This is by far the best pasta I’ve ever had! No, I’m not just saying that because I made it. It seriously is the best! Not only is the flavor incredible, it’s extremely easy to prepare. The chicken is juicy and and cut small enough to get a piece in every bite! Rigatoni is most popularly used in red sauce. But, it is perfect for Alfredo as well. Its cylindrical shape stores up the right amount of sauce to leave you pleasantly surprised when you chew. It’s easily become my favorite, go to pasta recipe! And I’m sure it will be yours as well.
Chicken Rigatoni Alfredo Recipe
- 2 large boneless skinless chicken breasts
- 1-2 TBS poultry seasoning
- 1 TBS olive oil
- 2 TBS butter
- 1 1/2 cups diced mushrooms
- 1 TBS minced garlic
- 12 ounces broccoli florets
- 1/2 tsp salt
- 1 cup + 3 cups chicken broth
- 2 cups heavy whipping cream
- 8 ounces cream cheese softened
- 1 TBS Italian seasoning
- 1 TBS onion powder
- 1 TBS Cajun seasoning or seasoned salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 1/2 cup shredded or grated Parmesan cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded mozzarella cheese
- 2 cups rigatoni
- Fresh chopped basil to garnish
Preheat oven to 375°F
Cut chicken into bite sized pieces and season with poultry seasoning
Heat oil in an oven safe skillet
Add in the chicken
Allow the chicken to cook completely
In a separate pot, bring 3 cups of chicken broth to a boil
Stir in the rigatoni and cooking according to package instructions until it’s al dente.
Remove the chicken from the skillet and set aside
In the same skillet, add in the butter
Once the butter melts, stir in the mushrooms and garlic
Sauté for 30 seconds
Add in the broccoli
Sprinkle on 1/2 tsp salt
Stir for one minute
Pour in 1 cup of chicken broth
Allow broth to simmer until it reduces
Pour in the heavy whipping cream
Stir in the cream cheese
As the cream cheese melts, stir in the Italian seasoning, onion powder, Cajun seasoning, cracked black pepper, and garlic powder.
Stir in the drained rigatoni and return the chicken back into the skillet
Stir in 1 cup of Parmesan cheese and 1 cup of Monterey Jack cheese.
Top it with the remaining 1/2 cup of Parmesan and the 1/2 cup of Mozzarella
Bake, uncovered, for 10-15 mins or until the cheese has melted.
Garnish with fresh, chopped basil
AffiliateLabzFebruary 19, 2020 at 6:42 am
Great content! Super high-quality! Keep it up! 🙂
Rachel SchambergerFebruary 22, 2020 at 12:31 pm
Can’t wait to dig into this! Gonna use spinach instead of broccoli tho, gon be GOOD! Thanks, Coop!
RandyritaFebruary 24, 2020 at 9:08 am
I tried this recipe last night and it was so good.😋 Next time I’ll try it with linguine.
DreaFebruary 29, 2020 at 12:48 pm
I’m making this tonight!
JOANNA CAINMarch 1, 2020 at 4:14 pm