Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound chicken breast, cubed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the rigatoni according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and add the cubed chicken. Cook until browned and cooked through.
- Add minced garlic to the skillet and sauté for 1 minute.
- Pour in the heavy cream and bring to a simmer. Stir in cheddar and parmesan cheese until melted and smooth.
- Add the cooked rigatoni to the skillet and toss to coat in the sauce.
- Season with salt, pepper, and red pepper flakes. Stir in fresh parsley before serving.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- This dish pairs well with a side salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg