One Pot Rigatoni Alfredo with Chicken Recipe
This One Pot Rigatoni Alfredo with Chicken and Kale in a creamy, rich, garlic and parmesan sauce is serious comfort food!
Servings: 4 servings
Ingredients
- 2 tbsp oil (I use a neutral oil such as avocado oil)
- 3 chicken breasts chopped into bite-size chunks (roughly 550g/1.1lb)
- ¼ tsp each of salt and pepper
- 1 small onion peeled and finely diced
- 3 cloves garlic peeled and minced
- 250 g (7 oz) dried rigatoni pasta
- 160 ml (2/3 cup) homemade or good quality chicken stock
- 480 ml (2 cups) whole/full-fat milk
- 120 ml (1/2 cup) double (heavy) cream
- 70 g (2.5 oz) Cavolo Nero kale roughly chopped
- 75 g (3/4 cup) Parmesan grated
To Serve:
- pinch black pepper
- 2 tbsp chopped parsley
- 2 tbsp Parmesan grated
Instructions
- Heat the oil in a large frying pan (skillet) on a medium heat. Add the chicken, along with the salt and pepper. Cook for approx 5-6 minutes, turning regularly until browned and just cooked through.2 tbsp oil, 3 chicken breasts, 1/4 tsp each of salt and pepper
- Remove from the pan with a slotted spoon and place in a bowl. Cover with foil to keep warm.
- Add the chopped onions to the pan and fry gently for a couple of minutes until the onions start to go translucent.1 small onion
- Add in the garlic, stir and cook for 30 seconds.3 cloves garlic
- Then add in the pasta, stock and milk. Bring to a simmer, stir, then cover with a lid or foil. Turn down the heat and cook gently for 10-12 minutes until the pasta is just al dente.250 g (7 oz) dried rigatoni pasta, 160 ml (2/3 cup) homemade or good quality chicken stock, 480 ml (2 cups) whole/full-fat milk
- Remove the foil/lid and stir in the cream and Parmesan. Add the kale and chicken, cover again and cook for a further 2-3 minutes until the kale has wilted and the chicken has heated through.120 ml (1/2 cup) double (heavy) cream, 75 g (3/4 cup) Parmesan, 70 g (2.5 oz) Cavolo Nero kale
- Serve sprinkled with parmesan a pinch of black pepper and fresh parsley.pinch black pepper, 2 tbsp chopped parsley, 2 tbsp Parmesan
Video
Notes
How do I stop the sauce from splitting?
Gentle heat, and add cream and Parmesan for the last couple of minutes to gently heat through helps give you that delicious creamy glossy sauce. If it looks shaky, uncover and stir – it should come back together. If the sauce starts to look like it's going to split during step 5 then don't worry, you can remove the lid, give it a stir and it should come back together.Can you make it ahead?
I think this tastes best when made and served immediately. That’s when you’re going to get the creamiest sauce. Reheating pasta in a creamy sauce can sometimes cause any oils in the sauce to separate, leading to a slightly more oily, rather than creamy taste. However! you can liven it up again on reheating, by adding in an extra splash of cream and an extra sprinkling of parmesan. If you are looking to make ahead, or reheat leftovers, then make the dish, quickly cool, cover and refrigerate.Can you freeze it?
I don’t recommend freezing creamy one-pot pasta dishes as the sauce can split and the pasta tends to soften too much and go mushy. Reheat (with extra cream and parmesan) in a microwave for 3-4 minutes, or in a lidded saucepan, over a low heat, for about 6-7 minutes, until the chicken and pasta are piping hot throughout. You’ll need to stir a couple of times during reheating too. Nutritional Information is per serving.Nutrition
Calories: 684kcal | Carbohydrates: 53g | Protein: 46g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 145mg | Sodium: 759mg | Fiber: 2g | Sugar: 9g
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