CHEESY CHICKEN RIGATONI
INGREDIENTS:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
Salt and freshly ground black pepper, 1 tsp Italian seasoning
12 oz rigatoni pasta
4 tbsp unsalted butter
5 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese (I used velveeta shredded)
½ cup reserved pasta water
INSTRUCTIONS:
1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions. Before draining, reserve about ½ cup of the pasta water, then drain and set aside.
2. While the pasta cooks, season the chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden and cooked through, about 6-7 minutes, stirring occasionally to brown all sides. Transfer the cooked chicken to a plate and set aside.
3. In the same skillet, melt the butter over medium heat,
add the minced garlic and sauté for 1-2 minutes, whisk continuously for about 1 minute to form a smooth roux.
4. Slowly whisk in the heavy cream 1/2 cup at a time and let it simmer gently for 3-4 minutes until slightly thickened. Add in the Parmesan, mozzarella, cheddar, and garlic powder (if using). Stir until all the cheeses melt into a smooth, creamy sauce with visible stretch and richness. If it gets too thick, add a bit of reserved pasta water until it's just right.
5. Return the cooked rigatoni and chicken to the skillet.
Toss gently to coat everything in that thick, cheesy Alfredo sauce. Let it all simmer together for a minute so the flavors meld.
6. Serve with salad and Texas Roadhouse Rolls
MY FAMILY DEVOURED THIS 😋
Cheesy Chicken Rigatoni is an excellent dish that combines tender chicken and rigatoni pasta with a rich, creamy cheese sauce that is both satisfying and flavorful. Rigatoni, a tube-shaped pasta, is ideal for holding thick sauces, which makes it perfect for this cheesy Alfredo-style recipe. The dish uses a blend of Parmesan, mozzarella, and cheddar cheeses, creating a layered flavor profile and a smooth yet stretchy cheese sauce that clings beautifully to the pasta and chicken. To enhance the dish’s creaminess and prevent the sauce from becoming too thick or clumpy, reserving some pasta water before draining is essential. The starchy water helps loosen the sauce and contributes to its silky texture. The process starts with sautéing garlic in butter to build a flavorful base, followed by creating a roux with flour which thickens the heavy cream as it simmers gently. Adding cheeses gradually while stirring ensures they melt fully without separating. Seasoning plays a critical role, and a simple combination of salt, black pepper, and Italian seasoning for the chicken elevates the dish by adding aromatic herbs and seasoning notes. The chicken is cooked till golden and tender before being reunited with the pasta in the sauce, allowing all ingredients to meld harmoniously. Pairing this main dish with a crisp salad or warm, soft rolls such as Texas Roadhouse Rolls can create a balanced meal with varied textures and flavors. This recipe is ideal for family dinners due to its hearty and comforting qualities, as well as its straightforward preparation steps. To customize, consider adding vegetables like spinach or mushrooms to increase nutritional value, or swap cheddar for a sharper cheese variant for a different flavor punch. Additionally, for a lighter option, substitute heavy cream with half-and-half or use part-skim mozzarella, though this will affect the richness of the sauce. Overall, this Cheesy Chicken Rigatoni recipe offers a perfect blend of ease, taste, and comfort for pasta lovers looking to enjoy a creamy, cheesy meal at home.
Thanks for sharing this recipe. I'll definitely be making this soon. I read the instructions and #3 says to stir to form a roux. There's no flour in the recipe to form a roux. Please clarify for me. Thanks.