One-Pot Creamy Honey Garlic Chicken Rigatoni

Ingredients:

1 lb boneless skinless chicken breasts, cut into bite-size pieces

12 oz rigatoni pasta

2 tbsp olive oil

3 tbsp butter, divided

1 small onion, finely diced

5 cloves garlic, minced

½ tsp black pepper

Salt, to taste

2 tbsp all-purpose flour

1½ cups chicken broth

1¼ cups heavy cream

⅓ cup honey

1 tbsp soy sauce

10 oz Velveeta cheese, cubed

½ cup cream cheese, softened

¾ cup shredded mozzarella cheese

½ cup grated Parmesan cheese

½ tsp crushed red pepper flakes (optional)

2 tbsp chopped fresh parsley (for garnish)

Directions:

1. Heat the olive oil in a large, wide skillet over medium-high heat. Season the chicken with salt and black pepper, then add to the skillet and cook until golden-brown and fully cooked. Remove and set aside.

2. Lower the heat to medium and melt 2 tablespoons of butter in the same skillet. Add the onion and cook until soft and translucent.

3. Stir in the garlic and cook briefly until fragrant. Sprinkle in the flour and stir constantly for 1 minute.

4. Slowly pour in the chicken broth while stirring to keep the sauce smooth, then add the heavy cream. Let the sauce gently simmer until slightly thickened.

5. Stir in the honey and soy sauce until fully combined.

6. Add the Velveeta and cream cheese, stirring until completely melted and silky smooth.

7. Mix in the mozzarella and Parmesan until the sauce becomes very thick, glossy, and cheese-heavy.

8. Stir the uncooked rigatoni directly into the skillet, making sure most of the pasta is submerged in sauce.

9. Return the chicken to the skillet, cover, and let simmer gently until the pasta is tender and the sauce is thick and creamy, stirring occasionally.

10. Finish with the remaining butter, sprinkle with parsley, and serve hot straight from the skillet.

Cooking Time:35 minutes

Servings:4

Calories:~830 per serving

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