Description
A delicious and creamy pasta dish featuring grilled chicken and a rich Alfredo sauce.
Ingredients
Scale
- 2 pieces chicken breasts, boneless and skinless
- 300 grams rigatoni pasta
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt (to taste)
- Black pepper (to taste)
- Fresh parsley (for garnish)
- 2 tablespoons butter
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, minced garlic, Italian seasoning, salt, and pepper. Add chicken breasts and coat well. Marinate for at least 30 minutes.
- Cook the Pasta: In a pot of salted boiling water, cook rigatoni pasta until al dente. Drain and set aside.
- Grill the Chicken: Preheat the grill or a grill pan over medium-high heat. Grill chicken for 6-7 minutes on each side or until fully cooked. Once done, set aside to rest for a few minutes, then slice.
- Prepare the Alfredo Sauce: In a large pan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a simmer. Stir in grated Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked rigatoni to the Alfredo sauce and mix well to coat.
- Assemble the Dish: Arrange the grilled chicken slices alongside the pasta on a large serving plate. Garnish with fresh parsley.
Notes
- For extra flavor, add a splash of white wine to the Alfredo sauce before simmering.
- Consider using a blend of mozzarella and Parmesan for a richer texture.
- Ensure the chicken is well marinated to enhance flavor.
- Use freshly grated Parmesan for a creamier sauce consistency.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling, Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate