Description
A comforting one-pan meal featuring juicy garlic herb chicken, creamy Alfredo rigatoni, and tender roasted potatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb rigatoni pasta
- 1 lb baby potatoes, halved
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and black pepper to taste
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss halved potatoes with 1 tbsp 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.