Ingredients
Scale
- 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
Instructions
- Cook the rigatoni according to package instructions until al dente; drain and set aside.
- In a skillet over medium heat, combine olive oil and butter. Add chicken pieces seasoned with Italian seasoning, garlic powder, salt, and pepper; cook until golden and fully cooked.
- Reduce heat to low and sauté minced garlic briefly in the same skillet before adding heavy cream and chicken broth; stir until combined.
- Gradually mix in cream cheese until smooth, then add Parmesan and mozzarella cheeses until melted.
- Toss the cooked rigatoni with the sauce and chicken until evenly coated.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 850
- Sugar: 4g
- Sodium: 720mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 210mg