Description
A rich and creamy pasta dish featuring tender chicken, alfredo sauce, garlic butter, and melted cheese.
Ingredients
- 1 lb rigatoni pasta
- 2 boneless, skinless chicken breasts
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
Instructions
- Cook rigatoni according to package instructions. Drain and set aside.
- Cut chicken into bite-sized pieces and season with salt and pepper.
- Melt butter in a pan over medium heat. Add garlic and cook until fragrant.
- Add chicken and cook until browned and fully cooked.
- Pour heavy cream into the pan and stir in parmesan cheese.
- Add cooked rigatoni and mix well.
- Sprinkle mozzarella cheese on top and cover until melted.
- Serve hot.
Notes
- Use freshly grated parmesan for best flavor.
- Adjust garlic amount based on preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American