Cheesy Chicken Rigatoni
Ingredients:
1 lb rigatoni pasta
1 lb boneless, skinless chicken breasts, diced
1 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper, to taste
2 cups marinara sauce
1 cup heavy cream
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp crushed red pepper flakes (optional, for heat)
Fresh basil or parsley for garnish (optional)
Instructions:
Cook the Pasta:
Cook rigatoni according to package instructions until al dente. Drain and set aside.
Cook the Chicken:
In a large skillet, heat olive oil over medium heat. Season the diced chicken with Italian seasoning, garlic powder, salt, and pepper. Add the chicken to the skillet and cook until it’s no longer pink in the center, about 5-7 minutes. Remove from skillet and set aside.
Make the Sauce:
In the same skillet, pour in the marinara sauce and heavy cream. Stir to combine, and bring to a simmer over medium heat. Let the sauce simmer for about 5 minutes until slightly thickened.
Add the Cheese:
Add the shredded mozzarella and Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth and creamy.
Combine Everything:
Add the cooked chicken and rigatoni pasta to the skillet with the sauce. Toss everything together until the pasta and chicken are well coated with the cheesy sauce.
Serve:
Garnish with fresh basil or parsley and serve warm.
