Creamy Chicken Pasta
Creamy Chicken Pasta
Ingredients:
- 5 chicken breasts cut in half
- black pepper
- onion & garlic powder
- garlic and herb seasoning
- red pepper flakes
- 3 garlic cloves, minced
- 1 box rigatoni noodles
- 3 cups heavy whipping cream
- 1 box Philadelphia cream cheese
- 2 cups freshly grated Parmesan Reggiano
- 1 tbsp butter
- 1 box @redlobster cheddar biscuit mix
- 1 bag sharp cheddar cheese
Directions:
*I did not measure when seasoning the chicken breasts*
1. Beat chicken breast until flattened. Season chicken breast with garlic powder, onion powder, Tony’s garlic & herb season, black pepper, and red pepper flakes. I went a little heavy on the flakes and had the whole house coughing and sneezing🤣
2. Heat a cast iron skillet and drizzle with olive oil. Place chicken on pan until throughly cooked.
3. Set aside and let rest
4. Boil water (drizzle oil and salt in the water) cook rigatoni noodles until desired texture.
5. Drain water and set aside.
6. In a small pot melt 1 tbsp butter
7. Add garlic and cook until browned
8. Pour in 3 cups heavy whipping cream and add cream cheese. It will break down easier if you cut the cream cheese into small cubes. Stir continuously.
9. Add Parmesan Reggiano. Stir continuously.
10. Add 1 tsp of black pepper and 1 tsp of garlic & herb seasoning to sauce mixture. Turn off heat.
11. Add cooked noodles to sauce. Mix well.
12. Add half the pasta to a baking dish. Top with sharp cheddar cheese. Repeat with remaining pasta.
13. Cook pasta in oven until cheese is melted and slightly browned. (400 degrees Fahrenheit)
14. Cook biscuits as instructed on the box.
15. Remove pasta and biscuits from oven. Top with parsley and serve with chicken breasts!
