butter. Season chicken pieces with salt and pepper, then sear until golden brown; remove from skillet.
- In the same skillet, sauté minced garlic and add seasonings. Pour in cream and chicken broth, bringing it to a simmer.
- Stir in cream cheese until melted, then add mozzarella and Parmesan cheese until smooth.
- Return chicken to the sauce mixture, then toss in cooked rigatoni until evenly coated.
- Serve hot, garnished with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 650
- Sugar: 3g
- Sodium: 560mg
- Fat: 37g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg