Garlic Herb Chicken Alfredo Rigatoni with Potatoes
A creamy and delicious Garlic Herb Chicken Alfredo Rigatoni with Potatoes recipe, perfect for a hearty meal.
Equipment
- oven
- skillet
- baking sheet
- Pot
Ingredients
For the Crust
- 4 pieces boneless, skinless chicken breasts
- 1 lb rigatoni pasta
- 1 lb baby potatoes, halved
- 4 cloves garlic, minced
- 2 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- to taste salt and black pepper
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoon unsalted butter
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat oven to 400°F (200°C). Toss halved potatoes with 1 tablespoon olive oil, salt, pepper, and half the minced garlic. Spread on a baking sheet and roast for 25 minutes until golden.
- Season chicken breasts with oregano, thyme, paprika, salt, and pepper. Heat remaining olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté remaining garlic until fragrant. Pour in heavy cream and bring to a simmer. Stir in Parmesan until melted and smooth to create Alfredo sauce.
- Cook rigatoni according to package directions until al dente. Drain and toss with Alfredo sauce in the skillet.
- Slice cooked chicken. Serve rigatoni topped with chicken and roasted potatoes. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.
Nutrition
Serving: 1servingCalories: 700kcalCarbohydrates: 70gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 2mg
Tried this recipe?Let us know how it was!