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Bring a large pot of salted water to a boil for the pasta. Cook the rigatoni according to package directions until al dente. Drain and set aside.

While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels. Season generously on both sides with paprika, garlic powder, onion powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the hot pan and pan-sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a cutting board to rest.

Reduce the heat to medium. In the same skillet, add 2 tablespoons of unsalted butter and allow it to melt. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk constantly for 1 minute to create a roux, scraping up any browned bits from the bottom of the pan.

Gradually pour in 1 1/2 cups of heavy cream while continuously whisking to ensure a smooth sauce. Add 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the sauce. Continue to whisk until the sauce begins to thicken, about 2-3 minutes.

Stir in 1 cup of freshly grated Parmesan cheese until it melts and is fully incorporated into the sauce, making it glossy and creamy. Taste and adjust seasonings if needed.

Add the drained cooked rigatoni pasta to the pan with the Alfredo sauce. Toss well to coat all the pasta evenly.

Slice the rested chicken breasts into strips or desired pieces. Add the sliced chicken to the pasta in the pan. Toss gently to combine.

Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.


Bring a large pot of salted water to a boil for the pasta. Cook the rigatoni according to package directions until al dente. Drain and set aside.

While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels. Season generously on both sides with paprika, garlic powder, onion powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the hot pan and pan-sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a cutting board to rest.

Reduce the heat to medium. In the same skillet, add 2 tablespoons of unsalted butter and allow it to melt. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk constantly for 1 minute to create a roux, scraping up any browned bits from the bottom of the pan.

Gradually pour in 1 1/2 cups of heavy cream while continuously whisking to ensure a smooth sauce. Add 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the sauce. Continue to whisk until the sauce begins to thicken, about 2-3 minutes.

Stir in 1 cup of freshly grated Parmesan cheese until it melts and is fully incorporated into the sauce, making it glossy and creamy. Taste and adjust seasonings if needed.

Add the drained cooked rigatoni pasta to the pan with the Alfredo sauce. Toss well to coat all the pasta evenly.

Slice the rested chicken breasts into strips or desired pieces. Add the sliced chicken to the pasta in the pan. Toss gently to combine.

Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.
