Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound chicken breast, diced
- 4 tablespoons garlic, minced
- 1 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Instructions
- Cook the rigatoni according to package instructions until al dente.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Add the diced chicken to the skillet and cook until browned and fully cooked.
- Reduce heat and stir in the heavy cream, bringing it to a gentle simmer.
- Mix in the mozzarella cheese and stir until melted and creamy.
- Combine the cooked rigatoni with the sauce, mixing well to coat the pasta.
- Season with salt and pepper to taste before serving.
Notes
- For added flavor, garnish with fresh parsley or basil before serving.
- You can add vegetables like spinach or sun-dried tomatoes for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 38 grams
- Saturated Fat: 23 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 150 milligrams