One-Pot Garlic-Parmesan Chicken Pasta

[Michie]

Total Time​

30 min

Prep Time​

10 min

Cook Time​

20 min

Ingredients​

for 6 servings

• 2 tablespoons avocado oil
• 1 lb boneless, skinless chicken breast, cubed
• 2 teaspoons lemon garlic seasoning
• 1 teaspoon paprika
• ½ teaspoon dried Italian seasoning
• kosher salt, to taste
• freshly ground black pepper, to taste
• 4 garlic cloves, minced
• 1 lb dried rigatoni pasta
• 4 cups chicken stock
• 1 cup heavy cream
• 8 oz cream cheese, room temperature
• 1 cup shredded parmesan cheese, plus more for garnish
• 1 lemon, juiced
• Chopped fresh parsley, for garnish

Preparation​

1. Heat the avocado oil in a large, deep skillet over medium-high heat.
2. Sprinkle the chicken evenly with the lemon-garlic seasoning, paprika, Italian seasoning, and salt and pepper to taste. Add the chicken to the skillet, and cook, stirring occasionally, until browned on all sides, 4-5 minutes. Add the garlic, and cook, stirring constantly, until fragrant, about 30 seconds.
3. Stir in the rigatoni, chicken stock, heavy cream, and cream cheese. Bring the mixture to a boil. Cover and reduce the heat to medium-low. Simmer, stirring occasionally, for 10-12 minutes, until the pasta is al dente.
4. Stir in the Parmesan cheese and lemon juice, mixing until smooth and creamy. Season with salt and pepper to taste.
5. Top with parsley and more Parmesan before serving.
6. Enjoy!

 

[Michie]

Tried this the other day. It’s good and can be tweaked for individual tastes. Great with some salad and crusty bread.